Breadtopia Visits The School of Artisan Food

Eric & Denyce’s Excellent Breadventure

Life got particularly good for us a few months ago when we paid a visit to The School of Artisan Food in Nottinghamshire England. Nestled in Sherwood Forest (yes, that one) we found a bit of artisan food heaven. It was pure joy and a privilege to spend time with Emmanuel Hadjiandreou, veteran baker and author of How to Make Bread, and the rest of the talented staff.

The school offers an extensive course of study for those who want to make baking their profession, plus day or weekend workshops for home bakers who seek to improve their skills. The School of Artisan Foods has an illustrious staff of masters in their particular craft, be it baking, brewing, butchering, chocolate or cheese making. They have gathered the best in their fields from around the globe to ensure that these important food production skills are kept alive and vibrant.

Besides providing instructions in their varied disciplines, the school features an onsite brewery, The Welbeck Abbey Brewery, Stichelton Dairy and cheese making facility, and The Welbeck Bakery, a production bakery that supplies the nearby community with fresh baked crusty artisan breads and handmade pastries.

I’ll be forever grateful to Emmanuel and the school for their warm hospitality and generosity. Emmanuel is the kind of guy who would give the shirt off his back to a person in need. I know this first hand as I left a bag with my clothes on the Underground train in London where we met up with Emmanuel. Fortunately, we’re about the same size and I recovered my bag intact on the way home, so it all worked out.

Thanks to Denyce for the fine editing and narration job for this video tour.

{ 10 comments… read them below or add one }

millie bostic June 18, 2013 at 9:36 am

i bought the book Tartin by chad Robertson and it is my new favorite. He expains the difference between starter and Levin and my pots are already bubbling.I think i mentioned that I bought a pkg of shampoothrow away caps and they are perfect for bowls that are full of dough in various stages.


Roger January 25, 2013 at 6:53 am

Thanks for a great insight into artisan bread making. I have been at this for over a decade now and the videos are the next best thing to actually being in the kitchen. Recipes cannot convey the tactile element of bread making; the videos came very close to actually handling the dough.

Keep up the good work and thanks again!


Lee Smith July 10, 2012 at 11:23 am

Wow Eric, what a great job. Anyone who watches it and doesn’t want to hop on the next plane shouldn’t even visit Breadtopia.


Ray May 28, 2012 at 2:08 pm

That’s a great video, thank you for sharing it. I have the Hadjiandreou and it is my favourite bread book with stunning photographs and easy to follow instructions. At the moment the spicy cheese and herb sourdough is my favourite, with the beetroot sourdough close behind but there are many more recipes yet to try.

I live not too far from Nottingham so may be one day I’ll try that 3 day baking course… and if I ever win the lottery then that Diploma course would be top of my list. :)


Carolyn May 22, 2012 at 9:24 am

My husband is from Nottingham, we will definitely be visiting The School of Artisan food next time we are across the water!


Breadtopia May 22, 2012 at 9:43 am

That’s great to hear.


Robin May 16, 2012 at 8:53 pm

What a wonderful and professional job you did on this video. Beautifully done! Thank you!


Seariu April 13, 2012 at 10:56 am

Awesome! I’d love to be able to go there and take a couple of classes! Are there plans in the works to make a few videos with some of the things you learned? :)


Breadtopia April 13, 2012 at 10:15 pm

Yes, there will be some videos coming. Just might be a while.


Michael Wade April 4, 2012 at 6:36 pm

Nice! Thanks, that made my day. I bought the book on your web site written by Emmanuel Hadjiandreou, and am gradually making my way through many of the recipes. Great to see where he calls home. What a place!


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