Features Overview

Italy May 18-22

This is an intensive hands-on five day course to learn how to make Sourdough Bread. You’ll make three breads per day in a purpose-built Cookery School; and our breads will be baked in the School’s wood-fired ovens. Accommodations and all meals are included in the course fees starting Sunday, May 17. On Sunday, early evening May 17, we meet in the School for a short introduction before having dinner in Fattoria’s restaurant. The course itself begins Monday morning at 9am, May 18th and will conclude about 2pm on Friday, May 22. In addition to the Cookery School, Fattoria degli Usignoli has two outdoor pools, a restaurant and beautiful gardens. There’s a wonderful small village a short walk away with the best cappuccino and pastries! In addition to about 30 hours tuition you will receive course recipes, an embroidered Artisan Bread School apron, two bannetons, two dough scrapers, a thermometer and a knife to slash the dough. If you want to arrive in Italy early or depart later and visit Florence we can arrange this with Fattoria degli Ugignoli.

Indiana July 20-24

This is an intensive hands-on five-day course learning to make Sourdough Bread. You’ll make three different breads per day. Our breads will be baked in a Rackmaster 2020 Brick Oven. The course will be held at WildFlour Artisan Bakery in the rural wooded setting of St. Paul, Indiana. The course fee includes all meals, course recipes, an embroidered Artisan Bread School apron, two bannetons, two dough scrapers, a thermometer and a knife to slash the dough. Dinner on Sunday, July 19 is also included, so we can gather together as a class before the start of class 9am Monday morning. The course will conclude about 2pm on Friday 24 July.

Upstate New York September 21-25

This is an intensive hands-on five-day course learning to make Sourdough Bread. You’ll make three different breads per day which will be baked in a wood-fired oven. The course will be held in The Breadery at Tripe Green Jade Farm in a rural setting of the Adirondacks. The course fee includes all dinners, starting Sunday September 20, as well as course recipes, an emboridered Artisan Bread School apron, two bannetons, two dough scrapers, a thermometer and a knife to slash the dough. Accommodation is not included in the course fee.