– Courses –
Bread Basics | Sourdough | Croissants and Danish
PLEASE NOTE, OUR BAKESCHOOL IS NOW PERMANENTLY CLOSED
At The Artisan Crust we are passionate about sharing our knowledge and skills. As an educator and baker, Scott’s heart is for restoring respect for the ancient and traditional methods of baking, demystifying these processes and instilling confidence in others to use these techniques in the home environment.
Our classes are run from our production site in Cockatoo. This was, once upon a time, an old sawmill shed. It's rustic, timber clad veneer remains, blending in with the gums that tower above it. Internally, it has undergone substantial transformation and presents now as a polished, operational bakery that functions as a production site and a bake school.
Intimate setting
We have a maximum of 10 students per class. The smaller group environment creates a more intimate and engaging experience. Classes are very hands on with a balance between theory and fun!!
Learn from the best
Scott is a Master Baker of Australia with 25 years of experience in the hospitality industry. He has represented Australia at the World Baking Championships multiple times. Scott is also an educator and has trained in San Francisco and Belgium and is a Fellow of the International Speciality Skills Institute.
Beginners to experts welcome
Our courses are designed to meet the needs of the domestic baker and for professionals within the industry.
There are no pre-requisites required for course participation.
Enjoy the view
The shed sits quietly upon a ridge line with spectacular views that encompass the Warburton Ranges. Wedge Tail Eagles hover majestically as seasonal winds and warmth, cloud and storm roll through the valley below.
"This is a great course - I like the balance between hands on and learning about how it works (even the maths was easy to follow). Lots of fun and the set-up works well."
– (Participant, Bread Basics)
"I learnt so much in the first 10 minutes. Just observing and learning about the dough structure, handling and moulding the dough and using my hands in a different way. Loved it, loved the location and the facilities."
– (Participant, Bread Basics)
