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: Niall Monks
Age: 30
Job title: Miller
Company and location: Lovingly Artisan Mill, Burneside, Cumbria
Education: Kendal College
Tell us about your career to date
A miller’s role is very technical, and with a previous background in sound and lighting and managing large music and conference events, this last role involved juggling many critical aspects and managing various high-pressure situations. All of this is transferable into Lovingly Artisan, under the tutelage of Andrew Wilkinson, my mentor and trainer. Having a technical background has been vital in developing the mill’s installation and implementing newly acquired skills; the learning process has been steep and continuous.
Historically, I have always been on the outskirts of the bakery, often supporting my parents at events and food festivals and working closely with my father, Aidan Monks. However, I am now positioned right in the hub of the bakery, travelling through my first full year. No day is ever the same due to the nature of the role, speed of production, and volumes of flour required.
Explain your job in a sentence (or two)
The role of the miller is very varied, ranging from managing the production of grain and processes to working closely with the farmers and collecting the grain, to then running a full milling process weekly. The miller also coordinates daily with the bakery management team regarding flour and semolina requirements. I am also responsible for managing all of the bakery’s deliveries and store, and technical maintenance.
What does a typical workday involve for you?
It’s an early start, often starting with a briefing of the week. During the briefing, the levels of grains required, the style of milling, and any challenges that may arise within the week are debated to find the best approaches. Then, it’s generally a full-on milling day, which involves milling and the coordination of the grain, ensuring all is stored effectively and deliveries are made to the Lovingly Artisan flour store. Big clean down, maintenance if required, then all stock in store evaluated.
Tell us about a challenge you have overcome recently.
Becoming a miler was a steep learning curve; implementing new skills into varied days is a constant challenge. It’s currently all about overcoming, learning, reviewing, and perfecting, as a daily groove is finding its own natural pace. Everything is new; the challenge is making sure it all doesn’t feel so, rather than being more of a discovery window within my career.
What’s the biggest lesson you have learned during your time in the baking industry?
The biggest lessons are adapting and responding to the situation; flexibility is key. Communication is fast becoming my thread of success. This central role is sandwiched between farmers and bakers, ensuring fluid communication at all times. Every day, I am learning more and more about farming and the growing of grain, alongside all that is required and the volumes required for a fast-flowing bakery.
What are your career highlights so far?
Witnessing the rye’s health and growth through harvest has been incredible, and this year, four crops. The privilege of the relationships, from land to bake, having an emotional connection with our farming family in Penrith, and having an already invested connection with all that is currently being grown.
What advice would you give to up-and-coming talent in the baking industry?
Listen, take notes, and learn from others who are older and wiser when they offer to share their knowledge. And you can’t find the answers to everything on TikTok or Google!
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies.
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