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Case Studies

Sarah Worrall

Swapping corporate finance for a baking career

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.

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Matthew Rideout

Turning a passion for baking into a thriving business

​After a long career in finance, Matthew Rideout is swapping life in the city to turn his passion for baking into a thriving business. The 55-year-old chartered accountant has big ambitions to create a bakery that is at the hub of the community, bringing

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Halima Hamza

Scholarship is a dream come true

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.

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Afshin Dianak

Building a new life through baking

​When Afshin Dianak arrived in England from Iran five years ago he never thought he would see himself learning how to become a baker. He's now studying for an Advanced Diploma at The School of Artisan Food.

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Pavan Vadhesha

Taking a leap of faith to switch careers

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.

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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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