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Roasted sweet potato and parmesan sourdough with rosemary #schoolofartisanfood #artisan…

100% wholemeal spelt sourdough #spelt #realbread #artisan #wholemeal #bakers #teaching…

Rustic bread made with T85 poolish and a firm wheat levain. Overnight bulked dough and no cut…

Bagvent calendar #schoolofartisanfood #baguette #bakerymasters2018 @ The School of Artisan Food

RT @PeterCooksBread Walnut Levain on trial today. Going down a storm with my lunch today.

RT @BSBuk BSB Chairman @saraautton talks to Michael Portillo about legislation in bakery via @sharethis

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

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


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