Register here to be notified of courses release dates, read our magazine or get a copy of our newsletter. Telegraph food writer Xanthe Clay writes the Club Magazine and writes the most beautiful and inspiring stories about real bakers and people that are part of our baking community.
- Please also note that the Sourdough School also has a newsletter that goes out to students who have attended the School. This is a totally separate newsletter, often about the nutrition and digestibility of bread. You can sign up for free here.