Designing an Institution

Designing an Institution: What England's Artisan Food Schools Taught Us About Preserving Craft While Expanding Education

The hardest thing to scale isn't bread.

It's education.

During our recent trip to England, we set out to learn from some of the world's most respected artisan bakers and food educators. What we discovered wasn't a lesson about equipment, facilities, or even baking. It was a lesson about intentionality.

How do you teach more people without losing the very thing worth teaching?

That question followed us from the School of Artisan Food on the Welbeck Estate to Wayne Caddy's Sourdough Slingers and ultimately became one of the guiding principles behind everything we're building at the Modern Stone Age Food Lab.

Read on to discover how great institutions preserve craftsmanship while expanding their reach—and how those lessons are shaping our vision for the future.