Case Studies

Robbie Livingstone - Northern Rye

Robbie Livingstone left a career in printing to make his dream of opening his own bakehouse a reality. He is now in the process of setting up his own business after completing the Advanced Diploma in Baking.

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Nick Brake - 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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Russell Goodwin - 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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Glenn Stephens - 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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Martha Brown - 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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Michael Thomson - 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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Rebecca Bishop - 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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