Jimmy Griffin

Jimmy Griffin is a 6th generation baker from Galway, Ireland. He is a lecturer at TU Dublin; the School of Culinary Arts and Food Technology. Ireland teaching viennoiserie and artisan bread to the Universities degree program students. He holds a Master's Degree in Food Product Development and Culinary Innovation and also regularly teaches Internationally at the Deutsches Baker Akademie in Weinheim and Dresden, Germany. He also teaches classes at The School of Artisan Food in the UK during summer holidays. He also works as an advisor and consultant to industry, his consultancy company provides training and product development expertise/solutions to both large and small industries. Jimmy regularly teaches and judges globally and, in recent times, has demonstrated and given classes in the UK, Brazil, Italy, Japan,Taipei, Singapore, China,Belgium,USA, Trinidad, Austria, Iceland, Spain, and Russia, to name but a few.  Last summer he delivered masterclasses to over 6000 students in Japan over 5 weeks. Jimmy grew up being competitive and, as an apprentice, won many national bakery competitions. Later in his career, he represented Ireland and competed in the European Championships as the viennoiserie candidate three times; winning bronze at the Coupe D’ Europe de la Boulangerie 1997. He went on to coach the very successful Irish bakery team from 2002 until 2005. Jimmy has also been an international bakery jury member since 2001 for most of the world championships and world master’s competitions, the bakery Olympics of the industry. In 2016, he was President of the jury for Coupe du Monde de la Boulangerie. He is also a world silver medalist of Coupe du Monde de la Chocolatine 2019. He is the author of seven books on both bread and laminated pastry, two of which are translations in German and Spanish. He has also published a book in English, titled "Panettone The King of  Bread".