Emmanuel Hadjiandreou

Artisan baking in this line runs through formal craft training, working bakehouses, mill context, teaching, and print. Emmanuel Hadjiandreou trained at The School of Artisan Food, then carried that practice into roles as baker at Tuxford Windmill, educator at The School of Artisan Food, baker at The Artisan Bakehouse, and author from 2011 to present. The through-line is bread work kept close to flour, method, and instruction.

Bread production across Tuxford Windmill and The Artisan Bakehouse includes sourdough, dark rye bread, and marzipan stollen in Emmanuel Hadjiandreou’s current baking work. Instruction remains part of the practice: at The School of Artisan Food in Nottinghamshire, the craft is taught as a working discipline for aspiring bakers.

Signature breads include rosemary & sultana sourdough.

Recognition for the baking and writing includes the Jeremy Round Award for Best First Book (2012) and the Soil Association Organic Food Award for his sourdough.