Thursday November 12th 2026
Robert Croghan
Written by Midlothian View Reporter, Liam Eunson
A former New York costume designer who worked on productions of Macbeth and A Midsummer Night’s Dream has swapped the bright lights of Broadway for a new career in patisserie in Edinburgh.
Robert Croghan, 37, moved from the Big Apple to Scotland to follow his passion for baking and is now studying for a Level 6 Diploma in Patisserie and Confectionery at Edinburgh College’s Milton Road Campus.
After years working as a costume designer in the American theatre industry, creating outfits for productions including Charlotte’s Web, Robert is now developing the skills he hopes will one day help him open his own café.
And while the move from the hustle and bustle of New York to Scotland might seem like an unusual career change, Robert says baking has always been a passion he has turned to during stressful times.
“Pre-pandemic I was doing a lot of work on Broadway, but even back then if things were starting to get stressful, I would always turn to baking,” he said.
“After Covid hit, I found a new job working from home in cancer research, but it was actually my parents who encouraged me to pursue baking as a full-time career if that’s what I wanted to do.”
Robert’s connection with the UK stretches back to the late 1990s, when he first visited with his family.
He said he had always felt comfortable here, but the opportunity to relocate came last year when a friend studying in Edinburgh told him she had a spare room.
“I thought, why not give it a shot?” he said.
“I reached out to the college super last minute but they were thankfully able to find a space for me.”
Since arriving in Scotland, Robert has thrown himself into his studies and even taken part in the Golden Spurtle World Porridge Championships.
Despite porridge not being a regular feature of his diet growing up in the United States, he saw the competition as an opportunity to try something new.
“Porridge was not something I was making regularly at home – it’s not a dish we really have much at all in the States,” he said.
“I just thought I’m already here in Scotland trying to learn how to make all these new UK-specific pastries and desserts, so why not learn another?”
For the competition, participants had to prepare both a traditional porridge and a speciality creation.
Robert opted for an apple pie-inspired recipe, bringing a touch of classic American cooking to the Scottish competition.
“I spent a good chunk of the time just coring, peeling and slicing, but it was just a really cool day,” he said.
“I got the chance to represent America at a cooking competition and test myself in that sort of environment. I don’t know if I’d ever do it again, but I’m really glad I gave it a go.”
Although he did not take home the title, the experience has strengthened his enthusiasm for his new career.
His course has introduced him to advanced techniques and creative challenges, including chocolate sculptures and marzipan work.
“So far, I’m really trying to take in all of the speciality creations that we’re doing throughout the course,” he said.
“I’m quite a creative person, and I’m really enjoying how creative a process cooking and baking is.
“I get to express myself in a similar way as when I worked in theatre, and it’s something the lecturers here really encourage, kind of finding your niche and excelling in it.”
Robert has also been impressed by the welcome he has received in Scotland, describing the country as somewhere he feels particularly at home.
“There is something very magical about Scotland that I haven’t found anywhere else,” he said.
“The people are so friendly here. I like to wear a lot of purple and back in the States that can sometimes lead to comments from strangers walking by you, but that’s never happened to me here.”
His ambition is to eventually open a small café in Scotland, serving a handful of speciality treats and baked goods.
“In an idyllic world, I’d love to open a cute little café somewhere in Scotland, but we’ll have to see where I end up,” he said.
And despite leaving New York behind, Robert has found one familiar experience in his new home.
He believes Edinburgh during the Festival Fringe is not too far removed from the crowds and chaos of Times Square.
“Edinburgh in August isn’t a million miles away from the chaos of Times Square,” he said.
“I’m so used to navigating my way around all the theatres around there, and during the Fringe it feels kind of the same here. I guess I’m used to the congestion and all the tourists everywhere!”
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