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Carl Shavitz, Instructor and Master Baker
Who attends our courses?
Alumni
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Press & Media
Events
Gallery
Courses
10th Anniversary Five-day Course at Fattoria degli Usignoli, 2 – 6 May 2020
Location in Italy
Five-day Course in Ladysmith, British Columbia, Canada, 15 – 19 June 2020
Location in Canada
Five-day Course in the Adirondacks of Upper New York State, 30 Sept – 4 Oct 2020
The Adirondacks, New York State, USA
Five-Day Course in Winnipeg, Manitoba, Canada, 12 – 16 July 2021
Location in Canada
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Home
About
Carl Shavitz, Instructor and Master Baker
Who attends our courses?
Alumni
Links
Press & Media
Events
Gallery
Courses
10th Anniversary Five-day Course at Fattoria degli Usignoli, 2 - 6 May 2020
Location in Italy
Five-day Course in Ladysmith, British Columbia, Canada, 15 - 19 June 2020
Location in Canada
Five-day Course in the Adirondacks of Upper New York State, 30 Sept - 4 Oct 2020
The Adirondacks, New York State, USA
Five-Day Course in Winnipeg, Manitoba, Canada, 12 - 16 July 2021
Location in Canada
News
Blog
Feedback
Links
Shop
Contact
Gallery
Jochen’s Focaccia
Kitchen-Sync, Winnipeg, Canada
Artisan Bread School at Kitchen-Sync, Winnipeg, Canada
Lori’s Baguette
Ciabatta, Kitchen-Sync, Winnipeg, Canada
Artisan Bread School at School of Artisan Food, Nottinghamshire, England
Semolina sourdough
Crumb of semolina sourdough
Firing Le Panyol wood-fired oven
Artisan Bread School at Foster’s Mill, Swaffham, Cambridgeshire, England
Lunchtime focaccia sandwich
King of Sourdough
Semolina sourdough with saffron
Double boule Sourdough; King of Bread
Semolina sourdough crust
Sourdough: King of Bread with caraway seeds & sea salt
Unbaked sourdough challah
Sourdough Challah
Sourdough: King of Bread with sesame seed
Sourdough: King of Bread with sesame seed
Sourdough Challah
Sourdough Challah
Carl at Pastelaria Viana January 2017
Have bagel, will travel.
Sourdough: King of Bread with caraway seeds and sea salt crystals
Artisan Bread School Sourdough pizza base
ViVa la farina
King of Bread at Kitchen-Sync
Ciabatta at Kitchen-Sync
Freshly foraged Saskatoons
Focaccia with Saskatoons at Kitchen-Sync
Bagel at Kitchen-Sync
Val’s first sourdough
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
First course participants in Maine, USA
I’ve taken a shine to this delicious Sourdough: King of Bread
Firing the mighty Paynol 120 wood-fired oven
Second course participants in Maine USA
Aimee’s sourdough crumb
First steps in fancy design
Sourdough: King of Bread
Pamela’s focaccia crumb
Laura’s sourdough boule
Joe attacks his first sourdough
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Upcoming Courses
10th Anniversary Five-day Course at Fattoria degli Usignoli
(2nd May 2020 - 6th May 2020)
Five-day Course in Ladysmith, British Columbia, Canada, June 2020
(15th June 2020 - 19th June 2020)
Five-day Course in the Adirondacks of Upper New York State
(30th September 2020 - 4th October 2020)
Five-Day Course in Winnipeg, Manitoba, Canada, July 2021
(12th July 2021 - 16th July 2021)
Contact Us
Carl Shavitz
Director
Artisan Bread School
Email to
Carl Shavitz
Telephone: +44 7785 320 213
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Jochen’s Focaccia
Semolina sourdough with saffron
Sourdough Challah
King of Bread at Kitchen-Sync
Five-day course participants Kim, Romolo, Claire, Cheryl, Joy with myself & assistant Lori
First course participants in Maine, USA
