The School of Artisan Baking

The School of Artisan Baking Over the past 10 years he discovered his passion for artisan bread and patisserie which became the focus of his years as a consultant.

The School of Artisan baking exists to teach housewives ,batchelors ,students, bakers,chefs or anyone passionate about making and eating great bread and patisserie, the art of artisan baking. All training is conducted at the Cape Town Campus of The International Hotel School in Adderley Street where we have access to lecture rooms,pastry kithens,demo kitchens and a teaching kitchen with 15 individual 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.

20/05/2018
19/10/2017

Uploaded with permission from Advertising Agency: CLV, Madrid, Spain and Brand: World Bread Day to be played on AdsoftheWorld.com

30/01/2017
30/05/2016
13/03/2016

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29/12/2015
Chunks of ciabatta tasters to tempt today's customets.
29/12/2015

Chunks of ciabatta tasters to tempt today's customets.

Pain campagne slices
26/12/2015

Pain campagne slices

Pain au Levain - Sourdough cultured in Mauritius.Organic white bread flour with a touch of rye.Young starter with a 3 hr...
14/12/2015

Pain au Levain - Sourdough cultured in Mauritius.
Organic white bread flour with a touch of rye.
Young starter with a 3 hr bulk fermentation. Complex flavour with a great open crumb.

Address

Cape Town

Telephone

+230 58016823

Website

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