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Experienced Artisan Baker needed
to join our highly dedicated and motivated team at the Cowdray
Farm Shop & Café situated on the Cowdray Estate in an idyllic
rural setting at the heart of the South Downs National Park,
50 miles south of London.
You will be expected to produce a variety of different breads,
cakes and pastries for our upmarket shop and recently
revamped café.
Please send a CV highlighting your suitability for this position to
Award winning and growing bakery looking for Bakery Manager/Head Baker to help with expansion of successful business.
The Shrewsbury Bakehouse is a small artisan bakery located in beautiful Shropshire. We are a small artisan bakery with customers whom recognise quality. We are looking to develop artisan products for commercial accounts and retail expansion.
The successful candidate will have a clear grasp of business. Whilst artisan bakery experience is most desired it is not essential. What is essential is a keen interest and a commitment to the principals of artisan bread and artisan patisserie production. This is an exciting opportunity for the successful candidate to recruit and lead a small dedicated team for a business on the rise.
For further information contact Sheila on 07775 691325 or send your CV to info@shrewsburybreads.co.uk
Dan will be running ‘hands-on’ sourdough bread making classes at Cookery School in central London on the following dates in 2011:
Saturday 26 March
Saturday 21 May
Saturday 30 July
Saturday 24 September
Saturday 26 November
The classes will run from 9.00am to approximately 4.30pm, and will cover all the stages from making and keeping a healthy leaven through to the finished loaves coming out of the oven, with a special session devoted to shaping your dough to create that perfect effect. There is also time to talk with Dan, either over the traditional Cookery School lunch or at the end of the day, and to ask him about any problems you may be having with your loaves.
These classes are suitable for a passionate beginner or someone with some experience of bread making who wants to refine and develop their skills, and Dan tries to provide a fairly full day of practical bread making tuition. The location is not wheelchair accessible (one flight of stairs) and the class size is limited to 14 people.
All bookings should be made through Cookery School (email info@cookeryschool.co.uk or telephone 020 7631 4590), or email us if there’s anything you’d like to check before booking.
