Short coursesAdvanced DiplomaPrivate bookingsStudy toursGift vouchersDonationsCharitable work
Featured CourseFermentation and Pickling
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:
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."
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
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 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
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