Italian Baking and Pizza Making


Hand-crafted bread is the cornerstone of Italian cuisine. Designed with Italian food lovers in mind, this one-day course will teach you how to bake your own authentic Italian breads and handmade pizzas.

You’ll be guided through the artisan baking process by internationally renowned baker and author Emmanuel Hadjiandreou. During this hands-on course you will find out all about the ingredients vital to creating the signature flavour of your favourite Italian breads. You will be given plenty of opportunities to put the kneading, proofing and shaping skills you’ll be learning into practice, ending the day with the knowledge and confidence you’ll need to bake tasty fresh Italian breads and pizza at home.

No baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to bake traditional Italian food. During the day, you will create a selection of produce to take home, including:

  • ciabatta
  • focaccia
  • sweet and savoury pizzas.

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 learnt so much during the day. Emmanuel conveys his passion for bread so well."

‘'Lovely experience, lovely teachers. I enjoyed it very much'’

‘'Wonderful course - good pace, lots to do, lots of information, support and a great teacher! It’s given me the confidence I need to tackle these breads plus skills relevant to other baking'’


Sat 17th Feb 2018

Places left: YES


Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £175.00

Subjects: Baking, Food for health


Emmanuel Hadjiandreou

Book Now

Student Success

More Case Studies
Two Magpies Bakery

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

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

Forge Bakehouse

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
Rex Bakery

Rex Bakery

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

Newsletter Signup