Nathan Lorenzen Email & Phone Number

I’ve always had a passion for baking – I have fond memories from my childhood of making bread rolls with my dad for our lunches later in the week. This developed into a stress management technique during exam periods – and during the 2020 lockdowns, baking bread for my friends was a fantastic way to connect while we couldn’t meet in physical space. In 2023, I discovered the Artisan Food Production FdSc degree when browsing courses and, my old love reignited, quickly applied. I started the course in September 2023, and have loved every minute spent at the School of Artisan Food exploring and learning sourdough, hybrid and yeasted loaves, and patisserie and Viennoiserie products.During my time at Sainsbury’s as a bakery assistant, I was fascinated by the equipment used by the bakers. Unfortunately, I wasn’t able to proceed with that career trajectory, and after moving to Nottingham, I focused on a career path in administration and customer service. I never lost touch with my love for baking, though, and won a company baking contest with a three cheese beer bread (adapted from a plain white loaf recipe) while at Murphy and Son, in 2023. I’m planning to proceed to BSc Artisan Food Production in 2025 , and aim to open my own bakery in the future - but I'm in no rush!