A classically trained opera singer wanted to become a baker, and King Arthur Bread Company rejected him.

He applied again. Same answer.

Three strikes and … former San Jose opera singer Martin Philip got the job. He had convinced one of the country’s oldest baking companies to hire someone with hardly any professional baking experience.

“They took a chance on me in 2006,” Philip says. “And I think it paid off.”

In October, Philip co-authored the company’s first-ever cookbook entirely devoted to bread: The King Arthur Baking Company’s “Big Book of Bread: 125+ Recipes for Every Baker,” by Jessica Battilana, Martin Philip and Melanie Wanders (Simon Element, $30).

Among the recipes in this book are some classic holiday treats, including a caramelized apple and honey challah, the “most-chocolaty” babka and King Arthur’s twist on a traditional German stollen.

The book promises it will “make any newbie a confident baker while expanding the skill set of experienced bakers alike.”

Philip knows a thing or two about that transition. The award-winning cookbook author sat down with us recently to share recipes and bread-baking tips and discuss his path from Opera San Jose to King Arthur Baking Company.

Q How did you convince King Arthur to hire you?

A Coming from classical music, where you practice every day, you have a connection to craft and understand showing up every day to work. I applied that to baking. I also took a bunch of classes, read everything I could. With passion, the sky is not the limit. You don’t know what you can do if you’re really committed and hungry.

Q What was your first job at King Arthur?

A I was baking four days and driving the delivery van one day. It was a big shift from living in Manhattan. The first morning, I was terrified. I realized quickly that not only had I been thrown into the deep end, but I wasn’t going to get out anytime soon. It would take me time to learn this craft. But there was a loaf we’d make two days a week, a simple pan loaf. And I always felt that was the first thing I could actually do. Any time we got to that moment in the day, I could really breathe for 10-15 minutes before I went back to shaping baguettes or falling on my face again. It was hard. I never had panic or that much anxiety before.

Q Not even on stage?

A I never stressed about singing. I think that’s because when you get to a point where you’re on stage, 99% of the time, you’re very well prepared. You’ve rehearsed in the practice room. When you’re learning a new craft, the practice room is right there. You can’t go off by yourself and woodshed it. There’s not much of a horizon line. You’re always moving towards something but there’s no real finishing.

The bread I make one day might be good, rarely perfect, and rarely are you fully satisfied. Every once in a while, you come to a resting place where you say, “That’s pretty good for today.” With learning it’s the same thing. It’s a gradual process. You realize more and more what you don’t know.

Q How did your career evolve at King Arthur?

A I spent 13 years in production baking, early mornings, then transitioned to working in wholesale, doing technical work and consulting. Now I’m a baking ambassador, writing books, doing video work and making a lot of recipes.