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 amy.north@wrbm.com
Name: Claire Powell
Job title: Technical Baker
Company: Bako
Tell us about your career to date?
I began my career as an apprentice baker at Kennedys Bakery in Aberdeen, combining hands-on experience with day-release studies at technical college. Over the years, I expanded my skills at Kellys Bakery, pursued further training, and gained valuable pastry experience at Gardner Merchant before fulfilling a long-held dream by joining Macphie. During my 18 years at Macphie, I travelled extensively, supporting bakeries across the UK and collaborating with key customers like Bako on training, product demonstrations, and presentations.
This experience led to my current role as technical baker at Bako, where I’ve spent the past five years working with a wide range of products and customers, continuing to deepen my expertise and passion for the baking industry. I feel fortunate to continue contributing to an industry I love.
Stay open to new experiences, and don’t be afraid to explore different paths – you might just discover your dream role in an unexpected place
I have had over 30 years in the industry already, and I’m hoping to have many more…
Explain your job in a sentence (or two)
As technical baker at Bako, I collaborate with internal teams and external customers to support our extensive product range, with a focus on our Bako Select own-label line. My role involves product reviews, new product development, training, and quality assurance while assisting with buying decisions, marketing content, and customer presentations – every day brings something new and exciting.
What does a typical workday involve for you?
There is no typical workday for me, which is one of the things I love most about my job. One day I might be collaborating with the commercial team on product reviews, assessing new suppliers, or supporting new product development to ensure quality and application standards. The next, I could be assisting the sales and telesales teams by providing recipes, product advice, substitutions, or conducting product presentations and site visits.
Additionally, I support internal training with HR, assist technical teams in monitoring the quality of our own-label products, and represent Bako at industry events like Britain’s Best Loaf and the Baking Industry Awards. I even get to judge competitions like The Scotch Pie Awards, which connects me with incredible talent across the industry. My days are filled with variety, collaboration, and learning.
Tell us about a challenge you have overcome recently
A recent challenge I faced involved working closely with our commercial team to address supply chain disruptions and products being delisted by our suppliers. The process required identifying suitable alternative solutions that met the same quality and application standards while maintaining cost-effectiveness. Balancing the technical, commercial, and customer service aspects of this challenge was demanding, but it was rewarding to find solutions that minimised disruption and upheld the high standards our customers expect.
Tell us about a product you’re really proud of and why
Rather than focusing on one specific product, I’m particularly proud of the recipes I’ve developed using Bako ingredients, which were then featured in “Claire’s Bakovers” on YouTube. These recipes showcase creative ways to use our products, and the honeycomb muffins stand out as one of my personal favourites.
What are your career highlights so far?
Some of my career highlights include winning a trophy and being presented with it during a memorable dinner at Trinity Hall – a moment that recognised my dedication to the craft. Another standout achievement was becoming the first female technical representative at Macphie, fulfilling a dream I had since I was 16 years old.
What advice would you give to up-and-coming talent in the baking industry?
My advice to up-and-coming talent is to embrace every chance to learn and grow, whether through formal training, on-the-job experience, or simply observing and asking questions. Hard work and genuine passion are key – if you commit to developing your skills and staying curious, the possibilities are endless. From hands-on baking and product development to technical roles, marketing, and even judging competitions, the industry is as diverse as it is dynamic. Stay open to new experiences, and don’t be afraid to explore different paths – you might just discover your dream role in an unexpected place.
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