Highlights
Quick Look
Period
February
Difficulty
Beginner to Advanced
Duration
7 days
Acommodation
Blue Sardine Boutique Hostel
Group Size
12 students max
Cost
€3450
Introduction
A 7-day, hands-on course focused on advanced techniques in artisan bread-making.
This program is designed for students who already have a solid foundation in bread baking and want to specialize in naturally leavened, enriched, and festive breads.
Each day, you will work in our professional lab alongside expert instructors, producing and analyzing high-hydration doughs, laminated pastries, and iconic European breads that require time, care, and precision.
You’ll work with both sourdough and yeasted methods, learn proper fermentation schedules, lamination techniques, and how to manage complex doughs with confidence.
What You Will Learn
You’ll also taste and analyze the breads produced during class, and enjoy them as part of the meals we share throughout the course.
Objectives
During the Course, You Will Also
Here, even meals are part of the experience—each one a reflection of the values we teach: quality, simplicity, and honest ingredients.
Who teaches this course?
Juan Penzini Granier
Academic Director
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Juan Penzini-Granier is the founder and academic director of the Artisan Culinary School. With a career spanning over 15 years, Juan is a seasoned professional with a wealth of knowledge and experience in the culinary industry. Juan’s culinary journey began with formal training in baking, which he then complemented with education as a professional cook, then turned his career towards the managerial part of the culinary business. He went on to own and manage several successful restaurants in Venezuela, where he was awarded the largest concessions system at the most prestigious country club in the city. He also had the opportunity to go back to the school where he started his career, but this time as a kitchen instructor and food and beverage cost professor. Then, seeking to expand his horizons, Juan moved to Italy to pursue an education in professional charcuterie and cheese making and ended up being the director of an international culinary school. As a teacher and instructor, Juan has trained over 500 people from more than 45 countries, instilling in them a passion for culinary artistry and a commitment to excellence. With the Artisan Culinary School, Juan aims to offer a unique and immersive culinary education experience that empowers aspiring food artisans to realize their full potential. Juan’s dedication to culinary education and his vast expertise make him an invaluable leader and mentor at the Artisan Culinary School. His vision and leadership drive the school with excellence and inspire its students to reach new heights in their culinary careers.
Martina Eiko
Expert Bread Baker
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Allow us to introduce Martina, our Italian expert baker. Her journey began as a pizza maker in various pizzerias in Liguria, where she skillfully managed the dough and wood-fired oven baking. Shortly after that, she ventured into the world of pizza in teglia at the Osteria di birra del Borgo in Rome, aiming to unravel the secrets of this style. Unfortunately, she had to abandon her career as a pizza maker due to a severe nickel allergy.
This setback led Martina to become a self-taught enthusiast, delving into breadmaking and natural fermentation. Her dedication to studying and experimenting with bread revealed the hidden intricacies of baking, equipping her to tackle any bread-related challenges independently.
Soon after, together with her partner, Martina opened a restaurant where she took charge of the bakery section, crafting an array of delicacies such as their own bread, focaccia, various sweet-leavened treats, and festive specialties like panettone.
Driven by her passion for baking and the wealth of knowledge she had amassed, Martina decided to share her expertise with others through specialized training courses.
Itinerary
Discover everything we have planned for you in our itinerary.
Day 1
Arrival Day, Welcome to Altea
Private transfer from Alicante (airport or train station), check-in at your hotel, a short orientation session at the school, and a welcome dinner prepared by our chefs.
Day 2
Sourdough and Natural Fermentation
Starter management, flour selection, hydration control, and country-style sourdough breads.
Day 3
Enriched Doughs and Holiday Breads (Part 1)
Introduction to Panettone, Colomba, and Pandoro. Mixing enriched doughs and overnight proofing.
Day 4
Holiday Breads (Part 2) and Brioche Styles
Folding, shaping, and baking Italian festive breads, including brioche, pain de mie, and similar styles.
Day 5
Laminated Doughs (Part 1)
Learn shaping and scoring techniques while producing classic breads from across Europe. We’ll focus on structure, appearance, and regional style.
Day 6
Laminated Doughs (Part 2) and Specialty Bakes
Proofing, baking, and final techniques for viennoiseries. End the day with a celebratory group dinner.
Day 7
Departure Day – Goodbye for Now
After breakfast, relax or explore Altea until your scheduled transfer to Alicante. A light lunch is available for those departing later in the day.
Specifics
When you join us at the Artisan Culinary School, everything is designed to allow you to focus entirely on learning, creating, and enjoying the experience.
Course Fees (2025/26)
Course Fees (2027)
Inclusions
Not Included
Who is this course for?
This course is designed for passionate bakers, pastry chefs, and culinary professionals seeking to enhance their skills in artisan bread-making. It’s also ideal for small bakery owners and serious home bakers who want to expand into enriched and laminated products.
Did you know?
Enriched doughs, such as brioche, were once reserved for royalty—today, they are a cornerstone of European baking excellence.
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