Baking the future

This month, we are excited to finally unveil the results of our first Young Bakers Initiative- a new collaboration between BAKO, Coleg Cambria and Wrights, part of the Compleat Food Group, devised to inspire the next generation of bakers.

The idea for the initiative grew out of discussions at Coleg Cambria about how to connect education more closely with the modern Baking Industry. With both BAKO and Wrights keen to support the professional development and confidence of the next generation of bakers, the partnership came together quickly and provided the perfect platform to launch the project.

Students on the Level 3 Diploma in Baking Proficiency course, Naomi Spaven 29, and Ella Muddiman, 25, both finalists in the BIA (Baking Industry Awards) Rising Star Awards, were given a live New Product Development (NPD) brief: to create both a sweet and a savoury festive product for Christmas 2025. Working in their college bakery, they brainstormed, tested, and refined a series of recipes before presenting them to BAKO and Wrights.

The pair then spent time on the Wrights factory floor, learning first-hand how to adapt their bakery recipes into large-scale production. Cost, flavour, consistency, and capability all had to be factored in, giving them valuable experience of the realities of NPD in a commercial environment. They were also involved in the presentation of their creations for the launch photography, and briefing the team internally at BAKO Sales Presentations, gaining a full view of how a new product moves from idea to market.

A percentage of profits from the sales will be reinvested into a dedicated fund for future Young Bakers Initiatives, ensuring the Young Bakers Initiative continues to support young talent year after year. The project is supported by the Craft Bakers Association & The Worshipful Company of Bakers.

The project has delivered three festive additions to the BAKO Select range, driven by the passion and creativity of Ella & Naomi. Two new additions to BAKO’s “Cakes for Finishing” range: the Irish Coffee Slice, layered with coffee caramel and an Irish liqueur cream, the Black Forest Slice reimagined for modern tastes, and the new & improved savoury Festive Slice featuring brie and cranberry with a refined crunch and glaze.

All three lines are now available for order- exclusive to BAKO Group customers.

Naomi Spaven:

“Taking part in this project has been such a brilliant experience, it’s completely different to the artisan baking I’d done before. Seeing how products are developed on such a huge scale has been mind-blowing. From watching the production lines in action to understanding the journey from concept through to completion; being able to see it all first-hand was fascinating.

For me, one of the highlights was the creative side, decorating the cakes and experimenting with different toppings and flavours. It was amazing to see how each of us came up with something unique, and then to see the professional photography really bring those ideas to life. At the same time, I learned so much about the more technical side of baking, especially costings, and how to balance flavour with affordability.

I love the hands-on side of what I do, but this has also inspired me to think about teaching and passing on my passion to the next generation. I really want young people to see that there are so many different career paths in baking, from artisan bakeries to large-scale production and new product development. It’s made me even more certain that I’m in the right industry, and I feel really excited about the future."

Nicola Goodwill, BAKO Group Senior Trading Manager:

“This is about more than launching three new festive lines. It’s about showing young people that their creativity has a place in this industry and that their ideas can go all the way to market. Naomi and Ella have been outstanding, and we hope this becomes the first of many Young Bakers projects, building an annual programme to inspire students across the UK.”

Ella Muddiman:

“I’ve loved every step of this project. At college you usually bake something, and it ends there, but this gave me the chance to see the whole process. From brainstorming and trialling different flavours, to adapting the recipes at Wrights so they would actually work in production, it was a huge learning curve. The challenge of making something viable for scale, especially on cost, was tough but really rewarding. I especially enjoyed experimenting with flavour combinations and finding what worked best.

To know that something I helped create will be on sale this Christmas is just incredible. It proves young bakers really can make a difference, and I hope it shows others that they can too.”

Anthony Choi, Senior Commercial Manager – Foodservice Wholesale at Wrights:

“At Wrights, we’re passionate about inspiring the next generation of bakers, which is why we were delighted to partner with BAKO and Coleg Cambria on this exciting initiative. We were impressed by the creativity and fresh thinking they brought to the table. The reworked Festive Slice with Brie and Cranberry  was a smart seasonal upgrade, while the Black Forest Slice and Irish Coffee Slice filled a clear gap in the market and complemented BAKO’s existing range beautifully.

It’s been a fantastic way to bring new ideas into the sector and showcase the potential of young talent. We’re proud to have played a part in helping future bakers shine, and we hope this project continues to inspire and open doors for the next generation.”