The School of Artisan Baking

dual work stations. The School of Artisan Baking is run by Jayson Hill who has almost 30 years experience in the bakery industry.He has been exposed to the retail,manufacturing,consulting and training aspects of bakery and is a registered assessor with FoodBev SETA. Artisan baking utilises the simplest,freshest and additive-free ingredients to produce hand-made, unique baked products.The artisan baker is trained to mix,ferment,shape and bake these unique products. During this process, the baker learns to understand the science behind what is happening inside the dough and also how to effectively provide the best environment for the bread to develop. With the upsurge in the health and wellness industry, this form of baking has re-emerged with great fanfare,resulting in artisan breads fast becoming an institution at slow food markets,coffee bars and even some supermarkets.