Matthew Luke

Currently leading production of breads, laminated pastries, and viennoiserie for artisanal bakery startup.

• Mixed, shaped, and baked sourdough, focaccia, baguettes, and brioche using natural fermentation.
• Solely produced all laminated pastry products, croissants, pain au chocolat, pain aux raisins, kouign-amann, twice baked flavoured croissants (primarily almond) and various classic Danish pastries (primarily spandauer).
• Created tarts and sponges from scratch, utilising traditional techniques.
• Prepared creme patisserie, frangipane, compotes, and curds.
• Streamlined baking processes through strategic planning to optimise production efficiency.
• Designed workflow for retarder/proofers and oven programmes ensuring timely delivery.
• Adhered to rigorous food safety protocols to maintain health standards.

Contributed to fast-paced independent bakery to advance expertise in sourdough and viennoiserie.

• Produced a wide range of artisanal breads, pastries, and baked goods for wholesale and retail customers.
• Specialized in sourdoughs, laminated doughs, and seasonal products.
• Supported production efficiency and consistency in a busy bakery environment.

Freelance digital creative director managing briefs for creation of digital experiences within fashion, publishing and art sectors.

• Provided consultation on digital design and creative direction.
• Created bespoke websites and interactive experiences using JavaScript.
• Collaborated with design agencies to fulfil complex creative briefs.