Matthews Cotswold Flour announces Baker in Training development scheme

Published by

Peter Davison

Matthews Cotswold Flour Stoneground Regenerative White Flour

Chipping Norton-based Matthews Cotswold Flour has announced that it is launching a new Baker in Training development scheme to encourage more people to turn their passion for home baking into a successful career in the bakery industry.

Matthews Cotswold Flour will encourage its huge community of home bakers to apply to be part of the new scheme and, each year, four applicants will be chosen to take up a place. These individuals will be given the chance to have a week’s work experience with a bakery and an introduction to professional baking. They will also be given a selection of bakery equipment and materials to help them continue to develop their baking skills.

Sophie Carey, Bakery Development Manager at Matthews Cotswold Flour, explains: ”I regularly hear feedback from bakeries that they are desperately short of good bakery staff. This is a problem across the industry that affects everyone, from small businesses right up to the industry giants.

"We are keen to help in any way that we can to resolve this ongoing challenge for our trade customers and, as part of that commitment, we are delighted to launch our new Baker in Training development scheme.

“We hold a unique position in the industry with strong networks in both the bakery trade and home baking community. We want to put this to good use and provide this golden opportunity for a group of individuals to learn more about the bakery industry and see if they would like to turn their passion into a professional career. We aim to inspire and support the next generation of professional bakers. We would love to hear from any bakeries keen to provide work experience for the scheme.”

The two hundred year old family business, Matthews Cotswold Flour, boasts a range of over 100 varieties of flour and provides an unrivalled choice for both amateur and professional bakers.

Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation’s artisan and home bakers.

Peter Davison

Peter Davison is deputy editor of The Business Magazine. He has spent his life in journalism – doing work experience in newsrooms in and around Bristol while still at school, and landing his first job on a local newspaper aged 19. By 28 he was the youngest newspaper editor in the country. An early advocate of online news, he spent the first years of the 2000s telling his bosses that the internet posed both the biggest opportunity and greatest threat to the newspaper industry and the art of journalism. He was right on both counts. Since 2006 he has enjoyed a career as a freelance journalist. He lives in rural Wiltshire with one wife, two children, and three cats.