The National Bakery School (NBS) in London is set to open up its facilities to external learners and expand its offering thanks to a new state-of-the-art teaching bakery.
Known as J110, the bakery is equipped to the same standard as the school’s existing ones, of which there are now four – E119 for bread, E118 for patisserie, J103 for shop production and NPD, and J110. There’s also a bespoke chocolate room.
Located in the Joseph Lancaster building at London South Bank University, the classroom features refrigeration (fridge, freezer, and blast chiller), a deck oven, a brand-new convection/steam oven, provers, and a full range of small equipment for student use. In line with NBS’ commitment to sustainability, there’s also a drying cabinet to reduce reliance on disposable paper products. Additionally, an AV system featuring a camera enables high-quality presentations and recorded demos.
The new space can accommodate practical classes in patisserie, bread, and chocolate, alongside production for the NBS shop, as well as bespoke masterclasses and short courses. It will predominantly be used by Level 2 and Level 3 cohorts.
The expansion is a result of many months of ‘dedication, detailed planning, and collaboration’ according to the school which highlighted investment from the Greater London Authority and South Bank Colleges.
As well as offering a space for NBS students, the classroom will also host masterclasses and bespoke baking courses, bringing in industry professionals and expanding the offering to external learners. This multipurpose approach enhances the learning environment and creates new opportunities for partnerships and innovation, it added.
“The addition of this new bakery into our teaching rotation allows the National Bakery School to grow its capacity, welcoming more students and shaping the future of hundreds of aspiring bakers. It’s an exciting step that reinforces our mission to remain at the forefront of baking education in the UK,” said Cristiana Solinas, head of The National Bakery School.
“We are immensely proud of what has been achieved, and deeply thankful to everyone involved in bringing this project to life. J110 is more than a room, it’s a reflection of our shared commitment to excellence, innovation, and the future of the baking industry.”
The refurbishment of the J110 space was essential due to the relocation of South Bank College’s patisserie provisions at L2 and L3 into the National Bakery School facilities. This followed a merger of the two institutions last year in what was described as a ‘natural and strategic progression’. It leveraged the shared values, resources, and long-standing collaboration to create an ‘even more robust’ educational offering which will better serve students, faculty, and the wider baking industry.
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