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Dean's Resumé
Dean Brettschneider apprenticed
at the award-winning Rangiora Bakery in North Canterbury, New
Zealand, and won the NZ Apprentice of the Year award while
working there in 1988. Always an achiever, he had won the Young
Male Sports Achiever prize — a trip to Holland — from
the Federation of New Zealand Netherlands Societies a year
earlier.
He travelled and learnt in Europe for three years after qualifying, gaining experience
in a wide range of establishments from prestige hotels and artisan bakeries,
to
supermarket
in-house
bakeries.
Returning to New Zealand he worked for Ernest Adams, a large Christchurch plant
bakery, in research and development. In 1991 he attended the American Institute
of Baking in Kansas, USA, to complete in-depth research and development in the
production of frozen dough.
He then moved on to teach at the New Zealand Baking Training Centre in Christchurch,
and two years later bought a small artisan craft bakery, Windsor Cakes, in Dunedin,
New Zealand.
He
ran Windsor Cakes successfully for three and a half years and won many national
baking awards while there.
Dean joined Goodman Fielder Milling & Baking New Zealand Ltd (Champion Flour)
in 1996 as National Technical Support Manager, Bakery. His responsibilities included
new product development, test bakery and QA procedures, customer and sales team
training, and key account liaison.
He travelled to Europe regularly to learn and teach, and wrote articles for bakery
publications including Australian Bakers Magazine, British Baker, Hospitality,
and FMCG magazine. It was while with Goodman Fielder that Dean also
co-authored his first two books.
From 2003 to 2010, Dean held the position of Technical
Account
Manager,
Asia-Pacific
region, for BakeMark International.
Dean
has his own bakery brand ‘Global Baker – Dean
Brettschneider’ and his product range appears in SLICE
Delicatessen & Artisan
Bakery in Shanghai, owned by internationally celebrated chef, David
Laris of the prestigious Laris Restaurant.
In 2009 he opened two new micro artisan bakeries:
 Global
Baker Dean Brettschneider Zarbo Bakery, Auckland, New Zealand
Baker
& Spice, Shanghai, China
Working in Asia, the USA, Britain and Europe
as well as in New Zealand, Dean has earned many accolades and awards in bakery
competitions and exhibitions. Dean makes numerous public appearances in New Zealand
and internationally running baking classes and workshops for both
professional and home cooks.
He was featured
guest baker at the famous Epicurean Workshop in Auckland, and recently worked
with British celebrity chef Rick Stein, teaching a special baking skills course
for staff and public participants at Rick Stein's business in Cornwall.
He is a qualified teacher, a judge for the New Zealand Baker of
the Year awards, and moderates all bakery Trade Certificate examinations in New
Zealand.
 He
has appeared on many TV and radio programmes including Taste New
Zealand, Live
This, 5:30 Live, Prime TV, and the Kim Hill programme on Radio
NZ. In 2010, Dean appeared as joint judge and baking mentor on the successful
TV3
and Food TV series,
New Zealand’s Hottest Home Baker:
www.nzshottesthomebaker.co.nz
He has written regular columns for the New Zealand Bakers Journal, Hospitality magazine,
and FMCG, and gives presentations and demonstrations in New Zealand,
Australia, the UK, USA, Europe and Asia.
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Dean
Brettschneider has authored or co-authored six books on
bakers and baking. All have been international best sellers and
highly
praised by
the
critics.
 The
sixth book, A Treasury of New Zealand Baking,
includes over 100 classic recipes for cakes, slices, loaves, scones, tarts, muffins
and friandes from a star-studded list of New Zealand's top chefs and food writers.
Every
recipe
was tested and baked especially for this project by international
baker
and author
Dean Brettschneider, with stunning photography by Aaron Maclean, and all royalties
going to the Breast Cancer Foundation of New Zealand.
more
...
 The
fifth book, The Menu,
co-authored with David Laris, was launched in October 2008.
more
...
The fourth book, Global Baker - Dean Brettschneider,
was launched in October 2007.
more
...
Taste - baking with flavour
Released in 2005, Taste seeks to inspire bakers with the alluring
flavours of exotic countries and cultures. Clearly set out, featuring 'Keys to
Success' and Aaron McLean's outstanding photographs, this exciting new collection
is for serious
bakers and
novice cooks
alike.
more
...
Baker - the best of international
baking from Australia and New Zealand won
the Best Bread Book award in English at the Gourmand World Cookbook
Awards 2001. This book presents everything the home baker, professional
baker or chef needs to know about breads, cakes and pastries.
more
...
The New Zealand Baker - secrets and
recipes from the professionals is a response
to the interest of both home cooks and chef bakers who want to
extend their baking skills and learn from the experts.
more
...
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