Could the Young Baker Award spark new hope for Britain’s baking talent?
It’s no secret the UK bakery sector is feeling the crunch from a shortage of skilled bakers. But rather than just highlighting the issue, Matthews Cotswold Flour has taken a bold step to inspire fresh talent with its first Young Baker Award – a quarterly initiative aimed at encouraging young people to consider a career in the trade and help address the industry-wide talent gap.
“We launched the award because there’s a clear need for new talent,” said MD Bertie Matthews.
“It’s challenging for bakeries at every level, from local shops to larger chains, to find skilled hands. We hope this award will spark interest in baking as a career, providing a meaningful experience that helps turn passion into profession.”
The company is hosting the award four times a year, with one candidate each quarter being singled out to be placed in an artisan bakery for one week’s hands-on baking experience.
The inaugural winner
Thomas Hall didn’t have a straightforward path to success. Like many bakers, Hall encountered setbacks as he learned to perfect his craft, but his determination shone through in his application, marking him as a clear choice among other promising entrants.
The prize reflects the 200+-year-old miller’s commitment to education. Hall will spend a week working at an established bakery, will tour Matthews’ historic flour mill and visit FarmEd to gain a firsthand understanding of sustainable grain farming. He’ll also receive the essential tools to continue building his skills – a crucial step in bridging the gap between home baking and professional standards.
“His passion for a future in baking and excitement about learning were just so evident,” said bakery development manager Sophie Carey.
“It’s young bakers like him who give us hope for the industry’s future.”
Are you ready for a career in baking?
The Young Baker Award joins Matthews’ broader community initiatives, including the Cotswold Flour Baking Club, a popular online community offering recipes, expert tips and opportunities to connect with bakers across the UK.
With more than 100 types of flour in its lineup, the brand has earned its place in the heart of both amateur and professional bakers. Yet, it’s the miller’s regenerative farming commitment that truly sets it apart. Partnering with local farmers, it aims to promote sustainable farming practices that benefit both the land and the final product.
Matthews Cotswold Flour has been milling for over two centuries, but it’s projects like the Young Baker Award that keep its work as relevant today as it was in the 1800s. By investing in the future of baking talent, it’s helping to lay the groundwork for a thriving industry built on passion, expertise, and a respect for both the craft and the environment.
The next round of Young Baker Award is now open to aspiring bakers aged 18-30. No experience is necessary but a prerequisite is a keen interest in pursuing a career in the baking sector. Applications close on 12 January 2025.
“We would also love to hear from any bakeries keen to provide work experience for the scheme,” added Carey.
