Teaching Talent

Paul’s love of baking started early, with happy memories of Sunday morning baking sessions at his Nan’s house.

Following Paul’s degree in Psychology at Reading University, the pull of the kitchen proved too great, and he spent the next 15 years in restaurants and kitchens across the East Midlands. A love of baking meant that he was baking bread and cakes on his days off as well as at work. When Paul’s wife established a sourdough culture in 2009, this obsession worsened!

Following a move to Rugby in 2012, Paul made the leap into full-time baking, and Rugby Real Bread was born. He started in his home kitchen, before building an extension to make space for the rapidly increasing oven and fridge space needed. Paul served the local community with an array of cakes and both yeasted and sourdough breads. Savoury scones were also very popular, favourites being feta & spinach, stilton & walnut and cheddar & marmite.

Sharing Paul’s love of baking and real food has always been important to him; Paul teaches practical classes at schools, food festivals, charities, adult education centres and community groups. He also run a Bread Club for local baking enthusiasts, so people can get together and showcase different breads and recipes.

Paul’s courses are fun, imaginative learning experiences. They will inspire you to take back what you have learned to your kitchen at home and to continue to spread the love of baking and good food.