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: Jo Garner
Age: 39
Job title: Head baker
Company and location: Hello JoJo, Camberwell, London
Education: Masters in Jewellery, Royal College of Art (2017)
Tell us about your career to date:
My background is in craft, specifically jewellery. I worked and studied in this area for a long time, making handmade jewellery from precious metals such as silver and gold, showing my work internationally, curating exhibitions, as well as some teaching from beginner level to postgraduate.
I love making and I think this career in craft has really shaped who I am and how I interact with the world. It’s given me an appreciation for materials, form and process. This has carried through to my baking career and so knowing where things come from, appreciating how they are sourced, made or farmed is super important to me.
People think that the way I make is the thing that must be the obvious crossover between making jewellery or bread but actually I think it runs deeper and is more to do with appreciation for quality ingredients as well as honing skill in our processes.
Explain your job in a sentence (or two):
My role at Hello JoJo encompasses many things, at the moment I’d say I’m part baker, mentor, project manager and business person (or trying to be).
What does a typical workday involve for you?
We’re testing a lot of new pastries and bread recipes as well as working closely with the restaurant team on the dessert menu and bread offerings. A bit of costing, making rotas and contacting suppliers is always in the mix too.
Tell us about a challenge you have overcome recently:
In setting up a new bakery there can be daily small challenges in terms of logistics, deliveries of equipment managing expectations, etc but I feel like my team and I have taken them in our stride. We’re using this time super productively and really getting to grips with hand mixing and lamination. We’re really embracing the term handmade.
What are your career highlights so far?
I loved working on the pastry team at Mountain restaurant and helping to gain the Michelin star. That job was such a cool mix of sourdough baking, making ice cream and developing desserts. Always with the most incredible produce. And after that, landing my first head baker role at Hello JoJo of course.
What’s the biggest misconception about being a head baker at a restaurant?
I think the biggest misconception about being a baker in general is the assumption that you must be a morning person.
What advice would you give to up-and-coming baking talent?
It can be hard to get experience within the industry but keep contacting people and you will eventually find someone who is willing to give you a chance. Get in touch even if you think you don’t have enough experience. A great attitude and work ethic can often trump experience.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies.
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