Learn the Art of Artisan Bread-making This Spring: Classes in US & Rustic Tuscany

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Bread lovers in the US and abroad can learn how to make mouthwatering Italian and other European breads this spring. Carl Shavitz, founder of Artisan Bread School, (ABS) will be giving two-day classes in Boca Raton, FL, New York City and Princeton, NJ during March. In May, ABS is offering two-, three- and five-day courses in rustic Tuscany.

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great course and great weekend;

Artisan Bread School (ABS) founder, Carl Shavitz, has scheduled a second tour of the US in March 2009, offering two-day classes in Boca Raton, FL, New York City and Princeton, NJ, hosted by Miele, USA, American subsidiary of the German appliance manufacturer.

The School's third season in Tuscany will offer five-, three- and two-day courses taught by Shavitz. It's the perfect vacation for those who want to travel to Italy and learn artisan bread-making or improve upon their bread-making skills.

Students on both sides of the Atlantic have raved about their experiences…"the focaccia was fabulous;" "great course and great weekend;" "…thank you for introducing me to the ways of artisan baking."

US Classes

Shavitz will be teaching March classes in Boca Raton, FL, New York City and Princeton, NJ. Students will make sourdough, foccaccia, white bread with overnight sponge, pita and bagel. They'll learn about controlling temperature variations, moulding and other techniques that can be used to make artisan bread at home.

Dates and locations include:

March 17 - 18: Boca Raton, FL -- Miele Southeast Design Center, 7680 North Federal Highway
March 21 - 22: Princeton, NJ -- Miele Princeton Design Center, 9 Independence Way
March 24 - 25: New York City -- Míele Manhattan Gallery, The Architects & Designers Building, 150 East 58th Street (Between Lexington & 3rd), 9th Floor, Suite 951

For more information, contact: Vicki Robb, Miele, Inc., vrobb@mieleusa.com, 800-843-7231, ext. 2515

Classes in Italy

ABS is offering a five-day in depth course, as well as three- and two day classes.
Artisan Bread School, featured in the New York Times, is set on the La Macchia Estate. Its 2008 season was sold out.

Set in the rural Tuscan village of Mercatale di Cortona, in the Val de Pierle, students live in surroundings that take them back to another time and place. The La Macchia Estate lies on the edge of Mercatale di Cortona. The family has farmed the land for hundreds of years and still does today.

The Estate sits on a hill surrounded by trees, overlooking the valley. Its ancient and simply-restored buildings incorporate Etruscan and later rural architecture, providing agriturismo-style accommodations.

La Macchia evokes a time when artisan bread-making was the norm rather than the exception. Free of modern distractions, it provides the feel of a simpler time.

Olive oil used for Artisan Bread School classes comes from the estate's 3,000 olive trees. Students will use flour from Shipton Mill, including Italian specialty flours, German rye, English and Canadian flours. Other ingredients, in season, will be purchased from local markets.

For more information: http://www.artisan-bread-school.com.

About Carl Shavitz

Carl Shavitz has loved real bread since his youth in New York City. Shavitz went to England as a Fulbright Scholar to continue his musical training as a lutanist and has lived there to this day. After more than 20 years performing and traveling in Europe, Eastern Europe, Australia, Asia and the US, he moved to the other side of the microphone to become executive producer for 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. His passion for full flavored, crusty and chewy breads led him to create Artisan Bread School to share the art of artisan bread-making.


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Leslie J. Yerman
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