About Us

Michael Sinikas

Michael Sinikas is the Patissier at Bartholomew Bakery.  Growing up in a Greek household, it was no surprise how quickly he fell in love with food and how fast his passion for food grew.  He started working at a restaurant at the age of 15 where he quickly learned the ins and outs of the kitchen. Shortly after his 18th birthday, he enrolled at George Brown College where he majored in Hospitality & Culinary Arts. After graduating, he spent the summer in Banff, Albert where he was fortunate enough to work at the Fairmont Banff Springs Hotel.  

Having aspirations to learn about the various cuisines and techniques other countries had to offer, he applied to the Post Graduate Italian program at George Brown College. This program gave him the opportunity not only to learn about the Italian language and culture but it also introduced him to the talented chefs in Europe.   After staging in Italy for 3 months, he was offered a position in France, just outside of St. Tropez at a restaurant called La Forge. He worked at La Forge for 2 years until he had the opportunity to stage at a restaurant called The Fat Duck in Bray, United Kingdom. It was at these restaurants that he learned that hard work and perseverance can pay off.   

Although he had the chance to work at various fine-dining restaurants across several countries, he decided to expand his knowledge and learn about pastry. This is when he moved to London, England where he worked at Maitre Choux.

The knowledge and experiences he has gained over the past 4 years traveling abroad as well as 5 years locally, have given him the skills and tools to become proficient at what he loves, food!

Anthony Lavorato

Anthony Lavorato is the baker at Bartholomew Bakery. During the course of completing his apprenticeship program out of Humber College, he worked in various kitchens gaining crucial experience, work ethics and skills that would be vital to the future. Shortly after graduating, he completed his Culinary Red Seal and wanted to challenge himself further. He enrolled into the Italian Post-Graduate program provided by George Brown College. Placing his stage in Emilia-Romagna, at Antica Corte Pallavicina. This is where he was first introduced to bread and fermentation, going in on his days of working beside the Pastry Chef.

Once the course was completed, an opportunity to return to Italy once again had presented itself. He left for Milan where he was trained solely on sourdough and other yeasted products. After a year and a half in Italy, he realized that a bakery is where he belonged. Anthony packed his bags once again and moved to the United Kingdom. Over the course of 3 years, he worked in many bakeries in England as well as Scotland. Learning hands on about Pastries and Sourdough from some of the most reputable bakeries in the United Kingdom.