The Bread Factory has introduced 10 new apprentices as part of a programme called ‘Growing Bakers’ designed to address the ‘critical skills shortage of artisan bakers in the UK’.
Facilitated by Plumpton College in East Sussex, the 12-18-month bespoke programme will see the apprentices work towards a Craft Baker Level 2 qualification. The onboarding process began in September 2024 with the bakers learning about The Bread Factory – a wholesale supplier of baked goods which is part of Bread Holdings alongside Gail’s – before the official kick off this month.
The cohort of bakers will be educated with the aim of developing them as multi-skilled artisans through an accelerated journey to competency. It will explore and provide learning about The Bread Factory’s partnerships with farmers, millers, suppliers, and its customer base. It includes:
- Masterclasses
- Practical skills development (including preparing, weighing, and mixing ingredients, moulding, baking, and post-bake dressing of products)
- On the job development
- Rotations and time spent in different departments e.g. bread, bakery capacity management, retail brand management
- Attending one of factories in Milton Keynes to gain a wide breath of knowledge and skills in baking.
The apprenticeship is supported by the firm’s learning & development team, unit managers, group executive baker, and bread developers. It aims to increase awareness and interest in baking careers for all ages, not just young people leaving school or college, The Bread Factory said. In turn, this will ‘enhance diversity and deepen baking knowledge within teams’, it added.
“The Growing Bakers programme is truly special, and it’s a privilege to watch it develop,” said Deyana Petrova, apprenticeship and learning & development lead. “Baking is a unique craft and supporting others’ learning and growth is an honour I cherish. There’s no greater reward for our efforts than seeing someone gain confidence, learn new skills, and believe in themselves.”
It comes shortly after key members of the baking industry formed a committee designed to tackle the ongoing issue of recruitment and retention in the sector. The committee includes representation from several of the UK bakery trade bodies, including Scottish Bakers, Craft Bakers Association, and the Alliance for Bakery Students and Trainees (ABST), with the aim to formulate a strategy and present it at the ABST conference in June 2025.
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