Baking for a Living

Wednesday-Friday 27-29 February 2008
Friday-Sunday 3-5 October 2008
Friday-Sunday 14-16 November 2008

Click here for a full list of Course Dates and Costs

‘Baking for a living’ or should it be ‘a philosophy for living’? The most enjoyable learning experience I have ever encountered.

If demand for this course is anything to go by, we are on the threshold of a great revival in small-scale baking. We hope that the new Real Bread Campaign (see elsewhere in this brochure or visit www.realbreadcampaign.org) will help do for good bread what the Campaign for Real Ale did for beer in the 1970s. Many new artisans will be required to start and run the local micro-bakeries to make real bread for healthy people.

Baking for a Living could be your first step in this direction. It is designed for people who want to take their baking beyond the purely domestic scale; it is also suitable for bakers and cooks who already have some professional experience: they will be attracted by the chance to extend their understanding and skills while gaining useful insights into product development, marketing, costings and organic certification.

No-one is better placed to impart this information than Andrew Whitley, who started a village bakery from scratch and ran it for over 25 years. His approach is realistic about the need for financial resilience but resolutely supportive of anyone motivated by aims nobler than mere survival or personal gain.

'I have been inspired and enlightened. So good to be with such a lovely bunch of people. I have been baking for 16 years and sometimes have felt a bit ground down, but have been given a new focus and lease of life from this course.'