Jimmy Griffin: The Career of a Sixth-Generation Master Baker

Pastry Arts Podcast

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2+ y ago 56:34

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Jimmy Griffin is a sixth-generation master baker from Galway Ireland. He has forty years' experience in the bakery industry, growing up in the family business. He is a specialist in viennoiserie, sourdough, bread and cake production. He holds a Master's degree in Food Product Development and Culinary Innovation and lectures to honors degree bakery students at the School of Culinary Arts and Food Technology, Technological University, Cathal Brugha Street, Dublin. He also works as an advisor and consultant to industry. In 2016, Jimmy was appointed as president of the Jury at the Coupe du Monde de la Boulangerie in Paris. He regularly lectures and teaches overseas and has been involved with baking and competitions in most continents of the world.

In this episode, we discuss:

Being a sixth-generation master baker
Why he chose baking as a profession
Describing lamination techniques
His process of making the perfect croissant
Why croissants are challenging for some professionals
The differences in flours in relation to specific pastry products
Yeast considerations for laminated doughs
The bicolor croissant inception
Croissant trends today
How competitions influenced his career path
Self publishing his book
And much more!