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: Fiona Barlow
Age: 51
Job title: Co-founder and owner
Company and location: Bradwall Breadhouse, Sandbach, Cheshire
Education: International Business Studies degree
Tell us about your career so far:
In 2018, my husband Woody was searching for a bread supplier for his two pubs in Cheshire. When we were discussing the problem one day, I told him to consider opening a bakehouse ourselves that can service the hospitality industry and anyone else looking for good quality bread. I was working part time at a Montessori school then and our children were pretty independent, so the challenge came at just the right time.
We began small with Richard as our head baker, an oven, a mixer, a few other bits and bobs, and Bradwall Village Hall Kitchen. We evolved slowly from selling a few loaves to farm shops and delis to now serving in the region of 3,000 units per week.
A few years in, we questioned the direction our venture was going in and how we were to get our breads on more people’s tables. So we decided to expand with a new onsite retail shop and coffee outlet, the Breadhouse. It has been really well received and our bakers even created amazing, sweet versions of our breads as treats instead of cakes and brownies.
How would you describe your job in a sentence or two?
Fun, all-consuming, and extraordinarily rewarding – I am very proud of what we have all achieved at the business over the past three years. It has been amazing to have such constant support from our family, bakers, baristas, and friends all who have helped in so many ways above and beyond the call of duty.
Every day may be different, but what would a typical workday look like for you?
Start with a bit of admin, check any online orders, and generally get my ducks in order for the day. Then I’ll head to the bakehouse, check all is OK with the morning bakes, and exchange any important info on breads and orders.
I’ll head out with wholesale deliveries which can take me in all directions across Cheshire. It’s a great way to keep in touch with our wholesale clients and understand how their weeks are going. Then it’s back to the Breadhouse, help in the shop if need be or in the coffee house. I’ll spend time talking to both our great team as well as our lovely customers.
Tell us about a challenge you’ve faced recently:
Trying to transform the village hall into a welcoming oasis for people to come and catch up with friends, family, or indeed alone was most definitely a challenge. I don’t own many artistic or creative bones, but luckily a lovely friend Amanda Blackham does and we spent many hours together working it out and planning the space. I couldn’t be happier with the result.
What have been some highlights of your career?
I truly just love chatting to people. One of my biggest highlights has been hearing from customers who thought they couldn’t eat bread but now enjoy ours with no problem. Knowing that our slow-fermented, additive-free bread makes such a difference to people’s lives is incredibly rewarding.
What’s a common misconception about your role?
That I spend all my time chatting!
What advice would you give to people looking to set up an artisan bakery business?
It’s hard! The cost of a loaf appears expensive compared to supermarket loaves. However, if everyone understood the ingredient costs, utilities, the bakers time, effort, and huge skill involved in creating a truly artisan loaf they would probably pay double. I’m learning that coffee is also a dark art and creating the perfect taste is not just pressing a button.
My advice – if you have a passion for bread, for community, and for doing things properly, go for it. Bradwall Breadhouse is proof that when you stick to quality and values, people respond.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
No comments yet