Five-day course with Carl Shavitz
|12 June – 16 June 2017
The fee includes 5-days tuition, extensive course notes and recipes, all ingredients, 2 bannetons, 2 dough scrapers, grinettes (to slash the dough), a digital thermometer, an embroidered Artisan Bread School apron, 5-nights accommodation, breakfast, lunch and the evening meal. Plus, the best bread knife I know. You also take home the sourdough leaven you will have created, as well as any other leavens we have been working with.
Terms & conditions
Participants will receive a certificate
confirming that they have successfully completed the
5-day course at Fattoria degli Usignoli.
Participants should arrive Sunday 11 June 2017, in time to settle into their rooms, have a look around before joining everyone at the School for a welcoming drink, followed by the evening meal. Departure is after the last class on the Friday, unless you want to extend your stay.
If students would like to arrive early or stay longer, the School Director will make the arrangements and payment should made to Artisan Bread School. Prices on application to the Director of Artisan Bread School.
Students are welcome to bring partners and other non-participants. Prices on application to the Director of Artisan Bread School please.