Move over Paul Hollywood, there is a new baker in town. This September, renowned artisan bread maker, Carl Shavitz, will be hosting his 5 day Artisan Bread School at Barsham Barns.
Following the success of the Great British Bake Off, the nation has developed a passion for dough and this course has been designed to offer bakers the opportunity to learn about the unique techniques of artisan bread making. As well as acquiring knowledge of various ingredients, temperatures and varieties of bread, bakers will learn about artisan flour from a traditional miller and sourdough cultures from an expert in the field as well as taking part in an olive oil tasting.
Carl Shavitz has supplied handmade artisan bread to high end restaurants and specialist shops in Cambridge and London for many years. His Artisan Bread School students come from around the world to attend his courses and a few have actually gone on to open their own bakeries (including E5 Bakehouse in London, Flour Water, Salt in Macclesfield, Blue Skies Bakery in Washington USA and La Zanahoria in Mexico). Whilst many go on to sell their artisan bread at farmer’s markets.
Barsham Barns offers chic accommodation deep in the Norfolk countryside. Owners Jenny Dale and her celebrated architect husband, Anthony Hudson, have thoughtfully renovated and designed the five barns to appease different tastes. The interiors portray influences from their travels around the world, from Moroccan inspiration, to Scandinavian chic, modern contemporary and quintessentially English.
This hands on, fun and interactive course will take place in Barsham’s largest barn, the Great East Barn which sleeps 14 people in 7 rooms. Guests should arrive on Friday 27th September to settle in and enjoy a welcome reception and dinner together as a group. The course then begins Saturday morning at 09:00 and continues until Wednesday afternoon.
The course costs £1,675 per person based on 5 nights’ full board accommodation, inclusive of tuition, course notes and recipes, all the ingredients and equipment, an embroidered Artisan Bread School apron and all meals provided by a local chef and his team