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: Andrea Cillo
Age: 22
Job title: Operations manager & baker
Company and location: Carmine Italian Bakery, Liverpool
Tell us about your career to date
Before joining the bakery, my whole life revolved around football. I played at semi-professional level, had opportunities with clubs and academies in England and Cyprus, and spent two years living in Italy chasing my dream of becoming a pro.
Walking away from football in October 2025 was hard, and I went through a difficult period questioning whether joining my dad’s business was the right move. Looking back now, a year later, I genuinely think it was one of the best decisions I’ve made.
Of course, not every day is good. Some days are stressful, things go wrong, but I’ve realised those difficult moments are often the ones that teach you the most. Football gave me discipline and determination, and I’ve brought that same mentality into the bakery.
How would you describe your job, and what kind of tasks and responsibilities does it involve?
I’d describe my job as demanding, hands-on, and a lot more mentally challenging than people might expect. We have nearly 20 members of staff and supply close to 100 customers, from independent cafés and restaurants to bigger organisations, so there’s a lot happening every day.
I’m involved in most parts of the operation, from organising production and managing staff to checking bread quality, planning delivery routes, making sure drivers leave on time and dealing directly with customers. I work closely with my dad Carmine, and he’s still very much involved, especially with the bigger decisions.
On Tuesdays and Fridays, when I have university in Manchester, I’m at the bakery before 6am and stay until around 9am. Then I come back in the afternoon to finish anything that needs doing. Sunday is my only proper day off as we don’t deliver then.
Tell us about a challenge you have overcome recently
My dad wasn’t very well and had to go away for several weeks. Before he left, he showed me how to make the ciabatta, but I only had one day to learn it properly. It almost felt like a matter of life or death at the time. Obviously, it wasn’t, but the pressure felt massive.
I managed to keep producing the ciabatta consistently for the weeks my dad was away, and since then it has become one of my favourite things to make. That experience taught me something – you don’t realise what you’re capable of until you’re thrown into a situation where you’ve got no choice but to figure it out.
I’ve also been learning the night shift alongside bakers who’ve been doing this for years. Watching how quickly and precisely they work has given me a real appreciation for the skill involved, especially when it comes to shaping sourdough.
What have been some highlights of your career?
If someone had told me a year ago that I’d be managing production, staff, customers, and deliveries, I probably wouldn’t have believed them.
But I know there’s a difference between being able to run an operation and becoming a good leader. Leadership takes patience, experience and knowing how to get the best out of people. I’m proud of how far I’ve come, but I’m still working on that.
Liverpool Football Club is obviously one of the biggest names we supply, including the hospitality areas and boardrooms at Anfield and the AXA Men’s Training Ground. It’s a huge honour, but it also brings responsibility. Once you’ve built a reputation, you’ve got to work even harder to maintain it.
We want to keep growing, taking on new challenges and improving what we do. We’re proud of where we are, but we’re certainly not satisfied yet.
What is a common misconception about your role?
That because it’s my father’s business, I’ve had everything handed to me.
I’m fortunate to have the opportunity, and I’m grateful for it. But being the owner’s son doesn’t automatically mean you know how to bake bread, manage people, or make difficult decisions. You still have to put the work in and earn people’s respect.
Some of our bakers have been doing this for over ten years. I’d rather learn from them, work alongside them, and show through my actions that I’m serious about what I do.
What advice would you give to young aspiring professionals in the baking industry?
Work hard, stay humble, and never stop learning. Don’t be afraid to ask questions, listen to people with more experience, and make mistakes. Nobody starts off knowing everything.
I’d also say don’t be afraid if life takes you in a completely different direction from the one you planned. Sometimes you discover opportunities and abilities you didn’t even know you had.
And one thing I strongly believe in is having confidence in yourself. That doesn’t mean being arrogant, it means trusting your ability while knowing you’ve still got things to learn.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
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