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ICE’s 200-hour professional bread baking course was developed by Chef Sim Cass, a pioneer of the modern artisanal bread movement and a founding baker at New York City’s acclaimed Balthazar Bakery. Born and raised in the UK, Chef Sim was among the first bakers to introduce New York City diners to naturally fermented, European-style breads. Today, his signature darkly toasted loaves continue to inspire bakers across the world. Thanks to his expertise, Chef Sim serves as a consultant for some of the world’s most respected restaurants, bakeries and bread baking schools. He has also been featured in The New York Times, Food Arts magazine and on the "Martha Stewart Show.”

Explore the history and craft of bread baking on a global scale. From traditional European loaves to specialty breads like pita and naan to viennoiserie and special bread showpieces, students craft recipes from across the world. Students also examine the science of bread and develop the core skills required to craft creative adaptations of traditional recipes.

Along with the skills needed to create handcrafted breads, the curriculum also includes instruction on the logistics and management involved in large- and small-scale bread production facilities. The course also covers contemporary bread topics, such as baking for people with food allergies and gluten-free bread baking, both of which comprise a significant and growing sector of the industry.

From home bakers to culinary school graduates to established restaurateurs and pastry professionals, this intensive course offers advanced training for aspiring professional bread bakers of all levels. We will teach you the skills and give you the guidance you need to make bread baking a part of your future in food.