All Interview articles
View all stories of the same content type.
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
InterviewMy bakery job: Lily-Anna Barclay, Macphie
Lily-Anna was first introduced to the supplier while at school and now works full time in digital marketing, but she insists she does much more than sitting in front of a screen all day
-
InterviewMy bakery job: Jenny Pace, Fitzbillies
“I love seeing all the reasons people buy cake and Chelsea buns from us,” explains Jenny Pace from Cambridge-based bakery Fitzbillies
-
InterviewMy bakery job: Elliot Cantrell, head of NPD at BakeAway
“Trying to develop the perfect chocolate cookie for our shelf life is probably the hardest one we’ve done,” reveals the head of NPD at the pastry and dough supplier
-
InterviewMy bakery job: Bradley O’Hara, Panificio Italiano
The team leader details his career path, daily activities, and goals, including how an ongoing Level 3 apprenticeship has helped elevate his management skills
-
InterviewRoll with it: how Scottish bakery Mortons Rolls is rebuilding
Under its new ownership, the Glasgow-based business has ambitions to become the ‘king of rolls’
-
InterviewSt Pierre MD Sarah Boddy: “We want to take the brand global”
Now part of bakery giant Grupo Bimbo, brioche brand St Pierre is gearing up for global expansion while also looking to make it a “household name” in the UK
-
InterviewMy bakery job: William Leet, David Wood Baking
“Enter as many competitions and go to as many baking industry events as possible,” is the advice William Leet offers up-and-coming talent as he shares his experiences
-
InterviewRachel Kelley on how the ‘picky tea’ is driving growth for Higgidy
CEO reveals why Higgidy is “laser focused” on snacking and regenerative agriculture, and how investment at its Shoreham-by-Sea site is helping to add value to the savoury pastry category
-
InterviewMy bakery job: George Tatlow, The Compleat Food Group
In this series, British Baker speaks to people from across the baking industry to find out about their career path, what their current job involves, and where they get their inspiration from
-
InterviewMy bakery job: James Knight, Lantmännen Unibake UK
A Saturday job at a Tesco in-store bakery ignited Knight’s love of the industry and helped him to develop his operational and commercial skillset
-
InterviewBeyond pies: how Wrights is expanding its culinary empire
Commercial director Helen Bowyer shares Wrights’ strategy for growth in the sweet and savoury bakery markets, with support from owner Compleat
-
InterviewHow a sourdough mistake resulted in Britain’s Best Loaf 2024
4 Eyes Bakery head baker Tom Martin recalls the origin story behind his Garlic & Rosemary Deep Pan Focaccia and reveals the benefits the Chesterfield business has enjoyed since lifting the trophy
-
InterviewEarth & Wheat founder James Eid on three years of rescuing baked goods
James Eid shares his ambitions for Earth & Wheat and reflects on the progress made over the past three years since it was founded