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Course details

Baking for a living

Starts: 16 October 2013 10:00
Ends: 19 October 2013 16:00

Macbiehill Farmhouse, Lamancha, near Edinburgh

This course is for:

  • people planning to bake bread for sale and considering the best way to establish a viable operation
  • members of existing (or emerging) social enterprises who are looking at breadmaking as a possible addition to, or focus of, their community work
  • those who are already baking for their community who want to make better bread and who need advice on scaling up recipes, bakery equipment and workflow, product costings and regulatory standards (such as organic certification, food hygiene, health and safety etc)
  • anyone interested in community-supported baking who would like four days of intensive breadmaking to broaden their knowledge and product range, together with discussions on the ethos and practicalities of this exciting new way or working.

You will learn:

  • the essentials of baking real bread for sale, i.e. the ‘how’ of making it happen and the ‘why’ of meaningful work, social inclusion, community enrichment - in short, health
  • basic recipes that are straightforward to produce and can be adapted into many variations that are guaranteed to appeal
  • about the emerging network of community-supported bakeries, with actual case studies to demonstrate what works
  • a great deal about the practicalities, including funding options, ownership structure (cooperative, community interest company etc), machinery (especially stone ovens), production planning, recruitment, costings and more
  • innovative marketing and distribution strategies to ensure that your bread reaches as wide a public as possible.

You will make and take home:

  • more than a baker’s dozen breads (some may get ‘tested’ before you get home)

You will also get:

  • a signed copy of Bread Matters by Andrew Whitley
  • a copy of Knead to Know, the Real Bread Campaign’s indispensable handbook for commercial and community bakers
  • a workbook of information, exercises and resources to help plan your community-supported bakery
  • an organic fairtrade cotton apron
  • coffee, lunch and tea each day (all organic, with much of the food grown on the Macbiehill smallholding)
  • a three-course dinner on the first evening (partners or friends can come too, for an extra charge)

‘Provided a real insight into both the technical skills and the science underpinning the course content. Andrew also personally shares his own evident love and deep understanding of all aspects of breadmaking and the meaning of bread which is both generous and inspiring.’

‘This really helped me to realise – or actually just crystallise what I already knew – that this is what I want to do: I can’t imagine not working in a bakery somehow.’

‘Best course I’ve ever done. Had a wonderful and memorable time.’

‘Thank you, Andrew, Veronica, Eleanor and other assistants for a truly informative, fun, interesting and skill-building week. You are excellent with a group which is a real skill. And as I mentioned to you yesterday, it has been a therapeutic experience for which I am very grateful.’

£695 (including VAT)

To book: Please call 01968 660449 or visit 

20% discount on any course booked and paid for in full before 30th September 2013. Please telephone or email to book and quote your Soil Association Membership Number to get your discount.

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The Soil Association's Organic Farm School is supported by the Daylesford Foundation.

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