The Sozo Bakery
Skills School
The Sozo Bakery
Our Training Elements
ARTISINAL BAKE
Joy! Artisanal baking is not merely functional. It involves a journey of developing passion, pride, excitement, and an appreciation for the mystery enveloped in every bake. Artisanal baking takes patience and hands-on hard work.
QUALITY
The starting point for all bread is to make a dough by combining four essential ingredients: flour, water, yeast and salt. But the secret ingredient is time. Time separates artisanal bake from mass-produced bread we find in the supermarkets.
WOOD BURNING OVEN
It’s not just pressing a button but learning to know and understand how temperature affects different baked goods. Using an off-the-grid wood-burning oven means our bakers must always keep one eye on the dough and one eye on the flame. It forges a beautiful romance between the baker and the bake.
QUALITY
From farm to bakery to oven, we use only raw, naturally organic, simple, high quality and locally sourced ingredients, such as stone-ground flour with no nasty chemicals.
PASTRIES
Our bakers get to learn the art behind Patisseries. We teach the necessary skills to bake authentic French croissants, pastries and cakes and let’s not forget about world-famous English scones.
CONFIDENT BAKERS
Our training is not just about baking skills but developing a sense of achievement, rising confidence, and validation. Every baker gets to take home 10% of what they’ve baked every day to share their reward with their family and friends.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
– James Beard
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Graduated Bakers to date
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