Food: Leading Real Bread Campaigner becomes First Ever Fellow of The School of Artisan Food


Alison Swan Parente 3

 A leading real bread campaigner has become the first ever Fellow of The School of Artisan Food in honour of his support for the north Nottinghamshire school and contribution to the campaign for real bread.

Alison Swan Parente, who founded the School in 2009 when she realised there was a lack of skilled artisan bakers, presented the Fellowship to Chris Young, co-ordinator of the Real Bread Campaign, at this year’s graduation ceremony.

 Chris Young, Julie Byrne

Taking place in the beautiful Titchfield Library in Welbeck Abbey, Chris had been invited to present the certificates to the latest cohort of star bakers to have completed the Advanced Diploma of Baking.


On the day, he was delighted to be awarded the School’s first ever fellowship given for his support of The School and contribution of the Campaign for Real Bread and the Sustainable Food Trust.


Chris said: “I’m surprised, honoured, chuffed and taking this one for team Real Bread. I look forward to welcoming far more deserving fellow Fellows to keep me company.”

Artisan graduation 040

The day also saw the 2017 graduates receive their diplomas after completing the intensive 10-month course which boasts unrivalled tuition from industry’s most recognised producers and experts.

 Robbie Livingstone 2

Graduate Robbie Livingstone said: “I definitely made the right decision doing the diploma. I could have chosen to go and learn on the job at a bakery, but learning about baking at the School has two big advantages. Firstly, it’s given me the technical knowledge I need, the science behind real breadmaking, which I would never have learnt otherwise. It’s also given me the best contacts. The School puts you in touch with a network of bakers that you can learn from and do work placements with.”

Alison said: “My greatest pleasure is to see students of all ages from all walks of life producing delicious food in a thoughtful way. As well as the opportunity to learn from the best in the industry, our students are also given an outstanding opportunity to explore setting up an artisan business. Many former alumni have gone on to do just that and I look forward to following the journeys of our latest cohort as they set out on their baking adventures.”

Chris added: “It’s a humbling delight to present these diplomas to the dedicated flour arrangers who’ve baked, studied and shuttled back and forth between the School and their everyday lives for a year. I look forward to seeing them join the ranks of the numerous alumni from here who have gone on to work at, and even founded, genuine artisan bakeries.”


The School holds regular open days to find out more about the FDQ-accredited Advanced Diploma in Baking. For more information and upcoming dates, visit

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