Curriculum from New York City’s Original Bread Artisan
ICE’s 200-hour professional bread baking topic 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.”
To provide the utmost flexibility, you can pursue your bread-baking training in-person at an ICE campus in New York or Los Angeles. We offer a wide variety of schedule options, including afternoon or evening schedules depending on which campus you choose. Classes meet between two and five times per week.
ICE's Artisan Bread Baking topic is taught at both of ICE's in-person campuses: New York City and Pasadena, California. The topic consists of 200 hours of instruction over consecutive weeks. Students will take a deep dive into the science of bread baking and learn the skills needed to create artisanal handcrafted breads. The topic also covers the logistics and management of large- and small-scale bread production, as well as such contemporary concerns as food allergies and gluten-free baking — a significant and growing sector of the industry.
