James, or Jimmy Griffin as he is more popularly known, 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 honours 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. Jimmy grew up being competitive and as an apprentice, won many national bakery competitions. Later in his career, he represented Ireland and competed in the European Championships as the viennoiserie candidate three times; winning bronze at the Coupe D' Europe de la Boulangerie 1997. He went on to coach the very successful Irish bakery team from 2002 until 2005. Jimmy has also been an international bakery jury member since 2001 for most of the world championships and world master's competitions, the bakery Olympics of the 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 2015, he was also honoured by his Russian colleagues and awarded an Honorary Professorship of Stavropol University in Russia. In May 2019, he came out of competitive retirement to compete in the Coupe du Monde Chocolatine in Toulouse, France, taking the silver medal for his creations in hand-laminated pastry at the event. He is very active on social media platforms, and regularly updates his pages with exciting recipes, procedures, and products. Married to his wife Bogna, Jimmy has three children, Dillon (23), Janice (22) and Sophie (14) (2020). In addition to his test baking passion, Jimmy is a licenced fixed-wing pilot; an aerobatic pilot; seaplane pilot, judo blackbelt instructor, divemaster and a former marathon runner. He enjoys writing and his honours degree dissertation titled "An investigative study into the beneficial use of seaweed in bread and the broader food industry" has been viewed and downloaded over 6000 times. He is currently finishing a book featuring internationally acclaimed bakers' recipes, a book on the history of the family bakery titled Fully Baked, and another book on Panettone and Levito Madre.
Michael J O'Connor, Assistant Head of School, Technological University Dublin, School of Culinary Arts & Food Technology City Campus, Dublin. Congrats Jimmy on this magnificent publication. We at TU Dublin, School of Culinary Arts and Food Technology are honoured to have your skills, expertise and passion.... !!!Thomas Johann Biesewig, Brand Ambassador - South-East Asia at Steinmetz Premium Flour, Hamburg, Germany .Downloaded the eBook already. It's a masterpiece. I never saw a better book about lamination dough.247 baker, Verified Purchase Amazon.com 29/06/2020 Incredible book on Lamination. I just bought this book and I have to say it's fantastic. Chef and Author Jimmy Griffin is an amazing person, who is gifted in teaching the art of viennoiserie. He explains the different folding techniques used in each process and clearly explains the resulting eating qualities from using the various folds. He has numerous videos uploaded to YouTube which help explain his methods. I have never met the man, but I have followed him on Instagram for years. I have to say, I am in awe of him. Not only did he once get attacked by a conger eel, but he also broke his back. His resilience and passion for his craft is evident in his book. I have taken lamination courses from Chef Peter Yuen, Chef Hans Ovando and other chefs throughout the years. Chef Griffin's book is just as incredible as their courses. I highly recommend buying his book. I am looking forward to the printed copy once it comes in. You should also follow him on Instagram @jimmyg51.Vrian Sevilla, Verified Purchase Amazon.com 01/07/2020. The ultimate book of croissant! I'm lovin' it! Thank you for this Chef Jimmy! I've been on a scavenger hunt for this kind of book for a long time. There is no other book that covers every process in the production of croissant than this. Every step of the process is explained. I'm a happy camper!John Bickerstaff, Verified Purchase Amazon.com 28/06/2020A must for any serious baker. Amazing history, background, technically! This book covers all of it, along with multiple hints, suggestions on flavours and skills. A must for any serious baker.
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