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Supper Club, Courses, Events, Family Activity, Talks & Activities, Workshop

Bread Week

25 May 2024 - 2 Jun 2024
10:00 - 17:00

Bread Week

Saturday 25 May-Sunday 2 June

What is the past, present and future of our bread? Follow the cycle a loaf takes as it’s grown, milled, proved, baked and eaten at the museum!

Explore the history of bread production and experience the living story of our national staple through a wide range of interactive activities, along with our crops, watermill, wood fired oven and café.

Find out more about Alton Watermill here.



Bread baking sessions

25 May-2 June, 10.00-12.00

Drop in to shape and bake your own tasty flatbreads in our wood-fired bread oven. We’ll have lots of fluffy dough for you to roll, cook and eat hot with your choice of flavoured salt and oil.

Free with entry, drop-in.


Bread trails

25 May-2 June, all day

Follow the trail around the museum site to complete our bread themed puzzles and see what fun things you can discover. Purchase your trail from the shop at the start of your visit.


Classic biscuit baking workshop

Wednesday 29 May, 10.00-12.00

This National Biscuit Day, learn how to make family-favourite biscuits from scratch. We’ll be taking inspiration from Britain’s much-loved dunkers to teach you how to recreate well-known biscuits in your own kitchens.

Ages 12+. Booking essential. From £8 children, £10 adults.


Sourdough baking workshop

Thursday 30-Friday 31 May

This day-and-a-half workshop will guide you through everything you need to know to start sourdough baking at home. Lead by miller and baker Mark Wharton, you’ll learn to create and feed your own starter, and how to mix, prove and bake your own perfectly crisp loaves using flour milled at the museum.

Ages 14+. Booking essential. £60 per person, £50 members.


Bread Week walking tour

Thursday 30 May, 11.00-13.00

The past, present and future of our bread. Join us for a special interactive tour considering the past, present and future of bread. You’ll think, touch, smell and taste your way around the museum, trying local grains, malts, yeasts, breads and bread dishes that reveal the fascinating story of how we feed ourselves.

Ages 14+. Booking essential. £10 per person, free for members.


The Mill Supper Club

Friday 31 May, 18.00-21.00

Bringing together farmers, millers, bakers and makers, this relaxed dinner and discussion will explore the future of bread. Reflect on topics such as environmental change, industrial farming and local grains, while enjoying a special menu inspired by bread and seasonal produce in a unique setting.

Booking essential. £35 per person, £30 members.