Creating a Microbakery - Theory and Practical

The course is led by a team of experienced artisan bakers who have each set up and run their own bakery businesses, bringing first-hand insight into both the practical skills and realities of running a baking enterprise. Collectively, our tutors draw on a wide pool of practical knowledge ranging from launching and operating small Microbakeries to developing and managing larger bakery operations. This breadth of industry experience allows them to guide students through both the technical skills of artisan baking and the strategic steps involved in building and growing a successful bakery business.

Business Design and Management

Exploring concept development, business and operational strategies and techniques, to create and maintain a successful Microbakery:

• Creating the right concept 
• Legalities and Finances
• Production and equipment realities
• Marketing and sustainability 

Bread Production, Techniques & Recipes
An immersive bakery experience designed to prepare you for Microbakery ownership. This course covers:

• Baking efficiently at scale
• Tried-and-tested artisan bread recipes
• Production planning, product range, pricing, and profitability
• Practical, hands-on dough handling and baking skills
• A visit to the neighbouring Welbeck Bakehouse for insight into larger-scale bakery operations
• How to make the most of your space and equipment

Patisserie & Viennoiserie

A whistle stop tour through sweet treats, laminated doughs and value added products. You will spend time learning: 

• Fundamental and adaptable patisserie recipes
• Both hand and machine lamination techniques for viennoiserie products
• How to maximise your product range with minimal recipes and time while reducing waste
• How to translate bigger bakery production methods into small spaces
• Which key equipment and tools will improve the quality of your products and increase output

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 the day, as well as a light lunch. 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 your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

I would like to express my heartfelt gratitude to the entire team for the wonderful course. It has been an incredible learning experience, and I truly appreciate the knowledge and skills I gained. A special thanks to Shipton Mill for providing me with a free spot on the course. This generous opportunity allowed me to deepen my understanding and passion for baking, and I am immensely grateful for it.
Inna Katalova