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Case Studies

Emma de Giacometti - West Street Bakehouse

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 near Cambridge.

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Lynda Hill - Marlow Cheese Company

Lynda Hill turned her dream of becoming a cheesemaker into reality after taking a professional cheesemaking course at The School of Artisan Food. Today, she runs the Marlow Cheese Company from her micro-dairy.

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Sara Percevicius - The Bake Lab

Former graduate Sara Percevicius is the founder of The Bake Lab in Sheffield, a baking business that creates bespoke celebration cakes and baked goods for local people & businesses.

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David Jowett - King Stone Dairy

After graduating with an Advanced Diploma in Artisan Food Production in 2011, David Jowett started making his own award-winning Rollright cheese in 2015.

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Ameena Nur - Jeju’s Bakehouse

After graduating with an Advanced Diploma in Artisan Baking in 2017, 28-year-old Ameena Nur is now setting up her own micro-bakery thanks to a small business grant from the Prince’s Trust.

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The Sunshine Pizza Oven

During the early stages of setting up The Sunshine Pizza Oven, Dan came to the School for the one-day Italian Baking and Pizza Making course, led by Emmanuel Hadjiandreou.

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Sophie Wood - Barmies baked beer snacks

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.

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Sophie Williamson - Sheffield Cheesemasters

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.

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Lisa Wheeler - Norfolk Charcuterie

While studying for an Advanced Diploma in Artisan Food Production at the School of Artisan Food in 2010, Lisa was inspired to make the move from baking to butchery. In 2016 she set up her own business, Norfolk Charcuterie.

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Kate O’Shea - Tough Mary's Bakehouse

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​.

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