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Featured CourseFermentation and Pickling
There’s no better way to find out about the Advanced Diploma in Baking at the School of Artisan Food than by attending one of our open days.
Join our Director of Studies Sheila Russell on a tour of the excellent facilities, learn about the FDQ accredited Advanced Diploma and experience first-hand what it's like to be a student at The School.
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