Emmanuel Hadjiandreou is from South Africa but learned his craft in a German bakery. In the UK he has worked for chef Gordon Ramsay and Daylesford Organic, an award-winning organic farm shop in Oxfordshire.
He currently teaches bread-making classes at The School Of Artisan Food in Nottinghamshire. His bread creations have won him several awards, such as the Soil Association Organic Food Award for his sourdough. He has written three books for RPS: How To Make Bread, How to Make Sourdough and Making Bread Together.