Course Details: Syllabus, Structure, and Costs

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Change the world through bread

Take the Bread Angels course to set up your own home baking business

All of the details of the course and how to find a trainer are on the Bread Angels website.

The Bread Angels course is 12 hours long.  Some courses run over a week end, some run over two or three days with a week in between.  There are benefits to both.  If you take a course once a week for two or 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 tutors and the other participants.

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Learn to bake and sell gorgeous bread

In the first lesson, students bake bread while learning, in details, 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 some bread square with evenly spread, exactly sized little holes througout and some bread flat and holey?
What are the different kinds of grains - how are they different?
What are the links between good bread and good health?

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Join a large network of Angels world wide!

In the second lesson, students bake bread while learning  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:

What is insurance and do you need it?
How do you register with environmental health and do you need a hygiene certificate?
What is the best way to collect money from customers?
How do you keep the books?
What about tax and the inland revenue?

bakery course london, Bread Angels, bread angels courses, home bakers course, how to set up a home baking business, how to set up a micro bakery, micro bakery course

Change people, earn a living, have a purpose!

The Bread Angels course costs £400.00 and that includes all ingredients, meals, snacks, bread to take home and your first year's "susbcription" to the group which gets you loads of press leads, press exposure, sales leads, invitations to speak and participate in events (Cake and Bake show, Real Bread Festival, Weston Price Conference, etc), regular newsletters, and other lovely things including the ability to list on the website and use the booking engine when you are ready to teach.  It also includes all the course material - carefully researched and thoughtfully 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).

All of the details of the course and how to find a trainer are on the Bread Angels website.

25 Responses to “Course Details: Syllabus, Structure, and Costs”

  1. 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


  2. 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...

  3. Bode Akinsola

    12. May, 2011

    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 ?



  4. Emma

    19. May, 2011


    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?

  5. 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!

  6. 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?!

  7. Doreen Montgomery

    07. Nov, 2011

    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

  8. Lorna Mahoney

    12. Jan, 2012

    Is there a course near to where I live - Balloch, West Dunbartonshire?

  9. 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

    Claire Portelli

  10. Teo

    11. Apr, 2012

    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

  11. 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

  12. corlina

    15. Jul, 2012

    could you tell me what type of breads are included in the Bread Angel course and is there a 3 days in August ?

  13. gloria

    13. Aug, 2012

    Am interested in ur course but I live in nigeria.can I get the course online?

  14. virtuousbread

    15. Aug, 2012

    Dear Gloria, I am so sorry but I do not (yet!) offer this course on line. Do you think there would be enough demand to offer it on line or via DVDs for people who could not travel to the UK? It is an honest question. I talk to African friends (mostly West African, but maybe that is a coincidence) and they say there is a growth in the interest in making and eating good bread and that an on line or DVD class would be a popular idea - what do you think?

  15. Chijioke Odunze

    21. Aug, 2012

    hello, i am very much interested cos it is exactly what i want, a home baking business. i am in London now on vacation and i have exactly 4 weeks to go. will 4 weeks be enough for the training? how much will the training cost? i am staying in Edmonton, where will the training take place. looking forward to your reply soonest.


  16. Justina Akintan

    05. Sep, 2012

    I am available to start the one day a week course any time from now provided I finish before the begining of November. Book me in ASAP

  17. gill flesher

    08. Oct, 2012

    do you have any potential dates for Jan 13 yet? I think I'll struggle to fit it in before the end of the year.
    PS lovely to meet the angels at the soggy Southbank on Friday, it was inspirational and also reassuring that it is possible...

  18. virtuousbread

    08. Oct, 2012

    Hi Gill, 2013 dates not sorted yet. got to get book launch out of the way and then will sort! hope to see you again soon!

  19. Fiona Macaulay

    11. May, 2014

    this course sounds exactly what I am looking for. I want to move back to the Highlands of Scotland and open a small bakery of some sort. Can you direct me to your course schedule for the summer of 2014 please.

    with thanks and kind regards


  20. virtuousbread

    15. May, 2014

    Hi Fiona, hope you received our e mail!

  21. Allyson Erick

    17. Dec, 2015

    I live in Northern California ( Berkeley) in the States. Is there an organization similar extant in the States?
    I already make various breads every year around Christmas, as well as traditional Scottish styles shortbread
    A friend makes the most remarkable bread based on a sourdough started, with coconut oil, sunflower seeds or chia seeds.
    So we do not need to learn how t make bread, just how to sell it....unless you also have advice for making marger quantities?
    Sorry for any typos. I do t have a computer, just a phone.

  22. virtuousbread

    17. Dec, 2015

    Dear Allyson

    Thank you for this. As far as I am aware, there is no organisation like ours in the USA. I am hopeful that I will be able to start it this year - but alas in Texas which is just about as far away from you as the UK! I am so sorry we cannot help!

  23. Ugo

    11. Feb, 2016

    Is this course now online or via DVD?

  24. virtuousbread

    11. Feb, 2016

    Sadly no. However, thank you for your interest. We would love to digitise it but it's a matter of money and logistics. It's on the list of things to do!


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