Kevan Roberts, a native of Yorkshire, has spent more than 30 years working in the bread sector. Early in his career, Roberts worked as a baker in France. He then returned to the UK and worked at a number of bakeries before helping to co-found his first bakery in Yorkshire.

His adventure brought him to work in product development for significant supermarkets, and Roberts later established Chestnut Bakery with success in the centre of Belgravia. He has since gone on to teach in a variety of capacities, including as a practical course instructor at the Bread Ahead Bakery in Borough Market, London, and a lecturer in bread science at the National Bakery School at London South Bank University.

Roberts is no stranger to imparting his knowledge to a larger audience; he has participated in podcasts, spoken to the media about real bread, and served as a technical advisor on the BBC show The Apprentice. His first book, “Baking Sourdough,” was published in 2020, and takes readers on a sensory tour of how sourdough develops from natural yeast and explains the art of making your own ideal loaf. Roberts joined the School of Artisan Food in September 2022, as Head of Baking. He has taught Advanced Diploma and NTU FdSc Artisan Food Production students in addition to creating a course schedule for baking. He keeps up with his fans on Instagram @kevanroberts, where he boasts more than 10,000 followers, as well as on Twitter @kevanjroberts.