Natalie Brown

My professional expertise covers product development, quality assurance, patisserie, artisan bread making, and food safety, and I teach on the Professional Cookery course here at UCB. 

My background in the baking industry is extensive and hands-on. I’ve worked with leading ingredient suppliers such as Kudos Blends, Zeelandia, British Bakels, and Lesaffre. These roles have given me deep insight into specialist ingredients and how they work, as well as practical experience in product development for both clients and consumers. I love turning product concepts into finished items that could end up on supermarket shelves, and I bring those real-life experiences into the classroom to inspire my students and give them a true reflection of our industry. 

I’m a member of the Worshipful Company of Bakers and am proud to have received their ‘Top Student Award’ during my time as a UCB student. In fact, I was the first person outside of London to achieve this recognition at the time. 

One of the things I’m most proud of is my journey from UCB student to lecturer. Since returning here to teach, I’ve made it my mission to provide the same supportive and inspiring experience for my students that I received myself. My engaging and relatable classes, often enhanced by social media, explore the chemistry of baking and demonstrate that it's about more than just following a recipe. My focus tends to be on the chemistry behind baking. 

I always tell students that if you have a genuine interest in your subject and a desire to keep learning, you’ll go far in this industry. I take my own advice, and I’m always looking to extend my own professional development. It keeps my teaching current and relevant. 

Outside of work, I enjoy cake decorating and creating buttercream celebration cakes. Not many people know that I have a wheat intolerance, which can make working in the world of baked goods difficult at times – I’m often tempted to eat things I shouldn’t!