Artisan baker training
Artisan baker training
If yours is an existing bakery, and you need to get your staff properly trained in the processes and techniques of proper artisan breadmaking, Warwick can come to you and bring your team up to speed FAST. Existing bakers will generally be capable of working with the basic principles of artisan breadmaking after only one session.
The training is practical, in your bakery, with your bakers. Warwick will train up to three bakers in a session; each session lasts approximately four hours - so it can generally be fitted around existing production work, or on days off. Warwick covers all the details; prefermentation, masterful dough making, temperature control, proofing, finishing and baking. He also provides some really handy tips and tricks for your crew to be able to successfully integrate sourdough production into their work day.
The service can be booked for one or more days, according to your requirements. The training is flexible and collaborative. I do not come into your bakery and tell you what to do. I work with you, and your team, to educate and motivate your people towards better bakery practices. The approach tends to permeate the bakery's general work culture, with many bakery owners commenting that the overall standard of product coming out of the bakery on a daily basis improves, especially when a number of sessions have been run over a few days.
The price does not include travel or accommodation. Warwick is happy to stay anywhere, within reason. Arrangements for travel and so forth can be done on the phone, as can planning for what you would like to cover with him when he's with you.
This is what Warwick has to say:
Extra bakers can be trained at $200 per head each while he is with you, after the initial fee.
The movement towards better bread is well and truly underway. Bakeries everywhere are running to keep up, with many being caught off guard, as customers head off looking for great bread elsewhere. Believe me, they will travel to find something they really like. Quite honestly, I speak with thousands of customers every year, who tell me they are bored with their local bakery's offerings. While they may still buy their sandwich breads at your bakery, their baguettes and fancy breads are being purchased elsewhere.
My service is all about making authentic artisan breads - and while I'm flexible within each baker's skill set, I won't be teaching shortcuts. My methods specifically rule out chemical additives of all kinds. I teach the fundamentals of what used to be called 'time dough' - which in my own bread making practice has been stretched far beyond the parameters of the past. I've evolved the techniques of getting flavour into bread to a point where individual bakeries can choose how much flavour they want to go for!
It's all about flour, water, salt, yeast and time. I teach advanced techniques with dough fermentation. I teach bakers to work with what they have; I have found that bakers tend to be pretty ingenious creatures, and they will tend to accommodate all sorts of tricks to get the best out of their equipment, their ingredients and their general setup.
After my service is concluded, I offer unlimited virtual support for one month. This means your head baker can ring, text or email me for support at any time. Please bear in mind that as a long term baker myself, my support hours are strictly when the sun is up. Within that simple parameter, my brain is yours!
My area, as you would be aware, is sourdough and artisan breads, but I have a broad bakery skill set, and can usually add value in your setup in a variety of different ways. Thirty years in bakeries and cafes and kitchens of all kinds lends itself to a flexibility of approach which I believe can't be matched by a 'training company'.
Call me on 0409 480 750 to discuss.