Upcoming Courses
Here you’ll find a list of all upcoming courses by the Artisan Bread School, available in many countries. Don’t miss your chance to learn the skill of artisan bread baking under the director of Master Baker Carl Shavitz
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Five-Day Course in Winnipeg, Manitoba, Canada, April 2019
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.
Five day Course at Fattoria degli Usignoli, Italy, May 2019
We will be making numerous 100% sourdough breads, loaves using both sourdough leaven plus 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.
Five day Course at Fattoria degli Usignoli, Italy, May 2019
We will be making numerous 100% sourdough breads, loaves using both sourdough leaven plus 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.
Five-day Course in Ladysmith, British Colombia, Canada, June 2019
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.
Two-day Course at Foster’s Mill, Swaffham Prior, Cambridgeshire, England
COURSE FULL Artisan Bread School returns to Foster’s Mill for a two-day…
Five-day Course in Lyman, Maine, USA, October 2019
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.
Previous Courses
We have been running Artisan Bread Classes for over a decade all over the world. Here’s a selection of some of our previous courses
- Five day Course in Winnipeg, Canada, July 2018 (16th July 2018 – 20th July 2018)
- Five day Course in Fattoria degli Usignoli, Italy, May 2018 (14th May 2018 – 18th May 2018)
- Five day Course in Fattoria degli Usignoli, Italy, May 2018 (7th May 2018 – 11th May 2018)
- Five day Course, London, October 2017 (9th October 2017 – 13th October 2017)
- Five day Course in Fattoria degli Usignoli, Italy, June 2017 (12th June 2017 – 16th June 2017)
- Five day Course in Winnipeg, Canada, April 2017 (24th April 2017 – 27th April 2017)
- Five day Course in Winnipeg, Canada, October 2016 (17th October 2016 – 21st October 2016)
- Five Day Course, Cheshire, United Kingdon, October 2015 (12th October 2015 – 16th October 2015)
