Student Stories

Neil Large is Managing Director of Companio Bakery a successful sourdough and patisserie bakery in Manchester. But prior to 2019, he had been in construction for 25 years. I spent

I graduated in 2024 from The School of Artisan Food. I was inspired to apply for the Advanced Diploma as it was my dream to complete a baking course, enhance

When qualified chartered accountant, Sarah Worrall took part in a short course at The School of Artisan Food little did she imagine that it would set her on the start

Stuck in a job that she didn’t enjoy, Pavan Vadhesha decided that 2020 was the year she was going to take a leap of faith, retrain and switch careers.  In

When Afshin Dianak arrived in England from Iran five years ago he never thought he would see himself learning how to become a baker. The 33-year-old electronic engineer is now

Baking has always been a passion for Halima Hamza, so it was a dream come true when she won a scholarship to The School of Artisan Food. Until then the

Becca Crofts loved baking from a young age. However, a graduation present from her parents set her on her path to a career in baking. Her parents surprised her with

Founders of The Sunshine Pizza Oven Sarah Lagden and Dan Cox share the School of Artisan Food’s belief that food produced using traditional methods not only tastes better, it also

Cheesemaker David Jowett of King Stone Dairy in Oxfordshire began his journey in cheese at the School of Artisan Food. After graduating with an Advanced Diploma in Artisan Food Production in 2011,

28-year-old Ameena Nur graduated from The School of Artisan Food with an Advanced Diploma in Artisan Baking in 2017. Thanks to a small business grant from the Prince’s Trust she’s

The Bake Lab in Sheffield creates bespoke celebration cakes and baked goods for local people and businesses. It was set up in 2016 by Sara Percevicius who graduated from The School

Emma de Giacometti took a four-week Professional Baking Skills course at The School of Artisan Food in 2017, led by master baker Wayne Caddy. She now runs her own micro-bakery

A one-day cheesemaking course at the School of Artisan Food was the catalyst for Sophie Williamson’s unconventional journey from IT security specialist to professional cheesemaker. Sophie’s business, Sheffield Cheesemasters, opened its

Barmies, a handmade slow baked snack made from the barm of skilfully crafted beers, is the brainchild of 28-year-old Sophie Wood from Nottingham. Sophie came up with the idea for

The Rutland Charcuterie Company was set up by Nick Brake – former butchery and charcuterie student at The School of Artisan Food – and operates out of converted farm buildings

Kate O’Shea founded Tough Mary’s Bakehouse in Nottingham aged 28. Her artisan baking career was kickstarted by a three-day bread course at The School of Artisan Food. “Spending three days at the School learning

For 58-year-old Helen Lockett (pictured right) early retirement has meant a complete career change rather than the chance to slow down. After completing the School of Artisan Food’s Advanced Diploma in

The School of Artisan Food attracts students from all over the world. We’ve welcomed international students from across Europe and as far afield as Australia, the USA, Brazil and Bahrain.

Rebecca attended a five-day bread course run by Emmanuel Hadjiandreou at the School, and now heads up the successful Two Magpies Bakery in Southwold, Suffolk which employs the next generation of

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

At the age of 36 Robbie Livingstone left a career in printing to make his dream of opening his own bakehouse a reality. Since graduating from the School of Artisan Food

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

Russell Goodwin, a graduate from the School of Artisan Food has set-up an innovative business model for his delicious artisan products, selling to Manchester commuters. “The idea is to sell

Glenn Stephens turned up at The School of Artisan Food in December 2012, a keen amateur but looking for a course to give him a pathway to becoming a professional

Forge Bakehouse in Sheffield was set up by Martha Brown who studied the Advanced Diploma in Baking at the School of Artisan Food during 2011/12. Martha Brown, a native Sheffielder,

Rebecca Rauter attended the 2023/24 Advanced Diploma, finishing in March 2024 and is now embarking on a new adventure in Greece. What inspired you to choose the Advanced Diploma at