About Me

Mike Fleming’s baking journey began 65 years ago as an apprentice pastry cook in Earlwood, a suburb of Sydney. His five-year apprenticeship sparked a passion that would take him around the world, where he gained invaluable experience and knowledge in England, Scotland, China, the USA, and Asia.

Mike early recognised vocational education’s significance while employing two apprentices in his bakery. This realisation led him to transition into teaching at the TAFE vocational training sector in 1979, where he remained until late 1992.

In 1993, Mike took on the challenge of establishing Singapore’s first professional bakery school at Prima Ltd, a renowned flour mill—this transformative experience called upon his extensive background as an educator, trainer, and administrator. The school operated successfully for 25 years before being sold. Mike then transitioned to the private sector in 1998.

Mike’s next chapter with a Singapore Ingredient Technology Company allowed him to broaden his expertise across large, medium, and small-scale bakeries throughout Southeast Asia. His extensive bakery knowledge and skills were in high demand for projects undertaken by multinational corporations and regional training institutes.

Mike has championed the baking industry throughout his career through his involvement in industry associations and activities. He remains dedicated to encouraging new developments in the sector and further educating those seeking advanced knowledge in bakery science.

Now semi-retired, Mike has authored two baking books, Baking in Asia and Baking for Non-Bakers. He continues to promote his books, provide consultancy services for bakeries, conduct R&D on ingredients, and develop product recipes with a focus on gluten-free and egg-free products.

Mike lives in Singapore with his multi-talented wife, Linda, and they both have extended family in Australia.