Professional Baking for Microbakers (Three Day)


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:

  • Ciabatta with biga
  • Focaccia with biga
  • Overnight spelt
  • Baguette
  • Panmarino
  • Volkornbrot
  • French rye
  • Country sourdough
  • Kamut sourdough
  • Sourdough with inclusions
  • Tourte au seigle

You will also cover:

  • sourdough production to include wheat, heritage wheat and rye baking.
  • pre-fermentation including biga and polish, to make focaccia, ciabatta and baguettes
  • pre-fermentation including sponge, pâte fermentée and overnight fermentation to make enriched goods, including croissant, pain au chocolate and hot cross buns.

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.

10% discount when you book both Creating a Successful Micro-Bakery and Professional Baking for Microbakers courses. Enter code BLLSPE10 to receive the discount.


Tue 15th Jan - Thu 17th Jan 2019

Places left: YES


Time: 9:30am - 5:00pm

Duration: 3.0 day(s)

Cost: £595.00

Subjects: Baking


Wayne Caddy

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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.

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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.

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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.

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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.

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