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@waynecaddy1
Bagvent calendar #schoolofartisanfood #baguette #bakerymasters2018 @ The School of Artisan Food https://t.co/3GzLOcRrDA

@waynecaddy1
#panettone @ The School of Artisan Food https://t.co/WiKL4B4NsQ

@waynecaddy1
3 day microbaking course with a spot of lamination......... pain aux raisins… https://t.co/9wjpl2SXOV

@waynecaddy1
100% Rye sourdough #rye @ The School of Artisan Food https://t.co/5UyR1BZtmd

@UKBakeryMaster
RT @PeterCooksBread Walnut Levain on trial today. Going down a storm with my lunch today. http://t.co/EvXEwbyra3

@UKBakeryMaster
RT @BSBuk BSB Chairman @saraautton talks to Michael Portillo about legislation in bakery http://t.co/XKkeYqCOA3 via @sharethis

@UKBakeryMaster
RT @artisanschool Hear from @UKBakeryMaster on @BBCSheffield this morning as he talks about his experience in the @EuropainFrance #goWayne

@UKBakeryMaster
RT @barrie_atCreeds @SundayBrunchC4 @JohnWhaiteBakes get Wayne Caddy @UKBakeryMaster on the show after @EuropainFrance success teach the…

Wheat

Waynes passion for...

Waynes' passion for baking was rewarded when he won the Gold Q Award in 2000.

Available to work with producers, retailers and suppliers in all areas of the baking and pizza industry.

About the Consultant

The Essential Baker is Wayne Caddy. He started his baking career in 1987 whilst working and studying as a baker in Yorkshire, winning the BIA (Baking Industry Award), Student Baker of the Year in 1995 and more recently he represented Team UK in the Coupe Louis Lesaffre and is the first baker from the UK to compete in the prestigious Masters de la Boulangerie; only a handful of the top bakers from around the world are selected.

Wayne is also Head of Baking (part-time) at the world famous School of Artisan Food based near Nottingham, training full-time advanced bakery diploma students, creating the next generation of artisan bakers with a current 90% employability rate.

As a good communicator he has worked with many other craftsmen and professionals throughout the world such as Peter Reinhart, Sylvain Herviaux (MOF), Mickael Jahan, Emmanuel Hadjiandreou and Thierry Dumouchel.

His project work has taken him to India, Italy, America, Germany, France, Belgium, Norway, Finland and Bangladesh, giving him an invaluable understanding of the origins and regionality in baking.

Wayne has written many articles, recipes and masterclasses for British Baker, Artisan, Whipped and Creamed, and The Guardian.

Key specialities include:

  • Bespoke new product development projects
  • Artisan and modern baking methods
  • Bespoke training workshops
  • Practical baking demonstrations and seminars
  • Leading artisan bread expertise
  • World breads and flatbreads
  • Sourdough production
  • Traditional bread making techniques
  • Pre-fermentation for artisan breads
  • Recipe creation