We are passionate about real bread, long fermentations, regional varieties and sticky dough. There’s something unexplainably satisfying about making good bread.
Extend your baking repertoire and develop new skills with this professional four-day course developed for existing bakers, chefs, business start-ups and advanced home bakers.
Explore artisan baking on this practical four-day course dedicated to bread and patisserie.
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Bake your way through this three-day course and explore the fascinating world of artisan bread.
Discover how to create your own patisserie with this three-day practical course.
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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.
Explore the simplicity of French baking and discover why artisan bread is such an integral part of day-to-day life in France.
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.
Fermentation, mixing, proving and baking; all of this using just flour and water. Discover the miracle of wild yeast baking.
Discover the art of creating artisan patisserie, and you’ll be wishing it was breakfast time every hour of the day.
Perfect your breadmaking with this hands-on course for the enthusiastic home baker.
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Discover how to bake your own authentic Italian breads and pizza with this practical one-day course.
Join our team of experienced food producers for six days of bread baking, butchery and cheesemaking – it’s the perfect summer vacation!
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The Foodie Bugle Lectures are coming to The School of Artisan Food. Join three local artisan producers and discover their personal stories and their award winning products.
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Why not keep informed of a coming soon course by viewing the course detail page and following the simple instructions
Take a culinary journey back through time and join celebrated food historian Ivan Day as you create a selection of pies spanning the centuries.
Think semolina bread, ciabatta, focaccia; learn about biga (traditional pre-ferment) and sloppy dough...there’s a technique to handling it.
Wheat free bread is nutritious and tasty too. Learn how to bake your very own range of wheat free loaves with this one-day practical course.
The School of Artisan Food is a company limited by guarantee, Registered in England and Wales, registered number 06741463
The School of Artisan Food is a registered charity.
Registered charity number 1139632.
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