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: Lucia Larragoiti Fisher
Age: 31
Job title: Founder and owner
Company & Location: La Maritxu, London
Education: Masters in Architecture
Tell us about your career so far:
I studied architecture for five years at the Universidad de Navarra in Pamplona, then worked for another five years in an architectural practice in London called Squire & Partners. I started baking Basque cheesecakes on the side in 2021, selling them online and at food markets on the weekends. I then decided to move 100% to the cheesecakes business and open a first bakery on Connaught Street in 2023.
We now operate three shops across London, including on Kingly Street and Nelson Road, as well as a 5,000 sq ft central production unit located under railway arches between Bethnal Green and Cambridge Heath stations.
How would you describe your job in a sentence or two?
Making sure that everything runs smoothly at La Maritxu, with all employees are happy, while working on future plans such as our upcoming fourth shop… exciting! We currently have 50 employees across all the teams – the retail shops, the weekend markets, drivers, production kitchen and offices.
What does a typical day look like for you?
Every day of the week is different. At the beginning of the week, as the shops are more quiet, I do more admin and paperwork. During the middle of the week, I catch up in person with the kitchen team and also walk into each shop to have a chat and understand what is going well and what is not. Weekends are usually very busy, so a lot of action in front of house.
Tell us about a challenge you’ve faced recently:
We were expecting a sample cheese from Spain and because it was a sample, we thought it would be a case of door-to-door delivery. But they called us from customs clearance at the airport claiming a fee of £5,000 for the storage of the cheese, when the real value was around £40.
We panicked for about two weeks until we could solve it – the stress was real. It required extensive coordination with customs agents and British Airways. Once BA confirmed the samples had been stored without refrigeration, rendering them unfit for use, we requested their immediate destruction. However, a government veterinary officer intervened due to documentation discrepancies, requiring a mandatory inspection prior to disposal. We ultimately resolved the matter by settling £1,000 in administrative fees to facilitate the final inspection and destruction of the goods.
What have been some highlights of your career?
Being awarded with 3 stars on The Great Taste Awards 2023, and also winning one of the Golden Forks for Startisan of the Year in 2023. The following year, we scaled production of cakes per day from 20 to 150. Opening three shops and a new production site in the space of just two years is source of pride too.
What’s a common misconception about your role?
Because I work at a bakery brand, a misconception is that I’m entirely focused on the baking or the food itself. In reality, a massive part of my day is actually dedicated to logistics, operations, and customer experience – whether that’s troubleshooting missing order emails, coordinating B2B marketing, or managing the fitout of a brand-new physical site.
What advice would you give to young people entering the baking industry?
Try to not do too many things. Do fewer products and fewer projects but fight for them to be outstanding.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
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