Pork Pies, Pasties, Piccalilli, with Dan Lepard

Explore the craft of British baking with Dan Lepard at Pump Street Bakery. This hands-on class highlights our traditions of pork pies, pasties, and homemade piccalilli, made with the best local ingredients: featuring prime Suffolk Lane Farm pork, locally milled organic flour, and the finest seasonal vegetables.

You'll perfect various pastry techniques throughout the day, from traditional hot water crust to butter and cider rye rough puff, learning the subtle nuances that make each unique.

With Dan’s guidance, you’ll learn how to shape, crimp, and perfect your baking, and also prepare and bottle his signature piccalilli. The workshop combines practical skills with creative techniques that you can use confidently at home.

Pump Street Bakery offers an inspiring setting for a day focused on baking and learning, and with Dan’s approachable teaching style the day will ensure everyone, from beginners to experienced bakers, can feel at ease and take something valuable away.

This is a chance to master timeless recipes and bring home your own handmade pies, pasties and pickle. Book now for this day of baking, learning, and exceptional food.

You'll make and take home:
One large 500g Hand-Raised Pork Pie - using Suffolk Lane Farm Pork and Lard, and our specially milled organic flour
A large Traditional Side-Crimped Cornish Pasty - with steak, swede and potato, in a lard and butter pasty dough
A large Top-Crimped Cheddar, Leek and Potato Pasty - sealed in a butter, cider and rye rough-puff dough
A Jar Of Dan's Recipe Piccalilli
Plus your own hand-made pork pie dolly

You'll learn how to make:
A Hand-Shaped Raised Pork Pie
Hot Water Crust Pastry, with 100% Pork Lard
How To Fill and Crimp a Traditional Cornish pasty
Cheddar, Leek and Potato filling for pies or pasties
Lard and Butter Pasty Dough
Butter and Cider Rye Rough Puff Pastry
Dan’s Classic Piccalilli

The day will run from 9am until approximately 3pm, including lunch.