The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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7 Day Bread & Longevity Tuscan Retreat 2026
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Sourdough Brioche
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Pisa Bread making Course - thesis the tower

7 Day Bread & Longevity Tuscan Retreat 2026

Original price was: £1,599.00.Current price is: £1,499.00.

 Tuscany 

  • DATES: 6th September 2026 to 13th September 2026 is a 7-day span,  please arrive on Sunday and the lessons begin on Monday and ending on a Sunday late morning 
  • ACCOMODATION INFORMATION:  Castello di Potentino
  • OPEN TO: All
  • COURSE FEE: £1599
  • NUMBER OF SPACES: Limited to 13
  • PAY WHAT YOU CAN: We have 1 space for existing students on a pay what you can contribution (please contact Vanessa directly)
  • LOCATION  TUSCANY: Castello Di Potentino
  • FOCUS: A relaxed baking week of Bread Making as a Mediterranean diet and longevity focus
  • LEVEL: Any Level
  • HOURS:  See timetable below

Bread and Genetics

 Discover how bread can be more than food: it can be a tool for health, connection, and personal insight.

Dr Vanessa Kimbell, is a trained nutrigeneticist and leading expert in sourdough and gut health, will share her unique knowledge on how our genes, digestion, and bread interact. Each day combines hands-on baking with evidence-based learning, offering a rare opportunity to explore how personalised nutrition and fermentation can support your health in practice.

Nutrigenetic testing is optional, but not required, as the focus is on giving you the insight and practical skills to apply these principles at home and in professional practice.

 

12 in stock

Category:

 

Join Our 2025 Sourdough Course at Castello di Potentino, Tuscany –  6th – 13th September 

I am thrilled that in 2025, we will be holding a regular sourdough course at the stunning Castello di Potentino in Tuscany. Nestled between Pisa, Siena, and Rome, this breathtaking location offers the perfect setting for a week of immersive learning and culinary delight on bread aA

RETREAT THAT NOURISHES BODY AND MIND
Spend seven days immersed in the art and science of bread. Each morning begins with baking sourdough, and each afternoon unfolds into conversations about the gut microbiome, nutrigenetics, and how food shapes our health.

Important Details:

Students are required to book their own accommodation directly with Castello di Potentino, as staying at the castle is a part of our unique experience. This arrangement allows us to fully integrate the use of the castle’s produce—including garden herbs, olive oil, wine, and other local ingredients—into our baking sessions. We will also be milling our own botanical blend flour on-site, making this an authentically immersive culinary experience.

 

  • Please check the link to see the accommodation at Castells di Potentino.
  • Only once you are booked, please then book your accommodation ASAP.
  • While we have two learning sessions daily, allowing for a break during the hottest part of the day, there will be ample time for relaxation and exploration.
  • Please note, evening meals are the responsibility of each student. The most amazing suppers can be booked directly with the castle, there are many small local tuscan restaurants in the area, and one of my favourite things do is take picnic out and watch the sunset.  Additional guests are welcome to join us for lunch but you will need to let us know and they will need to arrange their own activities during the baking sessions.
  • All travel arrangements, accommodation inquiries, and logistics are to be handled by the students. We highly recommend securing travel insurance, as this retreat is essentially a holiday experience where we are providing the course and lunch, and follow up baking support.

Learn more about the venue: Castello di Potentino

Castello di Potentino is a beautifully restored medieval castle set amidst vineyards and olive groves in Tuscany. Known for its commitment to sustainable agriculture and quality produce, the castle is an ideal location for those who appreciate the intersection of history, gastronomy, and natural beauty.

Please remember that there are limited rooms, and you will need to secure your accommodation.

 

 

FAQ'S

Frequently asked Questions

Please download The Castle Handbook here.

We spoke directly with Charlotte Horton, the owner of both the vineyard and Castello di Potentino. She has provided comprehensive answers to almost all frequently asked questions regarding your visit to the castle. We highly recommend taking the time to download the guide above and watching these informative videos. They will help you become familiar with the surrounding area, transportation options, accommodation details, food arrangements, and other pertinent information. This will likely address many of the common inquiries before needing to contact the castle directly. Should you have any additional questions after viewing these resources, please do not hesitate to get in touch.

PLEASE CLICK ON THE FIRST VIDEO BELOW – USE ARROWS TO MOVE THE THE NEXT VIDEO

Location & Travel Details

It is very relaxed and informal, and we bake every day and visit the local mill to get our flour.

Transport and accommodation are not included. However, we have arranged for the whole castle to be ours. and some very special events during the week.

We have arranged special booking page for your accommodation. Please make sure you have booked with The Sourdough School first and then book your accommodation. We will send you a link to do this once you are booked.

Castello di Potentino lies in a secret valley nestled in one of the last undiscovered corners of Tuscany – the Amiata. The nearest villages are Seggiano to the east and Montegiovi to the west.

By Helicopter – Arrangements for helicopter landings at Potentino can be made in advance. Please contact the castilio to organise this.

Airports – The nearest airports are:

  • Pisa (2 hours 15 minutes)
  • Florence Peretola (2 hours 30 minutes)
  • Perugia (2 hours 15 minutes, but the driving is difficult)
  • Rome Fiumicino (3 hours)
  • Rome Ciampino (3 hours 30 minutes)

By Car – It is recommended to travel to Potentino by car to maximise freedom, as there are no local taxi services on Monte Amiata.

Coordinates – 42.924265, 11.543227

Train Stations – The nearest mainline station is Grosseto (50 minutes by car). Chiusi/Chianciano Terme is also an option. There are nearer stations at Buonconvento and Paganico, but trains are infrequent, and transport can be difficult to arrange. Train timetables are available here.

Taxis and Private Cars – Taxis are usually available at Grosseto station, costing approximately €100-€120. If preferred, a private car can be organised upon request.

Buses – Buses to local towns Seggiano and Castel del Piano can be found from Grosseto train station. The timetable is available at Tiemme SPA.

Electric Vehicles – Two chargers are available for electric vehicles, one for Teslas and one for other cars, free of use for guests.

WARNING – When travelling to Potentino, please note that the road from Montegiovi is a difficult strada bianca (gravel road) and it is easy to get lost, particularly in the hours of darkness. We recommend arriving from Seggiano unless you are accustomed to such roads.

Accommodation

Please book your accommodation directly with the Castle.

Please note that this event is only possible because I have booked the accommodation for us at The Castle.  This week is ONLY possible if you stay at the castle, so

  1. Please check the link to see accommodation. LINK ( this will but updated in September 2024)
  2. Book Your Accommodation:
    Once you have booked then please arrange your accommodation directly with Castello di Potentino. Please contact Alexander Greene for booking details:

    • Email: [email protected]
    • Mobile: +39 348 288 1637
    • Office: +39 0564 950 014
    • Reception: +39 0564 950643
  3. Review Pre-Course Information:
    Before attending, review the essential pre-course information, including recipes and other relevant materials. Please ensure you have watched the 15-minute attendee’s information video available on the website.
  • While we have two baking sessions daily, allowing for a break during the hottest part of the day, there will be ample time for relaxation and exploration.
  • Please note, your evening meal is the responsibility of each student. The castle kitchens are Additional guests are welcome, but they will need to arrange their own activities during the baking sessions.
  • All travel arrangements, accommodation inquiries, and logistics are to be handled by the students. We highly recommend securing travel insurance, as this retreat is essentially a holiday experience where we are providing the course and lunch.

PRACTICAL DETAILS
We’ll bake together each day in the castle kitchens, but please note that these are not set up for cooking evening meals. The kitchens are available for preparing breakfast and making tea or coffee. For anything extra, there’s a local Co-op nearby where you can pick up drinks or light supplies

Learn more about the venue: Castello di Potentino

Castello di Potentino is a beautifully restored medieval castle set amidst vineyards and olive groves in Tuscany. Known for its commitment to sustainable agriculture and quality produce, the castle is an ideal location for those who appreciate the intersection of history, gastronomy, and natural beauty.

Please remember that there are limited rooms, and you will need to secure your accommodation.

Castello di Potentino

Accommodation and Venue Details for the Tuscan Longevity Bread Making Course at Castello di Potentino

Castello di Potentino is a magnificently restored medieval castle nestled in the idyllic Tuscan hills, surrounded by lush vineyards and ancient olive groves. This historic estate offers an enchanting retreat where the rich tapestry of Italy’s past meets sustainable, modern-day agricultural practices. It is the perfect setting for those who seek an immersive experience that combines history, nature, and the culinary arts.

Accommodation at Castello di Potentino

Participants in the Tuscan Longevity Bread Making Course will enjoy a stay at Castello di Potentino, allowing for a truly immersive and seamless experience. The castle’s accommodations are both elegant and comfortable, reflecting the character and charm of the castle’s storied past.

  • Room Features: Each room is uniquely designed, blending rustic Tuscan charm with modern comforts. Guests will find comfortable beds, en-suite bathrooms, and beautiful furnishings that evoke the castle’s historical essence. Large windows frame stunning views of the surrounding vineyards and olive groves, providing a serene and inspiring atmosphere.
  • Communal Areas: The castle boasts several inviting communal spaces, including a cosy library, sun-drenched terraces, and a tranquil courtyard. These areas are perfect for unwinding, socialising, or simply soaking up the serene beauty of the Tuscan countryside.

Dining and Culinary Experience

All meals during the course are crafted using fresh, local ingredients, many sourced directly from Castello di Potentino’s own gardens, vineyards, and olive groves. The dining experience is a celebration of the Mediterranean diet, highlighting its benefits for health and longevity.

  • Course-Related Meals: Participants will take part in hands-on bread-making sessions using premium local ingredients, such as the castle’s own olive oil. These sessions will offer a deep appreciation of traditional Tuscan culinary techniques and the role of wholesome, locally-sourced foods in promoting well-being.
  • Special Event: A highlight of the week will be the wine tasting event on Friday evening, 11th, where guests can indulge in the estate’s exquisite wines. This event offers a chance to learn about the art of winemaking and enjoy the unique flavours that define Tuscan wine.

Historical and Agricultural Background

Steeped in history, Castello di Potentino was originally a medieval fortress, now lovingly restored by owner Charlotte Horton to its former glory. The castle not only stands as a monument to Tuscan heritage but also as a model of sustainable living. The surrounding vineyards produce award-winning wines, renowned for their depth and character, while the olive groves yield some of the finest olive oil in the region.

These vineyards and groves are more than just beautiful landscapes—they are integral to the castle’s identity, reflecting a commitment to preserving traditional agricultural practices while embracing modern sustainability. Every aspect of life at Castello di Potentino is a testament to the region’s rich cultural heritage and a dedication to quality and authenticity.

By participating in the Tuscan Longevity Bread Making Course at Castello di Potentino, you will not only learn the art of sourdough bread-making but also immerse yourself in the rhythms of a Tuscan estate, where history and modernity blend seamlessly. This unique experience promises to be enriching, educational, and deeply connected to the land.

Booking link for rooms. 

Contact for Further Information

If you have any additional questions or require further information, please feel free to reach out:

  • Email: [email protected]
  • Mobile: +39 348 288 1637
  • Office: +39 0564 950 014
  • Reception: +39 0564 950643

Castello di Potentino is not just a place to stay—it is an experience that invites you to live the essence of Tuscany. We eagerly anticipate welcoming you to this extraordinary retreat, where history, nature, and the art of bread-making come together.

What to bring with you

Additional Information:

  • A pot that you can take sone sourdough starter home in
  • A small bottle to take some mother from the castle vinegar home in
  • Leave space in your suitcase if you want o take home olive oil or a whole local pecorino.
  • Optionally an item of food that you would love to share a story about with the group at lunch.

Timetable

TUSCANY BREAD & BALM COURSE TIMETABLE 

Please note recipes may occasionally change.  You will not have access to the recipes until you are enrolled. 
Day Mix (for tomorrow) Vanessa’s Prep for tomorrow Bake / Cook (from yesterday) Lunch (convivial) Other Activities Evening Activity
Sunday (Arrival & Prep) Beetroot flatbread dough Chickpea & rosemary soup Tin loaf dough – – Kitchen mise en place Student arrivals & settle in after 3pm you may check in
Monday (Day 1 – Welcome) Signature seeded tin loaf, Flatbread dough (for Tue) Soup (from Sunday) Beetroot flatbreads Beetroot flatbreads + chickpea & rosemary soup MILL VISIT at 3pm sharp we need to leave for the Mill visit. Orientation, Botanical blend preparation, Olive grove visit (AM), mill visit (PM), evening talk: Introduction to BALM Wine tasting
Tuesday (Day 2) Pici pasta dough, Baguette dough, start Brioche Fresh cheese (demo) + Yoghurt (for Sunday labneh) Seeded tin loaf, Flatbreads Flatbreads with fresh cheese + seeded tin loaf 5:30pm talk: in the granary Longevity & Bread I – Blue Zones 7pm wine Tasting in the dinning room Free evening
Wednesday (Day 3) Ciabatta dough, continue brioche Pesto Pici pasta, Baguettes Pici pasta with pesto + warm baguettes Evening talk: Longevity & Bread II – Gut–Brain Axis Potential Olive oil tasting, Local Supper at Castle Del Piano – included in the course
Thursday (Day 4) Shape brioche (for Fri), Focaccia dough, Pizza dough Seasonal salad/veg Ciabatta Ciabatta + seasonal salad/veg Evening talk: Longevity & Bread III – Mediterranean Diet Free evening
Friday (Day 5) Pizza dough(for Sat) Caponata Brioche Ciabatta (from Thu, if held) + caponata + brioche tastings Evening talk: Longevity & Bread IV – BALM & Blue Zones Free evening
Saturday (Day 6 – Celebration)  Pocket bread dough (for Sun) Pecorino making at the castle 10.30am ( A lie in! ) under the cloisters Cheesemaking, Labneh, Focaccia, Pizzas Shared pizza & focaccia feast Starter refresh, course review, evening talk: Q&A / BALM consolidation – BALM Protocol Pizza night
Sunday (Day 7 – Cheesemaking & Closure, ends 13:00) Sourdough starters refresh to take home and Q & A session – final reflections Tin loaf, Pocket breads to travel home with Use up leftovers for packs lunch to travel home with Course ends 11:00 am

Timing and schedule

DAILY RHYTHM

Course Hours: Morning sessions run 9:00am – 1:00pm.

Lunch: Served 1:00–2:00pm, convivial and shared under the cloisters. All student food, plates, and glasses are kept in the communal kitchen. Please note that the castle staff are not paid to clean up after our private lunches. Students are expected to wash up their own plates and utensils and return them to the kitchen.  I love this part, to me it is the time between teaching and eating that is pottering about and the moments I can chat and make myself at home.

Tea and coffee during the day are provided by us and available during breaks.

Afternoons: Students are free from 2:00pm onwards each day.

Evenings: Lectures run 6:00–7:00/7:30pm.

Suppers: Can be booked directly with the Castle and are generally at 8:00pm – there are also many local restaurants in the area too.

Boundaries for the teaching space:

Closed before 9:00am each day.

Closed 2:00–5:30pm each afternoon (for the team to rest and prepare).

Closed after 7:00pm in the evenings.

Please respect this. The teaching space is also Dr Kimbell and the team’s personal space during breaks, and these boundaries are essential to allow rest, cleaning, and preparation.

Supportive Material and Recipes

Supportive material

Please note that you will need to log in to access the lessons, recipes and research. you cannot access the unit you are enrolled.  Throughout this course we use a technique called do all dough. Below are the links to the individual recipes, but most often at home I want more than one bread. We miss a larger amount of dough, split it and salt and hydrate it separately. This is a technique we call a do all dough. I appreciate that this is not for everyone, so there are also all the individual recipe for when you get home and the supportive articles and features  below.

Botanical Blend Supportive Material

 Mediterranean Ingredients

Flours & Heritage Grains

BALM Evidence Research

Microbiome Science Set

 Core Technique & Troubleshooting

G) Recipe Links Used in the Week

Dr Kimbell's Topic List for Evening Lectures

TOPIC LIST FOR THE RETREAT

  • Bread and neurotransmitters: the gut–brain axis and mental health

  • The gut microbiome: diversity, fermentation, and fibre in bread

  • Nutrigenetics explained: how our genes influence digestion, metabolism, and health

  • Key genetic pathways (MTHFR, COMT, DIO2, PEMT, GSTM1) and their dietary implications

  • Polyphenols and plants: botanical blends and their role in personalised bread

  • Choline, methylation, and hormonal balance through bread and diet

  • Fermentation as pre-digestion: enhancing nutrient bioavailability

  • The BALM Protocol: foundations of Baking as Lifestyle Medicine

  • Personalising bread choices without genetic testing: practical applications

  • Baking practice: long fermentation, botanical flours, diversity breads

  • Eating practice: mindful bread, satiety, and systemic health

  • Sharing bread: the cultural, emotional, and social dimensions of BALM

Supper and Transport Q & A

The castle is a bed and breakfast, and we use it as our base for teaching.

 This is your holiday, and part of the experience is choosing how you’d like to spend your time outside of the course. There are trips included, such as visiting the mill and eating in the local restaurant but it is up to you to arrange transport. Please see more information below. 

EVENING MEALS

The castle is a bed and breakfast. While we have use of its beautiful spaces for teaching, it isn’t set up for evening cooking. The breakfast room is laid out for mornings only, so please don’t plan to use the kitchen facilities outside of breakfast.

For supper, there is a handbook with restaurant suggestions, but I strongly encourage you to book meals at the castle.

Dining here is part of the experience. Supper at the castle is extraordinary — it is rooted in the rhythm of the seasons. The vegetables come from the gardens, the honey from the beehives, the wine from the surrounding estate. The olive oil is pressed from the trees in the valley and the herb garden is literally at the centre of the castle. The bread is freshly baked, the meat comes through Charlotte’s long-standing relationships with the local butchers, and the sweets are deeply connected to the season. This is what Mediterranean life is: friendships, food, and local connection woven into what’s on the table.

The course fee covers my teaching, the course materials, and the bread we bake together. It does not include meals outside of what is provided during the day. We do share lunch together, but evening meals are your own responsibility. My strong recommendation is that you book supper at the castle, especially on the first night. It’s convivial, and the act of dining together roots you in the place and in each other.

If you prefer not to dine at the castle, restaurants are listed in the handbook. Alternatively, you can pick up simple provisions at the local co-op and enjoy a picnic — there are many beautiful spots nearby, and suggestions are included in the handbook. Do keep in mind that Italian rhythms are different from English ones: supper rarely begins before 8pm, and evenings in September are long and lingering.

TRANSPORT

We do not provide transport, nor are we insured to do so. The castle is tucked deep into its own valley — it is one of the least touristy parts of Tuscany, which is exactly what makes it so special. It is the real Tuscany, untouched and uncurated, but this also means it is more remote.

I recommend hiring a car if at all possible, as it gives you freedom to explore and makes arrival simpler. For those who prefer to travel by train, there is detailed information in the handbook and on the Q&A page about how to reach us.

If you do not have transport, please let me know directly.  I may have a spare seat and, as a kindness — not as part of the course — I am happy to help if possible.

WHATSAPP GROUP

We set up a WhatsApp group well in advance of the course. This is a place for you to connect with fellow students, share plans, and often people arrange to travel together, even from the airport. Lift sharing is entirely at your discretion, and not part of the course itself, but it tends to happen naturally and friendships are often formed along the way.

The WhatsApp group also stays open after the course ends, so you can stay in touch, share bread, recipes, and support one another once you’re home.

Baker Emmanuel Hadjiandreou & the morning sessions

Meet Emmanuel Hadjiandreou — Master Baker & Teacher

Emmanuel Hadjiandreou is one of the UK’s most respected artisan bread bakers and teachers. Originally from South Africa, he trained in Germany before bringing his craft to the UK, where he’s worked at Flour Power, Daylesford Organic, Judges Bakery, and even for Gordon Ramsay. The School of Artisan Food+2rylandpeters+2

He teaches at the School of Artisan Food and has represented the UK at the baking Coupe du Monde. The School of Artisan Food His bread has won awards such as the Soil Association Organic Food Award. rylandpeters+1

Emmanuel is also a published author of three practical, beloved books: How to Make Bread, Making Bread Together, and How to Make Sourdough. rylandpeters+2The School of Artisan Food+2

At the retreat, Emmanuel will lead your hands-on baking sessions — guiding you through long fermentation, botanical flour blends, and the craft of creating diverse, digestible loaves — with patience, precision, and deep passion for real bread.

During the morning sessions, you can look forward to:

  • Learning to bake tinned loaf,  and all aspects of mixing, shaping, proofing and baking.
  • Creating a starter: We will craft a sourdough starter using grapes from the surrounding vineyards, harnessing the natural yeast present in this beautiful environment.
  • Focaccia and bread making: Using olive oil from the castle’s own olive groves, we will bake a variety of breads, including focaccia, that showcase the richness of local ingredients.
  • Exploring stoneground Italian flour: Making sourdough pasta, and a visit to the local stone ground mill will give us the opportunity to work with authentic, locally-sourced stoneground flour, ensuring our bread is as nutritious and flavourful as possible.
  • Cheese making: Engage in the art of cheese making, a fundamental part of Italian culinary tradition, and learn how to pair it with our freshly baked bread.
  • Pasta making: Master the techniques of traditional pasta making, another Italian staple, and enjoy the process of crafting it by hand.
  • Baking phenomenal bread: Each day will involve hands-on baking sessions, focusing on different types of bread that are both delicious and health-promoting.
  • Eating the bread at lunch. Embracing the Mediterranean diet: We will explore the health benefits of a Mediterranean diet, with fresh, locally-sourced ingredients forming the cornerstone of our meals.
  • Health discussions: Engage in insightful conversations  as you bake, who will discuss the health benefits of our baking practices and dietary choices.

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