Above: Possibly the world's best Chelsea buns

For me, the best bit was discovering that there’s a real sense of enjoyment and wellbeing that comes with the process of baking. If done right it really is an art but even if you can’t do it properly, it’s still fun to fry off chapattis over a gas flame and tease lumps of dough into perfect circles. I would never imagine that making my own fougasse – complete with leaf-shaped holes – would be quite so satisfying, even if it was a bit misshapen and lumpy compared to what you get in the shops. And I loved the whole ritual of scattering raisins over freshly buttered dough to make the Chelsea buns.

Overall, I think I’m a bit of a bread-making convert and can understand why Tom is so fired up about it. I was even a bit gutted when our marathon baking session came to a close at the end of the second day, but at least it paved the way for that long-awaited trip to the hotel spa – with a few Chelsea buns in tow, naturally.

Words: Anna Brech

The next Tom Herbert baking break at Bedruthan Steps Hotel, Cornwall, takes place on 16 & 17 November. £390pp full board. bedruthan.com/ stay@bedruthan.com / 01637 860 860

Review: Tom Herbert Baking Course