Richard Bertinet

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. In 2005 Richard launched The Bertinet Kitchen, his immensely successful cookery school in Bath. The Bertinet Bakery opened in 2007 in response to customer demand and now supplies Waitrose among other retailers.

Richard has written award winning books on baking, including Dough, published in 2005 and Crust, published in 2007. They have been translated into 10 languages in more than 15 countries and have sold over 250,000 copies worldwide. Accolades for Dough include the IACP Best Cookery Book of the Year 2006, the Julia Child Award for the Best First Book, the James Beard Award for Best Book (Baking and Desserts) and The Guild of Food Writers Award for Best First Book. It was also shortlisted for The Glenfiddich Food and Drink Award for Best Cookery Book and the André Simon Memorial Prize for Best Cookery Book 2005. Crust received a World Gourmand Award for the Best British book on Baking and a James Beard Award for Food Photography. He was named the BBC Food Champion of the Year in 2010.


  • Reviews

    'Richard is a master of his craft.' Sunday Telegraph
    'Baker extraordinaire' 'spectacular' US Gourmet magazine
    'Heaven for me is a slice of Bertinet bread with some butter' Angela Hartnett

Books by Richard Bertinet