What is the best artisan bread school in the world?
I'm guessing it's in France, but I can't find ratings anywhere.
It's certainly NOT in France, nor Spain. It might be in Italy. You might find courses in the USA. In fact the artisan bread movement is pretty much an English-speaking phenomenon. I'd use a seach engine but would start with www.artisan-bread-school.com which has courses in Italy, the UK and USA.
Has anybody been to the www.artisan-bread-school.com In the US? It is close to me and I just found out about it and would like to try it.
I highly recommend the Artisan Bread School taught by Carl Shavitz
A search engine alert appeared in my mailbox this morning. Carl Shavitz is doing a focaccia workshop at Eataly on 2 April 2011. Check it out at http://www.regonline.com/Register/Checkin.aspx?EventID=934800
I see this thread is a few years old and I am wondering whether there are recommendations other than the Artisan Bread School, which has very few course dates and is quite expensive. Any advice on Chicago's Pastry School bread courses or ones at the SF Baking Institute? I wish there were something in the DC area. Maybe that's my next project. I know a few expert, but amateur, bakers here.