Holiday Gift Idea — Breads for City Dwellers — Baking Class!
Happy December! There are 24 more days until Christmas and 11 days until Hanukkah, so in addition to restaurant reviews/product reviews/recipe ideas, I’ll be posting some gift ideas for the holidays. Today, we’ll start off with a bread making class (a delayed gift since the class isn’t until March next year). In New York, the class will be in March (I’m attending; Artisan has graciously given me a free spot in the class) and you’ll learn how to bake all different types of breads – after the class, maybe I’ll have enough courage to finally make the rosemary olive sourdough bread that I love! You can sign up online at www.artisan-bread-school.com. Carl during one of his classes:
(photo credit: Leslie J. Yerman)
In 2010, ABS founder Carl Shavitz, makes his third visit to the United States, teaching classes in four cities, including New York City — Breads for City Dwellers — on March 30. The New York class is hosted by Miele USA.
Breads for City Dwellers is a one-day class offering basic techniques, working with yeast, sponges and sourdough, and breads suitable for city home baking (including a 90-minute wonder).
The class will be March 30 at the Míele Manhattan Gallery, The Architects & Designers Building, 150 East 58th Street (Between Lexington & 3rd), 9th Floor, Suite 951.
Other US classes hosted by Miele USA will take place in Princeton, NJ and Boca Raton, FL. Shavitz will also be teaching a five-day course in Olympia, WA.
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.
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.
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.
