With over 35 years’ experience in his field, Paul Barker is a passionate baker with an infectious enthusiasm for his craft. Paul is a qualified baker, pâtissier, chocolatier, cake decorator, and flour miller. He has a passion for the science of baking and thrives on using this knowledge to pioneer and develop new products and approaches to baking, such as Botanical Baking. In 2005 he opened Cinnamon Square, an artisan Bakery with a Baking School for adults and children. Cinnamon Square is now a multi award–winning business. Accolades include recognition for product innovation and skills achievement from associations such as the Baking Industry, World Bread Awards, and The Great Taste Awards. His passion for science led to his first book, Cinnamon Square - A Measured Approach, a unique recipe book focused on using precision measurement and techniques to help the home baker achieve consistency and greater confidence with their baking. His second book, Naturally Fermented Bread, explores his innovative approach to baking using botanical starters. He lives in Hertfordhsire, England.