This course focuses on traditional mixing, kneading, folding and shaping techniques needed to produce a variety of artisan breads. Students will learn to culture/nurture different starter and preferments to enhance flavour. All products will be handmade in small-batch format from natural ingredients using a variety of flours and heritage grains. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering.