Amy is responsible for leading and developing all aspects of British Baker’s editorial coverage, from breaking online news to in-depth features and analyses. She has a decade of experience as a journalist, three years of which have been spent at British Baker. Casually known as the Duchess of Doughnuts, she also has a deep love of sourdough making the judging day for Britain’s Best Loaf one of her favourite days of the year.

Clare Barton is the owner and head baker of the Bakehouse at 124.

After studying an Advanced Diploma in Baking at the School of Artisan Food, Clare set up the Bakehouse in her hometown of Tonbridge, Kent in 2015.

Since opening, the business has grown from strength to strength winning an impressive award tally including Great Taste Awards, Tiptree World Bread Awards and most recently best Food and Drink Retailer by Kent Life Magazine.

Clare is one of only 21 Real Bread Campaign Ambassadors in the world and during “normal times” loves holding baking classes in her open plan bakery.

Head of Production and Creative lead at Davidson of Darras Hall.

Katie Garrett is an NPD technologist in the bakery industry after having graduated with a first-class honour from UCB in her Batchelor of Science degree in bakery and patisserie technology.

Katie has been successful in a variety of baking competitions herself, notably winning the BIA rising star award in 2020. She has also achieved success in a number of competitions with bread products as well as confectionery.

Kate is a Bakery Technologist in the Baking and Cereal Processing Department at Campden BRI. She has worked in the catering industry for 9 years and has experience in patisserie, kitchen management, and research and development. Having graduated from the National Bakery School and receiving the Association of Baking Ingredient Manufacturers Award (ABIM) in 2014, she has gained experience working on government-funded and multi-company projects in both science and technology. She recently won The Customer Focus Award at the Baking Industry Awards 2017.

Laura is a Senior Bakery Technologist in the Ingredients Research Product Innovation Team at Campden BRI. She has worked in the Food Industry for 9 years. Laura has worked with many different sections of the food industry from retailers to suppliers and understands a wide variety of processes and procedures applicable to manufacture, sourcing, product suitability and development. Laura’s main area of work is in bakery new product development, and novel and innovative ingredient application, test baking and analysis. Other work includes research projects and teaching on bakery related science and technology training courses held at Campden BRI and offsite.

I started my bakery apprenticeship in 1984 at Saffron Patisserie in Eastbourne. I went on to work in many bakeries which included Head Baker at The Dorchester Hotel, Sally Clarkes Bakery and Victoria Park Plaza Hotel all in London.

In 2003 we opened our bakery in Bexhill on Sea, Bexhill Farm Kitchen. In 2018 we rebranded to Poppyseed Bakery and now have three shops a bakery unit from where we supply our shops as well as wholesale customers.

I have won Britain's Best Loaf four times and have been lucky enough to have been on the judging panel twice before.

Head of retail with Birds Bakery for 24 years, Mike is responsible for all aspects of the retail estate which encompasses 60 shops geographically covering the East Midlands. Bird’s bakery has a total workforce of 700 team members and all sales generated through their retail estate.

Mike became a board director of the National Association of Master Bakers in 2004 and held the position as Chairman for a five year period. In 2013, Holling took over the role as the Executive Director of the Craft Bakers Association (Formally the NAMB).

With over 40 years’ experience in the Craft Baking industry, Holling has worked on numerous key campaigns for the industry including the Pasty Tax and Craft Bakers Week. He is committed to actively promoting the craft baker at every opportunity.

With over 55 fantastic years within the British bakery industry, beginning as a registered indentured apprentice, gaining all the relevant qualifications and more in the following years. Was an active member of the Bakery Students Union, now known as the A.B.S.T. To which I eventually became their President from 2013/2014.

Being a long-standing member of the B.C.A., B.S.B. and now President Elect of the C.B.A. I am active within the industry, being a great believer in craft skills I would like to think that I could influence the younger generation of bakers to take our wonderful industry forward, especially now with all that has happened, the baker has found solutions as it has done in past times and are to be applauded for their resourcefulness, let us hope that when normality resumes they will be rewarded by increased business.

Peter is founder, director and head baker at Peter Cooks Bread, a wholesale bakery in Herefordshire. They utilise the best of the region’s wonderful produce to bake Real Bread such as a Wild Hop & Barley Sourdough that won Britain’s Best Loaf on 2020.