Hourly Schedule
Time
- 9:00
- Arrival & welcome
- Tea, coffee and warm pastries from the kitchen.
- 09:30
- Course Start
- 13:00
- Lunch
- Seasonal lunch prepared by our catering team.
- 16.30
- Course End
- Course ID AbbKev4
-
What’s included
- Learn from expert tutors and technicians with demonstrations, guidance, and support throughout the day.
- Enjoy a seasonal artisan buffet lunch showcasing ingredients sourced from the Welbeck Estate and the surrounding local food community.
- 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.
Join The School of Artisan Food’s Head of Baking, Kevan Roberts, on our new Advanced Bread Baking course.
Kevan has been working in the bread industry for over thirty years, from Yorkshire to Belgravia with time working as a baker in France along the way. 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.
This course has been developed for existing bakers, chefs, business start-ups and advanced home bakers looking to expand their bread baking repertoire, delving into the world of new product development (NPD). The course will be split into 4 distinct sections: Bread Trends, Natural and artisan dough conditioners and improvers, Flavour profiling/pairing and the visual aesthetic of new products and NPD creations.
Advanced Bread Baking
Unleash your creativity. Elevate your craft. Define your signature.
Join us for a dynamic, hands-on baking course designed for professionals who want to stay ahead of the curve in the ever-evolving world of artisan bread and bakery innovation. Across four immersive modules, you’ll explore cutting-edge techniques, sustainable practices, and bold flavour combinations that will set your products apart.
Part 1 – Bread Trends & the Modern Baker
Discover the latest trends shaping the bakery industry, from the rise of sourdough to the resurgence of ancient grains. Learn how to educate your customers and build a sustainability-focused USP that resonates. Practical sessions include:
- Mastering sourdough techniques
- Working with alternative and sprouted flours
- Exploring ancient grains for nutrition and flavour
Part 2 – Natural Dough Enhancers & Shelf-Life Solutions
Go beyond commercial additives. This module dives into natural dough conditioners and improvers used by top-tier bakeries. Learn how to extend shelf life and enhance texture using:
- Preferments and fermentation
- Congee and Shokupan techniques
- Clean-label alternatives to industrial ingredients
Part 3 – Flavour Pairing & Visual Impact
Bread is beautiful in its simplicity, but the right inclusions can transform it into something extraordinary. In this flavour-forward module, you’ll experiment with:
- Creative flavour pairings and seasonal twists
- Visual enhancements using natural colours
- Ideal inclusion percentages for maximum impact
Part 4 – NPD Challenge: From Concept to Creation
Put your skills to the test in a real-world product development challenge. Using a base recipe with inclusions, but no method, you’ll create multiple bakery products that showcase your innovation and technical mastery. The course concludes with a collaborative tasting and technical evaluation session.
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
-
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.
Book Now
Related Courses
Related Events
