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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…



Sara Autton, Technical Manager, Fermex

I have been privileged to work with Wayne for several years, and he is well known and respected in the baking industry for his passion for his craft, his innovation in new product development and his dedicated approach to problem solving. During the Louis Lesaffre World Cup of 2011 he was an invaluable member of Team GB with his team working skills and encouragement to the other team members. In the Bakery Masters competition of 2014, Wayne was competing against the best bakers in the world, and he rose magnificently to this challenge by escalating his knowledge, skill and innovation to even greater levels than before.

I have always found Wayne to be highly professional in his approach, knowledgeable and skilful in his baking, and dedicated to the task in hand. I wish him every success in his endeavours, and look forward to working with him again in the future.

David Williams, Managing Director, Butt Foods

In 2009 I asked Wayne to come and help us solve a really serious quality problem were having on one of our bakery products and major customers.Many had looked at the problem without success, Wayne immediately identified what it was and fixed it that day !

Wayne’s knowledge of bakery and bakery processes is second to none and this combined with his customer insight and creative flair really sets him apart when he develops outstanding new products for us that really set a benchmark in the market.

We always thoroughly enjoy Wayne’s visits to us as Wayne is always prepared to take a bit of extra time helping us learn and pass on his passion for bakery skills and knowledge.

I would highly recommend Wayne as one of the best in the business!

Joe Pilero, Managing Director, The School of Artisan Food

Wayne is a fabulous artisan baker who has been a member of the School of Artisan Food’s teaching staff, as Department Head, for over three years.

Wayne was pivotal in developing the Advanced Diploma qualification along with all the required recipes and content, ensuring it provides students with the necessary skills to pursue a career in the food industry. His commitment, specialist knowledge and technical baking ability is infectious and the course would not have such a well-regarded reputation and graduate employment success rate without his input.