Highlights
Quick Look
Period
February
Difficulty
Beginner to Advanced
Duration
7 days
Acommodation
Blue Sardine Boutique Hostel
Group Size
12 students max
Cost
2026: €29502027: €3450
Introduction
A one-week, hands-on course to build your bread-making foundation.
This course is designed for beginners and enthusiastic amateurs who want to learn how to make great artisan bread using the techniques practiced in professional bakeries.
Over five intensive days, you’ll work side-by-side with our instructors to understand the science and practice behind baking. You’ll make over 40 breads together—from everyday loaves to festive specialties—using both direct and indirect fermentation methods.
You’ll leave this course with a clear understanding of artisan baking fundamentals and the confidence to bake quality breads at home or in a small bakery setup.
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.
Damien Ortal
Baking & Pastry Instructor
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With more than 25 years of experience in gastronomy, Chef Damien Ortal brings a depth of knowledge shaped by French excellence, international experience, and a lifelong respect for food culture. He refined his skills alongside several Meilleurs Ouvriers de France, gaining the technical precision and sensitivity that define the highest level of French baking and pastry.
Damien’s approach is built on what he calls the 3 Ts—a modern framework for understanding baking:
• Taste: the soul of every creation, where bold but balanced flavors emerge from premium raw ingredients.
• Texture: the defining signature of great bread and pastry, from open crumb and crisp crust to delicate, melt-in-mouth lamination.
• Trend: the curiosity to move forward—exploring ancient grains, plant-based indulgence, zero-waste ferments, and global influences while remaining anchored in French tradition.
His work has taken him across the world, allowing him to blend international inspiration with the timeless discipline of French technique. Damien believes in using exceptional local products whenever possible, honoring producers, and keeping classical methods alive through teaching and example.
As a leader, he values collaboration and the exchange of ideas. He thrives in environments where teams learn from one another and pursue excellence with purpose and conviction. His teaching is dynamic, generous, and rooted in the transmission of savoir-faire to the next generation.
At the Artisan Culinary School, Chef Damien teaches the Artisan Bread: Introduction to Breadmaking course, guiding students through the foundations of bread with clarity, experience, and passion. His work embodies the balance between innovation, heritage, and the pleasure of creating food that resonates with people
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
Introduction to Bread Baking, Ingredients, Baker's Math, and Pre-ferments
We begin with the essentials: flour, water, salt, and yeast. You’ll learn the foundation of baker’s math, ingredient functionality, and prepare your first pre-ferments.
Day 3
Dough Mixing, Manipulation, Ingredient Deep Dive, and Indirect Method Breads
Discover the techniques behind developing proper dough. We’ll work with indirect methods, analyze ingredient behavior, and start producing breads with preferments like biga and poolish.
Day 4
Dough Fermentation and Snack/Accompaniment Breads
We delve into fermentation control and craft a range of traditional breads that complement meals—such as rolls, focaccia, and small savory treats.
Day 5
Dough Shaping, Scoring, and Regional European Breads
Learn shaping and scoring techniques while producing classic breads from across Europe. We’ll focus on structure, appearance, and regional style.
Day 6
Baking Techniques, Ovens, and More European Breads
Explore baking techniques, oven types, and loading strategies while continuing production of a wide variety of European artisan breads.
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 beginners, curious amateurs, home bakers, and aspiring professionals who want a serious and enjoyable introduction to artisan bread. No prior experience is required—just a willingness to learn and get your hands in the dough.
Did you know?
You may also be interested in the following courses
Deepen your bread-making expertise in this one-week advanced course. Focus on enriched doughs and sourdough starters. Tailored for bakers looking to refine their skills and tackle more complex breads.
Transform into an Artisan Foods Expert through our comprehensive program, starting with an introductory week followed by specialized courses in vegetable and seafood conserves, dairy and cheese production, bread baking, pastry making, and charcuterie from France, Spain, and Italy. Perfect for those dedicated to mastering artisan food production.
