Hourly Schedule
Time
- 09:00
- Arrival, registration and refreshments
- 09:30
- Course starts
- 12:30
- Course End
- Course ID MiBrIW
-
Plan your visit
- All ingredients and professional equipment.
- Freshly prepared seasonal lunch Tea, coffee and refreshments throughout.
- All your breads and pastries to take home.
- Detailed recipes and course notes. Apron (you may also bring your own)
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.
Ian always aimed to spread the word with ‘breaducation’ initially in his bakery and then more widely in the community, online and at The School of Artisan Food, where he teaches a number of short courses and was a founding tutor on the Foundation Degree in Artisan Food Production. He has developed a real passion for the therapeutic aspects of bread making and enjoys sharing the lessons he learned from establishing and running his own bakery.
The bread journey Ian embarked on, has now come full circle as he became The School of Artisan Food’s Managing Director, whilst continuing to teach on a part time basis.
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
“Ian was excellent, very informative, friendly and easy to approach with questions” – Katherine Round
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 is nestled in the heart of Sherwood Forest on the Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers to transport their food home.
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.
What is the difference between our Mindful Bread and Therapeutic Baking courses?
Mindful Bread explores mindfulness and gives students the opportunity to practice some mindfulness techniques. In contrast Therapeutic Baking puts mindfulness into a much wider framework of strategies for positive mental health, exploring how baking can be therapeutic within this context.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
-
Ian WaterlandAfter a career in health and social care, spanning both clinical and management roles, primarily supporting people with mental ill health, it was time for a rest, Ian took the plunge in 2013 and re-trained as a real bread baker.
The seeds of this radical life change were sown growing up, with a mum who made all of the families bread. Ian dabbled over the years making his own, with mixed results. A chance visit to a real bread bakery in Lyme Regis and a one day bread course got him thinking.
Fast forward a few years and Ian bought his wife a patisserie course at The School of Artisan Food. She loved the place, casually mentioned there was a year long course in bread and said “why don’t you do it?”
A few short months later and Ian was starting the Advanced Diploma at The School.
At the end of an amazing and inspiring course, plans were ready and within three months Knead Good Bread Artisan Bakery was born. Knead Good Bread ran successfully for eight years, building a real bread community in its rural Leicestershire location. The bakery grew and evolved over that time operating weekly pop ups from “The Bread Bus” in different villages, the addition of a wholesale offering and latterly a subscription and delivery model.
Ian always aimed to spread the word with ‘breaducation’ initially in his bakery and then more widely in the community, online and at The School of Artisan Food, where he teaches a number of short courses and was a founding tutor on the Foundation Degree in Artisan Food Production. He has developed a real passion for the therapeutic aspects of bread making and enjoys sharing the lessons he learned from establishing and running his own bakery.
The bread journey Ian embarked on, came full circle as he became The School of Artisan Food’s Managing Director from 2022 to 2024, whilst also continuing to teach on a part time basis.
Book Now
Related Courses
Related Events
