Artisan Bread School

Courses in artisan bread-making

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About

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.

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

 

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