Artisan Bread Baking & Patisserie

Artisan Bread Baking & Patisserie

This intensive four-day course will give you the practical skills and knowledge to confidently bake a range of fresh artisan bread and patisserie products at home.

You’ll be guided through every stage of the bread and patisserie making process by our tutor Emmanuel Hadjiandreou, an internationally renowned baker and author of the award-winning How to Make Bread.

During this hands-on course, you’ll learn how to bake in domestic and professional ovens with recipes using both sourdoughs and commercial yeasts. You’ll benefit from Emmanuel’s expertise as he teaches you all about the importance of ingredients and fermentation methods. You’ll also cover kneading, proofing, shaping, how to use baking tins and proofing baskets, the milling process, and the types and classes of flour.

There will be plenty of opportunity throughout the four days to put your skills into practice as you create products including:

• White bread
• Wholemeal bread
• Malthouse bread
• Ciabatta
• Focaccia
• Dark rye sourdough
• Levain de Campagne
• White sourdough
• Baguette
• Multigrain sunflower bread
• Puff pastry
• Pain au chocolat
• Croissants
• Danish pastries
• Pain au raisin
• Palmiers

No baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make delicious artisan bread and patisserie. This is the ideal course for those looking to develop a more rounded set of baking skills.

The products produced over the four days will be available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers to transport their food home.

Refreshments will be available throughout each day, as well as lunch prepared by our catering team. All ingredients, equipment, and recipes will be provided.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.