Artisan Bread School Classes Bring the Art of Breadmaking to U.S. Students in 2010

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Bread lovers in the U.S. and abroad can learn how to make mouthwatering Italian and other European breads thanks to Carl Shavitz, founder of Artisan Bread School (ABS). Shavitz will be teaching classes in the U.S. (March 2010), the United Kingdom (February 2010) and Tuscany (May 2010).

Thank you very much for a brilliant course.

Artisan Bread School (ABS), featured in The New York Times, is expanding its fourth season to include classes in the United States and UK in addition to its courses in Italy.

ABS founder, Carl Shavitz, makes his third visit to the United States, offering classes in Princeton, NJ (March 12-13), Boca Raton, FL (March 16-17) and New York City ("Breads for City Dwellers" March 30) hosted by Miele USA, the American subsidiary of the German appliance manufacturer. He will also be teaching a five-day course in Olympia, WA (March 21-25).

Students on both sides of the Atlantic have raved about their experiences: "I can hardly wait to get started with the breads. Thanks for being such a great teacher!" "Thank you very much for a brilliant course."…"...his bread is some of the best I have ever tasted."

U.S. Classes

Shavitz will be teaching classes in Boca Raton, FL, New York City and Princeton, NJ hosted by Miele USA.

Dates and locations include:

March 12-13: Princeton, NJ -- Miele Princeton Design Center, 9 Independence Way
March 16-17: Boca Raton, FL -- Miele Southeast Design Center, 7680 North Federal Highway
March 30: New York City -- Míele Manhattan Gallery, The Architects & Designers Building, 150 East 58th Street (Between Lexington & 3rd), 9th Floor, Suite 951

Two day classes will include:

** Working with sourdough, fresh yeast & an overnight sponge
** Fermentation, mixing, kneading, folding, shaping a loaf, proofing & retarding
** Temperature and humidity control

The New York City class will offer basic techniques, working with yeast, sponges and sourdough, and breads suitable for city dwellers (including a 90-minute wonder).

Shavitz will also be teaching a five-day class intensive course at The Hains House in Olympia, WA:

** Working with sourdough, fresh yeast & an overnight sponge
** Starting and maintaining your own sourdough leavens
** Fermentation, mixing, kneading, folding, shaping a loaf, proofing & retarding
** Temperature and humidity control
** Baking in a wood-fired oven

UK Course

Shavitz will be offering a five-day intensive course (February 1-5) at the newly established School of Artisan Food in Nottinghamshire.

Italian Classes

Artisan Bread School's fourth season in Tuscany will be at a new location -- the four-star Fattoria degli Usignoli resort, 28 km (17.4 miles) from Florence. ABS will offer two five-day classes on from May 3-7 and May 10 - 14 at the resort's cookery school.

About Carl Shavitz:
Carl Shavitz is the ultimate boutique baker. Every loaf of bread he makes is 100 percent handmade without use of mixers or machines. Demand for his breads outstrips supply.

Originally from New York City, Shavitz settled in England as a Fulbright Scholar and had a 20-year career performing around the world as a lutanist. Shavitz later became a producer, working with WDUQ (NPR in Pittsburgh) and consultant to the UK's major commercial classical music station.

Then, he decided to become a chef.

Shavitz trained at The Village Bakery in Melmerby Cumbria and Ballymaloe Cookery School in County Cork, Ireland. Once he started bread-making, he was hooked.

He worked at The Village Bakery and The Three Crowns Inn in Herefordshire before becoming an independent artisan baker, making bread for restaurants and specialty stores in the Cambridge (UK) area.

Five years ago, Shavitz established the Artisan Bread School, where he teaches classes for one month every spring. Demand for his classes in the United States resulted in an invitation from Miele USA to teach at several of its facilities. In 2010, he will be making his third trip to the US, as well as teaching at the UK's new School of Artisan Food.

For more information on all courses and to register for classes: http://www.artisan-bread-school.com.

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