Five-day course in London, October 2017

Five-day course with Carl Shavitz

9 – 13 October 2017

This restaurant will be transformed into our workroom.



View of the Pond from our workroom












9 – 13 October 2017 £1,050 £500  course full



The courses include:

Creating and maintaining your own sourdough leavens
Working with sourdough, fresh yeast & an overnight sponge
Fermentation, mixing, kneading, folding, shaping a loaf, proofing & retarding
Temperature and humidity control
Difference in flours
The world of olive oil

We will be making 100% sourdough loaves, breads using both sourdough and fresh yeast, as well as fully yeasted breads. You will make focaccia, ciabatta, grissini & bagel. Breads with; spice, seeds, fruit & nut, olive oil, chocolate, tomatoes or absolutely plain.

** the fee for the 5-day course in London includes tuition, extensive course recipes & notes, all ingredients, 2 bannetons, 2 dough scrapers, a knife to slash the dough, a digital thermometer, an embroidered Artisan Bread School apron, & lunch  for 5 days. In addition, the best bread knife I have ever used.

The course will take place in London E5.

Participants will receive a certificate to confirm
that they have successfully completed the five-day course


Please read the Terms & conditions before filling in the application form