Artisan Bread Baking

Explore the science and craft of bread baking alongside a bread legend in ICE's 200-hour Artisan Bread Baking course.

Intensive Course

The Techniques of Artisan Bread Baking

When you consider the simple ingredients that form the foundation of all breads — flour, yeast, salt and water — it’s truly remarkable how many varied products have been crafted by the hands of master bakers. Today’s growing demand for artisanal breads offers bakers an incentive to widen their skill set and learn how to prepare specialties from the crustiest baguette to delicate croissants.

Quick Facts

Course Duration: 9 weeks

Class Times: Mon - Fri, 12 p.m. - 5 p.m.

Tuition, Fees & Charges: $9,973

Open House: March 24, 2023

Register Here

ICE Dean of Bread Baking Sim Cass with Professional Bread Baking ICE students in class

Curriculum from New York City’s Original Bread Artisan

ICE’s 200-hour professional bread baking course was developed by Chef Sim Cass, one of the founding bakers of New York City’s acclaimed Balthazar Bakery and one of the pioneers of the modern bread baking movement. Born and raised in the UK, 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 our nation’s now widespread passion for handcrafted bread, and 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 such outlets as The New York Times, Food Arts magazine and the Martha Stewart show.

Discover Bread Traditions from Around the Globe

Explore the history and craft of bread baking on a global scale — from traditional European loaves to specialty breads like pita and naan, as well as viennoiserie and even bread show pieces. Bread baking students will examine the science of bread and develop the core skills required to craft creative adaptations of traditional recipes.

Multiple loaves of crusty bread sit on a rack

Coursework Includes...

Beyond the skills needed to create handcrafted breads, students will learn about the logistics and management of large- and small-scale bread production, as well as such contemporary concerns as food allergies and gluten-free bread baking — a significant and growing sector of the industry.

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

Class Schedule for Artisan Bread Baking


Designed by Chef Sim Cass, ICE’s 200-hour Artisan Bread Baking course is an immersive, nine-week course designed for current food professionals, career changers or those aspiring to a future career in artisanal bread baking. From mixing to fermenting, shaping, proofing and baking, you’ll master an incredible number of bread styles, come to understand essential concepts like proofing and learn what it takes to succeed in this growing sector of the food industry.

Hours: Mon - Fri, 12 p.m. - 5 p.m.

Tuition, Fees & Charges: $9,973

Starts: April 13th, 2023

Combine business and culinary expertise to accelerate success.

Learn more about ICE's Double Diploma option.

Your Tuition, Fees & Charges Include:

  • All Ingredients
  • Uniforms
  • Books
  • Knives
  • Bread Baking Tool Kit
  • Application Fee
  • All Applicable Taxes

Take the Next Step

Why Choose ICE

You know it's in you — the ambition to pursue a rewarding career in bread baking. Attending culinary school is one of the best ways to begin the journey. ICE is ready to help you find your culinary voice.

12 Reasons Why You Should Choose ICE.

More on Campus

ICE's Los Angeles campus features professionally equipped kitchens where you can take advantage of continuing education or career training in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts (formerly known as Health-Supportive Culinary Arts) and Restaurant & Culinary Management.

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Ready to take your interest in ICE further? Speak to an admissions representative about your personal goals, schedule a tour or start your application.

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Applying to ICE


ICE's Artisan Bread Baking course is taught at ICE's Los Angeles campus in Pasadena, California. The course consists of 200 hours of instruction over the course of nine weeks. With Chef Sim Cass as a guide, students will take a deep dive into the science of bread baking and learn the skills needed to create handcrafted breads. Students will also learn the logistics and management of large- and small-scale bread production, as well as such contemporary concerns as food allergies and gluten-free bread baking — a significant and growing sector of the industry.

The Artisan Bread Baking course is constructed as follows:

Topic 1


40 hours

This topic focuses on the ingredients, equipment and theory behind professional bread baking. Students will master dough preparation, presentation, baker’s math and have a complete understanding of straight doughs and pre-ferments. Students will also be introduced to the business applications of bread baking, including costing and profit margins.


• Introduction to mixing, fermenting, shaping, proofing, baking and cooling
• Making bread by hand vs. machine
• Calculating and using baker’s percentages
• Pre-ferments, natural ferments, levains and poolish
• Understanding different flours and their impact on bread baking
• French white, country white, olive and nut twists, potato onion bread
• Shaping boules, bâtards, clovers, bannetons and fendu
• Introduction to product costing

Topic 2


40 hours

Topic two reinforces the skills learned in topic one and includes more advanced forms of shaping, including baguettes, rolls, loaf and whole wheat breads.


• Master shaping and scoring — baguettes, pain d’epi, petits pains, ficelle and twists
• Rolls and loaf breads — kaiser rolls, sweet rolls, pain de mie, hamburger buns and pullman loaves

Topic 3


40 hours

Topic three explores bread baking with rye and different grains in depth. The student will also master ethnic favorites from Northern to Southern Europe.


• Wheat and rye breads, multi-grain bread, fig bread and oat honey bread
• Flatbreads, pita and naan
• Fougasse, ciabatta and focaccia
• Pizza and calzones
• Pretzels, bagels, bialys and bread sticks

Topic 4


40 hours

Topic four takes an in-depth look at viennoiserie, from breakfast pastries to festive sweet breads. The student will also gain the skills to produce top quality croissants and Danishes. Presentation and display of final products will be emphasized. Finally, students challenge their creativity as they use decorative dough to design a bread centerpiece.


• Brioche, chocolate bread and sweet buns
• Pannetone, kugelhopf, stollen, challah bread and braiding
• Doughnuts, croissant and danish
• Decorative doughs with natural colors

Topic 5


40 hours

Topic five centers on understanding, preparing and utilizing natural ferments. The student will prepare artisanal breads using classical techniques. There is also ample opportunity in this topic to explore non-yeasted, gluten-free and alternative flour breads. Instruction on how to open a bakery is also included.


• Sour dough natural ferments — levain, boules and bâtards
• Rye, wheat, seigle, 90% rye, beer bread and 4-pound rye breads
• Gluten-free and alternative flour breads
• Vegetarian macrobiotic, yeast-free bread
• Decorative lame work
• How to open a bakery

The Most Critical Connections of Your Career Are Often Right Next to You.

Tour the classrooms at ICE and you'll see diversity of age, experience, background and goals. Your classmates will come from all over the United States and around the world.

Some are at the start of their careers, studying at ICE to become professional bread bakers or to open their own bakery or café. Others have already worked in the industry and want to sharpen their skills in pursuit of better opportunities.

Learn more about Student Life at ICE

Baguettes on sheets trays on a speed rack at the Institute of Culinary Education

"Chef Sim attempts to make each class as calm and “zen” as possible. Plus, he makes a mean baguette!"

Sharon Ho
Pastry Arts, '14