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Wayne Caddy

@wayne_caddy

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Sourdough Slingers Pro Baking workshops UK
Online sourdough baguette masterclass in bio
121 training and consulting

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Let’s talk about PANETTONE! 🥖🇮🇹
If you want to bake an amazing panettone, you already know the deal—you have to invest a lot. We’re talking good equipment, high-quality ingredients, and so much of your own time. ⏳
Behind every perfect bake is a hidden mountain of failed attempts. 🥐✨
I spent weeks trying to master the art of panettone, and honestly? I think I made every single mistake. There were moments of pure despair where I just wanted to give up entirely.
That’s why I think it’s so important to find the right mentor! Someone who can actually guide you through the tricky and beautiful world of Pasta Madre and panettone so you don’t feel lost. 🌀✨
For me, the best thing I ever did was attending a masterclass with @wayne_caddy ! 🧑‍🍳
Wayne is a wonderful baker with over 40 years of experience! 🤯 During the class, we learned so much - going through every important step of the panettone process, taking care of the lievito madre, balancing recipes, and so much more! 📈🌾
I am so grateful to Wayne. His knowledge elevated my baking skills a lot!
If you ever get the chance to attend one of his masterclasses in person, definitely do it! 🙌💛
🚨 AND GREAT NEWS! 🚨
You can now learn from Wayne from anywhere in the world! 🌍💻 He is launching his Online Panettone Masterclass soon!
It includes 5+ HOURS of video content where he shares all the details and steps behind his own panettone method! 🎬🥖
📲 For all questions about the online masterclass, please feel free to contact @wayne_caddy right now to get all the details!

#Panettone
#lievitomadre
#mastreclass
#bakingmasterclass

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Thanks for being here again, Wayne. 🤎
Three intensive days full of bread, exchange and lots of new inspiration around Panettone are behind us.
It’s always something special to have you back with us – not only because of everything we learn, but also because of the passion for the craft that we share.
Thank you for your time, your knowledge and your openness.
We’re already looking forward to the next one.
Martin
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Danke, dass du wieder bei uns warst, Wayne. 🤎
Drei intensive Tage voller Brot, Austausch und vielen neuen Inspirationen rund um Panettone liegen hinter uns.
Es ist jedes Mal etwas Besonderes, dich wieder bei uns zu haben – nicht nur wegen allem, was wir lernen, sondern auch wegen der gemeinsamen Leidenschaft fürs Handwerk.
Danke für deine Zeit, dein Wissen und deine Offenheit.
Wir freuen uns schon aufs nächste Mal.
Martin #sauerteigmanufaktur #vuaillatzürich #bäckereivuaillat #genuss #kurs

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Tip score load steam and burn love this bit cleaning up and packing not so much 😂😂😂😂😂😂#

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Small bake today 23 monster croissants 9 apple and cinnamon sourdough 18 country sourdough

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So viel gelernt heute und morgen gehts weiter mit Ciabatta und Panettone.

FRISCH und noch warm ist doch immer am besten oder?
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.
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SAUERTEIG
BROT
GEBÄCK

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I traveled back to the UK again recently to learn from the incomparable @wayne_caddy at his intensive Sourdough Slingers 4-day Panettone course in Harlow as well as his 3-day Sourdough & Long Fermentation Masterclass in Cheltenham held at the UK Pastry Academy. I learn so much every time I take a course from Wayne. He’s truly a master at he does and with over 40 years of experience, it’s always inspiring to witness his passion and creativity firsthand. I’m eager to put into practice the knowledge I’ve gained and am looking forward to our next bake.

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The breaducation continues!

They call panettone the Everest of breads, and after spending time learning from Wayne Caddy of Sourdough Slingers, I have an even deeper appreciation for just how fitting that comparison is.

Panettone is an almost absurd undertaking. A delicate balance of fermentation, strength, acidity, temperature, timing, and patience. Push one variable too far and the whole thing can come crashing down. Get everything right and something extraordinary happens.

Having the opportunity to shut out the noise of everyday life, lock in, and immerse myself in this beautiful, maddening craft was an incredible experience.

Wayne is a phenomenal teacher, generous with his knowledge and deeply passionate about the craft. There is something special about learning from someone who has spent years chasing excellence and is genuinely excited to help others find their way.

The more I learn about bread, the more I realize how much there is left to discover. That’s what keeps me going. The curiosity, the challenges, the failures, the little breakthroughs, and the people who so generously share what they’ve learned along the way.

I didn’t come away having conquered Everest. I came away with a greater respect for the mountain, a few more tools in my pack, and an even stronger desire to keep climbing.

Thank you, Wayne, for an unforgettable experience.

Never stop learning. Never stop baking.

#Breaducation #Panettone #SourdoughSlingers #NeverStopLearning #ArtisanBread

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What an absolute thrill it was to spend so much time overseas learning. There’s so much to share! Firstly, I had the best time learning from the bread master @wayne_caddy! Truly an outstanding class at the @pastryacademyuk. Can’t wait to take more of their classes and keep learning from Wayne.

Had the pleasure of meeting up to chat with Sophia & Jesse from @sourdoughsophia and saw their incredible Bermondsey site which was so impressive.

Popped over to @lecordonbleulondon to show @sargeanthr the school for the first time. And prior to all this, we went to a few different bakeries in Copenhagen!

I’m wasting no time hopping right back into baking - I’ve got a simple menu going live tomorrow morning for Saturday pickup so keep a lookout for that! I’ll soon be incorporating all my learnings into the bakehouse and can’t wait to share more details about some exciting new ventures.

Amazing photo credit from the @pastryacademyuk from @faydit_photography 📸

#pastryacademyuk
#waynecaddy #bread
#sourdoughsophia
#lecordonbleulondon

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Fantastic few days @pastryacademyuk learning from the bread wizard @wayne_caddy

Covered a serious amount of bread, ranging from stollen and spiced apple buns, to New York Deli Rye, Volkornbrot and Country Wild Sourdough

More than anything, got to learn the methodology, science, reasoning, and application of sourdough. I feel incredibly lucky to have had this experience, and meet so many amazing people from across the UK and beyond

Thank you to Wayne, Pastry Academy and @damienwager for hosting, @heppnibakeri for allowing me to go, and @faydit_photography for the picture!

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An amazing end to an incredible 3 days with @wayne_caddy at our @pastryacademyuk 🇬🇧 👏🏻

Truly stunning bread work & a class full of eager bakers meant this event went down in the Pastry Academy UK all-time great list!

Thanks to all who attended & the team behind this class.
We can’t wait to welcome Wayne back in 2027 👀…..

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Day two of three with the Bread wizard @wayne_caddy is over at our @pastryacademyuk 🇬🇧

We can’t wait to see all the course efforts at the end of the third & final day tomorrow 🥖 ❤️

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