30 Years of Passion, Artistry, and Specialist Expertise

"My journey into the world of specialist baking began in 1994, driven by my daughter’s Coeliac diagnosis. What started as a personal necessity became a lifelong mastery of gluten-free science long before it reached the mainstream.

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With a professional background in NHS Procurement and Retail Food Services, I spent years managing high-standard environments before bringing that same systemic precision to the world of sugar art in 2011. Trained by the creators of wedding cakes for the Royal Household, I combine elite artisan techniques with the rigorous safety protocols required for a 5-star studio.

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Driven by the Community My commitment to excellence has always been about the people I serve. Being nominated by my own clients for the title of Confectioner Extraordinaire remains one of my proudest achievements, as it reflects the trust I’ve built within the gluten-free community over the last decade.

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Today, I balance a limited number of exclusive wedding commissions for luxury venues like Swancar Farm and Hazel Gap Barn with my mission at the Academy. Whether I am designing a bespoke masterpiece or mentoring an aspiring baker, my focus remains the same: exceptional taste, total safety, and absolute peace of mind."

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Tina Baird

Director, Artisan Baker & Specialist Consultant