Autor/-in: Jimmy Griffin

About the AuthorJimmy Griffin is a sixth-generation master baker from Galway, Ireland, with over forty years of experience in the baking industry. Having grown up in the family bakery, he has become internationally recognised as a specialist in laminated viennoiserie, sourdough, artisan bread, and pastry production. Jimmy is a lecturer at the School of Culinary Arts and Food Technology at TU Dublin and holds a Master's Degree in Food Product Development and Culinary Innovation. He is an internationally respected educator who regularly delivers masterclasses, demonstrations, and consultancy to bakeries, culinary schools, and industry partners worldwide. He has taught extensively throughout Europe, Asia, North and South America, including at the School of Artisan Food (UK) and the Deutsches Bäcker Akademie in Germany. A passionate competitor from an early age, Jimmy won numerous national bakery competitions before representing Ireland three times in the European Bakery Championships. In 1997, he won the Bronze Medal at the Coupe d'Europe de la Boulangerie. From 2002 to 2005, he coached the Irish National Bakery Team, helping develop one of Ireland's most successful competition teams. Since 2001, Jimmy has served as an international jury member at many of the world's most prestigious bakery competitions and was honoured to serve as President of the Jury at the Coupe du Monde de la Boulangerie in Paris. In recognition of his contribution to international bakery education, he was awarded an Honorary Professorship by Stavropol University, Russia. In 2019, after returning from competitive retirement, he won the World Silver Medal at the Coupe du Monde Chocolatine in Toulouse, France, for his hand-laminated pastry creations. Jimmy is also one of the world's leading bakery educators on social media, where hundreds of thousands of bakers, pastry chefs, students, and enthusiasts follow his educational content. His online communities and teaching platforms have helped educate tens of thousands of professionals in the science and craft of lamination. He is the author of the internationally acclaimed The Art of Lamination series, together with several other specialist baking books covering viennoiserie, gluten-free baking, panettone, and artisan bakery techniques. His publications are widely regarded as practical technical references for both professional bakers and culinary schools around the world. Away from baking, Jimmy is a licensed flight instructor, aerobatic and seaplane pilot, PADI Divemaster, judo black belt instructor, and former marathon runner. His lifelong commitment to education, craftsmanship, and innovation continues to inspire bakers across the globe, making him one of today's most respected voices in modern bakery and pastry education.