Mindful Bread


There is something very satisfying about bread baking; about kneading and shaping dough and creating something from scratch that you can share with others. It gives you a sense of achievement and relaxation.

The workshop is led by Ian Waterland who worked in health and social care for 28 years, primarily supporting people with mental ill health. In 2013, Ian re-trained to become an artisan baker at The School of Artisan Food and now runs Knead Good Bread Artisan Bakery, a successful micro-bakery in Leicestershire. He also runs short courses at his bakery and teaches people with mental health problems and learning disabilities, the joys of creating bread.

Ian teaches the theory and practice of mindfulness, combined with the knowledge and practical skills to make your own mindful bread.

Mindfulness topics covered will include:

  • The history of mindfulness and its origins in Buddhism
  • Mindful breathing
  • Senses and mindfulness
  • Mindfulness in practice
  • Benefits of mindfulness

Bread baking topics include:

  • Flour varieties
  • The no-knead method
  • Shaping and baking tips
  • How to be a mindful bread baker

No prior experience of either mindfulness or baking bread is necessary; just enthusiasm and a willingness to work alongside other food lovers to make real bread.

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 food home. Learn more here ...

Refreshments will be available on arrival and throughout the session as well as a seasonal buffet lunch, served at the end of the workshop. All ingredients, equipment and recipes will be provided.


Sat 12th Jan 2019

Places left: YES

Sat 16th Mar 2019

Places left: YES


Time: 9:30am - 2:00pm

Duration: 0.5 day(s)

Cost: £85.00

Subjects: Baking, Special events


Ian Waterland

Book Now

Student Success

More Case Studies
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.

Full Case Study
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.

Full Case Study
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.

Full Case Study
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.

Full Case Study

Newsletter Signup