Home Courses - The School of Artisan Food Breads & Baking Patisserie & Viennoiserie Introduction to Artisan Bread and Viennoiserie

Introduction to Artisan Bread and Viennoiserie

£430.00

Beginner , Intermediate

Duration:

2 Days

Timings:

09:00 - 16:30

Course start dates:

13 Nov 2026
22 Jan 2027

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

“Develop a strong foundation in artisan baking on this immersive two-day course with renowned baker, author and tutor Emmanuel Hadjiandreou.

Combining the fundamentals of bread making with the delicate art of viennoiserie, this course will equip you with the essential skills needed to create a range of professional-quality baked goods at home.

Across two practical and informative days, you’ll learn how ingredients work together, how to mix, prove and shape dough successfully, and how to master lamination techniques to create beautifully layered pastries. With expert guidance throughout, you’ll gain the confidence to tackle both artisan breads and classic viennoiserie.

What You’ll Learn

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

Understand the role of key bread and pastry ingredients
Learn effective mixing, proving and shaping techniques
Develop confidence in producing consistent artisan breads
Master the principles of lamination for flaky, layered pastries
Gain practical skills that can be applied in your home kitchen

What You’ll Bake

Day 1: Artisan Bread Making

You’ll create a selection of classic breads, including:

White country-style loaf
Tinned malthouse loaf
Tinned wholemeal loaf
A variety of bread rolls

Day 2: Viennoiserie

You’ll learn the art of laminated doughs while making:

Croissants
Pain au chocolat
Danish pastries
Handmade puff pastry

Who Is This Course For?

This course is ideal for aspiring bakers, enthusiastic home cooks and anyone keen to build a solid understanding of both bread making and viennoiserie. No previous baking experience is required, just enthusiasm, curiosity and a willingness to learn alongside fellow food lovers.”

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 Hadjiandreou

Emmanuel Hadjiandreou

Emmanuel 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.