ARTISAN BREAD SCHOOL®
“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.” – Carl Shavitz
WHAT OUR ALUMNI SAY
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.
Highly recommend the course in Italy, one of the best experiences of my life!!!
LEARN WITH US
We return to Fattoria degli Usignoli for the 10th time for an intensive 5-day course of approximately 35 hours hands-on tuition. You will be making sourdough breads & breads using sourdough leaven plus a tiny amount of commercial yeast. Some of the sourdough breads you will making are Artisan Bread School’s French-style Pain de Campagne, […]
You will be making 100% sourdough loaves, breads using both sourdough leaven as well as commercial yeast, and fully yeasted breads. You will make sourdough bread, semolina sourdough bread, sourdough bagel, focaccia, ciabatta, grissini as well as breads with spice, seeds, fruit & nut, olive oil, tomatoes, grapes, chocolate and absolutely plain.