The School of Artisan Food

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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
  • Ciabatta
  • Dark Rye Sourdough
  • Levain de Campagne
  • White Sourdough
  • Baguette
  • Multigrain Sunflower Bread
  • Puff Pastry
  • Pain au Chocolat
  • Croissant
  • Danish
  • 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."

Other dates

Spaces left:Yes book
Spaces left:Yes book
Spaces left:Yes book

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