Callum Davies
Artisan Baker specialising in sourdough fermentation and laminated pastries
London
Summary
Artisan Baker with comprehensive experience in sourdough production, long-fermentation breadmaking, and scratch viennoiserie. Skilled in high-volume deck oven operations, maintaining sourdough starters, and managing efficient daily bake schedules in fast-paced London bakeries.
Experience
The Hearth & Grain Bakery
London
Head Baker
Nov 2022 – Present
- Lead morning production of over 450 loaves of slow-fermented sourdough and rustic rye daily, maintaining starter cultures and scheduling dough retardation.
- Manage the lamination and shaping schedule for daily viennoiserie lines, including croissants, pain au chocolat, and seasonal danishes.
- Oversee inventory ordering for specialist flours, organic dairy, and seeds, reducing weekly ingredient spoilage by 12%.
- Train two apprentice bakers in dough handling, temperature monitoring, and bench techniques while upholding strict food hygiene standards.
Bramble Wood Bakehouse
London
Baker
Mar 2019 – Oct 2022
- Mixed, shaped, and baked daily production batches of tin loaves, baguettes, and enriched brioche items using double-deck ovens.
- Monitored ambient bakehouse temperature and dough hydration adjustments to guarantee uniform crumb texture and rise across seasonal shifts.
- Executed opening sanitation checklists and daily maintenance on spiral mixers, bun dividers, and deck ovens according to HACCP protocols.
Old Wharf Mill & Kitchen
London
Commis Baker
Jul 2017 – Feb 2019
- Assisted senior bakers with ingredient weighing, dough dividing, hand-shaping rolls, and proofing monitoring across early-morning shifts.
- Cleaned and maintained provers, cooling racks, dough troughs, and bakery prep stations in line with hygiene regulations.
Education
Westminster Kingsway College
City & Guilds Level 3 Diploma · Professional Bakery and Patisserie · London · Distinction · Sept 2015 – Jun 2017
Coursework covered commercial dough fermentation, enriched dough handling, traditional crusty breads, laminated pastry, and cost control for commercial kitchens.
Projects
Heritage Grain Loaf Development
Oct 2023 – Mar 2024
- Formulated and trialled a 48-hour cold-fermented ancient grain loaf utilising emmer and spelt flours, achieving consistent open crumb structure.
- Introduced the loaf into regular weekend bakery rotations, selling an average of 65 loaves per weekend.
Skills
Sourdough Fermentation
Laminated Doughs
Deck Oven Baking
Spiral Mixers
Dough Hydration Management
Hand Shaping & Scoring
HACCP & Food Safety
Recipe Costing
Inventory Management
Bakery Production Scheduling
Languages
English
C2
French
B1
Certifications
Level 3 Award in Food Safety in Catering
Chartered Institute of Environmental Health · Apr 2025
Level 2 Award in HACCP for Food Manufacturing
City & Guilds · Sept 2022
Volunteering
Eastwark Community Food Project
London · May 2020 – Dec 2021
- Volunteer Baker
- Assisted in baking over 120 surplus-ingredient loaves weekly for distribution to local shelters and community pantries.