kevan roberts

Kevan Roberts, originally from Yorkshire, has accumulated over three decades of experience in the bread industry. His career began with work as a baker in France, providing him with international exposure to baking techniques. Following his time abroad, he returned to the UK and held positions at various bakeries, eventually co-founding his own bakery in Yorkshire. This early experience established his foundational skills and initiated his journey within the baking sector.

Roberts expanded his expertise by working in product development for major supermarkets, where he contributed to recipe design and product innovation. He later successfully established Chestnut Bakery in Belgravia, London, which involved overseeing operational and creative aspects of the business. Transitioning into education, Kevan dedicated himself to teaching, sharing his knowledge of baking techniques. He conducted practical courses at Bread Ahead Bakery in Borough Market, London, and served as a Bread Science Lecturer at the National Bakery School at London South Bank University. In September 2022, he assumed the role of Head of Baking at The School of Artisan Food.

Beyond direct instruction, Kevan Roberts has shared his insights through various media channels. He has participated in podcasts, discussed real bread with media outlets, and served as a technical advisor on the BBC program, “The Apprentice.” In 2020, he published his first book, “Baking Sourdough,” and is currently working on a second. He teaches courses at The School of Artisan Food, including the Artisan Summer School, diverse short courses, and the Advanced Diploma, as well as the FdSc Artisan Food Production and BSc (Hons) Artisan Food Production programs in partnership with Nottingham Trent University.