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Course details

Bread Matters baking for a living

Starts: 19 March 2014 10:00
Ends: 22 March 2014 16:00

Macbiehill Farmhouse, Lamancha, near Edinburgh

This course is for

  • people considering starting their own micro-bakery or expanding beyond the purely domestic 
  • micro-bakers who want to strengthen their breadmaking skills and get help with scaling up, production planning, costings and product development 
  • cooks and staff from more conventional operations who are thinking of adopting a real bread approach, in particular learning how to manage sourdough and long fermentations
  • budding artisan bakers keen to meet others like themselves, to compare notes and gain information and inspiration for the important work of making good bread for their fellow citizens

You will learn

  • pretty much everything you need to know to start (or continue) baking for a living
  • typical artisan bread methods and basic recipes that can easily form the backbone of a successful bakery range
  • innovative ways to make breads that taste great, are nutritionally responsible and will satisfy growing numbers of customers 
  • more about sourdough than you thought possible and uncomplicated ways of managing this essential approach to breadmaking
  • about stone ovens (wood-fired and electric) and how to get the best and most economical results from your most important tool
  • vital information on business ratios, equipment, bakery design, costing products, regulatory hurdles including organic certification, and marketing insights accumulated over quarter of a century of artisan baking for customers small and large

You will make and take home

  • an enormous basket of breads, yeasted pastries and other fermented goods – at least those that you haven’t ‘sampled’ during the course (but we do feed you – see below) 

You will also get

  • a signed copy of Bread Matters by Andrew Whitley
  • a workbook of ideas, templates and resources to help plan and control a successful business
  • coffee, lunch and tea each day (all organic, with much of the food grown on the Macbiehill smallholding)
  • a three-course dinner on the first evening (partners or friends can come too, for an extra charge)

20% discount on any course booked and paid for in full before 30th September 2013. Please telephone 01968 660 449 or email to book and quote your Soil Association Membership Number to get your discount.

Please visit our website for further details:

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The Soil Association's Organic Farm School is supported by the Daylesford Foundation.

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