Jessica Dalton
Department of Birmingham College of Food
Lecturer
Academic qualifications
BSc (Hons) Patisserie, Level 1, 2, 3 Bakery College Qualifications, Level 4, 5 and 6 Bakery
My students know me as Jess - I teach Bakery across Level 1, 2, and 3, specialising in artisan and sourdough bread, commercial bread, confectionery, and patisserie (especially croissants and Danish pastries). I’m a member of the ABST (Alliance of Bakery Students and Trainees) and also regularly work with the Craft Bakers Association, British Society of Baking and the Worshipful Company of Bakers.
I started my career in Morrisons' in-store bakery, before landing a role as Head Confectioner at a craft bakery. I've since run my own business selling cakes, bread, and chocolate at craft stalls, market stalls and NEC shows. I trained as an apprentice baker here at UCB, specialising in bread, confectionery, and chocolate. Thanks to my professional experiences and industry contacts, I’ve been able to secure placements for some of my students at Greenhalghs, Betty's in Harrogate, Biscuiteers, and Dunns Bakery in Crouch End.
Although my skills are rooted in traditional baking techniques, I keep up-to-date with new ideas and innovations in the industry. I’m passionate about helping students to master the basics and then elevate their bakes to the next level.
I’ve won multiple Gold, Silver and Bronze awards across ABST competitions, Cake International, Salon Culinaire and World Bread Awards for my breadmaking, confectionery and cake decorating. I was also named ‘Rising Star’ at the Bakery Industry Awards in 2017. I’ve worked on the other side too - judging ‘Britain's Best Loaf’ in 2018 with Hovis. Many of my students have entered competitions and I’ve been delighted to mentor them through the process. Seeing my students’ progress is by far the most rewarding part of my job. I had a transformative experience at college, thanks to my wonderful UCB mentor Dawn Gemmell, and I aim to give the same positive experience to my students.
I encourage my students to always show up and put their best foot forward, even if we’re not working on their favourite skill or product. As I always say, it’s about "progress, not perfection! The smallest win beats not trying at all."