My Career

25 September, 2009
Page 40 

What does your job involve?
I oversee production from our two bakeries, ensuring procedures, standards and quality are maintained. I am also responsible for the management and training of production staff (10 in total), the development of new products, sourcing ingredients and managing stock control. I have daily contact with our four shops and many wholesale clients and am responsible for the daily production orders and schedules.

How did you end up being a baker?
It's a long story! My father [Chris Beaney, former president of the National Association of Master Bakers] and grandfather were both bakers, so I grew up in a baking environment, helping in the bakery from a young age and working my first night shift when I had just turned 16.
However, I decided I wanted to follow a different career path so studied geology at university and got a job working for an environmental consultancy. I was in an office inputting information into spread-sheets and I soon found that it didn't really fire me up. I went travelling to New Zealand with a friend and, while I was there, worked in a bakery, which reignited my passion for the industry and made me rethink my future. The day I returned, I started a two-year BTEC course at the National Bakery School in London.

Where have you worked?
While studying at the bakery school I gained experience working in my family bakery and also at Patisserie Valentin in Heathfield, East Sussex, and Swanley Bakery in Kent. I then worked full-time for Beaney's Bakery, and then ran a packed-lunch business for six months while in France during a ski season. In May 2006, I moved to London and joined Breads Etcetera in Clapham, helping them to achieve gold awards at the Great Taste Awards. I started at Cavan in 2007. We have also had success at the Great Taste Awards, winning gold awards for our Wholemeal Farmhouse Loaf and Pumpkin Rye Bread.

What motivates you?
I enjoy developing new products by experimenting with flavours, ingredients and production methods. I love the hands-on nature of the work. It can be hard work, but there's nothing more satisfying than creating something with your own hands, which gives people enjoyment. It's inspiring to get a positive reaction from colleagues and customers who try a product you have made for the first time.

Site Search


    Insights from the Bakery Market Report 2016

    You can now purchase the Bakery Market Report 2016, which offers insight into the retail bakery trade in the UK.