Advanced French Baking & Baguettes (Two Day)

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This comprehensive two-day course is designed for existing bakers, chefs, business start-ups and advanced home bakers who want to master authentic French baking. You’ll learn the essential skills and processes that will help you achieve the traditional shape, crust and crumb of a classic French baguette and a wide range of French artisan breads.

Guided by our tutor and expert baker Wayne Caddy, the UK's representative at the baking Coup de Monde, you will discover new methods and techniques as you cover topics including:

  • Professional recipes, ingredients and formulas
  • The importance of ingredients
  • Yeasted pre-ferments
  • Wild yeast cultures
  • Professional bread mixing methods, including autolyse – a traditional technique of pre-soaking flour
  • Traditional couches and linens
  • Hand shaping and moulding techniques
  • Dividing and scaling
  • Advanced decorative bread stencils
  • Traditional razor blade techniques for scoring
  • Oven management, loading and unloading ovens

Wayne will share his expertise gained during decades of baking all over the world, as you create a selection of French artisan breads including:

  • Traditional French baguettes
  • Pain de campagne
  • Crown
  • Chapeau

The course takes place in the School’s bakery training facility, using professional equipment, with all breads baked in professional stone based deck ovens. All breads produced on the course are available to take home, along with recipes and technical notes.

Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.


We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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