Hourly Schedule
Time
- 9:00
- Arrival & welcome
- Tea, coffee and warm pastries from the kitchen.
- 9:30
- Course Start
- 13:00
- Lunch
- Seasonal lunch prepared by our catering team.
- 16:30
- Course End
- Course ID FrBakEH
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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.
From bustling Parisian boulangeries to rural village bakeries, bread lies at the heart of French food culture.
Renowned for its craftsmanship, tradition and regional diversity, French baking has influenced bread makers around the world, producing iconic loaves that are celebrated for their flavour, texture and artistry.
On this hands-on course with internationally renowned baker, author and tutor Emmanuel Hadjiandreou, you’ll explore the techniques behind some of France’s most beloved breads. Working with a range of doughs, you’ll learn how to mix, shape, mould and score with confidence, building the skills needed to recreate authentic French breads in your own kitchen.
Throughout the day, Emmanuel will guide you through the principles of artisan baking, helping you understand how ingredients, fermentation and technique combine to create exceptional bread.
What You’ll Learn
Through hands-on baking and expert tuition, you will:
- Understand the principles behind traditional French bread making
- Learn how to mix and develop dough for a variety of bread styles
- Master shaping, moulding and scoring techniques
- Explore how fermentation contributes to flavour and texture
- Gain confidence in handling both lean and enriched doughs
- Develop the skills needed to bake artisan French breads at home
What You’ll Bake
During the course, you’ll create a selection of classic French breads, including:
Brioche
Master one of France’s most celebrated enriched breads. Made with butter, eggs and milk, brioche is renowned for its rich flavour, delicate crumb and versatility. You’ll learn techniques for incorporating enrichment into dough while achieving its characteristic lightness and golden finish.
Pain de Campagne
Explore the rustic traditions of French country bread making. This classic farmhouse loaf is prized for its crisp crust, open texture and depth of flavour, developed through careful fermentation and skilled dough handling.
Baguettes
Learn the techniques behind France’s most iconic bread. From shaping and scoring to achieving a crisp golden crust and light, airy interior, you’ll discover what makes a truly authentic baguette.
Pain d’Épi
Create this striking wheat-sheaf-shaped bread, traditionally formed from baguette dough. You’ll learn the cutting and shaping techniques that transform a simple loaf into an impressive centrepiece, perfect for sharing.
Who Is This Course For?
This course is ideal for aspiring bakers, home cooks and anyone interested in learning the foundations of French artisan baking. Whether you’re completely new to bread making or looking to expand your repertoire, you’ll gain practical skills, valuable knowledge and plenty of inspiration.
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
-
Emmanuel HadjiandreouEmmanuel has a real passion for artisan bread. Having trained as a baker in South Africa, he has baked around the world.
In the UK, Emmanuel has worked for Flour Power, Gordon Ramsay, Daylesford Organic and Judges Bakery.
He has a special knowledge of continental breads, having baked in Germany, where he learned to make a world-class stollen. While at Daylesford, the award-winning organic farm shop in Oxfordshire, Emmanuel’s bread won a Soil Association Organic Food Award, with several other bread creations earning the Highly Commended award.
Emmanuel has also published three books:
How to Make Bread won a coveted Guild of Food Writers award.
Making Bread Together – step-by-step recipes for fun and simple breads to make with children
How to Make Sourdough – 45 recipes for sourdough breads that are good for you as well as being great-tasting.
Along with Wayne Caddy, a fellow baking tutor at the School, Emmanuel has represented the UK at the baking Coupe du Monde.
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