How did you start your journey?
Artisanal, seasonal , nordic, baltic, don't play with food
Where is your cuisine inspired from?
I started in a small italian bar where using fresh ingrediants was key, moved on to pastry in london top 5 star hotels for 7 years up until i was obseesed with vienoisserie, gradually picking up bread and was given the opportunity to train and create breads and pastries for a new bakery in Stokkoy, Norway. Finally i have opened in London where there is a big gap in bread.
Owner/Baker | Charles Artisan Bread | 2016 - Now
Opening of Charles Bread flagship bakehouse in London, Hackney.
Bakery Consultant | Bygda | 2016
Organising the required equipment for a bakery. Creating sourdough breads, pastries training of staff, costing recipes.
Junior Sous | MARC Bakery Pattiserie | 2014 - 2015
Haute patisserie, supplying Selfridges, very high detail and exquisite standard of patisserie.
Baker | Yeast Bakery | 2013 - 2014
Artisan Vienoisserie, beautiful croissants beautiful pain au chocolate, hand crafted.
CDP Pastry | RHG Hotel | 2009 - 2013
Learning the operations of pastry within a 5 star establishment.
Student | Westminster Kingsway College | 2013 - 2014
Intensive Level 3 Patisserie and Baking Course.
Plated desserts, and chocolate work | Vallrhona | 2010
Learning the trending techniques of pastry in lyon.
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?