Student Stories

Neil Large is Managing Director of Companio Bakery a successful sourdough and patisserie bakery in Manchester. But prior to 2019, he had been in construction for 25 years.

Rima Bourgi graduated from our Advanced Diploma in Artisan Baking in 2024.

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.

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.

When Afshin Dianak arrived in England from Iran as a refugee five years ago he never thought he would see himself learning how to become a baker.

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.

Becca Crofts loved baking from a young age. However, it was a graduation present from her parents that set her on her path to a career in baking.

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.

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

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.

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.

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.

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.

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.

A former student at The School of Artisan Food, Nick Brake set up his successful artisan British charcuterie company in Braunston-in-Rutland.

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​.

After completing the Advanced Diploma in Baking in 2017, Helen joined forces with friend Carla to set up micro-bakery Bakery108 in Bristol.

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.

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.

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.

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.

​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.

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.

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.

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.