Meet the finalists for Bakery Leader of the Year 2026

Thanks to our category sponsor

A commercial director, production head, and the founders of three bakery businesses are the finalists in this new category for the Baking Industry Awards 2026.

Judges of the Bakery Leader of the Year category, which is sponsored by Whitworth Bros, were looking for an individual who has demonstrated visionary leadership, strategic acumen, and has had a profound impact on their organisation and the baking industry.

Here are the people who have made the final five:

Aidan Monks, director, Lovingly Artisan

Aidan Monks is the co-founder of bakery and flour mill Lovingly Artisan and is no stranger to these awards, having twice been named Baker of the Year.

He described his leadership style as purposeful and deeply people centred. “I lead from alongside my team rather than from a distance, creating a culture built on shared vision, trust and accountability,” he said. “I have a deep understanding of every aspect of the business giving me a rare ability to connect with each team member – I understand the realities, pressures, and challenges of their roles because I have lived them myself.”

Monks believes the most transformative step made by the business was establishing its own bespoke mill. “Bringing this vision to life required determination, investment, and years of harvest-to-harvest learning and training. What stands out most is creating two interconnected businesses, each supporting the growth, sustainability, and security of the other.”

The judges saw Monks as a “capable and highly respected leader who demonstrated strong operational leadership, team development and consistent business performance”.

Gary Kadas, head of production and operations, Seven Seeded

As bakery director, Kadas oversees production, product development, quality control and training across Seven Seeded, a wholesale artisan bakery based in Hertfordshire that operates from a 30,000 sq ft bakery running 24 hours a day with a team of 110 people.

Kadas described his leadership style as very hands on: “I don’t have an office – I lead from the floor and believe people work best when they feel supported, trusted and listened to.”

Kadas started at Seven Seeded 11 years ago as a pastry chef and worked across almost every department from pastry to bread, packing, operations and management, and said becoming bakery director is one of his biggest life achievements. As well as the day-to-day running of production and operations he also led the relocation and full build of the new bakery.

“What I’m most proud of, though, is helping build and develop a strong team around me,” said Kadas. “Some people joined Seven Seeded with little or no bakery experience, and seeing them grow into skilled bakers and leaders within the business is something I take huge pride in.”

Judges described Kadas as an “authentic, people-centred leader who has grown Seven Seeded while preserving its artisan culture and values”.

Helen Bowyer, commercial Director, foodservice, The Compleat Food Group

Based at Wrights’ manufacturing complex and HQ in Crewe, Bowyer is responsible for overseeing the site’s output of savoury pastry, sweet bakery, and ready meals while leading and developing the 14-strong core commercial team. She also leads foodservice for The Compleat Food Group’s wider business including production from additional sites and its outsourced product ranges.

Having left university before completing her studies, Bowyer champions less conventional routes into senior roles including accelerated progression with the right training and mentoring. She describes becoming director at the age of just 35 as her proudest career moment – she has also been recognised as a Freeman of the Worshipful Company of Bakers and is a member of the British Society of Baking.

Since Bowyer took on the role of commercial director in 2021, Wrights has grown from a £35m to £90m turnover business.

Judges described her as a “hands on leader” with strategic acumen and good vision about the future direction of the business whilst showing “exceptional commitment to developing others”.

Mike Woods, founder and CEO, Just Love Food Company

Woods set up Just Love as the first celebration cake manufacturer specialising in nut free products. Starting with 11 people, it has grown to a team of 85 now managing the removal of all the top 14 allergens from recipes.

Woods explained that, as a leader, he likes to understand his team as individuals, learning what drives them and what keeps them motivated. “I then create environments that allow them the freedom to be develop and learn what works for them,” he said. “I find that when people feel accountable for an area, they are more empowered to perform to their best ability and as long as the wider team are aligned to a shared mission, I find it very effective.”

Outside the business, Woods is part of a forum for food and drink businesses in South Wales that shares knowledge and collaborates to get the best out of each other. Supporting the local community is one of his passions, and Just Love sponsors the local rugby team, donates to food banks and is involved in charity events with local schools and community centres.

Judges described Woods as a thoughtful, values-led leader who combines commercial success with genuine care for people: “His leadership philosophy, investment in developing others and calm handling of major challenges stood out.”

Tona Erreguin, head chef/baker, Imma Group

Erreguin, who was crowned Baker of the Year at the 2025 Baking Industry Awards, leads a team of 15 at Imma the Bakery in Stoke Row, South Oxfordshire. She heads product direction, production standards, training, and development from the production unit and sales counter on the village’s Van Alloys Industrial Estate.

Erreguin’s leadership style is described as obsessive, bold and restless but deeply practical. She champions showing that an independent bakery can be “serious without becoming corporate, creative without becoming chaotic, and commercially stronger without losing warmth”.

“Those values are carried through the team every day: care for the product, care for each other, care for the customer, and the belief that tomorrow’s bake can always be better than today’s,” she added. 

Erreguin feels she broadens the picture of who belongs in this industry. She does not do that through speeches but by baking, teaching, employing, welcoming, competing and building a bakery that people feel proud to have near them.

“A powerful leader who demonstrated humility, passion and a love of her team,” said one judge, while another commented: “Her focus on continuous improvement by personally training and mentoring is impressive.”