Advanced Bread Baking - 4 Days

Advanced Bread Baking - 4 Days

Join The School of Artisan Food's Head of Baking, Kevan Roberts, on our new Advanced Bread Baking course.

Kevan has been working in the bread industry for over thirty years, from Yorkshire to Belgravia with time working as a baker in France along the way. Kevan has shared his skills, passion, knowledge, and enthusiasm in a number of teaching roles, including teaching practical courses at Bread Ahead Bakery in Borough Market, London before going on to teach as a Bread Science Lecturer at the National Bakery School at London South Bank University.

This course has been developed for existing bakers, chefs, business start-ups and advanced home bakers looking to expand their bread baking repertoire, delving into the world of new product development (NPD). The course will be split into 4 distinct sections: Bread Trends, Natural and artisan dough conditioners and improvers, Flavour profiling/pairing and the visual aesthetic of new products and NPD creations. 

Advanced Bread Baking

Unleash your creativity. Elevate your craft. Define your signature.

Join us for a dynamic, hands-on baking course designed for professionals who want to stay ahead of the curve in the ever-evolving world of artisan bread and bakery innovation. Across four immersive modules, you'll explore cutting-edge techniques, sustainable practices, and bold flavour combinations that will set your products apart.

Part 1 – Bread Trends & the Modern Baker

Discover the latest trends shaping the bakery industry, from the rise of sourdough to the resurgence of ancient grains. Learn how to educate your customers and build a sustainability-focused USP that resonates. Practical sessions include:

• Mastering sourdough techniques
• Working with alternative and sprouted flours
• Exploring ancient grains for nutrition and flavour

Part 2 – Natural Dough Enhancers & Shelf-Life Solutions

Go beyond commercial additives. This module dives into natural dough conditioners and improvers used by top-tier bakeries. Learn how to extend shelf life and enhance texture using:

• Preferments and fermentation
• Congee and Shokupan techniques
• Clean-label alternatives to industrial ingredients

Part 3 – Flavour Pairing & Visual Impact

Bread is beautiful in its simplicity, but the right inclusions can transform it into something extraordinary. In this flavour-forward module, you’ll experiment with:

• Creative flavour pairings and seasonal twists
• Visual enhancements using natural colours
• Ideal inclusion percentages for maximum impact

Part 4 – NPD Challenge: From Concept to Creation

Put your skills to the test in a real-world product development challenge. Using a base recipe with inclusions, but no method, you’ll create multiple bakery products that showcase your innovation and technical mastery. The course concludes with a collaborative tasting and technical evaluation session.

The course takes place in the School’s bakery training facility, using professional equipment, with all bread baked in professional stone-based deck ovens. All breads produced on the course are available to take home, along with recipes and technical notes.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers to transport their food home.

Refreshments will be available throughout each day, as well as lunch prepared by our catering team. All ingredients, equipment, and recipes will be provided.

Please Note:

Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss prior to making a booking.