Travelling Baker Available for Consulting Work: Caleb Braszell
We’re pleased to support Caleb Braszell, an award-winning Australian baker, who is currently travelling throughout Europe and the UK and offering his consulting services to bakeries. Caleb specialises in naturally leavened products such as sourdough, panettone, and viennoiserie, and is available to assist bakeries of all sizes for a fee during his travels.
If your bakery would benefit from expertise in artisan baking or business support areas like production planning and rostering, Caleb would love to hear from you.
Contact Caleb directly:
📧 Email: cbraszell@gmail.com
📸 Instagram: @baker_cbrasz
About Caleb Braszell
I’m an Australian baker who is travelling throughout Europe, gaining some experience and exploring European and British style bakes. My plan is to consult in different bakeries that may need assistance with naturally leavened products including sourdough, panettone and viennoiserie. Sourdough, artisan breads and panettone are my strong suit in baking however I have experience in most fields and willing to help where needed! I have experience with production planning, rostering and spreadsheets that help ease business management if these areas are also helpful.
A bit about my story:
I started baking around 5 years ago when I was 15 years old and since then have competed in several competitions winning numerous National titles, like the Excellence in Baking 2023 baker of the year and the Sydney J Packham scholarship. In 2024 I placed 2nd in Bakeskills Australia and in 2025 I am representing Victoria in the LA Judge competition (the most prestigious award in Australasia). Throughout my career I have worked in several artisan bakeries including Baker Bleu and Blanc Bakery, while also completing stints in places like Un Pain a Part, Paris; Dunns Bakery, London; Hart Bageri, Copenhagen and Levain CH, Geneva while I was travelling overseas in 2024. In 2025 I developed an obsession for traditional Panettone one that is made with a pasta madre. This is an intricate product that has become quite popular in the past couple of years and requires attention to detail to be able to produce. I would love to see if bakers throughout Europe and the UK are willing to give it a go and would love to share my knowledge with them to help them along the way.
Prices for consulting are negotiable, depending on what help is needed and for how long.