Other
Emmanuel Hadjiandreou
Baker
- Discipline
- Other
i. Biography
The Trajectory
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.
At Work Now
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
Signature breads include rosemary & sultana sourdough.
Awards and Standing
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.
Profile updated July 2026
FAQ
Asked of Emmanuel
What is Emmanuel Hadjiandreou's day job?
Emmanuel Hadjiandreou is artisan baker and author at How to Make Bread.
Where did Emmanuel Hadjiandreou train or study?
Emmanuel Hadjiandreou trained at The School of Artisan Food.
What recognition has Emmanuel Hadjiandreou received?
Jeremy Round Award for Best First Book (2012).
