Dean Brettschneider - Global Baker Dean Brettschneider - Global Baker
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Dean's Books

Dean Brettschneider has written or contributed to thirteen best-selling and highly praised books.

Released: 1 October 2017

BAKER & COOKAuthor: Dean Brettschneider
RRP S$65.00
ISBN: ISBN 978-981-47-5156-8
Hardback, 312 pages, Marshall Cavendish Cuisine

Dean Brettschneider finally brings to you the story and recipes behind the successful artisan and food store, Baker & Cook. The allure of this book is in the backstory of the warm, cosy cafe you frequently sit to enjoy fresh bread and coffee and the beautiful and honest way Dean writes it. The recipes for all your Baker & Cook favourites are right here for you to try at home.

Nobody ever reads a book from cover to cover. Dean Brettschneider, Baker & Cook founder would know - he has written 12 of them so far but his latest book, Baker & Cook - the story and recipes behind the successul artisan bakery and food store, is a little different.

There's no room for self-glorification here. The story draws you in from Dean's time in Shanghai and a bad business fallout that led to a small yet might discovery: learning to use Chinese five-spice powder instead of European mixed spices in a traditional carrot cake recipe, a little twist that led Baker & Cook's carrot cake to its internation fame today.

The pages are woven with equally fascinating anecdotes that go back to when Dean first met his partner. How the two of them hit it off "on a long bike ride in 90 percent humidity and 32-degree heat"; how they walked around the sleepy neighbourhood of Hillcrest road (now the home to their flagship Baker & Cook outlet); and how, seven months later, the decision to rent the space was made over a long-distance call in mere seconds.

Just like Baker & Cook, this book is a passion project. It's certainly not just another cookbook. And this is why you will end up reading it from cover to cover.
Details, and purchase your own copy.

Released: 23 July 2014

BREADAuthor: Dean Brettschneider
RRP NZ$45.00
Paperback, Penguin Group (NZ)

There is nothing quite like the taste and aroma of warm, freshout- of-the-oven bread baked in your own kitchen.

In this irresistible collection from Global Baker Dean Brettschneider, you'll find breads to match any occasion - from savoury to sweet, healthy to festive. Whether you fancy a bagel or a baguette, sourdough or sticky buns, these delectable and easy-to-follow recipes are sure to become firm favourites.

Dean also shares his expert knowledge of bread making with detailed step-bystep instructions on artisan techniques, plus information on essential ingredients and equipment.

You will be amazed at the quality, lightness, volume, flavour, crust and crumb of your bread after following Dean's recipes, tips and knowhow. Master the art of bread making with the Global Baker.

BAKED: Treats for Breakfast, Lunch and Tea
Released: 22 May 2013

BAKED: Treats for Breakfast, Lunch and TeaAuthor: Dean Brettschneider
RRP NZ$45.00
Paperback, Penguin Group (NZ)

A collection of more than 80 delectable recipes to bake at home from Global Baker and pâtissier Dean Brettschneider.

On a typical day at one of Dean Brettschneider's many bakeries, you will find freshly baked croissants, American-style muffins, chocolate cakes, Danish rye bread, hazelnut biscotti, Turkish pide and a selection of homemade jams and chutneys. In Baked: Treats for Breakfast, Lunch & Tea, Dean shares the recipes and tricks of the trade you need to recreate these baked goods and more in your very own home - because nothing beats enjoying a delectable treat straight out of the oven.

Good baking caters to every eating occasion - and so too do the recipes in this cookbook. Taking inspiration from all corners of the globe, the recipes in BAKED: Treats for Breakfast, Lunch and Tea encompass what Dean's baking is all about - simple but stylish fare that will quickly have you and your family and friends scrambling for seconds.

PIE - 80+ Pies and Pastry Delights
Released: 2 July 2012 (NZ), 17 October 2013 (UK)

PIEAuthor: Dean Brettschneider
RRP NZ$54.99
Hardback, Penguin Group (NZ)
RRP £25.00
Hardback, Jacqui Small (UK)

A generous, mouth-watering collection of the most irresistible pastry classics and creations from around the world, by award-winning Global Baker and pâtissier Dean Brettschneider.

Who can resist a steaming-hot home-baked pie? Whether it's savoury or sweet, humble or gourmet, individual or family-sized, a tasty pie is an enduring Kiwi favourite. Particularly good in winter, there is nothing more satisfying than eating a piping-hot, freshly baked pie, tart, quiche or even sausage roll which has just come out of the kitchen oven, brimming with various fillings enclosed in a buttery pastry.

Pie: 80+ Pies and Pastry Delights is the definitive pie cookbook, unlocking the secrets to making a truly melt-in-your-mouth pie. Complete with meat pies, seafood pies, vegetarian pies, sweet pies and not-quite-a-pie pies (such as sausage rolls, flans, tarts, shortcakes, pasties, plaits, flammkuchen and whoopee pies), Pie also includes a comprehensive pastry-making section featuring 24 pastry recipes with all the tips and tricks for if you're serious about mastering pastry.

New World Baking: My Time in Shanghai
Released: July 2011

New World Baking:  my time in ShanghaiAuthor: Dean Brettschneider
RRP S$38.00 before GST
Paperback, Marshall Cavendish International (Asia) Pte Ltd

Recognised as one of the world’s best bakers, Global Baker Dean Brettschneider defines his baking style as New World baking—a mix of tradition and innovation. In New World Baking: My Time in Shanghai Dean Brettschneider shares his best recipes for breads, pastries and cakes that delight the cosmopolitan crowds in Shanghai day after day.

Categorised by the dining experience—breakfast, lunch and dinner—you can now plan your baking around mealtimes and serve up a Deluxe Fruit and Nut Loaf or an Italian Bomboloni for breakfast, a Mushroom, Tomato and Cheese Brioche Tart or a Pumpkin and Cumin Turkish Pide for lunch and an Orange Pine Nut Polenta Cake or an Aniseed and Black Sesame Seed Petite Baguette for dinner.

To be accompanied by a TV Series on

New Zealand's Hottest Home Baker, with Dean Brettschneider
Released: March 2011

New Zealand’s Hottest Home Baker, with Dean BrettschneiderAuthor: Dean Brettschneider
RRP $35.00
Paperback, Penguin

Following on from the top-rating and highly successful television programme, and coinciding with the launch of the second series on TV3, comes the book of the series, New Zealand’s Hottest Home Baker, with Dean Brettschneider.

Global Baker and series judge, Dean Brettschneider, shares his golden rules of baking to bring the home baker a range of accessible and inspirational recipes from the eight contestants featured in the first series, and inspire them in their own kitchens.

The book captures all the top recipes from the show, including biscuits, slices, breads, scones, cakes and cupcakes, muffins, savoury and sweet pies, tarts and desserts. Filled with tips and tricks from Dean throughout the book, the reader will be able to learn how to make professional looking baked goods.

Packed with beautiful food photography and bustling with behind-the-scenes action shots from the show, this is the perfect book for any aspiring home baker.

The Cook & The Baker
Released: 1 October 2010

The Cook & The Baker - coming soonAuthors: Dean Brettschneider & Mark McDonough
RRP: $45.00
Imprint: Random House New Zealand

From a dedicated cook and an international baker comes a stunning collection of recipes highlighting their shared passion.

Stylish, gutsy food from Global Baker Dean Brettschneider (judge of Nestlé New Zealand's Hottest Home Baker), and Mark McDonough of Newmarket's highly successful Zarbo Deli and Café. Together they have assembled this collection of delicious recipes for the home chef - breads, entrées, mains, desserts, cakes, cookies and pastries. Each recipe is crammed full of flavour and colour from fabulous fresh ingredients, herbs and spices. Launched together with the TV programme of the same name, showing on NZ's Food TV, from October 3, 2010.

A Treasury of New Zealand Baking
Released: 2 October 2009

A Treasury of New Zealand BakingEdited by Lauraine Jacobs
Photography by Aaron McLean
RRP: NZ$55.00
All royalties go the Breast Cancer Foundation of New Zealand.
Random House NZ

Over 100 recipes from New Zealand’s leading food writers and chefs, baked by Dean Brettschneider, photographed by Aaron McLean.

A treasure trove of cakes, slices, loaves, scones, tarts and muffins from our best-loved foodwriters and chefs. Infused with love and a generosity of spirit, A Treasury of New Zealand Baking is destined to become a comforting kitchen companion to be treasured and passed down through the generations.
Available at bookstores and supermarkets.

The Menu
Published October 2008.
The Menu
An inspiring collection of 15 five-course menus, co-authored by celebrated chef David Laris and master baker and pâtissier Dean Brettschneider.

From the breads at the start of a meal, to the starters, mains, desserts and petit fours, these recipes will inspire and invigorate the home cook and host.
Details & reviews.

Global Baker - Dean Brettschneider
Released October 2007.
Global Baker - Dean Brettschneider
A book of inspirational recipes with international influences - bread, pastries, cakes and desserts.

In this, his fourth book, Dean shares recipes for bread, pastries, cakes and desserts that reflect his broad international experience. There are also extensive instructions on techniques and ingredients, and decoration tips.
Details, reviews & awards.

Taste - baking with flavour
Released April 2005
Taste - baking with flavour
Worldwide, bakers are taking inspiration from the alluring new flavours they encounter on their travels. In Taste - Baking with Flavour, award-winning authors Dean Brettschneider and Lauraine Jacobs offer more than 50 recipes.

Clearly set out, featuring 'Keys to Success' and Aaron McLean's outstanding photographs, this exciting new collection is for serious bakers and novice cooks alike.

Details, reviews & awards.

Baker —the best of international baking from Australia and New Zealand
Baker —the best of international baking from Australia and New Zealand
Baker —the best of international baking from Australia & New Zealand won the Best Bread Book award in English at the Gourmand World Cookbook Awards 2001.

This book presents everything the home baker, professional baker or chef needs to know about breads, cakes and pastries.

Details, reviews & awards.

The New Zealand Baker - secrets and recipes from the professionals
The New Zealand Baker — secrets and recipes from the professionals
The New Zealand Baker - secrets and recipes from the professionals is a response to the interest of both home cooks and chef bakers who want to extend their baking skills and learn from the experts.

This comprehensive book includes technical detail and advice plus favourite recipes from bakeries, restaurants and delis. This wonderful collection includes new and innovative, as well as traditional styles of baking – everything from leaven bread to croissants or honey and almond tart. The bakery section presents recipes from about 20 of New Zealand's best bakeries.

Details, reviews & awards.

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Dean was the joint recipient of a prestigious "gold ladle" (known as a Jacob’s Creek World Food Media Award) for his first book ‘The New Zealand Baker - secrets and recipes from the professionals’ in 2001.

The New Zealand Baker also won 'best photography award' at the World Cook Book Awards in Perigueux, France, 2000.

Baker —the best of international baking from Australia & New Zealand won the Best Bread Book award in English at the Gourmand World Cookbook Awards 2001.

In 2005, Dean's work was recognised with the Wolf Blass Wines World Food Media Award – Golden Ladle for the Best Soft Cover Recipe Book (RRP under US$25) 2005 for his third book ‘Taste – baking with flavour’.

In 2010, Dean's fourth book Global Baker - Dean Brettschneider was nominated for the Best Soft Cover Recipe Book at the 2010 Le Cordon Bleu World Food Media Awards.

These awards were judged by peers, food writers from around the world, so they are particularly highly valued.

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