Eric & Denyce’s Excellent Breadventure
Life got particularly good for us a few months ago when we paid a visit to The School of Artisan Food in Nottinghamshire England. Nestled in Sherwood Forest (yes, that one) we found a bit of artisan food heaven. It was pure joy and a privilege to spend time with Emmanuel Hadjiandreou, veteran baker and author of How to Make Bread, and the rest of the talented staff.
The school offers an extensive course of study for those who want to make baking their profession, plus day or weekend workshops for home bakers who seek to improve their skills. The School of Artisan Foods has an illustrious staff of masters in their particular craft, be it baking, brewing, butchering, chocolate or cheese making. They have gathered the best in their fields from around the globe to ensure that these important food production skills are kept alive and vibrant.
Besides providing instructions in their varied disciplines, the school features an onsite brewery, The Welbeck Abbey Brewery, Stichelton Dairy and cheese making facility, and The Welbeck Bakery, a production bakery that supplies the nearby community with fresh baked crusty artisan breads and handmade pastries.
I’ll be forever grateful to Emmanuel and the school for their warm hospitality and generosity. Emmanuel is the kind of guy who would give the shirt off his back to a person in need. I know this first hand as I left a bag with my clothes on the Underground train in London where we met up with Emmanuel. Fortunately, we’re about the same size and I recovered my bag intact on the way home, so it all worked out.
Thanks to Denyce for the fine editing and narration job for this video tour.