Wednesday-Saturday November 10th-13th 2010

3½ days: 1000-1700; 0930-1700; 0930-1700; 0930-1400

Cost £595          Book a course now

 

Click here for a full list of Course Dates and Costs

 

‘I thoroughly enjoyed the learning experience and feel more confident to move forward with organic bread baking. Met a great crowd of like-minded people and got to work on my upper arm muscle definition...Thanks for your hard work!'

 

The rapidly-spreading ‘transition’ movement talks of the need for a ‘great re-skilling’ to equip the less energy-dependent, more localised society that beckons us from beyond petroleum. One of the key resources in any harmonious neighbourhood is a bakery. Fresh bread within walking distance means, for one thing, no need for chemically-induced softness and ‘shelf life’.

But more importantly, making bread on a small scale for others to enjoy is good work that has been undervalued for too long in our worship of ‘efficiency’. The good news is that more and more people are prepared to trade some of the monetised benefits of productivity for the deeper satisfaction of baking real loaves from start to finish for the health of people and planet.

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 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.

 

'It’s rare that I experience something that rattles my cage enough to make me question the fundamentals of who I am, what I do and where I’m going next.

The last three days has done that. Thank you..'