Professional Bakery Development
9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes
Join The School of Artisan Food's Head of Baking, Kevan Roberts, on our new Professional Bakery Product Development course. During this week-long course, you will delve into the world of product development.
Kevan has been working in the bread industry for over thirty years, from Yorkshire to Belgravia with time working as a baker in France along the way. Kevan has shared his skills, passion, knowledge, and enthusiasm in a number of teaching roles, including teaching practical courses at Bread Ahead Bakery in Borough Market, London before going on to teach as a Bread Science Lecturer at the National Bakery School at London South Bank University.
This course has been developed for existing bakers, chefs, business start-ups and advanced home bakers looking to expand their bread baking repertoire, delving into the world of new product development (NPD). The course will be split into 4 distinct sections: Bread Trends, Natural and artisan dough conditioners and improvers, Flavour profiling/pairing and the visual aesthetic of new products and NPD creations.
Part 3 - Flavour profiling/pairing and visuals.
As we all know, bread in its purest form is the star attraction and requires very little from a supporting cast, but inclusions can add an interesting dimension to the eating experience.
We will focus on Inclusions and how they can make a definite impact on the visual appeal and flavour of a bread product, get this combination correct and you can develop a unique USP for your brand, keep your product range fresh, add a seasonal element of interest and tailor demographic specific products!
Pairing combination flavours is the key to developing a new and exciting range of products.
Part 3 will be testing bake sessions that will explore flavour profiling and visuals, going into ideal percentages of inclusions and natural colouring.
Part 4 - NPD creations
The culmination of the course will pull together everything you have learnt over the week. You will be given a recipe with inclusions, with no method or product description and be given the task of making multiple products for each recipe. All you have learnt throughout the course will come to life in the form of new products.
The end of the session will be tasting testing and technical evaluation discussion, of what worked and what didn’t work.
The course takes place in the School’s bakery training facility, using professional equipment, with all bread baked in professional stone-based deck ovens. All breads produced on the course are available to take home, along with recipes and technical notes.
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 each day, as well as lunch prepared by our team of chefs. All ingredients, equipment, and recipes will be provided.
Our £1645.00 price includes 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 email@example.com 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 - £1645.00
Without Accommodation - £1295.00
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.