Artisan Bread Baking and Patisserie Session
Explore artisan baking on this practical four-day course dedicated to bread and patisserie.
Immerse yourself in all things dough with the expert guidance of Emmanuel Hadjiandreou.
Discover how to bake in domestic and professional ovens with a range of flour types, and with both conventional and wild yeast.
Throughout this hands-on specialist course you will learn the importance of ingredients and explore the journey from flour to finished product, as you create a selection of breads and pastries including:
- White Bread
- Wholemeal Bread
- Malt House Bread
- Dark Rye Sourdough
- Levain de Campagne
- White Sourdough
- Multigrain Sunflower Bread
- Puff Pastry
- Pain au Chocolat
- Pain au Raisin
No prior baking experience is necessary; just enthusiasm and a desire to make real bread.
This course includes light refreshments and lunch.
All ingredients, equipment and recipes are provided by the School.
"One of the best courses I have ever attended. Emmanuel was truly excellent and inspirational."
"Well demonstrated, clear instruction; gave me confidence to carry out the instructions and try out various recipes at home. Fantastic and thoroughly enjoyed the whole course. I feel inspired."