Bakery products are so often thought of as a staple product – something to go with soup or as some sort of meal filler. Our profession finds it too easy to continually turn out traditional bread types and the same old Danish pastries. But bakery foods can be so much more than this and I want to explore ways to move baked foods from the side plate to the centre of the main plate!

My desire to learn, and subsequent love of baking, started early. I’ve been loving it since I was the only boy in the home economics class while my mates were all out kicking holes in fences or something. Not that you can’t be passionate about kicking holes in fences, but you are seriously limiting your career options.

Every hour, every minute, every second of every day, I live and breathe bakery. I have spent years perfecting my craft, developing recipes, understanding design and ultimately learning what makes baking not just great, but exceptional at all levels. My childhood memories are about going to the local baker and buying freshly baked breads, cakes, pastries and doughnuts. The smell of freshly baked bread is universal and adored all over the world.

I hope you will gain from these classes and share in my passion of baking. I am sure you’ll be surprised and delighted by the results and, more importantly, proud that you gave it a go and made it with your own hands, energy, passion and time.

Enjoy baking!