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Case Studies

Two Magpies Bakery

From Art to Artisan - Rebecca Bishop, a former student at The School of Artisan Food now heads up a successful artisan bakery in Southwold, Suffolk.

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Mike's Fancy Cheese

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.

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Forge Bakehouse

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

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Rex Bakery

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 baker.

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Companio Bakery

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.

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Rutland Charcuterie

Former student, Nick Brake set up The Rutland Charcuterie Company and now operates out of converted farm buildings in the small village of Braunston-in-Rutland.

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