Pat decided he was going to be a Baker at the tender age of 15.
After graduating from bakery school in his native Czech Republic, his bakery life began; learning HIS CRAFT from an 80-year-old artisan baker in a small, traditional bakery close to his home town. This was to be Pat’s first bread mentor, seeing Pat cut his teeth in the baking life using the most traditional of methods (getting very closely acquainted with a stone coal-burning oven and a large bread paddle).
From there, Pat relocated to his capital city of Prague to be CHEF BAKER at BAKE SHOP PRAGUE, IN THE OLD CORNER OF THE CITY, BEFORE MOVING TO THE Four Seasons Prague Hotel AS BAKER. THIS IS where PAT was privileged to work with NOTABLE, MICHELIN STAR AWARDED Chef, Andrea Accordi (AND to who HE credits his authentic Focaccia recipes).
Later, Pat joined the team of classic European Patisserie, Café Savoy Prague, AS CHEF BAKER, before moving to Copenhagen and a position at luxury bakery, Reinh van hauen. NEXT, PAT JOINED renowned baking house, Lagkagehuset. HERE, Pat was in the company of some of Denmark’s finest bakers, usING this expert know-how to further specialise in all-things bread.
Today, Pat is proud to be using his 20+ years OF experience and European baking background to be bringing the traditional tastes of sourdough goodness to the Bow Valley.