Toby Doy

Toby is a second-generation baker who began his career in the food industry as a Saturday helper in his father's bakery in Southwold. He subsequently dedicated twenty years to working as a chef in various locations, including New Zealand, Mallorca, the French Alps, and Holy Island.

In 2020, Toby enrolled in the Advanced Diploma in Artisan Baking at The School of Artisan Food, which proved to be a transformative experience that reignited his passion for bread and pastries. Additionally, he participated in a two-day short course with Emmanuel Hadjiandreou in 2016, which introduced him to the School.

With his experience working in various sectors of hospitality, Toby applied his knowledge and skills to start consulting nationwide for SMEs, sharing his passion for bread and pastries and helping small companies develop and implement their own concepts.

Having gained valuable experience working in various bakeries across the country and teaching cooking sessions to residents as part of the Heritage Lottery Fund project run by the YMCA in Nottingham, Toby now teaches the bread component of the week-long micro bakery course.