The Brook Bakery School, a new kind of school running Artisan baking courses with a focus on commercialising your production.
Although there other courses available to teach you how to make bread we are going to help students learn how to increase production, improve their techniques and crucially gain the information and expertise required to start a bakery.
Here at Brook we are passionate about the industry, all day long we see and speak to people looking to set up and we have for the past 20 years supplied equipment to thousands of new start businesses, now we are looking to help with even more.
Our resident course leader Michael Hanson was born to bake, he has spent a lifetime baking real bread and in our fully operational school and test bakery runs courses for both amateurs and bakers.
Those looking to expand their repertoire of breads, learn new techniques and also develop their knowledge to enable them to use equipment in place of manual techniques will be able to. And furthermore learn to scale up to larger machinery but without losing your artisan style.
Our new style of training and informative tutorials features fermentation techniques, recipe development, bakery planning, financial advice and so much more. We also offer bespoke training and consultancy, our team of experts draw from combined experience of over 150 years practical time spent in the industry.