When qualified chartered accountant, Sarah Worrall took part in a short course at The School of Artisan Food little did she imagine it would set her on the start of a new journey. It prompted her to think about a whole new career change.
Stuck in a job that she didn’t enjoy, Pavan Vadhesha decided 2020 was the year she was going to take a leap of faith, retrain and switch career. She's now studying towards an Advanced Diploma in Artisan Baking.
Barmies, a handmade slow baked snack made from the barm of skilfully crafted beers, was developed by 28-year-old Sophie Wood while studying for an Advanced Diploma in Artisan Baking at the School of Artisan Food.
Kate's artisan baking career was kickstarted by a three-day bread course at the School. Since then, she has gone from strength to strength and is now founder of Nottingham's thriving Tough Mary’s Bakehouse.
Ian runs his own micro-bakery Knead Good Bread in Leicestershire and combines a love of real bread with his experiences as a mental health nurse by teaching adults with learning difficulties how to bake.
Michael Thomson is the only cheese maker in Northern Ireland who makes cheese from raw milk. Michael secured funding for the production of his ‘Young Buck’ blue cheese through crowd funding and is now inspiring others to start their own artisan business.
Robbie Livingstone left a career in printing to make his dream of opening his own bakehouse a reality. He is now in the process of setting up his own business after completing the Advanced Diploma in Baking.
The Bakehouse at 124, an artisan bakery, coffee house and tea room in Tonbridge, is the brainchild of Clare Barton. Clare launched her artisan baking career in 2014 after completing the School of Artisan Food’s Advanced Diploma in Baking.