Emmanuel has a real passion for artisan bread . Having trained as a baker in South Africa, he has baked around the world. In the UK Emmanuel has worked for Flour Power, Gordon Ramsay, Daylesford Organic and Judges Bakery.
He has a special knowledge of Continental breads, having baked in Germany, where he learned to make a world-class stollen. While at Daylesford, the award-winning organic farm shop in Oxfordshire, Emmanuel’s bread won a Soil Association Organic Food Award, with several other bread creations earning the Highly Commended award.
Emmanuel has also published two books, to critical acclaim, with his fist book How to Make Bread winning a coveted Guild of Food Writers award. His third book which will focus on sourdough will be available from early 2016.
Along with Wayne Caddy, a fellow baking tutor at the School, Emmanuel has represented the UK at the baking Coupe du Monde.