Short coursesAdvanced DiplomaPrivate bookingsStudy toursGift vouchersDonationsCharitable work
Featured CourseFermentation and Pickling
This introduction to creating artisan patisserie is the ideal one-day course for anyone who loves to start their day with a fresh pastry and a strong coffee. With the help of tutor Emmanuel Hadjiandreou, an internationally renowned baker and author, you will learn the skills needed to create artisan patisserie, including working with quality ingredients, lamination of dough and dough folding, rolling and shaping.
This practical course blends a hands-on approach with demonstrations led by experienced technician David Carter to give you the knowledge and confidence you’ll need to make a range of delicious pastries at home, including:
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.
''Thoroughly recommend it if you want to learn how to make croissants, pains au chocolat, pains au raisin, almond croissants and a range of Danish pastries.''
''Emmanuel and David are great. The course is well delivered with lots of practical experience and some demonstrations. Emmanuel is hugely knowledgeable and encourages lots of photos and questions.''
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