Artisan Bread School

Courses in artisan bread-making

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If you like bread, you have got to get yourself on this course. Absolutely brilliant.
•••
It's quite amazing, people love your bread! And they want more. Thanks again for your inspiring words, dedication to bread, and having so much pleasure sharing with others. Bread has been a life changing experience.

Artisan bread is special: it demands a variety of skills, a knowledge of kneading, fermenting and shaping together with the essential ingredient of time. But artisan bread is more than the sum of its parts. It is a state of mind, a focus on what we are trying to achieve. It is a commitment to quality. It is an understanding that we do this out of determination to be individualists and eat only wonderful bread.

Join master baker, Carl Shavitz, learn the secrets of baking European breads from sourdough to Italian delicacies, and become an artisan baker in your own home.

Attending the Artisan Bread School was a little slice of heaven. Loved it!
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Grazie mille. An inspirational and never to be forgotten masterclass in bread-making. Thank you for a wonderful week and look forward to welcoming you to our bakeries.

Sourdough bread
baked in wood-fired oven at
Fattoria degli Usignoli
Lori's sourdough bread
made at home after the 5-day course
in New Mexico. Perfection!

 

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More student feedback

United States: August 2013, two five-day in-depth course
Italy: May 2014, two five-day in-depth courses

Focaccia photo David Johnson Cambridgeshire Journal September 2007
© Artisan Bread School 2006
site updated 29 April 2013