All Interview articles
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InterviewMy bakery job: Aaron Wallace, creative and content lead, Dougie’s Goodies
The 27-year-old videographer is tasked at bringing the Northern Irish sweet treat brand to life visually through content displayed across its high street bakeries, retail partner stores, and online
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InterviewHow Jason’s Sourdough became Britain’s fourth biggest bread brand
Manufactured by Geary’s Bakeries, Jason’s Sourdough has become the UK’s fourth biggest bread brand in just five years with plenty more growth on the horizon
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InterviewTradition vs evolution: how 100-year-old The Bakewell Tart Shop moves with the times
Duncan Kirk, who bought The Bakewell Tart Shop five years ago, discusses why balancing tradition with evolution is an important part of managing a heritage business
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InterviewMy bakery job: Gavin Evans, head of supply chain, Jacksons
“Never underestimate the value of having great people around you,” says Evans whose job it is to balance supply and demand across two production sites for Jackson Bakeries
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InterviewMy bakery job: Jake White, practical lecturer, National Bakery School
Say ‘yes’ to every opportunity that comes your way, advises 25-year-old Jake White who returned to London South Bank University as a lecturer
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InterviewWhy Longboys founder Graham Hornigold is the subject of a Netflix documentary
Longboys founder was the target of a sophisticated confidence fraud that is the subject of Netflix documentary Con Mum
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InterviewMy bakery job: Martin Coen, operations manager, Finsbury Food Group
Martin is a great lover of the baking industry, having spent 42 years starting as a mixing operator at a local bakery before
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InterviewMy Bakery Job: Leighton Byrom, master baker, Genius
A bakery qualification gives those entering the industry a “solid foundation” and will help them grasp the basics, believes Genius’ master baker Leighton Byrom
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InterviewBakery leaders outline challenges and opportunities for 2025
Staffing, rising prices, and range rationalisation are among the topics to be front of mind for the baking industry in 2025, as leaders from across the sector explain
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InterviewMy bakery job: Gaelle Fargues, NPD technologist, ADM Milling
Fargues encourages up-and-coming talent to “spend time to understand the processes and techniques, ask questions of experienced colleagues, bakers, millers”
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InterviewFrom field to bakery in 50 miles: Hobbs House Bakery’s healthier soils journey
Family-run artisan bakery explains the progress made so far on its mission to source 100% of its grain from healthier soils by 2032
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InterviewMy bakery job: Hannah Worth, founder, Bowla
“Engage with the community as much as possible” is the advice from 25-year-old Bowla founder Hannah Worth
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InterviewMy bakery job: Robin Loud, technical applications specialist, Dawn Foods
Despite more than 40 years’ experience in the baking industry, Robin Loud insists “every day is a school day”
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InterviewMy bakery job: Michael Phillips, project manager, Montana Bakery
“Stop talking about ‘sustainability data’ and implement sustainability projects” is the recommended call to action from Montana’s sustainability ambassador
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InterviewMy bakery job: Claire Powell, technical baker, Bako
“Don’t be afraid to explore different paths – you might discover your dream role in an unexpected place,” encourages Claire Powell, who has more than 30 years’ experience in the industry
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InterviewMy bakery job: Gilbert van der Wal, application scientist, IFF
”While understanding the science is important, hands-on experience is what drives my expertise,” believes the senior bakery enzyme application scientist
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InterviewGinsters MD Stephanie Hildon: “Perception is not reality – this is fabulous food”
In her first interview, Stephanie Hildon talks about changing the perception of Ginsters, why policy may be the answer to healthier pasties, and supporting British farming
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InterviewMy bakery job: Mary Murphy, test baker at Aryzta
“Find yourself a mentor and never stop asking questions,” is the advice offered to young bakers by Aryzta test baker Mary Murphy
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InterviewJulia Banton on Roberts Bakery recovery and growth since Northwich fire
Banton, who has recently been promoted to managing director, details how the family-owned business has recovered and rebuilt following the devastating fire
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InterviewMy bakery job: Kobe Kyeremateng, flavourist at I.T.S
The job of a flavourist is not just to mimic existing flavours but also to create new and unique flavours, Kyeremateng explains
