The School of Artisan Food has developed a brand-new course ‘Creating a Microbakery – Theory and Practice’, running from the 5th to 9th September 2022. The course blends hands-on experience with theory about how to run a successful microbakery.
Some baking experience is needed.
The course is targeted at:
- People wanting to bake to a professional standard at small scale
- Microbakers scaling up from a ‘kitchen’ enterprise
- Community-supported bakery start-ups
- Social entrepreneurs planning a microbakery
The course will take place at the School of Artisan Food, which is located in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire.
Practical elements include:
- making sourdough, hybrid and straight doughs, viennoiserie and patisserie
- production planning for a micro bakery
- using a range of specialist microbakery equipment
Theory is taught using ‘Knead to Know More’ the Real Bread Campaign’s 2021 guide to success in baking Real Bread for local communities.
The School of Artisan Food are delighted to be working with Matthews Cotswold Flour and The Real Bread Campaign, combining forces to subsidise a number of places on the course for people from under-represented groups to start their own microbakeries. We have already received several applications for these places and hope to follow the student’s progress from participation on the course to launching their own businesses. If you would like some more information regarding this, please contact info@schoolofartisanfood.org.
