Matthew James Duffy

Chef & bread fanatic Matthew James Duffy exploded on the sourdough scene with over 480K social media followers. After fifteen years of international industry experience, from specialty bakeries to Michelin-starred restaurants, Matthew is following his baking passion as a baking professor at Centennial College, Toronto with online courses & consulting. 

Sourdough has taken Matthew to Freiburg, to work alongside a German master baker at Bäckerei Pfeifle, to King Arthur Flour to work with bread master Jeffrey Hamelman, to San Francisco Baking Institute & to Chicago’s French Pastry School.  Special mention goes to a recent experience attending the Coupe du Monde De La Boulangerie in Paris. Career highlights include cooking at the 50th Anniversary of the Canadian/Vietnamese Diplomac, working alongside Chef Daniel Boulud at Café Boulud NYC & Sous chef opening Café Boulud Toronto. Matthew has represented Canada at the world Slow Food Conference in Turin, Italy, attended MAD Food camp, Copenhagen, Cook it Raw, Charleston & The World Pizza & Bread Expo, Las Vegas.