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French Baking

£185.00

From the delicious crunch of a crusty traditional baguette to the soft, rich taste of brioche, fresh artisan bread is an integral part of daily life in France. By the end of this practical one-day course you’ll have the skills, knowledge and confidence to bake a selection of authentic French loaves in your own kitchen.

Guided by our artisan baking tutor Emmanuel Hadjiandreou, an internationally renowned baker and author of the award-winning How To Make Bread, you’ll be given the opportunity to make your own doughs and to master shaping, moulding and cutting techniques.

No previous baking experience is required; just enthusiasm and a willingness to work alongside other food lovers to make fresh French bread. During this hands-on course, you will be baking:

  • Brioche
  • Pain de Campagne
  • Baguettes
  • Pain d’epi

Your bread will be available to take home and enjoy at the end of the day. 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 bread home.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

"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."

Dates

Sat 16th Mar 2019

Places left: YES

Sun 19th May 2019

Places left: YES

Sun 11th Aug 2019

Places left: YES

Sun 13th Oct 2019

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £185.00

Subjects: Baking

Teachers

Emmanuel Hadjiandreou

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Customer Reviews

Kate Peters
I'm a keen home cook but this was my first cookery course and I loved it. Emmanuel was so friendly and helpful and soon put us all at ease. He stayed cool and calm, assuring us that the stickiest dough would turn out just fine, and it did! I brought home a haul of 4 baguettes, a brioche and a pain de campagne and they all taste so good. The fresh pasta, salad, cheese and caramelised onion bread served at lunch were the icing on the cake. I'm looking to book my next course already. Can't wait! Thank you.

Student Success

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Emma de Giacometti - West Street Bakehouse

Emma de Giacometti - West Street Bakehouse

Emma de Giacometti took a four-week Professional Baking Skills course at The School of Artisan Food in 2017, led by master baker Wayne Caddy. She now runs her own micro-bakery near Cambridge.

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Lynda Hill - Marlow Cheese Company

Lynda Hill - Marlow Cheese Company

Lynda Hill turned her dream of becoming a cheesemaker into reality after taking a professional cheesemaking course at The School of Artisan Food. Today, she runs the Marlow Cheese Company from her micro-dairy.

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Sara Percevicius - The Bake Lab

Sara Percevicius - The Bake Lab

Former graduate Sara Percevicius is the founder of The Bake Lab in Sheffield, a baking business that creates bespoke celebration cakes and baked goods for local people & businesses.

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David Jowett - King Stone Dairy

David Jowett - King Stone Dairy

After graduating with an Advanced Diploma in Artisan Food Production in 2011, David Jowett started making his own award-winning Rollright cheese in 2015.

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