Cheese and sourdough booking software for the UK.
Sell each bench online, hold the class to the stations you can actually work, and run evening classes and half-term workshops without a place going twice.
Start with Google- Booking tied to food-prep stations
- Caps set by benches and proving space
- Groups book places together
- Food tutor hours stay accurate
- Email reminders before class
Online booking
People book the right kitchen place
For evening classes, customers pick a live food workshop, take their places and see the remaining food-prep stations update immediately.
Learn moreOne shared timetable
Which benches are taken, which are free
See each food workshop, food tutor and booked place across evening classes, including what is full, paid and still open.
Learn moreBuilt for you
Built for every kind of sourdough & cheese making business
Sourdough basics
Sourdough basics use the right food-prep stations, with every booked kitchen place visible through evening classes and half-term workshops.
Starter care
Starter care uses the right food-prep stations, with every booked kitchen place visible across the term diary.
Cheese making
Cheese making uses the right food-prep stations, with every booked kitchen place visible through evening classes and half-term workshops.
Bread shaping
Bread shaping uses the right food-prep stations, with every booked kitchen place visible across the term diary.
Fermentation courses
Fermentation courses use the right food-prep stations, with every booked kitchen place visible through evening classes and half-term workshops.
Private groups
Private groups use the right food-prep stations, with every booked kitchen place visible across the term diary.
Weekend workshops
Weekend workshops use the right food-prep stations, with every booked kitchen place visible through evening classes and half-term workshops.
Follow-up sessions
Follow-up sessions use the right food-prep stations, with every booked kitchen place visible across the term diary.
Sourdough: built for evening classes.
During evening classes, Bookables counts your food-prep stations, so the food tutor is not finding extra space after the room fills.
Options, with Pro
For half-term groups, run casual cheese and sourdough workshops, weekly places, private food workshop bookings and longer courses together. A quote covers work beyond a standard kitchen place.
- Private class · 10 placesTuition£950
- Milk & culturesIngredients£240
- Take-home starters & bannetonsMaterials£180
See it in action
Every booking, in one app.
Schedule
What the oven and the pots are carrying
A sold-out bake and an afternoon cheese class still three short show side by side, so the deck space and the stove are accounted for before the milk order goes in.
Instant booking
Booked before the cut-off, not after it
The session stops taking bookings at the point you choose, so the number you feed the starter for on Friday night is the number standing at the bench on Saturday.
- Private class · 10 placesTuition£950
- Milk & culturesIngredients£240
- Take-home starters & bannetonsMaterials£180
Get paid
Ingredients ordered against paid seats
Every place is charged when it is booked, so milk, flour and cultures are bought against money already taken. A team day is quoted with the take-homes itemised.
Less admin, more bookings
Made for sourdough & cheese making businesses
See the day before the first mix goes on
The day shows each food workshop, its food tutor, remaining food-prep stations and paid bookings across evening classes.
- The cap is already countedEvery confirmed bench is out of the count before mixing starts, so nobody is working out how many bannetons to line up.
- The right tutor is on itHours and assignments hold a tutor on each class, even when the week gets moved about.
- Regulars are already thereStanding weekly and monthly places appear in the coming weeks without being entered again.
Last bench goes, the class shuts
For evening classes, customers see genuine food workshop places left. Once the food-prep stations are spoken for, booking stops online.
- One public numberEvery visitor sees the same places remaining, group bookings included, with no private second count.
- No hopeful extra placeA full class stays full, so the benches, the ovens and the standard of teaching all hold up.
- Quieter times stay visibleQuieter classes stay visible alongside the full ones, so the next open bench is easy to find.
The class fee rides with the bench
For half-term groups, take the food workshop fee by card with Pro or record cash and bank transfer on Free, with paid status on its place.
- Paid when the place is chosenWith Pro the card is taken as the bench is booked, so the class list arrives already marked paid.
- Desk payments still countCash and bank transfer are entered by hand on Free, for anyone who pays at the counter.
- Private work gets a quoteItemise a private class: tutor time, bench hire, cultures and the loaf each person takes home, then keep that agreed amount with the booking.
Start taking sourdough & cheese making bookings today
Set up in minutes. 200 bookings a month free, no card needed.
One app for every booking
Everything you need to run your sourdough & cheese making business.
Capacity that holds
During evening classes, set each food workshop to the real food-prep stations. Confirmed places reduce that count and booking closes when full.
Email reminders
Before evening classes, email confirmation and your chosen reminders for the food workshop, carrying its time and practical details without a manual chase.
Common questions.
Yes. Set capacity to the benches you can genuinely work, and booking closes as soon as the last one is taken.
Yes. One booking can carry two places or ten, and each is deducted from the same bench count.
Yes. Book it weekly or monthly, ending never, on a date, or after a chosen number of classes.
The bench returns to the count immediately, so the places left on that class are accurate for whoever looks next.
Yes. Confirmations and reminders are switched on by you, and carry the time and what to bring.
Card payment for the class is available with Pro. On Free, record the cash and bank transfer by hand once it has been paid.