About Me

Matthew James Duffy Chef and Baking Professor

Hi, I’m Matt — a classically trained chef and baker with over 20 years of experience in professional kitchens, bakeries, and teaching environments. I began my career studying French cuisine, which laid the foundation for a lifelong dedication to craft, technique, and precision.

My work has taken me around the world — from Michelin-starred restaurants to world-renowned bakeries and artisanal pizzerias — where I developed a deep passion for sourdough, whole grains, and sustainable, ingredient-driven baking.

Today, I’m a professor of Baking and Pastry Arts Management at Centennial College in Toronto, where I train the next generation of bakers in the science and skill behind great bread. I’m also the author of Bread, Etc. — a baking book that goes beyond sourdough, offering a wide range of recipes and techniques designed to help bakers build confidence, improve their skills, and bake with intention.

I continue to learn, collaborate, and refine my approach — always looking for better ways to teach and share the craft. Through online courses, in-person workshops, and free resources on this site, I help bakers at every level build real skills, bake with more purpose, and grow in confidence.

My Baking Journey

I’ve been fortunate to work closely with some of the best millers, bakers, and chefs in Canada and beyond, learning firsthand how different flours perform in sourdough baking. My journey has taken me to some of the most respected bakeries, mills, and educational institutions in the world.

Matthew James Duffy

Professional Experience

  • Resident sourdough expert on The Social, Canada’s longest-running daytime TV show (Watch my segments here, here, and here).
  • Worked for five years as a sous chef and baker for Chef Daniel Boulud at Café Boulud in New York and Toronto.
  • Baked at a 1 Michelin-starred restaurant in Siena, Italy.
  • Staged at Elmore Mountain Bread in Vermont, learning traditional stone milling and wood-fired baking.
  • Worked alongside a German master baker at Bäckerei Pfeifle in Freiburg, Germany.
  • Baked at Langdon Hall (Relais & Châteaux), Rundles, and other prestigious Canadian restaurants.
  • Represented Canada in 2008, 2010, and 2024 at Terra Madre in Turin, Italy, where I led workshops, ran baking demos, and collaborated with Italian Slow Food bakers.
  • Spoke and taught at major baking events and conferences, including:
    • King Arthur Baking School (Instructor)
    • Bread Bakers Guild of America (Instructor)
    • IBIE (International Baking Industry Exposition) (Speaker & Instructor)
    • Food on the Edge in Ireland (Speaker)
    • The Kneading Conference in Maine (Speaker & Attendee)
    • MAD Symposium in Copenhagen
    • Cook It Raw in Charleston
    • World Pizza and Bread Expo in Las Vegas

Education & Training

I have dedicated my career to mastering the art of baking through hands-on experience and formal training:

  • University of Guelph – Hotel and Food Administration
  • Stratford Chefs School – Culinary Arts
  • Red Seal Certified Chef
  • Studied at world-renowned baking institutions, including:
    • San Francisco Baking Institute
    • King Arthur Flour Baking School (Instructor & Student)
    • École Internationale de Boulangerie in France
    • French Pastry School in Chicago
    • Montreal Chocolate Academy
Matthew James Duffy with his wife and kids

Why I Teach and Share My Knowledge

For me, baking isn’t just about making great bread-it’s about understanding tradition, science, and craft. I love sharing what I’ve learned through teaching, consulting, and online content, helping bakers of all levels refine their skills and gain confidence.

When I’m not teaching or baking, I’m at home making bread with my wife Jody and our two children, Juniper and Frankie.

I hope this site helps you refine your sourdough skills, explore new techniques, and get inspired to bake better bread.