Jens The baking German

Jens Ferdinand Klotz grew up in Titisee-Neustadt, a charming town nestled in the Black Forest region of Germany. His passion for baking was sparked early, as he took on a weekend job at the local bakery, Cafe Butsch, at the age of 14. Here, he gained hands-on experience with various tasks, from cutting fruit and decorating cakes to shaping dough and performing deep cleaning duties. At 16, Jens began an apprenticeship at Cafe Butsch, but when it closed, he transitioned to Cafe Decker in the historic town of Staufen, famous for being the place where Goethe wrote *Faust*. He completed his apprenticeship there, developing a solid foundation in pastry arts.

Following his apprenticeship, Jens fulfilled his mandatory 9-month national service in a social institution before setting his sights on London. In London, he worked for five years at Konditor & Cook as a cake decorator, where he crafted cakes for birthdays, weddings, and even celebrities. He later joined Flourish Craft Bakery, where he spent a year perfecting his skills in viennoiserie, including croissants, pain au chocolat, sausage rolls, and quiches. Jens then delved into sourdough baking, working night shifts for two years and becoming an expert in the field.

For the past nine years, Jens has been an integral part of Ottolenghi. During his time there, he has led the pastry departments of six delis, trained multiple new staff members, and contributed to the opening of three new restaurants. He also played a key role in quality control at Ottolenghi’s central production unit. Since 2021, Jens has been fully immersed in the Ottolenghi Test Kitchen (OTK), where he creates innovative recipes for *The Guardian*, the Ottolenghi website, the restaurants, and the delis. His journey reflects a deep commitment to mastering his craft and an impressive ability to adapt and thrive in diverse culinary environments.