Dan Lepard

Represented by Antony Topping
Dan Lepard
Dan Lepard is one of the most respected and widely-read bakers in the world, acclaimed for his belief that haste produces the worst bread and for asserting that patience and care are qualities that can be nurtured in the busiest of lives. He writes a weekly column in The Guardian and he has become the alternative baking guru for a generation unconvinced by celebrity chefs.

His first book, BAKING WITH PASSION (Quadrille, 1999), was awarded the Guild of Food Writers Cookery Book of the Year and short-listed for the André Simon Food Book of the Year. His next book, THE HANDMADE LOAF (Mitchell Beazley, 2004), combined his writing with his skills as a photographer as he took a remarkable solo journey to some of the most unexplored parts of Europe in search of forgotten and overlooked bread recipes. The book's stance against "quick and easy" drew a cold response from the food press, but it soon became the handbook for an emerging artisan baking movement and an underground and internet-driven success. He followed this with the baking chapter of THE COOK'S BOOK (Dorling Kindersley, 2005), which has sold over a quarter of a million copies to date and which was awarded the James Beard Foundation Book Award. He also photographed Giorgio Locatelli's masterwork MADE IN ITALY, winner of the Glenfiddich and World Gourmand awards.

Dan's latest book, published by Fourth Estate in 2011, is a collection of tried and tested contemporary baking recipes entitled SHORT AND SWEET. His latest book, SHARED, was published by Fourth Estate in 2017.

Dan is one of the judges for The Great Australian Bake Off. He has a loyal internet following through his website, which has become a key hub on the web to discuss and share ideas about baking.

He lives in South London with his partner David, their cat, and a cupboard filled with more flour than you can possibly imagine.

"Dan Lepard is to baking what Lewis Hamilton is to Formula One. What Lepard doesn't know about the miraculous interplay of live yeast and flour isn't worth knowing" --Jay Rayner