Students taught all they knead to know about bread
First year Hospitality & Catering students learnt about bread making techniques such as kneading, mixing and fermenting.
“I think the industry should be proactive when it comes to local colleges,” said Craig. “The masterclass is a good opportunity to establish working relationships and the College will be my first port of call when I’m looking to take on staff in the future.”
“The students are already showing promising skills and imagination. They have a good attitude to work and their enthusiasm will make them shine when they come to look for employment in the real world.”
Level 1 Professional Chefs student Georgia Holmes, 16, said: “I found the masterclass really helpful. We learnt a broad range of techniques and worked with different ingredients.”
Craig Sandiford opened the new Artisan Bakehouse at Maynards Farm near Prees in spring 2012. The bakery uses a traditional wood fired oven and artisan baking principles to bring a first class product to North Shropshire, Cheshire and Manchester using local ingredients and UK sourced flour.