Courses are taught by the following baking professionals:
Cristiana Solinas is a very experienced Pastry Chef Instructor and an Associate Lecturer at the National Bakery School, where she is leading both the Bread & Fermentation and the Luxury Continental Pastry modules.
Cristiana, native from Savona (Italy), received all her baking training in Canada and in the US. She joined the National Bakery School in September 2018, after a four-year teaching experience with Le Cordon Bleu culinary institute and another 12 years in the culinary field, before that.
Cristiana’s classes are fun, engaging and well organized: her passion and genuine approach are perfect to deliver interesting and perfectly hosted lessons which would suit every level of baking and pastry experience.
She will make sure that all participants would leave her class with a lovely creation, the ability to recreate it, with confidence, at your household and a big sense of pride and accomplishment.
And if you love Italian food and want a recipe… just ask her; she would never say no and will go the extra mile to make sure that you get the right and most authentic one. Just don’t tell her that you would put pineapple on pizza, or chicken on pasta!
Jane Hatton has been teaching sugarcraft and bakery for over 40 years. Training has extended to Japan, Singapore, Hong Kong, Switzerland, and Ireland. Jane is a Lecturer in Confectionery at The National Bakery School at LSBU.
In September 2008, Jane won the most Prestigious Award for Achievement in Bakery Training. Jane is also Vice Chairman for Hotelympia and Salon Culinaire judging Sugarcraft and Confectionery, also a senior judge at Cake International. In September 2017, Jane received the Freedom of the City of London through the Worshipful Company of Bakers in recognition for bakery training.
Jane has a passion and drive and her motto is ‘Quality is delighting the Customer’.