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:
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 welcome to bring their own containers to transport their food home.
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.
"One of the best courses I have ever attended. Emmanuel was truly excellent and inspirational."
"Well demonstrated, clear instruction; gave me confidence to carry out the instructions and try out various recipes at home. Fantastic and thoroughly enjoyed the whole course. I feel inspired."