Assistant Lecturer

Email: james.griffin@tudublin.ie

Tel: +353 1 220 6034

James Griffin is a lecturer in Bakery and Pastry Arts. He holds a BSc (Hons) where he conducted research entitled 'An Investigative Study into the Beneficial Use of Seaweed in Bread and the Broader Food Industry (2015)'. James completed his MSc with first class honors (2016) at TU Dublin (formerly DIT) in Food Product Development and Culinary Innovation and specializes in laminated dough, sourdough. His masters dissertation centred about researching the history and evolution of croissants from the 1840's to present day. He is a specialist in laminated pastry, artisan bread, cake and food product development.

James is an Honorary Professor to Stavropol University (2015) in Russia. He is a European bronze medalist at the Coupe d'Europe de la Boulangerie the world silver medalist Coupe du Monde Chocolatine (2019) and has been heavily involved in most major European and world bakery events for the past thirty years.

James is also a sixth generation master baker and former managing director of the family firm in Galway. He is a former President of Richemont Club Ireland, a regular international Jury member of Louis Lesaffre Cup and was head of Jury at Coupe Du Monde de la Boulangerie 2016 (World’s most prestigious bakery contest) since 2002. James also  teaches internationally as a specialist demonstrator and has links with schools and professionals all over the world in Asia, Europe, North and South America. He brings not only his successful track record of competitive baking to the school, but also his business experience of running a private family firm which once employed 52 staff. He is focused and passionate about his industry and during the summer of 2021, gave master classes to high level German master bakers at the world famous Akademie Deutsches Bäckerhandwerk schools in Dresden and Weinheim.

Research Interests

History of bread, food and pastry, Viennoiserie, artisan bread and sourdough. Pioneering new teaching methods of laminated pastry.

 

 

View Publications on Arrow and The-Handbook-of-Molecular-Gastronomy

View James on LinkedIn