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: Paul Chambers
Age: 65
Job Title: Training & Development Manager
Company & Location: Pipp & Co, Swindon
Education: Level 3 diploma in Proficiency in Baking Industry Skills
Tell us about your career so far
My education really began with an apprenticeship when I was about 16. I started in a small bakery in Swindon – Swiss Chalet in the Brunel Centre – and completed my City & Guilds at Cheltenham Technical College. It was a three-year course, one day a week at college and the rest in the bakery. By 19, I was made a supervisor at the bakery. It was an amazing experience, and I’ve loved the trade ever since.
Eventually, my wife spotted an advert for a role at Hayden’s Bakery in Devizes, now part of Bakkavor. That’s where I really developed in management. By 28, I was a manager, and I stayed there for over 20 years.
I’ve been on countless management and technical courses – at least one a year for 25 years! I’ve worked for big chains like Morrisons, but I prefer the smaller, hands-on environment. When I joined Mario here at Pipp & Co about three years ago, it felt like coming home.
I could retire, but I don’t want to. I enjoy it too much. I get my holidays, go on cruises with my wife, and still love coming in every day. We’ve got some great young bakers here who are eager to learn – that keeps me going.
How do you view the education side of the bakery trade today?
It’s changed a lot. The old City & Guilds system no longer exists; it’s mostly NVQs now, which are more flexible and on-site. Both my sons became bakers through NVQs, and they’ve done well.
It’s a good system, but you only get out what you put in. You might have five trainees, and one will really shine – the challenge is keeping hold of them because once they gain that knowledge, they move on to grow further. That’s the nature of the trade.
What does a typical day look like for you?
I’m usually up around 4am and start work at 5am. I greet the team, check for any issues from the previous shift, and then start on the day’s production. I usually train one or two people each morning.
I only work about 30 hours a week now – it used to be 50 to 55! But I still like to stay involved, whether that’s developing products, helping with training, or preparing for the next day.
What have been some of your biggest challenges over your career?
The biggest challenge was moving from small artisan bakeries to large-scale production – places that supply M&S and Waitrose. The standards and regulations are much tougher. Getting BRC accreditation, for example, is a major hurdle, and one small mistake can cost you a big contract.
But it also taught me discipline and precision. Even with automation, you’re still creating artisan products – you’re just using machinery to do what your hands once did. People forget that. The craft is still there; it’s just scaled differently.
What do people often misunderstand about your role?
Some might think it’s just about making nice-looking things, but it’s much more than that. It’s about understanding processes, product development, and involving the team.
I like to get everyone’s input – we even keep a list in the canteen where staff can suggest ideas. We do taste panels and take feedback seriously. They call me “The Feeder” upstairs because I’m always bringing samples. It’s a team effort, and that’s what makes it enjoyable.
What advice would you give to young or aspiring bakers?
If you’re passionate and willing to learn, come to Pipp & Co and I’ll teach you!
Seriously though, passion is everything. Baking is both an art and a science. You have to understand why things work, not just how. The methods are there for a reason, and if you change them, the product changes too.
It’s wonderful to see young people inspired by shows like Bake Off. Some even start baking businesses from home, and that’s how it all begins. Every great bakery started somewhere small.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
No comments yet