Fresh new talent: Rising Star Award 2026 finalists unveiled

Thanks to our category sponsor

The future of the baking industry is in good hands, if the four Rising Star finalists are anything to go by.

The category, sponsored by Rademaker, looks to champion those in work, training, or study who have achieved remarkable things in just the first three years of their bakery careers.

Check out more on the quartet of burgeoning baking talents in the running for the Baking Industry Awards 2026 trophy:

Emily Martin, Peak and Stone Bakery

The success of her husband Tom Martin – including winning Britain’s Best Loaf 2024 and being named a finalist in Baker of the Year 2025 – inspired Emily to venture into the baking industry herself.

She’d previously supported sales, marketing, and social media at a bakery Tom managed in Chesterfield and, whilst he transferred to the head baker role at The Bread Factory in Manchester, Emily lead the launch last October of their dream project: Peak and Stone Bakery.

Prior to Tom joining her at the start of this year, Emily managed every aspect of the business alone including renovation of the 540 sq ft unit at Boythorpe Business Park in Chesterfield, and then production, ordering, logistics, sales, marketing, and customer engagement. She successfully developed a business model that avoided immediate pressure of a permanent shopfront by centring around a pop-up bakery concept, taking products directly into Derbyshire communities.

Emily has continued to hone her bakery skills, with her recipes claiming two gold medals and a bronze at the Britain’s Best Cake 2026 competition. The couple have since further renovated their bakery site to create a retail space.

Judges praised Emily’s clear commitment to learning and progression and said her “enthusiasm for baking is infectious”. One judge remarked how she “demonstrates solid problem-solving skills and a grounded approach”.

Kate Byrnes-Cook, The Cheshire Dining Experience

Baking most definitely runs in the blood of Kate Byrnes-Cook, with both parents owning bakery businesses – their mum’s is S C Price & Sons in Ludlow while their dad’s is Peter Cooks Bread, now based in Bromyard.

Kate began their career in 2021 working for their dad, gaining early hands-on experience and a strong understanding and appreciation of the dedication, skill, and creativity required in craft bakeries. They also drew inspiration from chefs they subsequently worked with at The Chester Grosvenor, helping develop skills and techniques and grow confidence in professional kitchens including a stint at Sprout Kitchen Garden in the Wirral.

Just two weeks into their current role as head pastry chef at The Cheshire Dining Experience, Kate had already begun contributing to innovation and then spearheaded the introduction of in-house bread production. They are now responsible for managing supplier orders and staff rotas of the pastry team, while working on separating it from the main kitchen and into a dedicated unit next door.

Judges noted Kate’s clear development since being named a Rising Star finalist at last year’s Baking Industry Awards. “Kate is passionate, knowledgeable, and clearly understands the craft,” said one, with another saying they had the skill and ability to succeed in the industry.

Ryan Grigg, Pat-a-Cake Man

After a serious health condition forced him to quit being a golf professional, Ryan Grigg kept his mind active by establishing a new bespoke celebration cake business out of his house in Northampton.

Support and inspiration from family has been key to the progression of Ryan’s venture, he admits, with the now wheelchair-bound baker needing to develop new ways of working to achieve best results. Pat-a-Cake Man is also a keen proponent of ‘going green’ – equipment including ovens, electrical items, fridges and freezers are all powered by solar energy.

Ryan continues to manage the challenges of his disability and cake business, with recent successes including the national recognition of winning a gold medal for his spectacular Highland Cow Celebration Cake at Britain’s Best Cake 2026.

Judges found Ryan to be inspirational yet “very humble” and praised his resilience in rebuilding himself after a difficult period. “That’s a key quality in baking, and he carries it well,” said a judge.

Stephanie Horsley, British Bakels

Stephanie says she hasn’t known a life without bakery, still treasuring the handwritten recipe cards from her grandmother who sadly passed away before she started studying for a degree in baking at University College Birmingham.

She joined British Bakels in 2023, progressing in her role as a development technologist and working on the company’s wet confectionery portfolio including doughnut fillings, sauces, glazes, buttercreams and frosting. A key project has been the premiumisation of Bakel’s doughnut fillings. Stephanie incorporated fruit juices to create a more vibrant and authentic taste profile, whilst meeting challenges around shelf-life stability.

She has also supported a shift towards a more unified model whereby a global base formulation can be adapted and transferred across Bakels group worldwide. One such product Stephanie has been instrumental in developing is a new icing base, currently made in Brazil but reformulated to be suitable for the European market from a technical and process perspective.

“Incredibly knowledgeable”, “technically well prepared”, “passionate”, and “very industry-focussed” were terms judges used to describe Stephanie, who noted the thoughtful comments she made about the mentorship from her line manager. Her “enthusiasm and zest for baking” clearly came across, said a judge.