New York, NY (PRWEB) June 26, 2014
Artisan Bread School (ABS), featured in The New York Times, is adding the Seattle, WA area to its 2014-2015 schedule, along with annual classes in Italy.
In 2014, ABS founder Carl Shavitz, makes his 12th visit to the United States, offering a five-day intensive course in Covington, WA (near Seattle) from September 15-19, 2014. He previously taught an intensive course in Washington State in 2010. Previous Other US courses have been held in New York City (including the Italian food emporium Eataly), Princeton, NJ, Boca Raton, FL, Socorro NM, and Anchorage, KY.
The class is perfect for those who love to cook and bake. ABS class graduates have come from 17 countries worldwide. Fifteen have established their own artisan bakeries, create breads for farmer’s markets, or supply restaurants and shops. Others just bake bread, because they love to.
Students on both sides of the Atlantic have raved about their experiences:
The five-day course is similar to ABS classes in Italy:
Participants will be making 100 percent sourdough loaves, breads using both sourdough leaven plus commercial yeast and fully yeasted breads.
Breads made will include focaccia, ciabatta, grissini & bagel. Other breads made include those with spice, seeds, fruit & nut, olive oil, tomatoes, grapes, chocolate and absolutely plain.
The fee for the intensive course is $2,750, including classes, materials, accommodations and meals or $2,350 without accommodations but with meals.
Artisan Bread School’s 12th season in Tuscany will see it return to the four-star Fattoria degli Usignoli resort, 28 km (17.4 miles) from Florence. ABS will offer five-day courses starting from May 11-15 at the resort’s purpose built 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 radio 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 & London (UK) areas.
Twelve years ago, Shavitz established the Artisan Bread School in Italy. Demand for his classes in the United States resulted in an invitation from Miele USA to teach at several of its facilities. In 2014, he will be making his 12th visit to the US.