Artisan Bread Baking & Patisserie (Four Day)


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:

  • 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
  • Palmiers

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. 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."


Thu 5th Apr - Sun 8th Apr 2018

Places left: NO

Thu 11th Oct - Sun 14th Oct 2018

Places left: Limited spaces available


Time: 9:30am - 5:00pm

Duration: 4.0 day(s)

Cost: £640.00

Subjects: Patisserie, Baking


Emmanuel Hadjiandreou

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A one-day cheesemaking course at the School of Artisan Food was the catalyst for Sophie Williamson’s unconventional journey from IT security specialist to professional cheesemaker.

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While studying for an Advanced Diploma in Artisan Food Production at the School of Artisan Food in 2010, Lisa was inspired to make the move from baking to butchery. In 2016 she set up her own business, Norfolk Charcuterie.

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