Course Details: Syllabus, Structure, and Costs
The Bread Angels course is made up of three lessons, each of which is four hours long. You can choose between courses that run once a week for three weeks, or over a two day period. There are benefits to both. If you take a course once a week for three weeks you can do some valuable homework and practice baking in between sessions. If, however, it is difficult for you to find three consecutive weeks when you are free for half a day, the two day course may be the right one for you. Participation is strictly limited so that sessions are intimate and cosy: you have plenty of time and space to learn what you need to learn both from the course tutor and the other participants.
In the first lesson, students bake bread while learning all about the ingredients and techniques involved in baking:
Why is some bread good for you and other bread is not?
What is gluten and why is it important?
What is fermentation and why is it important?
What is the Chorleywood Bread Process?
Why is our bread square with evenly spread, exactly sized little holes througout?
What are the different kinds of grains - how are they different?
What are the links between good bread and good health?
In the second lesson, students bake bread while learning all about establishing and growing their businesses:
What is your target market and how much bread can you sell?
How do you get customers?
How do you maintain customers?
How do you generate interest?
How do you approach people?
How do you build your business?
What is the world of social media (blogs, websites, facebook, twitter, etc) and how do you use it to help you?
In the third lesson, students bake bread while learning about the logistical and administrative aspects of running a businesses:
Environmental health, insurance and other "offical" bodies.
Money collection.
Ingredient costing, purchasing, and simple bookkeeping.
Tax.
Billing.
The Bread Angels course costs £350.00 and that includes all ingredients, meals, snacks, bread to take home. It also includes all the course material - carefully researched and throughfully put together information to help you:
- understand bread and baking in more detail
- sell and promote yourself both in the "real world" and in the world of social media (online, in other words!)
- run your business, do basic bookkeeping (simple excel spreadsheets) and invoicing (electronic examples).
We have partnered with Fair Finance to provide small loans at very reasonable rates and flexible terms if you would need to borrow the money for the course. Please contact us and we can discuss it.
There is a growing number of people qualified to teach the Bread Angels course in the UK. Please contact us to find out if there is a Bread Angel trainer near you.
To see the schedule and to book a course please click here.
Julie Brooker
03. May, 2011
I would be interested in information on course details etc and costs and about setting up a business. I am a practice manager for a GP surgery at present, but if possible would like to change direction!
Many thanks and kind regards
Julie
Soraya Cotwal
12. May, 2011
I read an article about you in The Standard today and absolutely love the idea. Have been talking about wanting to bake bread for a long time since I heard a fantastic radio programme on Radio 4 about an engineer who applied his technical knowledge to the baking process. His mission to make great bread and share that knowledge. Wanted to pursue this idea for a long time and kept putting it on the back burner and suddenly there was your article. Very keen to hear more as feel this is a bit of a sign...
Bode Akinsola
12. May, 2011
Hi,
I would really like some more info on the business side of things.
I currently work full-time and would only be able to run the business at the weekend. Is there anyone running their business this way ?
Regards
Bode
Emma
19. May, 2011
Hi
Do you cover the soudough course (i.e the technique to make sour dough) as part of this course or is it a totally seperate course you need to take?
Thanks
Emma
virtuousbread
20. May, 2011
Hi Emma
on Bread Angels we do not do sourdough simply because it is an 8 hour day on its own!
Wendy Hannay
24. Sep, 2011
Great to bump into you 3 times in Firle on Thursday ; will get the beer the next time !
Looking to pick up one of the bread making courses in the near future. Any more Firle dates planned or will I have to travel to the dizzy heights of London?!
Doreen Montgomery
07. Nov, 2011
Hi
I would be obliged if you could let me know how to get in touch with the Bread Angel in Belfast that you visited.
Many thanks
Doreen
Lorna Mahoney
12. Jan, 2012
Is there a course near to where I live - Balloch, West Dunbartonshire?
Claire Portelli
13. Jan, 2012
I am interested in starting up a wheat-free baking company (mainly cakes) but thought I could combine it with baking bread after reading about you and Bread Angels in the Good Housekeeping magazine. Would be very interested in finding out when the next available dates are for London.
Look forward to your reply
Regards
Claire Portelli
Teo
11. Apr, 2012
Hello,
Your class sounds very interesting and it is a brilliant idea. I would like to learn how to make bread. My idea however is to set up a bakery in Sofia (Bulgaria). It is not going to be a home based one but a medium size as I would like to supply good quality bread on a larger scale (restaurants, supermarkets etc...). Would this class be appropriate for me? If yes, is there free space in May?
Many thanks
virtuousbread
16. Apr, 2012
Hello Teo, it may well be appropriate, it rather depends on your level of knowledge now and your level of ambition. During the course we will bake 6-7 kinds of basic bread to give you a grounding in bread. we discuss the ingredients in detail - how to pick good ones and why, and the science of making bread. we also discuss sales and marketing, and logistics and admin. I do not know much about running a commercial operation, far less about having one in Bulgaria so I am worried that part of the course would be of little value to you. I think the sales and marketing part will be of value. If you woulkd like to discuss this further, let me know. Jane