Dean Brettschneider apprenticed
at the award-winning Rangiora Bakery in North Canterbury, New
Zealand, and won the NZ Apprentice of the Year award while working
there in 1988. Always an achiever, he had won the Young Male
Sports Achiever prize — a trip to Holland — from
the Federation of New Zealand Netherlands Societies a year earlier.
He travelled and learnt in Europe for three years after qualifying, gaining
experience in a wide range of establishments from prestige hotels and artisan
bakeries, to supermarket in-house bakeries.
Returning to New Zealand he worked for Ernest Adams, a large Christchurch
plant bakery, in research and development. In 1991 he attended the American
Institute of Baking in Kansas, USA, to complete in-depth research and development
in the production of frozen dough.
He then moved on to teach at the New Zealand Baking Training Centre in
Christchurch, and two years later bought a small artisan craft bakery,
Windsor Cakes, in Dunedin, New Zealand. He ran Windsor Cakes successfully
for three and a half years and won many national baking awards while there.
Dean joined Goodman Fielder Milling & Baking New Zealand Ltd (Champion
Flour) in 1996 as National Technical Support Manager, Bakery. His responsibilities
included new product development, test bakery and QA procedures, customer
and sales team training, and key account liaison.
He travelled to Europe regularly to learn and teach, and wrote articles
for bakery publications including Australian Bakers Magazine, British
Baker, Hospitality, and FMCG magazine. It was while
with Goodman Fielder that Dean also co-authored his first two books.
From 2003 to 2010, Dean held the position of Technical Account Manager,
Asia-Pacific region, for BakeMark International.
Dean has his own bakery brand ‘Global Baker – Dean
Brettschneider’ and his product range appears in SLICE Delicatessen & Artisan
Bakery in Shanghai, owned by internationally celebrated chef, David Laris
of the prestigious Laris Restaurant.
In 2012 he opened the first two of a new chain of artisan bakery,
cafe and foodstores, of which there are now seven:
In 2015 he opened Singapore's first gourmet sourdough pizza restaurant:
The first Baker & Cook and Plank Sourdough Pizza outlets
opened in Manila in January 2017.
Working in Asia, the USA, Britain and Europe as well as in New Zealand,
Dean has earned many accolades and awards in bakery competitions and exhibitions.
Dean makes numerous public appearances in New Zealand and internationally
running baking classes and workshops for both professional and home cooks.
He was featured guest baker at the famous Epicurean Workshop in Auckland,
and recently worked with British celebrity chef Rick Stein, teaching a
special baking skills course for staff and public participants at Rick
Stein's business in Cornwall.
He is a qualified teacher, a judge for the New Zealand Baker of the Year
awards, and moderates all bakery Trade Certificate examinations in New
2010, Dean has appeared as joint judge and baking mentor in three
seasons of the successful TV3 and Food TV series, New
Zealand’s Hottest Home Baker: www.nzshottesthomebaker.co.nz
has appeared on many other TV shows and
radio programmes including The
Sugar Club, Kiwi Baker in Shanghai, Kiwi Baker
in Singapore, Kiwi Baker in France, Kiwi Baker in California,
Taste New Zealand, Live This, 5:30 Live, Prime
TV, and the Kim Hill programme on Radio NZ.
In 2013, Dean signed with Limelight Celebrity Management:
He has written regular columns for the New Zealand Bakers Journal, Hospitality magazine,
and FMCG, and gives presentations and demonstrations in New Zealand,
Australia, the UK, USA, Europe and Asia.
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|Dean Brettschneider has authored
or co-authored twelve books on bakers
and baking. All have been international best sellers and highly
by the critics.
Treats for Breakfast, Lunch and Tea
eleventh book is a collection
of more than 80 delectable recipes to bake at home from Global
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.
the tenth book, PIE
- 80+ Pies and Pastry Delights Dean unlocks the secrets of
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
the ninth book, New World Baking: My Time
in Shanghai Dean shares his best recipes
for the breads, pastries and cakes that delight the cosmopolitan crowds
in Shanghai day after day. 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.
eighth book, New Zealand's Hottest Home
Baker, with Dean Brettschneider, coincides
with the second series of TV3's top-rating baking show of the same name, New
Zealand’s Hottest Home Baker. 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.
seventh book, The
Cook & The Baker, features
stylish, gutsy food from Global Baker Dean Brettschneider (judge of 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.
sixth book, A Treasury of New Zealand
Baking, includes over 100 classic recipes for cakes, slices,
loaves, scones, tarts, muffins and friandes from a star-studded list of
New Zealand's top chefs and food writers. Every recipe was tested and baked
especially for this project by international baker and author Dean Brettschneider,
with stunning photography by Aaron Maclean, and all royalties going to
the Breast Cancer Foundation of New Zealand.
fifth book, The Menu, co-authored
with David Laris, was launched in October 2008.
The fourth book, Global Baker - Dean
Brettschneider, was launched in October 2007.
Taste - baking with
Released in 2005, Taste seeks to inspire bakers with the alluring
flavours of exotic countries and cultures. 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.
Baker - the best
of international baking from Australia and 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.
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