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: Jake White
Age: 25
Job title: Confectionery and patisserie practical lecturer
Company and location: National Bakery School, London South Bank University, London
Education: BSc (Hons) Baking Science and Technology from the National Bakery School LSBU
Tell us about your career to date
My career started when I joined the National Bakery School (NBS) as a full-time student on the BSc course in Baking Science and Technology. During my studies I worked part-time as a baker at an in-store bakery at Marks & Spencer. With this I was able to learn about retail bakery and observe consumer trends and how product development teams keep up and anticipate upcoming trends in the baking industry.
During my second year I was hired to be a part of the founding bakery team of Aji Bakery, an artisan bakery in London County Hall. I worked here part time while I finished my studies. Once completed, I was promoted to supervisor and moved to full-time – my first job as a qualified professional. I was supervisor at Aji for a year and a half, when I was given the opportunity to go back to the NBS, this time to teach.
Explain your job in a sentence (or two)
I am the module leader for the level 4 (first year) and level 5 (second year) confectionery and patisserie practical modules. I write the syllabus, set the practical and theory assessments, deliver all the content, conduct, mark and provide feedback for the assessments. I also take on other responsibilities outside teaching, such as being the employability lead for NBS.
“Say ‘yes’ to every opportunity that you can. This will enrich your studies but also open so many doors in the future.”
What does a typical work day involve for you?
The week can vary. A teaching day will start with a demonstration of a product/products to the whole cohort, followed by practical sessions where the students recreate what they have watched me bake. A non-teaching day I will be in the office, keeping on top of admin, meeting with students and staff, hosting visitors and running masterclasses. At the NBS we get commissioned to produce a wide variety of bakes, anything from 150 hand decorated cupcakes to 300 individual Christmas cakes. Our students volunteer to take part in these commissions so we as staff oversee their work to make sure that everything goes the way it needs to.
What is a common misconception about your role?
That it is ‘just learning how to make pretty cakes’. While there is an artistic side to the products we produce at the NBS, we strive to teach the science behind baking. The NBS slogan is ‘Where craftsmanship meets science and technology’. During each of the demonstrations we explain why each step of the method is taken, how this has an impact on the final product and what could happen if this step is not done properly or skipped.
Tell us about a challenge you have overcome recently.
When I first joined the teaching team at the NBS, I was initially worried that my age would have a negative impact on my relationship with the students. I overcome this when I realised that it does not matter what age you are as a teacher, it matters how you translate your knowledge of a subject to someone else, helping them to understand and giving them the space to develop. I decided that the best way for this to happen was for me to simply be myself, let my passion for baking come through and it seems to have worked so far.
What are your career highlights so far?
I have three career highlights that I am extremely grateful to have happened to me in my limited time in the baking industry. The first was to be selected as a finalist for the Rising Star Award at the Baking Industry Awards in 2022.
The second and third are both thanks to the Worshipful Company of Bakers, which I am a Liveryman for. In 2024 I had the incredible opportunity to go to Lucerne, Switzerland and take part in a short course at the Richemont Centre of Baking Excellence, where across four days we produced close to 40 different products, many of which were traditional Swiss bakes. This course was funded for graduates of bakery qualifications by the Worshipful Company.
The third career highlight happened in December 2024 and could be considered a two-fold highlight. My colleague and I spent somewhere between 10-12 hours producing a dead-dough showpiece for the reception of the Worshipful Company Election Banquet at Mansion House in the City. At this same banquet I had the honour of presenting the incoming and outgoing masters and the guest of honour with boxes of chocolates, in front of all 300 guests of the event. And the guest of honour just so happened to be Honorary Liveryman, Dame Mary Berry.
What trends are you really excited about in the baking industry at the moment?
I enjoy seeing how social media impacts baked goods. Social media will often be the first place to see a flavour or decorative technique become popular.
What advice would you give to up-and-coming talent in the baking industry.
Obtaining a qualification is very important, whether that be a level 3 in bakery and patisserie or a BSc in Baking Science and Technology. What I believe is equally important is to say ‘yes’. Say ‘yes’ to every opportunity that you can. This will enrich your studies but also open so many doors in the future. People recognise commitment and hold it in high regard, so by saying yes to an opportunity, that could lead to a multitude of future possibilities.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies.
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