Customers & Students Testimonials
- Mini Couronne Bordelaise Mickael Jahan
- Volcano Boules Mickael Jahan
- Flat Bread Mickael Jahan
- Goat Cheese & Fresh Figs Toasts Mickael Jahan
- No Knead Mixing Mickael Jahan
- Baguette au Levain Mickael Jahan
- Chocolate Flower Mickael Jahan
- Rye sourdough Mickael Jahan
“I first met Mickael when he competed for a place on the British team that was entered for the Louis Lesaffre World Cup of Baking in 2010; and it was clear from the start that he was a cut above the rest of the entrants. He has a flair for innovation that was obvious from the quality and diversity of the products he developed throughout the cycle of the competition, and a dedication to detail that are inspiring to all those with whom he works. In his role as Captain of Team GB, he provided constructive criticism and motivation that drove the team further in the competition than ever before; helping us to achieve 13th place out of 60 teams that were entered from around the world.
Mickael has proved himself to be a team player with a gift for product innovation and development; and a dedication to quality and finesse in his work that is a pleasure to see.”
“There are many bakers and pâtissiers who are at the top of their game, but few who are also talented, empathic and practical teachers. Mickael is one of those people, and we are very lucky that he has been teaching pâtisserie and viennoiserie here since 2013.”
- Laminated Pastry Mickael Jahan
- Pistachio Treat Mickael Jahan
- Croissants Mickael Jahan
- Popcorn & Cream Mickael Jahan
- Biscuits Mickael Jahan
- Chocolate Almond Tart Mickael Jahan
- Brioche au Sucre Mickael Jahan
- Baguette Viennoise Chocolat Mickael Jahan
“Passion, enthusiasm, determination and professionalism will describe Mickael as a unique talent, always seeking for newness and “avant garde products” without compromising quality. A true professional. ”
“Mickael is by far the best Manager/Baker I ever worked with. He always acted as a mentor. His passion, knowledge and approach makes him a true Master Baker. I am very grateful for all he has shared with me. One of the few to deliver on management, problem solving, techniques and so much more. I would recommend Mickael to anyone who wants the Best.
Thank you Mickael!”
“His passion for baking, his classic Master Baker backbone and his unique flair are the cornerstones of Mickael’s work. His know-how goes hand in hand with his infectious enthusiasm, applying classic techniques to the baking of tomorrow. A pleasure to work with and to learn from.”
“Mickael, We thoroughly enjoyed the two days of tuition we spent with you this week during which we made a wide range of French and Italian style breads under your expert guidance. The course more than matched our expectations and we were delighted with the pace and content you designed for our respective needs. We now feel very confident in applying these techniques at home to make our own delicious bread. Your use of different flours was enlightening and has prompted us to start sourcing these products in our own area. We have managed to locate several outlets without any difficulty.We are looking forward to booking further courses with you – perhaps exploring ways of making different flavours of sour dough breads such as those with multi-seeds, or with fruit and nuts together. We also liked your suggestion of replacing water in the dough mix with wine or beer. We would also be interested in learning how to make croissants and brioches.We will be in touch again soon.Thank you.”
- Les Bonnes Pates, Nantes, 8th Mondial du pain Mickael Jahan
- Scoring the Dough Mickael Jahan
- Mickael Jahan & Marie Atzenhoffer, Nantes Mickael Jahan
- Puff Pastry Mickael Jahan
- Francois & Mickael, Taiwan Mickael Jahan
- Brioche Vendéenne Mickael Jahan
- Mickael Jahan, School of Artisan Food Mickael Jahan
- Sebastien & Mickael Mickael Jahan
“Two fantastic courses”
5 of 5 starsReviewed 20 December 2013
I have done both the Artisan Baking Session with Wayne Caddy and the Advanced Pastry and Tarts session with Mickael Jahan.
Both courses were so much fun and really educational. I came away with so much more knowledge and confidence. The staff are so friendly, the estate itself is breathtaking and they serve the best lunch you will ever have! I hope to return!
5 of 5 starsReviewed 29 June 2015
Fantastic experience! Mickael Jahan paid great attention to the tiny details required to conquer the fermented dough through different stages of laminated dough. And what great stuff he made us produce! Truly a masterclass!
For a home baker, developing a baking business, like myself, it was a great learning experience. However, it was equally rewarding for the novices.
Another plus of the class was the lunch served at the Artisan School. I must say it was one of my most delicious meals in UK. Cheers to the girls behind the kitchen serving lunch
“I would just like to formally express thanks from Linda, Trevor and myself on behalf of Twyford Village Stores for the quite marvellous weekend of bread teaching that you have given us at Welbeck these past 2 days.
You have given us renewed enthusiasm, much to work upon and think about, and infected us with your passion for producing great artisan bread in a businesslike way.”
“Viennoiserie & Patisserie Masterclass”
I’ve attended the Advanced Viennoiserie & Patisserie course this summer at the School of Artisan Food in UK.
It was a 5 days course taught by Mickael Jahan, a very intuitive teacher.
Through his knowledge and vast experience Mickael was able to get the best out of you.
I learned so much through the course. I can’t recommend him enough! Amazing teacher, chef and personality!
“I attended the advanced Viennoiserie two days course taught by Mickael, and it was fantastic! Mickael is so professional but still very approachable, he has an extensive background and is clearly very knowledgeable about the current patisserie market. It was so thorough and structured, I couldn’t recommend it highly enough.
Thank you very much, I hope to return soon!”