Introduction to Artisan Bread Baking and Patisserie

Immerse yourself in the world of artisan baking on this comprehensive four-day course with baker, author and tutor Emmanuel Hadjiandreou.

Designed for home bakers looking to develop a broad and well-rounded set of baking skills, this programme brings together artisan bread making, sourdough baking and viennoiserie, providing a thorough grounding in both theory and practice.

Building on many of the skills introduced in our Introduction to Artisan Bread Making and Introduction to Viennoiserie courses, this extended programme allows you to explore each subject in much greater depth. With four days of hands-on learning, you’ll have time to develop, practise and refine techniques while gaining a deeper understanding of ingredients, fermentation and dough production.

Working with both commercial yeast and sourdough, you’ll learn how to create a wide range of breads and pastries, mastering the essential techniques that underpin successful artisan baking at home.

What You’ll Learn

Through hands-on baking and expert tuition, you will:

• Understand the science of bread making and fermentation
• Learn the differences between sourdough and commercial yeast baking
• Explore the milling process and the characteristics of different flour types
• Master mixing, kneading, proving and shaping techniques
• Learn how to use proving baskets and baking tins effectively
• Develop confidence baking in both domestic and professional-style ovens
• Understand dough development across a variety of bread and pastry styles
• Master the principles of laminated doughs and viennoiserie production
• Build the knowledge and practical skills required to continue baking confidently at home

What You’ll Bake

Over the four days, you’ll create an extensive range of artisan breads and pastries, including:

Classic and Everyday Breads

• White Bread
• Wholemeal Bread
• Malthouse Bread
• Baguette
• Multigrain Sunflower Bread

These breads provide the foundation of artisan baking, helping you develop essential skills in dough handling, fermentation, shaping and baking.

Italian Breads

• Ciabatta
• Focaccia

Explore the techniques behind these much-loved Italian classics, learning how hydration levels, fermentation and careful dough handling contribute to their distinctive texture and flavour.

Sourdough Breads

• White Sourdough
• Levain de Campagne
• Dark Rye Sourdough

Gain a deeper understanding of natural fermentation while working with a variety of sourdough styles, from rustic country loaves to richly flavoured rye breads.

Viennoiserie and Patisserie

• Puff Pastry
• Croissants
• Pain au Chocolat
• Danish Pastries
• Pain au Raisin
• Palmiers

Master the art of lamination as you create beautifully layered pastries. You’ll learn how dough and butter work together to produce the delicate, flaky textures that define classic French viennoiserie.

Who Is This Course For?

This course is ideal for enthusiastic home bakers who want to develop a broad and well-rounded set of baking skills. Whether you’re looking to build on the foundations learned in our Introduction to Artisan Bread Making or Introduction to Viennoiserie courses, or simply want an immersive baking experience covering breads, sourdoughs and pastries, this course offers the perfect opportunity to deepen your knowledge and confidence.

With four days of hands-on learning and expert guidance, you’ll have plenty of time to practise techniques, ask questions and develop a greater understanding of artisan baking, leaving you well equipped to recreate a wide range of breads and pastries at home.

No previous baking experience is required, just enthusiasm and a willingness to learn alongside fellow food lovers.