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: Rosie Parkinson
Age: 36
Job title: Business development & operations manager
Company & Location: Lovingly Artisan, Kendal, Cumbria
Education: BSc Geography, University of St Andrews
Tell us about your career so far:
I studied Geography at St Andrews before moving to London, where I spent nearly eight years working in the charity sector as a project manager. In that role, I managed and delivered mass participation fundraising events across the UK, helping bring thousands of people together for a great cause.
During the Covid pandemic, the pull of the Fells and open spaces drew me back home to the Lake District. Not long after returning, I discovered Lovingly Artisan. I instantly fell in love – not just with the delicious sourdough, but with the atmosphere, the craft, and the strong values at the heart of the business. A few months later, after some conversations with Catherine and Aidan about the role, things quickly fell into place… and before long, we were discussing when I could start!
How would you describe your job in a sentence or two?
My role is incredibly varied, which I absolutely love. One week I might be focused on operations, health & safety, and staff training, and the next I’m diving into events, grant applications, or working on larger projects such as working on Lovingly Artisan’s journey towards B Corp status.
Because we’re a small office team, we work very closely together, which means ideas can quickly turn into action. That collaborative and agile way of working has helped drive some incredible growth over the past few years. It’s genuinely exciting to be part of such a dynamic team while helping shape the future of the business.
What does a typical day look like for you?
A typical day usually begins with a quick check-in with the office team, reviewing our inboxes and touching base with the Bread Store team to make sure everything is running smoothly. From there, it’s time to dive into my to-do list. In my previous role as an events project manager, I developed a real love of lists, and Trello is now my go-to tool for keeping track of projects and priorities.
Sometimes I’ll jump in to help with online orders or lend a hand in the shop when it’s busy. I really enjoy these moments with our customers – it’s always lovely to see familiar faces, and it’s also a great opportunity to gather little snippets of feedback that help us keep improving the Lovingly Artisan experience. When it’s an event day on the bread truck, it’s a different rhythm altogether – an early start and full steam ahead until everything has sold out.
Tell us about a challenge you’ve faced recently:
Lovingly Artisan recently purchased and installed a stoneground mill at our second site in nearby Burneside. This bespoke mill travelled all the way from Denmark, with the milling stones themselves coming from Germany. Getting it here, however, was quite the journey. The delivery and customs process proved to be a challenge, with plenty of back and forth along the way, especially as we had a tight deadline to hit. Thankfully, the mill is now up and running, producing wonderfully nutritious flour, as well as bran that we will soon be repurposing as bran pellets to fuel our wood-fired ovens!
What have been some highlights of your career?
It’s been incredible to witness the growth that Lovingly Artisan has experienced over the past few years. In the past two years alone, we have worked with some fantastic farmers to grow our ancient grain crops, now milled in our stoneground mill. One of my recent highlights was successfully securing a grant to help fund the purchase of a pasta drying machine, meaning Lovingly Artisan pasta will be hitting the shelves very soon.
Attending events and county fairs is always a real source of inspiration, too. Meeting fellow artisans who are so dedicated to perfecting their craft is incredibly motivating and a wonderful reminder of the passion that exists across the food and farming community.
What’s a common misconception about your role?
I think many people don’t realise just how much happens behind the scenes at Lovingly Artisan. While customers see the Bread Store and the bakery, there’s a huge amount of work going on in the background to bring it all together. It’s an exciting place to be, with new ideas, projects and collaborations constantly in motion – and some very big plans for the months and years ahead.
What advice would you give to young people entering the baking industry?
Stay curious and be willing to learn. The industry is also far broader than many people realise – from farming and milling to events and product development, there are so many different paths you can take. Most importantly, follow your passion and work with people who truly care about what they do.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
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