Home Courses - The School of Artisan Food Breads and Baking Copy of Artisan Bread Baking EMC

Copy of Artisan Bread Baking EMC

£560.00

Beginner

Duration:

1 Day

Timings:

09:30 - 16:30

Hourly Schedule

A festive day of baking

9:00
Arrival & welcome
Tea, coffee and warm pastries from the kitchen.

9:30
Festive dough theory
Understanding enriched doughs, spices and seasonal flavours.

12:30
Lunch
Seasonal lunch prepared by our catering team.

This intensive three-day course will give you the practical skills, knowledge, and confidence you’ll need to bake a wide range of fresh artisan bread at home.

You’ll be guided through every stage of the artisan baking process by tutor Emmanuel Hadjiandreou, an internationally renowned baker and author of the award-winning How To Make Bread. You’ll benefit from Emmanuel’s expertise as he teaches you all about ingredients, sourdough, kneading, proving, shaping, and baking, with plenty of opportunities throughout the course to put your newfound skills into practice. No baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make real bread. Over the three days, you will master the baking process, creating a selection of loaves to take home and enjoy, including:

Wholemeal Bread
White Bread
Malt House Bread
Ciabatta
Focaccia
Levain de Campagne
Baguette
Brioche
White Sourdough
Rye Sourdough

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. We make a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers to transport their bread home. Refreshments will be available throughout the day, as well as a light lunch. All ingredients, equipment, and recipes will be provided. 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.

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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

Tutors

Joe Schneider

Joe Schneider

Jake is the founder and cheesemaker behind Primrose Creamery, an artisan dairy based within the School building. Primrose produces small-batch raw milk cheeses rooted in place, seasonality and craftsmanship, with a focus on lactic and soft styles that allow the character of the milk to lead.

Primrose Creamery operates directly from the School’s dairy, giving Jake a close working relationship with the teaching environment and a practice that is deeply embedded in learning, experimentation and reflection. His approach to cheesemaking embraces the natural variability of raw milk, seeing it not as a problem to be eliminated but as something to be understood, worked with and respected.

Before retraining as a cheesemaker, Jake spent over a decade working in food and drink, including owning and running cocktail bars and developing menus, flavour pairings and hospitality experiences. During the Covid period, he made a decisive career change into dairy, training and gaining hands-on experience with Neal’s Yard Creamery and at Monkland Cheese Dairy before establishing Primrose Creamery.

Jake brings a practical, thoughtful teaching style to the School, combining technical rigour with an openness to discussion, problem-solving and learning from the milk in front of you.
Kevan Roberts Head Baker

Kevan Roberts

Head Baker

Yorkshire-born Kevan has been working in the bread industry for over thirty years. During the early stages of his career, Kevan spent time working as a baker in France, before moving back to the UK to work at numerous bakeries before co-founding his first bakery in Yorkshire.

His journey led him to work in product development for large supermarkets, and he then went on to successfully establish Chestnut Bakery in the heart of Belgravia. More recently, Kevan has shared his skills, passion, knowledge, and enthusiasm in a number of teaching roles, including teaching practical courses at Bread Ahead Bakery in Borough Market, London before going on to teach as a Bread Science Lecturer at the National Bakery School at London South Bank University.

Kevan is no stranger to sharing his skills with a wider audience, having taken part in podcasts, speaking about real bread with the media, and appearing as a technical advisor on the BBC programme, The Apprentice. In 2020 Kevan had his first book published, ‘Baking Sourdough’ and he is currently working on his second.
Sally-Ann Hunt

Sally-Ann Hunt

Sally-Ann Hunt has always been passionate about good food made from healthy, sustainable ingredients. She first became involved in the world of food in 2011, while living and volunteering on a working estate. It was there that she first began to acquire a taste for artisan food production.

Then in 2018, after 20 years in the financial sector, Sally made the leap to a life centred around artisan skills when she joined The School of Artisan Food as a Course Technician, a skilled role that involves a lot of time in the training room, supporting tutors as they deliver artisan food courses.

Sally fell in love with the school’s ethos, recognising how interrelated food, lifestyle, family, and health are, and becoming inspired help preserve traditional food production methods that might otherwise be lost. For the next 3 years, Sally spent her working days honing her foraging, dairy and butchery skills and spent her free time living a simpler way of life, connecting to the food she was eating, and loving the journey she had embarked on with her family.

In 2021, Sally officially became a tutor at the school, delivering courses in foraging, BBQ, smoking and curing, pie making, sausages, dairy and more, both to the public and in workshops delivered in schools and for charity partners such as the YMCA. She is also a tutor on the Artisan Summer School.

Sally’s passion shines through in all her sessions, particularly her commitment to sustainable meat, continuing to research, test and uncover exciting ways to flavour, preserve and cook in the most ethical way possible – knowledge which she then shares with her students.