Gain the artisan baking skills required to become a successful micro-baker on this three-day professional baking course.
Developed by our tutor and expert baker Wayne Caddy, this course is designed for those wanting to bake bread to professional standards on a smaller scale. Whether you’re an existing baker, an aspiring artisan food business owner in need of further experience or an advanced home baker wanting to move on to the next level, this intensive course is for you.
Hosted in the School’s bakery training facility, using professional equipment such as Rofco ovens, you will gain the skills, knowledge and confidence needed to master a range of traditional and contemporary bread baking techniques and industry processes. The focus will be around using single phase equipment.
Working in groups, you will bake a wide range of artisan breads and breads with inclusions, such as wheat and rye, sourdough and breads with pre-ferments. Breads made on the course may include:
You will also cover:
The course also explores production planning, methods and costing and works alongside our Creating a Successful Micro-Bakery business start-up course which is led by Ian Waterland who set up his own micro-bakery after studying at the School.
Refreshments will be available throughout the three days, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.