From marketing to bread baking

From marketing to bread making

I blame it on Richard Bertinet. About 5 years ago I went took a croissant making class with him thinking I knew plenty about bread. It turned out I didn’t. After saving up and taking his 5-day bread class I was inspired – what next?

After many years in marketing, I needed a change. To cut a long story short, I decided to train professionally. First of all I went to France under the WOOOF scheme (Willing Workers on Organic Farms) and had a fascinating time working in a bakery in Normandy that eschewed any machinery. If I could manipulate 25 kilos of dough, I could do anything!

Not finding anywhere in the UK suitable at the time, in 2014 I went to Briare in France to learn to be a professional baker with Banette. More than 300 Banette branded bakeries exist all over France. The course I followed usually leads to participants opening their own bakery. Unusually, the class was opened to foreign participants. Over 4 months, I learnt not only bread making techniques but how to run a bakery. You can read my diary on the Edinburgh Foody blog.

I am proud to have won a Bronze award in the World Bread Awards for my Almond Babka in the Speciality Dough – Sweet category in 2016 and this year will be judging.

Whilst still living in Edinburgh, I ran bread classes too as Edinburgh Foody. I taught adults and children and chefs who wanted to add bread skills to their portfolios. It was such fun getting everyone enthusiastic about bread.

I moved to Gloucestershire in 2016 and now teach classes from my home. My passion is viennoiserie – I just love creating sweet and savoury breads, croissants, pain au chocolat and more.

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