With a career that has taken him across Europe and Asia, global baker Dean Brettschneider shares the best of his baking experiences and influences in this book. From recipes for his signature breads such as pain au levain and chocolate chip hot cross buns, and crowd favourites picked up from his time in Shanghai, such as Chinese steamed buns with spring onions and red bean and sesame ring bread, to new pastry and dessert creations such as fruit mince moon cakes and sweet potato and blueberry crème brûlée, Dean also provides easy-to-follow instructions on baking techniques and decoration tips, to equip and inspire bakers of all levels of proficiency.
Dean Brettschneider is one part professional baker and one part entrepreneur. Internationally recognised as one of the world’s best bakers, Dean resides in Singapore where he heads up his baking empire.
He is the founder and co-owner of Baker & Cook, Plank Sourdough Pizza, Mo & Jo Sourdough Burgers and Brettschneider’s Baking & Cooking School. He is also co-owner of London-based Crosstown Doughnuts.
The author of 13 award-winning books on baking, Dean also features on many TV shows that promote baking excellence, travel, food and culture.
Jenna White hails from one of New Zealand’s top wine-producing areas, Hawkes Bay. In the past two decades, she travelled around the world working with renowned chefs, including Peter Gordon in London.
Previously the Executive Pastry Chef at Flute’s Restaurant at The National Museum in Singapore, Jenna joined Baker & Cook and Brettschneider's Baking & Cooking School in 2016 as Resident Chef and Development Chef, where she also teaches bread, pastry and cooking. Jenna is passionate about plating and loves to create vibrant, colourful dishes.
Helen Burge is a passionate foodie, cook and entertainer. As a vegetarian, she loves to create dishes that would turn any meat lover's attention to the humble vegetable. Helen joined Brettschneider's Baking & Cooking School as Operations Manager and Tutor in 2016, after the successful publication of her charity cookbook, After Dinner Mints for Breakfast.
She shares her time between taking raw food and vegetarian cooking classes, managing the marketing and communications needs of Baker & Cook’s brands and looking after her two cheeky girls.