Gallery

Hakan’s Sourdough: King of Bread. ABS at Kitchen-Sync, Winnipeg, July 2018
Ciabatta. Five-day course at Kitchen-Sync, Winnipeg July 2018.
Freshly foraged Saskatoons.
Focaccia with freshly picked Saskatoons and a vanilla glaze. Five-day course at Kitchen-Sync, Winnipeg July 2018.
Five-day course at Kitchen-Sync, Winnipeg July 2018. Cooling bagel (some already eaten!)
Val’s first sourdough at home after taking the 5-day course in Winnipeg, July 2018

Five-day course participants Kim, Romolo, Claire, Cheryl, Joy with myself & assistant Lori
Focaccia with rosemary & sea salt
Participants first Sourdough: King of Bread just out of the wood-fired oven
Slices of their first Sourdough: King of Bread

Two-day Course at Foster’s Mill, Swaffham Prior, Cambridgeshire, England (27th July 2019 – 28th July 2019)
Five-day Course in Lyman, Maine, USA, October 2019 (21st October 2019 – 25th October 2019)
Five-day Course in Lyman, Maine, USA, October 2019 (28th October 2019 – 1st November 2019)
10th Anniversary Five-day Course at Fattoria degli Usignoli (2nd May 2020 – 6th May 2020)
Five-day Course in Ladysmith, British Colombia, Canada, June 2020 (15th June 2020 – 19th June 2020)
Five-day Course in the Adirondacks of Upper New York State (19th October 2020 – 23rd October 2020)

Carl Shavitz
Director
Artisan Bread School
Email to Carl Shavitz
Telephone: +44 7785 320 213