FORT

We are a family run business based in the heart of West Sussex just five miles from the busy town of Horsham. We are passionate about what we do & pride ourselves on customer care, attention to detail & the highest quality of craftsmanship.

We offer upholstery services for both modern & traditional furniture with ‘made to order’ solid beech frame furniture now available from our showroom. Our online gallery has some examples of our work, which covers three piece suites, antique chairs, dining chairs, headboards & much more.

We can give any piece of furniture a new lease of life using traditional methods and techniques. We have a wide range of fabrics to choose from & offer free fabric samples. So for your free no obligation consultation call us today.

Trainee Upholsterer / Workshop Assistant required

We require a hardworking, self-motivated person who is willing to learn a hands-on trade. Must be fit, able to lift heavy furniture and willing to muck in with everyday workshop tasks. Own transport preferred, not essential. For further details, please call us or email your CV to heritage.04@outlook.com

Traditional Methods

Free Estimates

Introduction to Bread Making course

flours, yeasts, kneading techniques, and how to shape and proof the dough. All bread is made the traditional way, simply with water, highquality flour and yeast, or salt with sourdoughs. Another popular workshop is ‘Glorious Grains’, where we make wholemeal soda bread, malthouse walnut bread, raisin rye and a multigrain seeded bread. Wholemeal requires different kneading techniques and hydration levels, and dense bread is a common occurrence. We explain the reasons for this and how to avoid it, and also organise a visit from a local farmer who demonstrates milling from the grain.’

Sourdough Science

As demand has grown, new workshops have been introduced including ‘Bagels, Pretzels and Grissini’ and ‘Mediterranean Breads’, where guests make Greek pittas, Lebanese Maneesh and Fougasse Provencale.

The ‘Pastry Making’ course features tasty tarts and profiteroles made with shortcrust, choux and puff pastries, while those on the ‘Weekend of Viennoiserie, Pastries and Enriched Doughs’ workshop make brioche, cinnamon rolls, croissants and pain au chocolat. An ‘Artisan Chocolate Masterclass’ is run in partnership with Mike Noble, Head Chocolatier at Noble and Stace. Here, guests can make truffles and ganache fillings.

Les said: ‘The introduction course is fun and a good starting point. The specialist workshops can attract “bread heads” who want to delve deeper into the science behind different types of bread. We explain why certain things happen to the dough and what to do when things go awry.’

Our appropriately named on-site café and bar with its thoughtfully created Breakfast and Seasonal Menus offers a selection of hot and cold options for your indulgence.

Many of our cakes and sweet treats are handmade on site. Locally sourced ingredients feature throughout our menus including local craft bakers’ breads and burgers from our very own beef herd.

Not feeling hungry? From the bar we provide a generous choice of soft drinks, draught and bottled beers, premium spirits and a wide selection of wines all to be enjoyed overlooking our beautiful Sumners Lake. Find a comfortable spot outside on the upper or lower decking and take in the scenery or cosy up in our Safari Tent and enjoy the warmth and crackle of log-burning stoves.

Current Opening times: Monday to Sunday 9am to 4pm Food Service: 9am to 3pm

Tel: 01403 732539

Web: sumnersponds.co.uk

Instagram: @sumnersponds

Facebook.com/SumnersPonds

‘We also have sourdough courses, including a two-day workshop where we make flavoured rye, white sourdough, Levain de campagne and a seeded loaf. For these courses, we welcome Emmanuel Hadjiandreou, one of the most renowned sourdough bakers in the world. He has worked for Gordon Ramsay, established artisan bakeries and written several books, so his courses are always popular.’

WHO’S STAR BAKER?

TV programmes like The Great British Bake Off have also contributed to the growing demand for food-focused experiences. It is only natural that guests are often keen to recreate the same sense of community seen on such shows.

Les said: ‘We don’t take any more than eight on a course, so it’s always informal and relaxed. Some people may have been looking forward to it for weeks, while others enter with trepidation. They might have been bought a gift voucher and aren’t sure they’ll enjoy it. It can be quiet in the morning, especially when everyone is attending alone, but slowly they get to know each other and develop a bond. They become more enthused and supportive, especially when the bread comes out of the oven. Someone always asks, “Who’s Star Baker, then?”’

‘We welcome people of all ages, from teenagers to those in their 70s. Every course has its own dynamic and that’s why we enjoy it, as we love working with people. What is great is that you don’t need to be especially skilled in the kitchen to come along. You just need to follow a few basic skills and instructions and enjoy yourself. We have an ‘Exclusive Baking Club’ Facebook page too and people often post pictures of things they have baked later at home. This not only helps us to keep in touch with them, but also helps develop friendships. We’ve created a community where people can share tips, which is wonderful as the aim was always to encourage people to bake and enjoy good bread.’

Warm And Cosy

The business celebrates its 10th anniversary this April, having got through difficult times during Covid. When they couldn’t run courses, Les and Louise instead supplied flour to the community, and hosted events in an outdoor marquee when possible. A business grant allowed them to create professionally-filmed and edited online masterclasses, which have been well received too.

Post-pandemic, demand for courses has returned and new classes are being added all the time, including ‘Christmas Breads’ in November. Les said: ‘There is a laid-back atmosphere, yet everything we do is professional. Sometimes places can feel cold and clinical, but the Bakehouse feels warm and cosy, as it’s a representation of our family. When you see people coming back time and time again, you know they’ve had a good experience. It has been fun for us too, allowing us to meet fantastic people and helping them develop skills for life.’

WORDS: Ben Morris

PICTURES: Alan Wright

Further information:

For details of future workshops, visit theartisanbakehouse.com

TheArtisanBakehouse