
Stephen Pinnuck
Stephen Pinnuck began his baking journey in 1985, undertaking an apprenticeship in a small hot bread shop in regional Victoria, Australia. Becoming a qualified baker in 1989, he has since accumulated 40 years of experience across diverse sectors of the baking industry, including plant, supermarket, and retail bakeries.
In 2004, Stephen transitioned into education, taking on the role of Bakery Instructor at Goulburn Ovens Institute of TAFE (GOTAFE), where he continues to inspire and mentor the next generation of bakers.
Stephen’s dedication to mastering his craft was further solidified in 2006 when he was awarded a fellowship from the International Specialised Skills Institute. This opportunity enabled him to embark on an overseas study program focused on the science, history, and health benefits of sourdough bread, as well as the use of organic ingredients, beneficial bacteria, and innovative baking processes. Stephen’s studies took him to Germany, Italy, Canada, and North America, where he gained invaluable knowledge that he has continuously passed on to his students and peers.
A passionate advocate for sourdough and artisan bread, Stephen has trained numerous apprentice bakers who have gone on to own successful bakeries, achieve national awards, and contribute significantly to the baking industry. His expertise has also been recognized through a Hall of Fame induction and participation in national baking competition judging panels for over 17 years. Additionally, Stephen serves on committees dedicated to discussing national baking skills and qualifications.
Committed to lifelong learning, Stephen remains at the forefront of industry trends and developments, continually refining his craft and sharing his knowledge. His enthusiasm for baking education and dedication to excellence are evident in his teaching and his ongoing practice and research in the field of artisan breads.
Stephen is honored to join his fellow judges at the World Bread Awards held at the IBIE Baking Expo in Las Vegas 2025, where he will evaluate exceptional bread entries from around the world.
Sessions
- World Bread Awards USA Competition
- Monday, September 15 • 11:00 AM - 5:00 PM PT