Short CoursesBespokeVenue HireAdvanced DiplomaGift VouchersDonationsCharitable Work
Wheat free bread is nutritious and tasty. Learn how to bake your very own range of wheat free loaves with this one-day practical course.
Bake your way
to success as you learn all about ingredients, kneading, proofing and shaping.
Baker and author Emmanuel Hadjiandreou will guide you through the bread baking process as you produce your very own wheat-free loaves, including:
• Seeded bread
• Plain buckwheat bread
• Rye sourdough
• Rye loaf with yeast
This course includes light refreshments and lunch.
All ingredients, equipment and recipes are provided by the School.
"Always have a great day with very helpful staff and excellent food."
Sorry, no dates available.
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
Mikes 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