Bako has begun the second edition of its Young Bakers initiative, challenging two aspiring professionals to help develop and bring new products to market.
Following the success of last year’s inaugural programme, which culminated in a national product launch and a silver medal for the Irish Coffee Slice at the Britain’s Best Cake 2026 competition, the initiative returns with an even greater focus on commercial product innovation. This gives students the opportunity to turn consumer trends and creative ideas into products destined for bakery shelves across the UK.
The young duo that has been selected to work on NPD briefs over the coming months are Holly Buttner and Alessia Ferreira Kilicaslan. They are to research emerging food trends, identify changing consumer preferences, create new recipes and refine concepts before presenting their ideas for commercial launch in 2027 through Bako’s national distribution network.
Participants are to be immersed in every stage of commercial product development, from initial concept generation and flavour profiling through to recipe refinement, technical validation, packaging, marketing and launch planning, providing a unique insight into how successful bakery products reach the marketplace. In return, the initiative grants Bako access to fresh perspectives from the next generation of bakery professionals, helping identify new opportunities to meet evolving consumer tastes while investing in the future talent that will shape the industry.
“Innovation has always been at the heart of the bakery industry and developing successful new products requires creativity, technical expertise and a deep understanding of changing consumer trends,” commented David Armstrong, group commercial director at Bako.
“It’s exciting to watch concepts evolve from initial sketches into products that customers will eventually see on bakery shelves across the country,” added Armstrong.
This excitement was shared by Buttner, who is set to graduate in Bakery & Patisserie Technology BSc (Hons) at University College Birmingham (UCB) and recently assumed the role of concept technologist at Park Cakes in Oldham, the manufacturer behind the Colin the Caterpillar Cake range for M&S. “Seeing an idea develop from an initial concept into something customers can actually buy is an experience very few students get,” she recognised.
Kilicaslan, meanwhile, is taking up an internship with Dawn Foods UK & Ireland for the third year out of four of her UCB degree course. “I’m excited to explore new ingredients, consumer trends and healthier bakery concepts while learning more about the commercial decisions involved in bringing products to market,” she said.
Dawn Foods and UCB are also collaborating on the Young Bakers Initiative, giving Buttner and Kilicaslan access to expert mentoring, technical development support, and insights into the modern bakery manufacturing.
Profits generated through the initiative’s product range will continue to support future programmes, confirmed Bako. The company was named the first-ever Supplier of the Year at the Baking Industry Awards 2025 and has since acquired Devon-based Bako Western and rebranded Northern Irish ingredients manufacturer Finlay’s Foods, which it purchased in 2024.
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