All My bakery job articles – Page 2
-
InterviewMy bakery job: Kirsty Peel, head of foodservice, Finsbury Food Group
Peel is experiencing a full circle moment with bakery manufacturer Finsbury, having joined as a graduate in 2006 and now managing its entire Foodservice team
-
InterviewMy bakery job: Karen Walters, head of technical, Geary’s Bakeries
”Diversity is key” says Walters, who notes that while a specific role may be focused on one aspect of bakery, having exposure to all areas makes for a very rounded professional
-
InterviewMy bakery job: Paul Mitchell, logistics and events manager, Knead Bakery
Mitchell notes how recruitment for bakery van drivers is difficult as they need to be confident, have great local knowledge and coffee making skills, plus a passion for the brand and its products
-
InterviewMy bakery job: Gareth Brown, Fritsch technical specialist, Multivac UK
Leading and helping to build a new technical division at equipment supplier Multivac UK has been a real journey for Brown, and one that pushed him out of his comfort zone
-
InterviewMy bakery job: Emily Black, pastry chef and owner, Ems & Co.
The Scottish pastry chef and shop owner recommends learning ‘the classics’ and the discipline of working at a hotel or restaurant before branching out to do your own thing
-
InterviewMy bakery job: Amirah Patel, Production and Quality Co-ordinator, Simply Doughnuts
Despite working in a sector that is “still quite male-dominated”, the 23-year-old woman has been quickly promoted to the production management role at the Blackburn-based manufacturer
-
InterviewMy bakery job: Niall Monks, miller, Lovingly Artisan
Milling requires an ability to adapt and respond to the situation daily, says Monks, who adds ”Communication is fast becoming my thread of success”
-
InterviewMy bakery job: Sophie McGregor, co-founder, Griddle
“Don’t spend money on branding in the early stages: test your product, listen to your customer, and make sure your supply chain is watertight,” advises the 34-year-old co-founder of the frozen waffle brand
-
InterviewMy bakery job: Jo Garner, head baker, Hello Jojo
”A great attitude and work ethic can often trump experience,” says Garner, who transferred her jewellery crafting skills into a baking career working at high-end restaurants
-
InterviewMy bakery job: Aaron Wallace, creative and content lead, Dougie’s Goodies
The 27-year-old videographer is tasked at bringing the Northern Irish sweet treat brand to life visually through content displayed across its high street bakeries, retail partner stores, and online
-
InterviewMy bakery job: Gavin Evans, head of supply chain, Jacksons
“Never underestimate the value of having great people around you,” says Evans whose job it is to balance supply and demand across two production sites for Jackson Bakeries
-
InterviewMy bakery job: Jake White, practical lecturer, National Bakery School
Say ‘yes’ to every opportunity that comes your way, advises 25-year-old Jake White who returned to London South Bank University as a lecturer
-
InterviewMy bakery job: Martin Coen, operations manager, Finsbury Food Group
Martin is a great lover of the baking industry, having spent 42 years starting as a mixing operator at a local bakery before
-
InterviewMy Bakery Job: Leighton Byrom, master baker, Genius
A bakery qualification gives those entering the industry a “solid foundation” and will help them grasp the basics, believes Genius’ master baker Leighton Byrom
-
InterviewMy bakery job: Gaelle Fargues, NPD technologist, ADM Milling
Fargues encourages up-and-coming talent to “spend time to understand the processes and techniques, ask questions of experienced colleagues, bakers, millers”
-
InterviewMy bakery job: Hannah Worth, founder, Bowla
“Engage with the community as much as possible” is the advice from 25-year-old Bowla founder Hannah Worth
-
InterviewMy bakery job: Robin Loud, technical applications specialist, Dawn Foods
Despite more than 40 years’ experience in the baking industry, Robin Loud insists “every day is a school day”
-
InterviewMy bakery job: Michael Phillips, project manager, Montana Bakery
“Stop talking about ‘sustainability data’ and implement sustainability projects” is the recommended call to action from Montana’s sustainability ambassador
-
InterviewMy bakery job: Claire Powell, technical baker, Bako
“Don’t be afraid to explore different paths – you might discover your dream role in an unexpected place,” encourages Claire Powell, who has more than 30 years’ experience in the industry
-
InterviewMy bakery job: Gilbert van der Wal, application scientist, IFF
”While understanding the science is important, hands-on experience is what drives my expertise,” believes the senior bakery enzyme application scientist
- Previous Page
- Page1
- Page2
- Page3
- Next Page