Home Courses - The School of Artisan Food Breads and Baking Creating a Microbakery – Theory and Practical

Creating a Microbakery – Theory and Practical

£1,095.00

Professional

Duration:

5 Days

Timings:

All Day

Hourly Schedule

A festive day of baking

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

9:30
Course Start

13:00
Lunch
Seasonal lunch prepared by our catering team.

17.00
Course End

The course is led by a team of experienced artisan bakers who have each set up and run their own bakery businesses, bringing first-hand insight into both the practical skills and realities of running a baking enterprise. Collectively, our tutors draw on a wide pool of practical knowledge ranging from launching and operating small Microbakeries to developing and managing larger bakery operations. This breadth of industry experience allows them to guide students through both the technical skills of artisan baking and the strategic steps involved in building and growing a successful bakery business.

Business Design and Management

Exploring concept development, business and operational strategies and techniques, to create and maintain a successful Microbakery:

Creating the right concept
Legalities and Finances
Production and equipment realities
Marketing and sustainability

Bread Production, Techniques & Recipes
An immersive bakery experience designed to prepare you for Microbakery ownership. This course covers:

Baking efficiently at scale
Tried-and-tested artisan bread recipes
Production planning, product range, pricing, and profitability
Practical, hands-on dough handling and baking skills
A visit to the neighbouring Welbeck Bakehouse for insight into larger-scale bakery operations
How to make the most of your space and equipment

Patisserie & Viennoiserie

A whistle stop tour through sweet treats, laminated doughs and value added products. You will spend time learning:

Fundamental and adaptable patisserie recipes
Both hand and machine lamination techniques for viennoiserie products
How to maximise your product range with minimal recipes and time while reducing waste
How to translate bigger bakery production methods into small spaces
Which key equipment and tools will improve the quality of your products and increase output

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 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.

Your Tutors

Tutors

David Finn

David Finn
Emmanuel Hadjiandreou

Emmanuel Hadjiandreou

Emmanuel has a real passion for artisan bread. Having trained as a baker in South Africa, he has baked around the world.

In the UK, Emmanuel has worked for Flour Power, Gordon Ramsay, Daylesford Organic and Judges Bakery.

He has a special knowledge of continental breads, having baked in Germany, where he learned to make a world-class stollen. While at Daylesford, the award-winning organic farm shop in Oxfordshire, Emmanuel’s bread won a Soil Association Organic Food Award, with several other bread creations earning the Highly Commended award.

Emmanuel has also published three books:

How to Make Bread won a coveted Guild of Food Writers award.
Making Bread Together – step-by-step recipes for fun and simple breads to make with children
How to Make Sourdough – 45 recipes for sourdough breads that are good for you as well as being great-tasting.
Along with Wayne Caddy, a fellow baking tutor at the School, Emmanuel has represented the UK at the baking Coupe du Monde.
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.