I’m a professional baker, instructor, and author with 15+ years of experience working in Michelin-starred kitchens, artisan bakeries, and culinary schools.

Through my online resources and hands-on workshops, I’ve helped thousands of home bakers and professionals master everything from sourdough to panettone — without the overwhelm.

Whether you're new to bread or levelling up your technique, these courses are designed to give you real results, a better understanding of fermentation, and the confidence to bake world-class bread at home.

Let’s get baking.