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Featured CourseFermentation and Pickling
Explore the simplicity of French baking and discover why artisan bread is such an integral part of day-to-day life in France. There is an art to making a good baguette and France is also rightly celebrated for its rich doughs and country breads.
During the course students will bake, and will be able to take home,
From selecting flour to improving your folding, this is for anyone who wants to create their own taste of the Continent and improve their baking skills.
This course includes light refreshments and lunch.
All ingredients, equipment and recipes are provided by the School
"I really felt that Emmanuel took the time to explain how to use the techniques we learnt in our own ovens giving us confidence to try again and again at home."
"This is now my second visit to the School and both have been hugely enjoyable and useful. I now have kitchen joy instead of kitchen fear."
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