Dean Brettschneider - Global Baker Dean Brettschneider - Global Baker
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Dean's Resumé

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:

Baker & Cook, Singapore

In 2015 he opened Singapore's first gourmet sourdough pizza restaurant:

Plank Sourdough Pizza, Singapore

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 Zealand.

New Zealand’s Hottest Home BakerSince 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

He 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:
www.limelightmanagement.com/showoneclient.php?id=deanbrettschneider

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 praised by the critics.

BAKED: Treats for Breakfast, Lunch and Tea
BAKED: Treats for Breakfast, Lunch and TeaHis eleventh book is 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.
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PIE
In the tenth book, PIE - 80+ Pies and Pastry Delights Dean unlocks the secrets of the pie. 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.
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New World Baking:  my time in ShanghaiIn 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.
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New Zealand’s Hottest Home Baker, with Dean BrettschneiderThe 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.
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The Cook & The Baker - coming soonThe 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.
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A Treasury of New Zealand BakingThe 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.
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The MenuThe fifth book, The Menu, co-authored with David Laris, was launched in October 2008.
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The fourth book, Global Baker - Dean Brettschneider, was launched in October 2007.
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Taste - baking with flavour
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.
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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.
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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.
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