The Worshipful Company of Bakers: Bursary Course 2024 at The School of Artisan Foods
An enthusiastic delegation of young bakers travelled to the heart of Nottingham to benefit from the expert teaching of Kevan Roberts and Martha Brown. Once again, the School of Artisan Food was the venue for this learning experience, where our bakers honed their skills in the production of long fermentation artisan breads and patisserie products.
The delegates were drawn from bakeries and colleges as far afield as Glasgow, North Wales, Norwich and the Cotswolds, providing a rich mixture of baking experiences which they could all share.
It was truly wonderful to see them gel together as a group, and watch them grow in confidence, as they worked with Kevan and Martha. They made breads using beer barm instead of yeast, used interesting combinations of ingredients such as in the Spring Onion and Brie sourdough, and modernised the humble Hot Cross bun using spiced apples and a new topping. Martha inspired our bakers to release their creative streak and we were rewarded with new shapes and fillings and interpretations of Cruffins, Danish Pastries and Italian meringue.
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