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Andrew was born in New Zealand. After leaving school he commenced a bread baking apprenticeship
at Gardner's Bakery in South Auckland. He attended Christchurch Polytechnic, qualifying as a baker
in 1986.
Once qualified Andrew spent the next five years learning his trade working in small, craft bakeries
around Auckland. During this period he also started to learn about the art of making cakes and pastries.
In 1991 he immigrated to the United Kingdom where he worked for Sally Clarke. Here he met a number of
interesting and inspiring people including Phillippa Grogan. The Head Baker at Clarke's, Didier Deguille,
was an excellent teacher and mentor from whom Andrew learnt a lot. During his tenure at Clarke's Andrew
attended Slough University studying London City and Guilds.
From there Andrew briefly returned to New Zealand before crossing the Tasman to work for Phillippa in her
new business. Andrew understood the style of product Phillippa was after and, as they say, the rest is
history. The growth of the business was challenging and exciting, and again the learning was intense,
but very rewarding.
Andrew's particular area of interest is in traditional baking methods working with both yeasted and sourdough
breads. In the past two years Andrew has become a committee member with the BIAV and has become involved in
mentoring projects in Victoria. Training is becoming more of a focus for Andrew, who is keen to help young bakers
and people interested in baking to learn and develop new skills. Phillippa and Andrew regularly do baking
demonstrations at different venues around Melbourne.
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