We are delighted to begin a series of classes in the bakery to celebrate the fruit grown in the tree alleys of Wakelyns agroforestry and the changin seasons. Our second class of the year will be with the next ripening fruits after the cherries, the beautiful plums.

Join us for a day of baking with plums, cooking with cherries and preserving cherries. The day will begin with Henrietta Inman, founder of Wakelyns Bakery. She will introduce you to the bakery’s core values and how the kitchen works in relationship with the farm and local food producers and the work that they are doing together to build a stronger, more resilient, joyful and delicious localised and sustainable food system.

After tea, coffee and biscuits, we’ll walk the farm and see agroforestry in action. We will harvest the plums and bring them back to the bakery to wash and prepare. Using other ingredients from the farm and local producers, we will then make wholegrain YQ cakes with the plums, and prepare some delicious dishes with them for lunch, such as a colourful summer salad with tomatoes from the Wakelyns polytunnel. In the afternoon we’ll make our own jams and chutneys. As it really is plum day there’ll be poetry, music and other plum anecdotes too.

What you will learn:

• an understanding of the agroforestry system and its diversity, resilience and productivity
• how to make cakes, biscuits and more with wholegrain flour
• how to adapt baking and cooking recipes to the seasons
• interesting flavour combinations and the tastes and textures for creating your own plum recipes and dishes at home
• how to preserve plums
• plum varieties
• what is the ‘YQ’ ORC Wakelyns population wheat

What is included:

• refreshments throughout the day from elevenses to lunch to tea and cake
• your creations from the day to take home – cake, biscuits and preserve