French Baking


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. 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."


Sun 27th May 2018

Places left: YES

Sat 18th Aug 2018

Places left: YES


Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £175.00

Subjects: 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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