Three days at the heart of one of Italy's most demanding baking traditions. Join award-winning Italian pastry chef Giorgio Derme at Glebe House this October for an immersive, small-group course covering panettone and Italian croissant - from sourdough starter to finished loaf. Lunch included each day.
26, 27 & 28 October 2026 - places limited to 10 only
Option to Stay with us: Rooms are available on request for those wishing to stay at Glebe across the three days - guests who book both a room and the course receive a 15% discount on their accommodation. Please get in touch to arrange.
Panettone is notoriously difficult to make well. Its tall, feather-light dome, the long slow ferment, the precision required at every stage - it has humbled many a professional baker. Getting it right demands patience, understanding, and a teacher who has spent years earning that knowledge.
Giorgio Derme is that teacher. A Rome-based artisan pastry chef with fifteen years of professional experience, Giorgio trained at the Two Chef school in Rome before going on to lead the kitchen at Nobel Pasticceria - a Rome caffè known for blending tradition with new ideas. He teaches professional and amateur baking courses at Archicaketure Cake Academy in Rome and Terni Chef Academy, where courses run over three days with up to twelve students. In September 2025, he won the title of Miglior Panettone al Cioccolato - Best Chocolate Panettone - at the Pastry BIT competition in Italy.
He'll be arriving at Glebe this October with his own sourdough starter, ready to spend three unhurried days sharing what he knows. The course is small - ten people at most - and spreads across three full days. It's well suited to professional bakers and experienced home bakers comfortable with the language of dough.
On the first day, you'll meet the starter, understand how it behaves, and set the foundations for both panettone and Italian croissant doughs, all of which need time - often overnight - to develop. The second day is the most intensive: the final panettone dough is built, shaped and left to its long final prove before going into the oven at the precise moment. Croissants are shaped, temperatures are watched. By day three, you'll sit down to breakfast with the panettone you made, bake and fill the croissants, and share them together over lunch.
This isn't a demonstration - it's a proper hands-on course for people who want to understand the process and take it home with them.
Option to Stay with us: Rooms are available on request for those wishing to stay at Glebe across the three days - guests who book both a room and the course receive a 15% discount on their accommodation. Please get in touch to arrange.
26, 27 & 28 October 2026
Monday to Wednesday, 10:00AM until early evening
Lunch included each day
Maximum 10 participants
£500 per person
Three days at the heart of one of Italy's most demanding baking traditions. Join award-winning Italian pastry chef Giorgio Derme at Glebe House this October for an immersive, small-group course covering panettone and Italian croissant - from sourdough starter to finished loaf. Lunch included each day.
26, 27 & 28 October 2026 - places limited to 10 only
Option to Stay with us: Rooms are available on request for those wishing to stay at Glebe across the three days - guests who book both a room and the course receive a 15% discount on their accommodation. Please get in touch to arrange.
Panettone is notoriously difficult to make well. Its tall, feather-light dome, the long slow ferment, the precision required at every stage - it has humbled many a professional baker. Getting it right demands patience, understanding, and a teacher who has spent years earning that knowledge.
Giorgio Derme is that teacher. A Rome-based artisan pastry chef with fifteen years of professional experience, Giorgio trained at the Two Chef school in Rome before going on to lead the kitchen at Nobel Pasticceria - a Rome caffè known for blending tradition with new ideas. He teaches professional and amateur baking courses at Archicaketure Cake Academy in Rome and Terni Chef Academy, where courses run over three days with up to twelve students. In September 2025, he won the title of Miglior Panettone al Cioccolato - Best Chocolate Panettone - at the Pastry BIT competition in Italy.
He'll be arriving at Glebe this October with his own sourdough starter, ready to spend three unhurried days sharing what he knows. The course is small - ten people at most - and spreads across three full days. It's well suited to professional bakers and experienced home bakers comfortable with the language of dough.
On the first day, you'll meet the starter, understand how it behaves, and set the foundations for both panettone and Italian croissant doughs, all of which need time - often overnight - to develop. The second day is the most intensive: the final panettone dough is built, shaped and left to its long final prove before going into the oven at the precise moment. Croissants are shaped, temperatures are watched. By day three, you'll sit down to breakfast with the panettone you made, bake and fill the croissants, and share them together over lunch.
This isn't a demonstration - it's a proper hands-on course for people who want to understand the process and take it home with them.
Option to Stay with us: Rooms are available on request for those wishing to stay at Glebe across the three days - guests who book both a room and the course receive a 15% discount on their accommodation. Please get in touch to arrange.
26, 27 & 28 October 2026
Monday to Wednesday, 10:00AM until early evening
Lunch included each day
Maximum 10 participants
£500 per person
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