• Handmade focaccia using Mulino Marino flour

  • "Just a short note to say thanks so much for a great and enjoyable course – we thoroughly enjoyed every aspect."

  • Boule of Sourdough: King of Bread

  • Ciabatta made with Mulino Marino flour

  • Heating the Panyol wood-fired oven for baking

  • Real hand-made sourdough bagel

  • Sweet Focaccia with figs and a sugar glaze

  • ”Attending the Artisan Bread School was a little slice of heaven. Loved it!"

  • Mobile wood-fired oven by Maine Wood Heat (USA) based on an oven from Le Panyol (France).

  • Aimee's Sourdough Crumb

  • Laura's Boule of Delight

COURSES RESUME SEPTEMBER 2021

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 and learn the secrets of baking European breads, including sourdough and Italian delicacies. Become an artisan baker in your own home.

When it comes to sourdough bread there’s no better teacher than Carl.

Unbelievable two days with Carl Shavitz, master bread maker,
here at South Farm handing down proper bread-making skills.

Italy was honestly one of the very best experiences
I have ever had!! Highly recommend 👍👍

Highly recommend the course in Italy, one on the best experiences of my life!!!

Wow!
I learned so much this week and had such a great time!
I appreciate your guidance, humour and expertise more than you’ll ever know!
This week was sooooo good for my soul.
Being with like minded people was such a joy. Thank you so much!

I’m really loving it. I was always scared of bread, but after this class
I have the confidence to do it.🙌🙌 🥖🍞 ( Yay artisan bread school!) 😳😳😳

I am indeed pleased to have learned from you.  What I knew prior to the course
was gleaned from a couple of books, some websites posted by perfect strangers
with no credentials, and my own pathetic experiments.  You, the oven, the quality of the bread,
the techniques, and the company (yes, it’s true) were all inspiring.  I’m a much better baker
and I see a path to continue to learn and practice and perfect.

I must say your course was a huge step in
my new career path, and for that
I am very grateful to you.

Thank you for such an inspiring course.

Thank you for an amazing weekend.
It really exceeded expectations and
I had an exceptionally enjoyable time.
A slice of warm Ardeche bread just capped it off nicely.

Many thanks again for an inspiring and challenging couple of days.
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