I’m Susie, founder of The Cotswolds Baking Workshop.

Born on Route 66 in New Mexico, I learned my baking at home in Albuquerque before moving here almost 30 years ago and tackling the British teatime classics as well as teaching baking in London. In 2017 I won Gordon Ramsay’s Culinary Genius USA. 

 

I’ve been in England since 1995, and it was my ambition to live in the beautiful Cotswolds countryside and teach baking.  The Cotswolds has the advantage of a glorious rural setting but being centrally located and within easy reach of London. 
 

I offer fun, interactive baking experiences in face-to-face workshops, for small groups or one-to-one. I also run baking parties for kids, teens and adults and British baking for, mainly US, holiday visitors  – think Scone Workshops and Traditional Afternoon Tea.

 

When I’m not creating artisan baking classes to build confidence and inspire enjoyment, you’ll find me walking the Cotswolds, long-distance swimming – and eating delicious cakes!

I love coffee and walnut cake. 

 

How to make the perfect scone/why do my scones not rise and the same questions for Victoria Sponge cakes.  

 

The Cotswolds is a countryside region, a very large area of outstanding natural beauty populated with a number of historic towns and villages, it’s not one specific place that you can get off the train and visit in a day. There is a lot of Roman history here.  The beauty is the honey coloured stone villages, thatched cottages, and rolling countryside.  It’s a great place for walking and exploring, visiting historic houses and gardens.  Favourites of mine include Sezincote, Chedworth Roman villa (mosaic floors), and Hidcote Gardens. 

 

The majority of British people enjoy English Breakfast tea with their afternoon tea, although Earl Grey is also popular.  Definitely not coffee though!  It’s worth mentioning that a Cream Tea which comprises of scones, clotted cream, and either raspberry or strawberry jam served with a pot of tea is MUCH more common here than a traditional afternoon tea. 

I prefer afternoon tea as it’s lighter and more focused on scones and the sweet fancy cakes (which I enjoy!).  High tea is served later and is more of an evening meal, not so common nowadays.  

 

Before you start, ask yourself “am I ready to bake?” Do I have all of the ingredients (and enough of everything) to complete the recipe and do I have enough time? It goes much quicker if you get everything out and weigh/measure before you begin.