Hourly Schedule
Time
- 09:00
- Arrival, registration and refreshments
- Tea, coffee and warm pastries from the kitchen.
- 09:30
- Course starts
- 14:00
- Course End
- Course ID AtMeAmKev
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What’s included
- Learn from expert tutors and technicians with demonstrations, guidance, and support throughout the day.
- Access our state-of-the-art facilities, with all ingredients and specialist equipment provided.
- Help yourself to unlimited refreshments, including tea, coffee, and cordials throughout the day.
- Wear a School of Artisan Food apron in class, with the option to purchase one to take home after your course.
Travel through the rich baking traditions of the Middle East on this hands-on half-day workshop with expert baker Kevan Roberts.
Across the region, bread is far more than a daily staple. It is central to hospitality, family gatherings and shared meals, with recipes and techniques passed down through generations.
From the bustling bakeries of Istanbul and Beirut to the markets and homes of the Eastern Mediterranean, you’ll explore a selection of breads that have been enjoyed for centuries. Working with simple ingredients and time-honoured methods, you’ll learn the skills needed to create authentic Middle Eastern flatbreads, each with its own distinctive shape, texture and history.
Throughout the session, Kevan will guide you through the techniques behind these traditional breads, helping you develop the confidence to recreate them at home and bring a taste of the Middle East to your own table.
What You’ll Learn
Through hands-on baking and expert tuition, you will:
- Explore the history and cultural significance of Middle Eastern breads
- Learn how to mix, shape and bake traditional flatbread doughs
- Develop confidence in handling and shaping different styles of bread
- Understand how baking methods influence texture and flavour
- Gain practical skills for recreating authentic Middle Eastern breads at home
What You’ll Bake
During the course, you’ll make:
Pide
Discover the art of making this popular Turkish bread, recognised for its distinctive boat-shaped form and delicious toppings. You’ll learn shaping techniques that create its characteristic appearance while exploring the traditions behind one of Turkey’s most celebrated bakes.
Pitta Bread
Experience the satisfaction of making your own pitta bread from scratch. A staple of Middle Eastern cuisine for thousands of years, pitta is famous for the pocket that forms during baking. You’ll learn the techniques that create this unique structure, producing breads perfect for sharing and filling.
Ka’ak
Learn how to make this iconic Lebanese street bread, traditionally shaped like a teardrop with a hole through the centre. Often enjoyed as a snack or breakfast bread, Ka’ak is loved for its distinctive shape, flavour and versatility.
Who Is This Course For?
This course is ideal for home bakers, food enthusiasts and anyone interested in exploring the breads and culinary traditions of the Middle East. Whether you’re new to bread making or looking to broaden your baking repertoire, you’ll leave with new skills, fresh inspiration and plenty of delicious breads to enjoy.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
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Kevan RobertsYorkshire-born Kevan has been working in the bread industry for over thirty years. During the early stages of his career, Kevan spent time working as a baker in France, before moving back to the UK to work at numerous bakeries before co-founding his first bakery in Yorkshire.
His journey led him to work in product development for large supermarkets, and he then went on to successfully establish Chestnut Bakery in the heart of Belgravia. More recently, Kevan has shared his skills, passion, knowledge, and enthusiasm in a number of teaching roles, including teaching practical courses at Bread Ahead Bakery in Borough Market, London before going on to teach as a Bread Science Lecturer at the National Bakery School at London South Bank University.
Kevan is no stranger to sharing his skills with a wider audience, having taken part in podcasts, speaking about real bread with the media, and appearing as a technical advisor on the BBC programme, The Apprentice. In 2020 Kevan had his first book published, ‘Baking Sourdough’ and he is currently working on his second.
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