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Baking Courses

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

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Artisan Bread Baking - Rye and Heritage Grains

£320.00

Fermentation, mixing, proving and baking; all of this using just flour and water. Discover the miracle of ancient grains!

Hurry! Last few places remaining: 01/07/2017

Food Business Start-ups

£295.00

This two-day food business start-up course provides you with essential guidance and resources needed to explore or establish your own artisan food business.

Hurry! Last few places remaining: 06/07/2017

Artisan Bread Baking - Three Day

£480.00

Master the baking process as you create a range of delicious bread on this hands on three-day course under the guidance of award-winning baker Emmanuel Hadjiandreou.

Professional Baking Skills with Wayne Caddy

£2595.00

Want to develop professional baking skills? This four week bread baking course, delivered by Wayne Caddy, explores traditional & contemporary bread baking techniques & industry processes.

Hurry! Last few places remaining: 31/07/2017

Wheat Free Bread Baking

£175.00

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.

Introduction to Artisan Bread Baking

£175.00

Ever wished you could make your own bread? Then this is the course for you! Learn all about ingredients, kneading, proofing and shaping as you bake your way to success.

Open Day - Advanced Diploma

£0.00

Our full-time Advanced Diploma in Baking course boasts unrivalled tuition from industry's most recognised producers and experts. Book your place today to visit the School and meet the teachers.

Creating a Successful Micro-Bakery

 

Thinking of setting up your own commercial micro-bakery? Then this course is for you! This one-day course with successful bakery owner Ian Waterland shares his secrets to setting up a thriving busine...

Advanced Patisserie and Viennoiserie

 

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.

Introduction to Sourdough Baking

 

Award winning baker and author Emmanuel Hadjiandreou shows you all about sourdough baking, from fermentation and mixing to proving and baking.

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