Cooking or culinary holidays, vacations, tours in Italy:

Off the beaten track
. . . artisan bread making in Tuscany

Not everyone can make artisan bread. It's something special, requiring a knowledge of mixing, kneading, fermenting, shaping and baking. Only then can you produce a well textured, aromatic, delicious loaf of bread.

Join our master baker in rural Tuscany and learn the secrets of baking European breads. You'll use fresh local ingredients to bake everything from sourdough to Italian delicacies.

Fresh-baked bread is an essential introduction to every meal. Learn skills that will make you an artisan baker in your own home.

Artisan Bread School offers five day in-depth courses.

Artisan Bread School was established by Carl Shavitz to help revive the art of bread making. He has brought together some of Europe's top bakers to teach students how to bake delicious, nutritious and healthy artisan breads in their own kitchens.

The School's hands-on courses will specialize in European breads - sourdoughs, as well as a wide-range of English and Italian specialties like focaccia, olive bread and ciabatta.

Artisan Bread School is offering a variety of courses

• Five day in-depth classes in Tuscany - May 2010

• Courses in the United States - dates for 2010 to be announced

What others have to say about Artisan Bread making courses:

"I hope the message came through about how much I enjoyed the class, your knowledge and expertise. 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. Your tuition was thorough and easy to follow - I really enjoyed it. You've opened a door for me that I never really appreciated existed."

"The class was a huge success and everyone was thrilled!"

"Sensational. I really enjoyed it. At the risk of making you insufferable I have to tell you that my reaction was typical."

". . . returned home after the class totally excited . . . can't sleep and usually that's not a problem. I couldn't take the excitement anymore jumped out of bed at 3.00 am went and replenished my sourdough . . ."

"I learned such good skills from you it was a great success."

"I thoroughly enjoyed your bread class . . . and my husband devoured the focaccia"

"Focaccia - fabulous! Made twice. White overnight sponge - excellent. I find it amazing that so little physical effort can produce such great bread. You have truly inspired me."

". . . his bread is some of the best I have ever tasted."

"Just a short note to say thanks so much for a great course and a most enjoyable weekend - we thoroughly enjoyed every aspect."

"Thank you for all the information and - above all - for introducing me to the ways of artisan baking. I am having much enjoyment becoming accustomed to somewhat new ways - and my friends are most impressed by the results."

"Thank you for a wonderful day's bread making. I really enjoyed the day in every way and got a tremendous amount from it. The family loved the bread I made and is eagerly awaiting a second baking! "

Photo David Johnson Cambridgeshire Journal September 2007

FIVE DAY IN-DEPTH COURSES IN TUSCANY
with Carl Shavitz
Monday 03 May 2010 - Friday 07 May 2010
Monday 10 May 2010 - Friday 14 May 2010

Instructor: Carl Shavitz, Director of the Artisan Bread School and artisan baker

This course is designed for home bakers and those interested in learning the craft of artisan bread making.

The course will cover:

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

We will be making 100% sourdough loaves, breads using both sourdough and fresh yeast as well as fully yeasted breads. Students will make focaccia, ciabatta, grissini, bagel, baguettes and sourdough olive bread.

ONE DAY CLASSES IN THE UNITED STATES
with Carl Shavitz

• Princeton NJ : 12 - 13 March 2010

• Boca Raton FL : 16 - 17 March 2010

• Olympia WA : 21 - 25 March 2010

• New York City NY : 30 March 2010

For further information see www.artisan-bread-school.com/USAclasses.htm

For further details of classes, fees and to register please contact Vicki Robb of Miele Inc on (800) 843-7231 ext. 251

Carl Shavitz Founder and director of the Artisan Bread School. Carl is an artisan baker. He supplies breads to restaurants and specialty shops in the Cambridge area and lives in the Cambridgeshire Fens of East Anglia in the United Kingdom. Carl started Artisan Bread School in 2005 and devotes one month a year to teaching in Italy. In 2009 he is again visiting the USA to teach classes and hold seminars on bread making, hosted by Miele USA, in Manhattan and Princeton, New Jersey and Boca Raton in Florida. He trained at The Village Bakery in Melmerby Cumbria and Ballymaloe Cookery School in Cork, Ireland. He worked at The Village Bakery and The Three Crowns Inn in Herefordshire before becoming an independent artisan baker.

LOCATION IN TUSCANY

Artisan Bread School at Fattoria degli Usignoli

Set in the Chianti district of Tuscany among rolling hills, olive trees and grape vines, the four star
Fattoria degli Usignoli, in San Donato in Fronzano, is our new home in Italy. We live in glorious surroundings, wtih stunning views and work in a purpose built professional kitchen including 3 wood-fired ovens and marble top work benches.

The Cookery School	Two of the three wood-fired ovens

Although facilities are completely modern the Fattoria degli Usignoli dates back to the Fourteenth century. All accomodation includes ensuite facilities, TV, telephone and hair dryer. Within the 11 hectare (27 acre) estate there are two swimming pools, horse riding*, tennis*, billiards*, table tennis and a mini football pitch.

Fattoria degli Usignoli is 28 km from Florence, 160 km from Assisi, 140 from Pisa, 100 km from Sienna, 4 km from Regello and close to the A1 Autostrada, exit Incisa.

*charges apply

The third wood-fired oven	One of the two swimming pools