Carl is coming back...sign up now for his class in October!
The Five Day Artisan Bread Class
With Carl Shavitz
October 13-17, 2010
About Carl Shavitz
Founder and Director,
Artisan Bread School - United Kingdom
Founder and Director,
Artisan Bread School - United Kingdom
Join Carl Shavitz, visiting master baker and learn the secrets of baking European breads from sourdough to Italian delicacies.
Not everyone can make artisan bread. It's something special and requires skill and knowledge of:
§ Mixing
§ Kneading
§ Fermenting
§ Shaping
§ Baking
Fresh-baked bread is an essential introduction to every meal. Learn skills that will make you an artisan baker in your own home.
For more information on the Five Day Course, go to:
http://www.artisan-bread-school.com/USAclasses.htm
First students enjoying grissini bread sticks with Carl
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Carl is an artisan baker supplying breads to restaurants and specialty shops in the Cambridge area and London. He lives in the Cambridgeshire Fens of East Anglia in the United Kingdom.
Carl started Artisan Bread School in 2005 and devotes May each year to teaching at his school in Italy. In February 2010 he will give his first course at the newly established School of Artisan Food in the United Kingdom.
In March 2010 Carl returns to the United States for courses on both the East and West Coasts. The West Coast course will be taught at the Hains House in Olympia WA.
Carl trained at The Village Bakery in Melmerbry, Cumbria and Ballymaloe Cookery School in Cork, Ireland.
Carl worked at The Village Bakery and The Three Crowns Inn in Herefordshire before becoming an independent artisan baker.
Carl started Artisan Bread School in 2005 and devotes May each year to teaching at his school in Italy. In February 2010 he will give his first course at the newly established School of Artisan Food in the United Kingdom.
In March 2010 Carl returns to the United States for courses on both the East and West Coasts. The West Coast course will be taught at the Hains House in Olympia WA.
Carl trained at The Village Bakery in Melmerbry, Cumbria and Ballymaloe Cookery School in Cork, Ireland.
Carl worked at The Village Bakery and The Three Crowns Inn in Herefordshire before becoming an independent artisan baker.
Four of Carl's students evaluating focaccia
SUMMER CLASSES
South Puget Sound Community College
Wood fired Mugnaini oven
Sign up through South Puget Sound Community College for Artisan Bread baking classes featuring wood fired oven.
Look for the brochure in the mail.
June offered Artisan breads of focaccia and grissini.
The gluten free baking class in July covered nutritious, delicious scones, muffins and cookies.
August participanrts enjoyed making New York style bagels and basic Artisan white bread with seeds, nuts or dried fruit.
Look for the brochure in the mail.
June offered Artisan breads of focaccia and grissini.
The gluten free baking class in July covered nutritious, delicious scones, muffins and cookies.
August participanrts enjoyed making New York style bagels and basic Artisan white bread with seeds, nuts or dried fruit.
Would you like to set up a private bread or cooking class using a wood fired oven? Groups are generally five or six and last a greater part of the day. We specialize in Artisan breads and pizzas. One meal is usually included in the cost. Give us a call and we can accomodate your needs. 360-791-8928.