Richard Bertinet takes you on a journey of development, so that once you have mastered the simple recipes, you can use them to create more innovative and advanced creations. All the breads take less than one hour, with advice on how to make bread in advance, use the freezer and above all, comes the knowledge from a master-baker of how to make the perfect dough.
Originally from Brittany in Northwest France, Richard trained as a baker
both in Brittany and at the Grand Moulin de Paris. His catering background
included a stint at the Silver Plough at Pitton in Salisbury, England, where
in 1990, he was awarded American Express Magazine's UK Pub of the Year.
In 1996, a position as Operations Director with the Novelli Group of
restaurants brought him to London, where he set up the Dough Co., his
consultancy business, in 2000. Since then Richard split his time between
advising on the development of new products for several of the supermarket
chains, teaching, and writing.
In 2004, with a young family, Richard and his wife Jo decided to head to
Bath, England, to be closer to Jo's family. The plans for The Bertinet
Kitchen began to take shape and they opened in September 2005, the same year
that Richard's first baking book, DOUGH, was published by Kyle Cathie. That
book went on to win the 2006 Best Cookbook of the Year Award from the IACP
and the 2006 James Beard Foundation Award for Excellence for Best Book in
the Baking and Desserts category.
Richard published his second book, CRUST, in 2007, and is writing a third
book, COOK, to be published in 2010. The school has won many accolades and
was recently chosen as one of the top 10 cooking schools in the world by
GOURMET magazine. Visit it online at www.thebertinetkitchen.com
