Weigela Wiegand

Originally hailing from South Africa, Weigela has several years of Hospitality experience under her belt. Including working in kitchens as a Chef, Pastry Chef and various Hotel Management roles as a part of her apprenticeship. 
Once settled into London life, she decided to follow her heart and pursue a career in Baking. Something Weigela’s teacher at school always encouraged her to do. After working in some of London’s most prestigious bakeries namely; Dusty Knuckle (part-time teaching), Pophams Bakery and Kossoffs Bakery, Weigela decided it was time to go full-time teaching at the acclaimed Bread Ahead Bakery School.
“My love for bread dough runs deep, so deep, especially sourdough! It humbles you, instils patience and most of all ignites one’s intuition. My goal is to inspire the next generation of bakers or anyone wanting to make a career change.

Teaching is one of the greatest things I have ever experienced, nothing brings me more joy than to see how happy people are with their baked goods and even more so, leaving the class as a now confident home baker.”