Artisan Bread workshop

Baking & Desserts | Bread

Rating: 10.0

hosted by Culinary Anthropologist

Event Photo

At this class you will learn how to make and care for your own sourdough starter and use it to make crusty wheat and rye sourdough breads. You will also learn how to make beautiful baguettes, olive fougasse and airy ciabatta.

After this intensive workshop you will understand how to create artisan breads with proper crackling crusts and moist, open irregular crumbs. You will learn how wet and stiff doughs behave differently, how different types of kneading affect the final loaf and about the importance of long fermentation periods. We will also cover using pre-ferments such as poolishes and bigas.

This class is perfect for anyone who has dabbled with bread-making before and now wants to improve the flavour and texture of their bread and learn how to shape different loaves such as baguettes, fougasse and ciabatta. For anyone who has tried sourdoughs at home but been disappointed with the results, this class will transform your bread!

This is a hands-on class. You will make and shape all of the doughs yourself so that you leave confident to try these breads at home.

What's more, you will go home with an artisan bread-making kit specially sourced by Anna, including a long wooden slip for loading baguettes into the oven, your own new sourdough starter, a baker's lame (razor for slashing) and a wicker proving basket. Plus of course there will be plenty of the freshly baked bread you have made to take home.

The workshop includes a delicious seasonal lunch showcasing different types of bread, with wine.

These workshops take place in Culinary Anthropologist's beautiful home teaching kitchen in Highbury, London. Class sizes are kept small so that everyone has space to work and can receive individual guidance and attention.

"Many thanks - that was the most amazing day. You made it possible for us to get so much done and to have a really good time too!!!"

"I had a brilliant time and really learnt a huge amount."

"Since the course I did with you I have become the family baker - there are six of us, and I bake anything up to eight loaves a week! The children love the fresh bread and beg me not to stop home baking."

(Bread workshop participants, 2012)

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Artisan bread workshop

Rating: 10

Ariadna attended in October 2013, reviewed on 10 November 2013

This was a really nice workshop on how to bake baguette, ciabatta, fougasse and sourdough. Anna is not only an extremely knowledgeable cook, but she is able to transmit her knowledge in a very clear manner. The workshop is very well-prepared, there is no time to waste and the timings are really well calculated so when one dough is in the oven, we are preparing something else. What I really liked is that she teaches you to prepare and bake amazing delicious bread with home/normal tools and resources.

I can highly recommend her workshops, great day, great fun, great teaching and most importantly, one feel ready to start baking immediately after at home.

Culinary Anthropologist responded on 5 March 2014:

Hi Ariadna, a belated thank you for this lovely review! Means a lot to me, so thank you, and also for coming to Home Bread afterwards. Keep up the baking! Anna

artisan bread

Rating: 10

Vicki attended in October 2013, reviewed on 31 October 2013

Anna's classes are always brilliant (this is my second, I did Bread starter a few months ago). The day is busy but in the nicest possible way. The classes are small and extremely friendly. The information and level of confidence and competence you leave with is quite amazing. Couple that with a delicious lunch (including wine!) to say nothing of the toast and marmalade, all home made of course, that greets you on arrival. This really is a perfect way to spend a day if you love baking bread and want to learn more.

Culinary Anthropologist responded on 5 March 2014:

Hi Vicki, a belated thank you for this lovely review! Means a lot to me, so thank you, and also for returning again and again. Keep up the baking! Anna

Artisan bread making.

Rating: 10

Ernesto attended in October 2013, reviewed on 31 October 2013

I had an amazing time and this workshop was exactly was I was looking for. I learned how to make impressive artisan bread at more advanced level. The class was highly organised considering all the different bread proofing times. Hands outs with full instruction plus all the bread equipment needed were given at the end of the workshop. We also had food at arrival and also an amazing lunch cooked by Anna.

I highly recommend this workshop!!

Culinary Anthropologist responded on 5 March 2014:

Hi Ernesto, a belated thank you for this lovely review! Means a lot to me, so thank you. Keep up the baking! Anna


Rating: 10

greensheila attended in October 2013, reviewed on 31 October 2013

Had a fantastic time learning how to make the sourdough bread. Anna is a highly skilled baker & teacher. Everything was so well organised ( as a former teacher myself, I really noticed & appreciated this).
Also learnt about making Ciabatta using Biga, Baguettes using Poolish & also how to make Fougasse. All completely new to me as an amateur bread maker who sticks with one recipe because it works!
The day started with sourdough toast & home made Marmalade. Lovely surprise.
The rest of the day was making & baking with a break at lunchtime for a beautiful lunch.
At the end of the day we took away several loaves, proving basket with the sourdough still rising which we baked at home later, bakers peel and blade, not forgetting full instructions how to bake all the loaves we learnt about.
I highly recommend this class and would consider another of Anna's classes.
Excellent value!

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