Be the first to know when there are spaces free, enrolment opens, or cancellations arise
Our approach to bread is both art and science. We don’t teach you to make bread, but to craft bread that is uniquely suited to you. This takes time, and much like an artisan approach to bread, understanding you and your needs is what makes a course here so special.
With small class sizes and each course being unique, spaces in our courses at The Sourdough School are often booked up well in advance. So, places are limited. To secure your chance to join, we invite you to join our waiting list.
Priority Access: You will be the first to hear about cancellations and new course dates, giving you the opportunity to secure a place before enrollment is made public.
Personalised Contact: When courses are about to be made available, we will personally invite you to schedule a call to discuss your participation in detail and ensure the course aligns with your unique needs.
Limited Availability: Places are allocated on a first-come, first-served basis. Admissions are thoughtfully selected, so please provide information that helps us personalise your participation.
Book a Bread Assessment Without Joining the Waiting List
NOTE: If you wish to book an online bread assessment, there is no need to join the waiting list. You can book a 45-minute consultation directly. Whether you’re seeking a bread and nutrigenetics assessment or a gut microbiome analysis, you can explore the following options:
- Book a Consultation and Testing Appointment
- Gut Health Test and Personalised Bread Insights
- Nutrigenomic Testing and Bespoke Bread Development
How to Join the Course Waiting List
Please fill in your details below and tell us the course dates you are interested in. We’ll notify you when spaces open and personally invite you to schedule a call with Dr. Kimbell to discuss your goals and ensure the course is the right fit for you.
In the meantime, should you have specific questions or requirements about times, location or accommodation, we have detailed information available below:
