The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Best artisan bread schools in the world?

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mariacuellar's picture

Best artisan bread schools in the world?

What is the best artisan bread school in the world?

I'm guessing it's in France, but I can't find ratings anywhere.


breadline's picture

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 which has courses in Italy, the UK and USA.

plantguy's picture

Has anybody been to the In the US? It is close to me and I just found out about it and would like to try it.

OakLeaf Farm 1716's picture
OakLeaf Farm 1716

I highly recommend the Artisan Bread School taught by Carl Shavitz!!! I recently took the 5-day intense course in Artisan Bread baking in October 2010. We learned to make a sourdough leaven, make and bake sourdough bread, focaccia, grissini, bagels, white with overnight sponge, 60/40 with sunflower, pumpkin and linseeds,as well as Alsace with rye berries in a wood fire oven. The bread course is for --the novice (like myself)to the more experienced baker ( who may want to learn sourdough)--who want to learn the fermentation process, techniques of mixing, folding and kneading, .. I left the course with a handful of recipes and more importantly, the knowledge, skills, and confidence in baking good bread and even trying out other recipes. I have cooked for many years and have always wanted to learn how to bake bread. I have looked at my bread books for years but could never get started since I had a hard time visualizing how the dough was suppose to look like or feel by reading the recipes. I found out about Carl Shavitz in this website. I found his bread course very appealing since I liked the idea of a classroom environment and visual learning! I know my learning style is that of seeing and doing. The bread class took place in a beautiful B&B, in Olympia, WA; we had a wonderful hostess who provided us with great meals from her wood fire oven! There were 6 students from WA, OR, ID, VA, Canada and Mexico who shared the enthusiasm of wanting to make good bread!! The small number of students provided a great learning environment. We learned a lot from each other, laughed a lot and had great camaraderie! We baked all day and had great conversations at dinner about life and bread! Carl Shavitz is a wonderful instructor; he is very knowledgeable, skilled and very passionate about baking good quality bread! Not only is he talented,...he's got a great sense of humor to boot! I laughed a lot and learned a whole lot! I believe he is teaching in KY, April 2011, and 2 weeks in Italy (Tuscany)in May 2011.

breadline's picture

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