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Case Studies

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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Ian Waterland - Knead Good Bread

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.

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Helen Lockett - Bakery108

After completing the School of Artisan Food’s Advanced Diploma in Baking in 2017, Helen (right) joined forces with friend Carla to set up micro-bakery Bakery108 in Bristol.

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Cedric Martens – Koek en Brood

After moving to the UK to study for the School of Artisan Food’s Advanced Diploma in Baking in 2015, Cedric returned home to establish his own artisan bakery, Koek en Brood.

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Clare Barton - The Bakehouse at 124

​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.

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