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: Gavin Johnston
Age: 41
Job Title: Head of bakery operations
Company & Location: Bettys, Harrogate
Education: BSc Food Science and Technology; NVQ 3 Hospitality and Catering Management
Tell us about your career so far:
After university I began my career as a chef, working in restaurants and learning the fundamentals of culinary arts. I emigrated to Canada in 2006, where I moved into food manufacturing as an R&D manager for Sandel Foods (now part of Puratos). Over time I progressed through several operational roles including plant supervisor, plant manager and director of operations, working across a variety of food categories such as dairy, snack foods, pet food, and fresh salad, and now bakery. Fast forward to today, and I’m proud to serve as head of bakery operations for Bettys.
How would you describe your job in a sentence or two?
My role is fundamentally about fostering and protecting what has made Bettys such a beloved Yorkshire brand. With so much heritage behind the business, my job is to ensure that our bakery operations remain agile enough to meet modern consumer needs while building and sustaining the craft skills and capabilities that uphold our long-standing traditions. These values are part of the very DNA of Bettys.
What does a typical day look like for you?
No two days are ever the same which is one of the things I enjoy most about my work. A typical day almost always includes time spent on the bakery floor with the team, helping to solve challenges or celebrating successes. It might also involve time in the boardroom with my management team as we plan for our future goals and objectives. Collaboration is a big part of my role, and I work closely with departments such as NPD, HR, supply chain, and health & safety.
Tell us about a challenge you’ve faced recently:
As someone still relatively new to this role, one of the ongoing challenges in craft bakery is balancing traditional, time-honoured techniques with the demands of supplying five busy branches and a thriving online store, all while attracting new customers.
When I speak to people outside the business, they’re often pleasantly surprised to learn that we hand decorate all our cakes and fondants and still make and use traditional royal icing on our cakes and handmade decorations. With Easter approaching, anyone visiting a Bettys branch or shopping online will see the incredible intricacy of our confectioners’ and decorators’ work on our chocolate eggs, for example.
What have been some highlights of your career?
One of my earlier career goals was to become a plant manager before turning 40, and I was fortunate to achieve that at 39. But without sounding too cliché, my current role as head of bakery operations has been the most pivotal.
My grandfather was a baker, and many of my favourite childhood memories involve visiting bakeries in Scotland with him in the early morning to experience the smell and taste of fresh bread. He probably knew every bakery in the country at one point. Working for a family bakery with such a rich history feels like I’m continuing that tradition, becoming a third-generation Johnston in food.
What’s a common misconception about your role?
People often assume this role is purely about numbers and output. While performance metrics matter, a significant part of my job is centred on people, building strong, agile teams, developing capability, and creating a positive culture where everyone understands the impact of their contribution.
What advice would you give to young people entering the baking industry?
Stay curious. Ask lots of questions. Don’t be afraid to work hard and put in the hours needed to hone your craft. The bakery and wider food sector offer fantastic opportunities for progression if you’re willing to learn, invest in your development, and build connections within the industry.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
No comments yet