Introduction to Flavoured Breads
Duration:
Timings:
Course start dates:
21 Mar 2027
07 Aug 2027
07 Aug 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
- Course ID InFlvEH
-
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.
If you’ve always wanted to be able to bake your own flavoured breads, but are unsure where to start, this practical one-day course is designed for you.
You’ll be guided through every stage of the artisan baking process by tutor Emmanuel Hadjiandreou, an internationally renowned baker and author.
Our expert team will teach you all about the importance of ingredients, explaining the journey from flour to finished loaf. This hands-on course will also give you plenty of opportunity to put the kneading, proving and shaping skills you’ll be learning into practice. You’ll end the day with the knowledge and confidence needed to bake fresh artisan bread at home.
No baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make real bread.
During the day, you will create a selection of bread to take home, including:
- Tomato and nigella bread
- Ginger tiger bread
- Fig and walnut bread
- Fennel and onion multigrain seeded bread
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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