Creating a Microbakery - Theory and Practical

  • Time

    Monday - Friday: 9:00 - 17:30

  • Duration

    5 Days

  • Tutor

    Ian Waterland, Toby Doy and Martha Brown

Knead to Know More published in 2021 is the Real Bread Campaigns guide to success in baking Real Bread for your local community. The School of Artisan Food has developed this course to delve into this fact filled book and apply many of its key strategies, with hands on baking using a variety of micro bakery specific equipment, including a variety of ovens and mixers. Delivered by a team from The School with key skills and experience to provide an excellent learning experience.

Over the duration of the course the emphasis will be on bread interwoven with some patisserie elements Monday to Wednesday. Thursday will be focused on viennoiserie.

During this five day course you will explore:

  • business models and planning
  • legislation
  • money matters
  • insurance
  • equipment options
  • ingredients
  • marketing and media relations
  • Work/life balance
  • production planning

Practical elements will include:

  • Sourdough recipes
  • Hybrid loaf recipes
  • Viennoiserie recipes
  • Patisserie recipes
  • Retardation
  • Batch production

The course is aimed at:

  • People wanting to bake to a professional standard on a smaller scale
  • Microbakers scaling up from a ‘kitchen’ enterprise
  • Community Supported Bakery start ups
  • Social entrepreneurs planning a microbakery

What you will need:

  • Some experience of baking, although the key science and skills that underpin artisan food production will be covered
  • A desire to both understand some of the theory and put this into practice by making the products
  • Ideally at least the germ of an idea, although these are often developed or change quite dramatically during the course!

What is included:

  • A School of Artisan Food tote bag
  • A copy of Knead to Know More
  • All recipes and of course, the fruits of your labours
  • A subsidised place designed to support people from under represented groups to start microbakeries


(Please note: copies of Knead to Know More can be paid forward to those in knead)

This course is in partnership with the Real Bread Campaign.

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.

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 the day, as well as a light lunch. All ingredients, equipment, and recipes will be provided.



Student-style shared, self-catered accommodation is available on the historic Welbeck Estate. The lodges sleep 2 – 3 people and rooms will be allocated on a first come first served basis at booking. All within a short walking distance from The School of Artisan Food.

All bedding is provided, and a welcome will be available on arrival.

The process is simple, just book your place with accommodation and then email for further details and confirmation.

Alternatively, Welbeck Estate has a range of holiday lets a short distance from the School and there are several local B&Bs and hotels. Please refer to the Where to stay section on our website for more information.

With Accommodation 2024 - £1345.00

With Accommodation 2025 - £1355.00


Without Accommodation - £995.00

Check-in is available between 2 pm and 6 pm on the Sunday before your course starts. Please depart from the property before 11 am on the Saturday after your course ends.

Creating a Microbakery - Theory and Practical

02 Sep 2024 (5 Days) - Last few places available


Creating a Microbakery - Theory and Practical

02 Sep 2024 (5 Days) - Last few places available


Creating a Microbakery - Theory and Practical

02 Jun 2025 (5 Days) - Good availability