kevan roberts

Kevan Roberts is a master baker and educator, sharing expertise in artisan baking and sourdough techniques with a global audience. After accumulating over three decades of experience in the bread industry, Kevan Roberts solidified his expertise by successfully establishing Chestnut Bakery in Belgravia, London, where he oversaw both operational and creative aspects. His extensive career began with gaining international exposure as a baker in France, followed by holding various positions at bakeries across the UK. This foundational period culminated in Roberts co-founding his own bakery in Yorkshire, before moving into product development for major supermarkets, where he contributed significantly to recipe design and product innovation.

He has participated in numerous podcasts and advised media outlets on artisanal baking. Notably, Roberts served as a technical advisor on the BBC program, ‘The Apprentice,’ bringing his specialized knowledge to a broad national audience. In 2020, he authored and published his first book, “Baking Sourdough,” which quickly became a key resource for aspiring bakers. Currently, Roberts continues to lead and innovate at The School of Artisan Food, where he teaches a comprehensive array of programs, including the acclaimed Artisan Summer School, diverse short courses, and the Advanced Diploma.

He also plays a pivotal role in the FdSc Artisan Food Production and BSc (Hons) Artisan Food Production degree programs, delivered in partnership with Nottingham Trent University. Kevan Roberts is actively working on his second book, further cementing his legacy as a leading authority in the world of artisan baking.