Naomi Griffiths, who was named Rising Star at the 2024 Baking Industry Awards, has been named among Dawn Foods’ student ambassadors for the year.
Griffiths, a Level 3 Advanced Baking student based in North Wales, is joined in the line-up by and Hannah Forsyth-Cox and Seren Cox, both final-year students studying for a BSc in Bakery and Patisserie Technology at University College Birmingham (UCB).
All three women were chosen for their passion for baking, strong understanding of current industry trends and challenges, as well as their innovative approach to product development and recipe creation, according to the ingredients supplier.
The student ambassador programme has been running for nine years and forms part of the company’s commitment to nurturing emerging talent in the sector.
As part of the programme, the ambassadors will work closely with Dawn Foods’ development team on new recipes, create content for Dawn’s social media platforms, contribute blogs for the company website and provide editorial content for external trade media, including British Baker.
Naomi Griffiths
Griffiths is lead baker and patisserie chef at iâl Bakery in Wrexham. Alongside her job, she is studying for a Level 3 Diploma in Proficiency in Advanced Baking Industry Skills at Coleg Cambria.
She has received multiple accolades during her six-year career including the Rising Star Award at the 2024 Baking Industry Awards. Her renowned Dark Chocolate, Orange & Ginger Bara Brith also secured her the trophy in the Best Fruit Cake category in the inaugural Britain’s Best Cake competition the same year. She has since joined the judging panel for the competition. In addition, she has studied abroad through courses run by the Worshipful Company of Bakers and was made a Freeman of the Company in 2025.
Along with fellow iâl Bakery baker Ella Muddiman, she took part in Bako’s first-ever Young Bakers Initiative which saw the pair work with the firm and manufacturer Wrights to bring three new products to market. This included a Black Forest Slice and an Irish Coffee Slice.
Commenting on her latest venture with Dawn, Griffiths said: “I love being a baker and, as my career progresses, I want to continue learning as much as I can while inspiring the next generation to join this wonderful industry. I’m so excited to be working with Dawn Foods on recipes and blog content that will be shared across their website and social media platforms.”
Want to be like Naomi? Then enter Britain’s Best Cake 2026!
Proudly sponsored by Dawn Foods, Kluman & Balter, Rainbow Dust, Shufflemix, and St. Ewe Free Range Eggs, the competition aims to celebrate the sumptuous, sweet treats on offer in the UK. There are nine categories to choose from, offering up the opportunity for all types of cakes to triumph. Entries deadline is 16 February. The judging and awards ceremony take place on Monday 13 April at NEC Birmingham.
Hannah Forsyth-Cox
Forsyth-Cox, who is in the final year of her degree at UCB, also has multiple accolades to her name.
These include first place in the Alliance for Bakery Students & Trainees (ABST) Healthy Innovation Award for her high-protein Matcha Glow Bars; a nutritious snack developed from concept through to market-ready presentation. She also received a Gold Standard Award at Bake International for an afternoon tea entry and was selected for the Renshaw Cup for Healthy Eating Innovation.
Alongside her studies, Hannah has gained experience across both artisan and large-scale bakery environments, including previous placements with Dawn Foods’ R&D and Quality Control teams. Her experience also includes freelance cake design and current roles as a chocolate demonstrator and decorator. With a strong foundation in advanced patisserie, product development and food safety, Forsyth-Cox is focused on building a career in innovative bakery and product development.
“I’ve always been fascinated by the blend of creativity and science, and baking has given me the perfect space to bring those passions together,” she explained. “I’m inspired by how rapidly the industry innovates too; empowering bakers to blend artistry, technical expertise and fresh thinking to meet the evolving needs of today’s consumers.”
Seren Cox
Seren Cox, also a final-year student at UCB, said she “cannot imagine life without baking”.
“Both the process and the final outcome have always fascinated me – transforming simple ingredients into beautiful, delicious products is something I truly love,” she added.
Inspired by her mother and grandmother, Cox studied bakery at Tameside College before progressing to degree level. Her experience includes placements at The Baker in Valencia, Spain, as well as Greenhalgh’s and John Street Bakery. Alongside her studies, she works at Brutally Honest Bakery in Birmingham – a vegan, nut-free and gluten-free bakery – where she has developed skills in adapting products for customers with specific dietary requirements.
Seren has also received several awards, including recognition at a live gingerbread house competition at ABST and a bronze award in the vegan lemon drizzle category at Cake & Bake International.
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