In this series, British Baker talks to people from across the baking industry to find out about their career path, what their job involves, and the latest trends that are shaping their work.
We’re looking to showcase a diverse range of talent and job types across the industry, so if you’d like to be involved, please email dan.riley@wrbm.com.
Name: Amirah Patel
Age: 23
Job title: Production and Quality Co-ordinator
Company and location: Simply Doughnuts, Blackburn
Education: BSc in Food Science and Technology
Tell us about your career to date:
I started working in food manufacturing after finishing my degree. I’ve always been interested in how food is made on a large scale and how things actually work behind the scenes. I began with a more technical focus, but over time I realised how much I enjoy solving problems and working with people – so moving into operations just made sense. It’s been full-on, but I’ve learned a lot really quickly.
Explain your job in a sentence (or two):
I oversee day-to-day operations at Simply Doughnuts, making sure production runs smoothly, that we hit deadlines, and everything meets our standards. Basically, if something’s in danger of going wrong, I’m usually the one trying to sort it.
What does a typical workday involve for you?
It can vary a lot. I usually start with checking in on production to ensure everything’s running and there are no issues from overnight. I go through order schedules, speak with the team, and get involved in anything that needs fixing or improving. Some days it’s hands-on with the line, other days I’m in meetings or planning ahead for product launches or audits. It’s definitely not a desk-only job.
Tell us about a challenge you’ve overcome recently:
We are currently in the process of launching a protein doughnut range, which has been exciting but also quite challenging. It wasn’t just about developing the product, it had to fit with our existing process, have the right texture, and last on the shelf. There were moments when it felt like we might not get there, but through trial and error, and a lot of teamwork, we have made it work. That feels like a big achievement.
What are your career highlights so far?
Being promoted to Production and Quality Co-ordinator at 23 is definitely a highlight for me, especially in a sector that’s still quite male-dominated. I’ve also been involved in new product development and seeing those lines hit the shelves is always a proud moment.
What’s the biggest misconception about your role?
That it’s all spreadsheets and schedules! In reality, it’s a mix of everything – people management, hands-on problem-solving, quality control, planning. It can be very unpredictable, and you need to stay calm even when things don’t go to plan.
What advice would you give to aspiring female professionals in the bakery manufacturing sector?
Believe in your ability to lead, even if you’re young or new. Ask questions, be curious, and don’t be afraid to take up space. It’s okay not to know everything – you learn by doing. And surround yourself with people who want to see you grow. That makes all the difference.
Confidence isn’t about having all the answers, it’s about trusting your voice even when you’re the only one speaking. Own your place, bring your perspective, and remember: the bakery floor needs more women who are not just skilled, but fearless.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
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