Amy North, Editor, British Baker

Amy is responsible for leading and developing all aspects of British Baker’s editorial coverage, from breaking news to in-depth features and analyses covering businesses of all sizes including bakery’s major players and artisanal outlets. She has more than a decade of experience as a journalist, seven years of which have been spent at British Baker. She has a great appreciation of all bakery items from the nostalgia-inducing Blobby biscuits to deep-filled doughnuts (earning her the nickname the ‘Duchess of Doughnuts’).

Clare Barton, Director, The Bakery Angel

Clare Barton founded, ran, and served as Head Baker at the award‑winning Bakehouse at 124 in Kent for ten years. She has since launched The Bakery Angel, a mentoring and consultancy service dedicated to supporting like-minded artisan bakeries that need guidance, expertise, and a helping hand.

Cristiana Solinas, Head of the National Bakery School

Cristiana Solinas is the Head of the National Bakery School at London South Bank University, the oldest bakery school in the world, where she also teaches patisserie and business as a Senior Lecturer. Originally from Savona, Italy, she trained across Canada, the USA and the UK, earning her Culinary Arts degree in British Columbia, her Red Seal Chef de Cuisine certification, and later a major in French pastry from the French Pastry School in Chicago. She also holds a First Class Honours BSc in Baking Science and Technology from LSBU, complemented by specialist courses at the San Francisco Baking Institute and The Chocolate Academy in Montreal.

After successfully opening and running her own café and bistro in British Columbia, Cristiana moved into education, teaching Pastry and Baking Arts at Thompson Rivers University and later at Le Cordon Bleu in Ottawa before relocating to London to join the National Bakery School. Known for her deep industry knowledge, empathetic communication style, and inspirational leadership, she creates engaging and enjoyable learning experiences for students of all levels. In recognition of her work, Cristiana received LSBU’s “Innovation in Teaching” award in 2019.

Dan Riley, Deputy Editor, British Baker

Dan brings more than 15 years of professional writing experience to his latest role on the British Baker editorial team. In addition to his news articles and long-read features, he has also helped enhance the digital content of the publication with his graphic design and video editing skills, contributing to its rise in readership and engagement across various channels.

Daryl Stephenson, Bakery Manager, The Pudding Compartment

Daryl Stephenson has spent more than 30 years working in the baking industry, building a career that spans supermarket bakeries, large industrial operations, and bakery education. Over that time, he has developed a strong, practical understanding of how bakeries really work day to day, from meeting production targets to maintaining quality and consistency. He started out in supermarket bakeries, where speed, accuracy, and high standards are essential. That experience laid the foundations for a career built on reliability and attention to detail. Daryl later moved into industrial bakery environments, gaining hands-on experience with large-scale production, food safety systems, and the pressures that come with supplying at volume while keeping standards high. Alongside his production roles, Daryl has always had a passion for teaching and passing on skills. He has worked with people at all stages of their careers, from those just starting out to experienced bakers looking to refine their craft. His approach is practical, supportive, and grounded in real workplace expectations. Today, Daryl is part of the management team at The Pudding Compartment, where he continues to combine his industry experience with a genuine commitment to quality, teamwork, and developing people.

Graham Duckworth, HE Bakery Lecturer, University College Birmingham

Graham has spent his entire career in the bakery industry, gaining extensive experience across craft baking, plant bakery product development, ingredient companies, bakery research, international consultancy, and professional training. His breadth of knowledge and industry insight have made him a respected figure within the baking community. He went on to teach the Bakery & Patisserie Technology degree at University College Birmingham and also serves as moderator for the bakery course at the Technical University Dublin, contributing to the education and development of future bakery professionals. Graham is a Liveryman of the Worshipful Company of Bakers and currently holds the position of Competitions Secretary for the ABST.

Harry Peak, Lead Product Developer, Marks and Spencer

Harry is proud to have spent 25 years working in the food industry, including 12 years in the bakery sector with leading manufacturers. Over the past four and a half years at Marks & Spencer, he has played a key role in delivering the Instore Bakery transformation. Bakery remains Harry’s true passion, driving his commitment to quality and innovation.

John Lamper, Bakery Specialist - ISB, Tesco

John started his career as a baker at Sainsbury’s when he was 17 and went on to spend 28 years at the retailer covering various bakery specialist roles both regionally and nationally. In 2018 John joined Tesco as their bakery specialist working to drive operational innovation, product quality, sustainability and efficiencies across all ISB channels. John also joined the board of the Craft Baker’s Association in 2022 and continues to serve as a non-executive Director supporting the craft sector.

Lee Smith, Baker, Poppyseed Bakery

Lee began his baking career in 1984, working in local patisseries and bakeries where he honed his craft and developed his passion for the industry. In 1997, he joined The Dorchester Hotel in London as Head Baker, taking on a prestigious role that further elevated his skills and experience. In 2003, Lee purchased a bakery in Bexhill‑on‑Sea. Under his leadership, the business has grown significantly and now employs 76 staff, operates five shops, and runs a large wholesale operation. A highly respected figure in the industry, Lee now judges numerous baking competitions and is notably a four‑time overall winner of Britain’s Best Loaf.

Lucas Fussneggar, Director, Fussneggar Ltd

Lucas is a second-generation German Master Baker and the founder of Fussnegger Ltd. Having grown up in his family’s bakery, baking has always been an integral part of his life. Early mornings in the bakehouse and a deep grounding in the fundamentals helped shape his work ethic, attention to detail, and appreciation for true craftsmanship. After moving to the UK in 2015, Lucas discovered a strong passion for the technical side of baking, leading him into a series of exciting and rewarding roles across the industry. A standout career highlight was developing the Collection Sourdough for M&S and appearing on their programme Inside M&S at Christmas. In 2023, Lucas fulfilled a long-held ambition by launching his own bakery consultancy, Fussnegger Ltd. Through the business, he collaborates with partners across a range of sectors, providing technical expertise, product development support, and valuable industry insight.

Neil Woods, Bakery Consultant

Neil celebrates an extraordinary 61 years in the baking industry in 2026, having entered the profession at the age of 15 as a young apprentice. Over the following two decades, he worked across multiple sectors, including plant, craft, and in‑store bakery environments and also ran his own bakery business, gaining deep practical expertise at every level of the trade.

In 1985, Neil joined J F Renshaw as a technical demonstrator on behalf of IREKS UK through a bi‑company partnership. By 1987, he had become the sole UK representative for IREKS, a role he held with distinction until his retirement in 2018. Retirement, however, did not slow him down; he has continued to contribute his knowledge and experience as an active consultant to the trade.

A long‑standing member of the B&CA, BSB and CBA, Neil is also a past president of both the ABST and the CBA. He is honoured to hold the Freedom of the City of London and is a Liveryman of the Worshipful Company of Bakers.

Neil has cherished every one of his 61 years in the industry, years spent learning, sharing, and giving back to the craft he loves.

Paul Johnson, UK Sales Manager, FRITSCH

As FRITSCH UK Sales Manager, Paul Johnson is responsible for leading FRITSCH’s presence within the UK bakery market. Following the Multivac Group’s acquisition of FRITSCH Bakery Technologies in 2019, Paul has been part of the wider Multivac UK team, managing existing customer accounts while also driving new business opportunities.

FRITSCH Bakery Technologies has been manufacturing dough‑processing equipment and product make‑up lines for over 100 years, with a strong footprint across the UK. Their technology supports a wide variety of bakery sectors, including bread, savoury and sweet pastry, and pizza. Enabling the production of almost any product made from a dough sheet. One of Paul’s favourite aspects of the role is collaborating with FRITSCH’s Master Bakers to help customers develop and refine their products at the ‘World of Bakery’ Test Centre in Germany.

As a key member of an innovative and forward‑thinking company, Paul particularly enjoys discovering, learning about, and of course tasting new products. 

William Leet, Bakery NPD Manager, David Wood Baking

William began his baking journey at Leicester College before furthering his studies at University College Birmingham (UCB). During his time at UCB, he won the Presidents Cup at the Alliance for Bakery Students and Trainees (ABST) twice in a row and completed a summer internship with Tromp Bakery Equipment in the Netherlands, among other placements. After graduating, William moved to Norway to undertake an internship at the renowned Nordic Bakeriet i Lom, where he stayed for two years, working as an Artisan Baker and Supervisor, specialising in craft breads, sourdoughs, and pastries. Upon returning to the UK, William secured his dream role as a Development Baker for David Wood Baking Ltd, where he focuses on Italian breads, sourdoughs, and a variety of other baked goods.

Since joining David Wood, he has guest lectured at UCB, been a guest speaker for the ABST, and achieved his biggest accolade to date: winning the Rising Star Award at the 2021 Baking Industry Awards (BIA). In 2022, William continued to make strides in the industry, speaking at the British Society of Baking Spring Conference, judging competitions at the ABST, and returning to UCB as a guest lecturer.