Baked In Science

A sixth-generation master baker, competitor and jury member for international baking competitions, business owner, consultant, professor, and most recently, author—Jimmy Griffin has just about done it all in his baking career. He got his start working from a young age in his 125-year-old family bakery set in Dublin, Ireland. Now, he’s finding ways to pass his knowledge and craft down to younger generations of bakers. BAKED in Science host Mark Floerke invites Jimmy to share his story in this episode. Starting back in Ireland during the late 1700s with his journeyman ancestor, and the start of the family bakery in the late 1800s, Jimmy shares what life as a baker looked like back then and the memories that have been passed down over the decades. His own career officially started at 17, as he studied baking at a university and helped run the family business, eventually starting his own cake shop on the side. From there, Jimmy would go on to win a silver medal in the Coupe du Monde Chocolatine and was a freq