Artisan Bread Baking and Patisserie Session


Intensive four-day course in bread making and patisserie.

Acquire great new skills with the expert guidance of award-winning baker and author Emmanuel Hadjiandreou.

Learn how to bake in domestic and professional ovens with recipes that use both sourdoughs and commercial yeasts. This is a hands-on course that concentrates on the importance of ingredients and on fermentation methods. Products covered will be:

  • White Bread
  • Wholemeal Bread
  • Malt House 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

No prior baking experience is necessary; just enthusiasm and a desire to make real bread.

This course includes light refreshments and lunch. All ingredients, equipment and recipes are provided by the School.

"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."


Thu 7th Sep - Sun 10th Sep 2017

Places left: YES


Time: 9:30am - 5:00pm

Duration: 4.0 day(s)

Cost: £640.00

Subjects: Patisserie, Baking


Emmanuel Hadjiandreou

Book Now

Student Success

More Case Studies
Two Magpies Bakery

Two Magpies Bakery

From Art to Artisan - Rebecca Bishop, a former student at The School of Artisan Food now heads up a successful artisan bakery in Southwold, Suffolk.

Full Case Study
Mike's Fancy Cheese

Mike's Fancy Cheese

Michael Thomson is the only cheese maker in Northern Ireland who makes cheese from raw milk. Michael secured funding for the production of his ‘Young Buck’ blue cheese through crowd funding and is now inspiring others to start th...

Full Case Study
Forge Bakehouse

Forge Bakehouse

Forge Bakehouse in Sheffield was set up by Martha who studied the Advanced Diploma in Baking at the School of Artisan Food during 2011/12.

Full Case Study
Rex Bakery

Rex Bakery

Glenn Stephens turned up at The School of Artisan Food in December 2012, a keen amateur but looking for a course to give him a pathway to becoming a professional baker.

Full Case Study

Newsletter Signup