All Interview articles
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InterviewMy bakery job: Fiona Barlow, co-founder and owner, Bradwall Breadhouse
Co-founder of the Cheshire craft bakery enjoys chatting with all customers across wholesale, retail, and foodservice channels
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InterviewFix, rebuild, grow: British Bakels MD James Cawthorne reveals plans for Renshaw
Stability and supply have been the focus for Renshaw since its acquisition by British Bakels, but the first new products for the cake decoration brand signal the start of a new era
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InterviewMy bakery job: Andy Nye, head of production, Walker’s Shortbread
The chef turned head of production says overcoming challenges like machinery breakdowns, late deliveries, and staff shortages has made him stronger as a professional
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InterviewMy bakery job: Adam Cutting, senior development chef, English Cheesecake Company
With over two decades in the food industry, chef Cutting is now contending with the rising costs of dairy as he develops and launches new cheesecakes
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InterviewSweet ambitions: Baker & Baker CEO Matthew Acheson unveils plans for growth
Growth, investment, and optimisation are the three pillars that the sweet bakery manufacturer is leaning on to boost its turnover to €800m
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InterviewFreshness, added nutrition, and clean label: inside Ocado’s strategy for bakery
Speaking at the British Society of Baking’s Autumn conference, Kerry Barker outlined the top trends the online retailer is looking to tap into with new listings over the coming year
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InterviewMy bakery job: Eve Bushell, brand manager, Millie’s Cookies
Bushell reveals her role is not just coming up with fun marketing campaign ideas but involves spending time on commercial strategy, analysing data, and working cross-functionally with teams
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InterviewMy bakery job: Cyril Audoin, production quality assistant technician, Brioche Pasquier UK
The French-born technician working at the manufacturer’s UK site in Milton Keynes recommends learning how to calculate sums in your head rather than with a calculator
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InterviewMy bakery job: Kirsty Peel, head of foodservice, Finsbury Food Group
Peel is experiencing a full circle moment with bakery manufacturer Finsbury, having joined as a graduate in 2006 and now managing its entire Foodservice team
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InterviewMy bakery job: Karen Walters, head of technical, Geary’s Bakeries
”Diversity is key” says Walters, who notes that while a specific role may be focused on one aspect of bakery, having exposure to all areas makes for a very rounded professional
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InterviewMy bakery job: Paul Mitchell, logistics and events manager, Knead Bakery
Mitchell notes how recruitment for bakery van drivers is difficult as they need to be confident, have great local knowledge and coffee making skills, plus a passion for the brand and its products
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InterviewMy bakery job: Gareth Brown, Fritsch technical specialist, Multivac UK
Leading and helping to build a new technical division at equipment supplier Multivac UK has been a real journey for Brown, and one that pushed him out of his comfort zone
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InterviewMy bakery job: Emily Black, pastry chef and owner, Ems & Co.
The Scottish pastry chef and shop owner recommends learning ‘the classics’ and the discipline of working at a hotel or restaurant before branching out to do your own thing
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InterviewMy bakery job: Amirah Patel, Production and Quality Co-ordinator, Simply Doughnuts
Despite working in a sector that is “still quite male-dominated”, the 23-year-old woman has been quickly promoted to the production management role at the Blackburn-based manufacturer
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InterviewMy bakery job: Niall Monks, miller, Lovingly Artisan
Milling requires an ability to adapt and respond to the situation daily, says Monks, who adds ”Communication is fast becoming my thread of success”
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InterviewMy bakery job: Sophie McGregor, co-founder, Griddle
“Don’t spend money on branding in the early stages: test your product, listen to your customer, and make sure your supply chain is watertight,” advises the 34-year-old co-founder of the frozen waffle brand
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InterviewMy bakery job: Jo Garner, head baker, Hello Jojo
”A great attitude and work ethic can often trump experience,” says Garner, who transferred her jewellery crafting skills into a baking career working at high-end restaurants
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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