About

Artisan Bread School was established by Carl Shavitz to promote the revival of artisan bread making. In addition to the Italy, courses are now given in the United States. Students go home from Artisan Bread School courses with the skills to bake delicious, nutritious and healthy artisan breads in their own kitchens.

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