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About
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My
bread-making really didn't advance until two things
happened: first I learned from you Carl - there
are but a few people in this world that I could
have lucked onto who could really have made such
a difference; and second, I began to understand
that in order to make something exceptional you
have to realize that it is both a simple process,
and that it has been bastardized by lazy people
over the centuries.
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Artisan
Bread School was established by Carl
Shavitz to promote the revival of artisan bread
making. Carl provides a unique learning experience for
everyone who wants to discover the art of artisan bread-making.
Class sizes are strictly limited so that you receive
personal attention. Courses are given in the United
Kingdom, Italy and the United States.
At
Artisan Bread School you will learn the techniques that
will enable you to produce true artisan bread. Naturally
we use organic and biodynamic ingredients. We each create
our own sourdough culture, learn about milled and stone
ground flours and how to deal with their differences,
how to control dough temperature and mould breads into
a variety of shapes. We do everything entirely by hand.
Our sourdough breads contain no commercial yeast, our
focaccias absorb an unbelievable amount of extra virgin
olive oil (without weeping afterwards) and our breads
take an astonishing amount of time to produce.
You
will go home from Artisan Bread School with the skills
to bake delicious, nutritious and healthy artisan breads
in your own kitchens.
This
is the website of the original
Artisan Bread School
Neither
Artisan Bread School nor
Carl Shavitz are affiliated
with any other
organisation with a similar name. Don't be confused
by look-alikes. If in any doubt please email and ask
Email to Carl Shavitz
It
was a really informative, fun, and hands on class and
Carl is an absolutely amazing teacher
 
The
School's hands-on courses specialize in European
breads - sourdoughs, as well as a wide-range of
Italian specialties like focaccia, ciabatta, and
grissini.
As
seen in
The
New York Times,
18 November 2007
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