“Everyone would benefit from mindfulness in today’s modern fast-paced world. Many of us do use it but not consciously or as well as we could. It’s actually an ancient technique. It’s about being present in the moment. That’s where making bread comes in. When making bread, you have to use all your senses and stay in the moment. How does it look, taste, smell, is the texture right and so on. I believe that the process of making bread is therapeutic, it is much healthier than buying bread and can be an effective strategy in combating stress and of course, it’s also fun.” – Ian Waterland.
Located in the tranquil grounds of the historic Welbeck Estate, the workshop beautifully combines mindfulness with baking homemade bread. It is a wonderful course and no prior experience is necessary which is perfect for beginners to bread enthusiasts alike.
Upon arrival, light refreshments were served and was lovely to chat to other students before the workshop commenced. Ian prompts the bakers throughout the bread-making process to reflect, use senses and really take time to notice the smaller, finer details. The workshop has a very relaxing atmosphere and Ian uses the gaps between kneading the dough and proving for discussing mindfulness, its history and practicing techniques. Topics include; the origins of mindfulness, mindful baking, using senses within mindfulness, and its benefits. Ian also draws attention to flour varieties, discusses and demonstrates the no-knead method, shaping and baking tips, and how to be a mindful baker.
When the bread is in the oven, the School of Artisan Food provides a wonderful lunch and an opportunity to buy from their mini shop which houses lovely cook books, utensils and some baking ingredients. Overall, it was a lovely day and I came away learning so much more about mindfulness, how to incorporate it into my lifestyle and of course, how to make delicious bread. I would highly recommend this course and I believe it will be very popular.
If you are interested in this course, please visit the School’s website by clicking the link: School of Artisan Food