The Cookery School’s head chef at The Grand, York, has shared his favourite places to indulge in bakes this autumn.
Published 24th Oct 2026, 11:45 BST
The Cookery School at The Grand, York, is a place where visitors can get hands-on experience baking, whether they are professional in the kitchen or a complete beginner.
Classes are led by expert head of the Cookery School, Devin Jones, where you can learn fun, dish-focused express classes or full-day, technique-motivated masterclasses.
Even the most experienced chef can struggle with one type of bake - and that’s a pastry. So Devin has shared his advice.
“Pastry can be an ingredient that novice chefs shy away from, fearing that it is too complex and intimidating,” he said.
“The most important thing is not to be afraid of making mistakes, as they are the best opportunity to learn how to work with this ingredient.
“Skills are things we develop over time and are not instantaneous, so it's unlikely you'll get it perfect on your first try, but keeping a few tips in mind should help your pastry on its way to earning a ‘Hollywood handshake’.”
As we enter the cosy season of autumn, Devin recommends a couple of bakeries in Yorkshire.
“With pastries, they aren't something I eat often, so when I do, I commit money to them,” he said.
“Heppni Bakeri is a very popular spot if you are looking for interesting flavour combinations, and they have a very cute space.
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“Partisan is probably my favourite spot; it's a bit more friendly on the wallet, and they have a great selection of GF friendly items as well.
“They serve simple stuff, but done beautifully, and it's the spot I go to more often than not.
“It's a lovely space featuring local artists' work available on the walls and friendly staff.”
There are certain ingredients for baked goods that work well in autumn.
“I don't have a specific thing or baked good, but what I tend to think about for autumnal baking is focusing on using darker sugars like soft brown or demerara, as it always adds a depth of flavour as well as sweetness. Using something like dates adds more natural sugar,” Devin said.
“It's also the season to try adding tea into your baked goods, such as chai, chamomile, or Earl Grey - think lemon pound cake but with an Earl Grey and lemon icing.”
The person who inspired him to cook and become a chef is his mother.
“She was the person who suggested and helped me land on it as a career path,” Devin said.
“She always went above and beyond in teaching herself to cook & bake and providing that to our family.
“Food is about enjoyment and connection. I always try to think back to the core idea that food is something that should create for that person a moment to reflect, hopefully trigger a good memory, and to just enjoy.
“My mother communicated her love and attention to us as a family by always making the time to cook or bake us something.”
Devin offers further tips on how to bake pastries.
“Try to handle the pastry as little as possible to avoid overworking the dough, keep your butter cool to make the mixture less sticky, and resist the temptation to add too much flour, as this can change the texture of the finished bake,” he said.
“When it comes to rolling your dough, roll from the centre for an even thickness and don’t panic if it cracks; simply patch any tears with a little spare pastry.
“Always read the recipe a few times before you start, to make sure it’s clear in your mind what you’re going to be doing. If it doesn’t work out, that’s fine.
“Cooking is meant to be fun, and you can always start again - we've all seen the bakers do this in the tent!”