Simon Manton

After completing Level 2 and 3 Professional Cookery at UCB, I then worked in Rick Stein's patisserie in Cornwall where I gained knowledge in artisan production methods for confectionery products. I then worked at The Cacao Bean in Moreton-in-Marsh, Gloucestershire, a small, independently-owned artisan konditorei specialising in German confectionery. I then worked at a larger artisan bakery called Bread Collection based in Knowle, Solihull, specialising in French breads and confectionery.

I then started my own artisan patisserie/coffee shop in Birmingham called “Mantons”. I then moved in to teaching and taught Level 1, 2 & 3 Bakery students at UCB. I now teach Level 4 students who are studying for their Bakery and Patisserie Technology Foundation Degree.

I teach Specialist Confectionery and Introduction to patisserie at Level 4 as part of the Bakery and Patisserie Technology Foundation Degree course.

Regular work placements in industry to ensure my skills and knowledge are up to date.

Working towards a Level 5 degree in Bakery and Patisserie Technology.