The School of Artisan Food

Course guide All courses Baking Butchery Cheesemaking Business More

Baking

We are passionate about real bread, long fermentations, regional varieties and sticky dough. There’s something unexplainably satisfying about making good bread.

Active courses

Advanced Viennoiserie and Patisserie Session

This comprehensive practical course explores a wide variety of Viennoiserie and patisserie production methods and techniques, with the expert guidance of our French Master Baker Mickael Jahan,

Dates for this course:

Spaces left: Yes book

Christmas Baking

Scrumptious stollen and traditional mince pies with a twist; dazzle your friends and impress your family with the Christmas skills learned on this practical course.

Dates for this course:

Spaces left: No Join the shortlist
Spaces left: Yes book
Spaces left: Yes book

Dates for this course:

Spaces left: No Join the shortlist
Spaces left: Yes book
Spaces left: Yes book

Introduction to Artisan Baking

If you’ve ever wished you could make your own bread, this is the course for you. Bake your way to success as you learn all about ingredients, kneading, proofing and shaping.

Dates for this course:

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

Dates for this course:

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

Dates for this course:

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

Dates for this course:

Spaces left: No Join the shortlist
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Courses coming soon

Why not keep informed of a coming soon course by viewing the course detail page and following the simple instructions

Advanced Artisan Baking (Three Weeks)

A unique three-week course exploring a wide variety of artisan bread, patisserie and Viennoiserie production process. This hands-on course has been specifically developed for existing bakers, chefs, business start-ups and advanced home bakers seeking new skills and recipes for the fast-paced and evolved artisan food industry.

Sticky Buns and Fruit Breads

This introductory course explores a wide variety of enriched yeasted bakery goods under the expert guidance of our British Master Baker Wayne Caddy, the UK's representative for the bakery World Cup and the first baker from the UK to be selected for the prestigious world master’s bakery competition.