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: Leighton Byrom
Age: 50
Job Title: Master baker – gluten-free specialist
Company and location: Genius, Edinburgh, Scotland
Education: I attended Bolton Bakery College before starting a baking apprenticeship at a small, traditional bakery in Bolton
Tell us about your career to date
I secured and completed an apprenticeship at a traditional bakery in Bolton, where I’m from. There, I learned to make everything from scratch. It was a fantastic way to start out.
After my apprenticeship I spent 18 years working in mid to large scale bakeries where I could really learn and hone the craft of baking, developing a deep understanding of the process. Then, I started to develop gluten free products which was a brand-new challenge.
I loved the challenges and complexities that come with this and was delighted to move to Genius Foods in 2017 to head up new product development, and have recently returned in 2024.
”A bakery qualification will give you a solid foundation and help you grasp the basics needed to start your career”
Explain your job in a sentence (or two)
A significant part of producing new products in the gluten-free space involves innovating and experimenting with different ingredients. I work closely with companies worldwide that send us new products to test, and I collaborate with bakers to train them on how these ingredients can be used to develop new recipes.
What does a typical workday involve for you?
It varies a lot! Some days, I’m baking from 5am, which feels very much like being a traditional, artisanal bakery. Nowadays, I travel quite a bit between Genius sites and the development kitchen.
Recipe testing usually follows office hours, so I’ll spend the day trying out different recipes. I also lead training sessions, where I teach bakery staff about the functionality of different ingredients, upskilling them with bakery expertise. I absolutely love the training aspect – it’s one of my favorite parts of the job, our bakers are at the heart of our business, and so much more than just factor operators.
Other times, you’ll find me in the factory, analysing processes and brainstorming innovating ways to improve efficiency and quality.
What is a common misconception about your role?
A big misconception about gluten-free products is that many consumers think they are highly calorific or packed with sugar, without considering the positives and how much advancement there has been in the products. Many also think that making a gluten free option is an easy switch, but it’s actually an incredibly intricate science replacing one gluten containing ingredient with a carefully curated combination that can make the same texture and flavour.
Tell us about a challenge you have overcome recently.
The challenge lies in creating the perfect gluten-free recipe which functions and tastes great – operationally, it’s also expensive to make, with 1kg of wheat flour costing around 50p, while the same amount of gluten-free flour can be up to five times the price. In my role in R&D, I am always looking at new technologies and ingredient combinations.
What are your career highlights so far?
A huge highlight for me is developing gluten-free sweet treats, like our Triple Chocolate Fudgy Brownies. It’s heartbreaking to think of a child feeling left out at a birthday party because they can’t enjoy the cake. While the industry often focuses on perfecting gluten-free loaves, creating birthday cakes, brownies, and other sweet treats is equally important. Helping people with coeliac disease feel included in these special, food-centered moments is one of the most fulfilling aspects of my work.
What advice would you give to up-and-coming talent in the baking industry?
First and foremost, get a bakery qualification. This will give you a solid foundation and help you grasp the basics needed to start your career. I would have struggled in gluten-free product development without these core skills.
For anyone interested in gluten-free baking, my advice is to persevere. You’ll face setbacks, but you’ll learn a lot from every single one.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies.
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