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’).

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.

Emily Anderson, Product Development Manager, Cooplands Bakery

Emily is the Product Development Manager for Cooplands Bakery, where she oversees the creation of products across cakes, biscuits, sweet and savoury pastries, bread, sandwiches and drinks. In 2025, she was proud to receive the Rising Star Award at the Baking Industry Awards.

Emily’s first introduction to the baking industry came during a school work‑experience placement with the R&D team at Warburtons, which sparked her passion for food product development. She went on to study Food Science at the University of Leeds, completing a placement year as a Food Technologist at Marks & Spencer.

After graduating, Emily joined Greenhalgh’s Craft Bakery, where she learned the art of hand piping and decorative finishing. She then broadened her experience with three years in the meat industry before joining Cooplands Bakery in 2023. Since then, she has spent as much time as possible in the bakery, learning from colleagues with decades of experience in creating Cooplands’ signature products.

Most recently, Cooplands has embraced the trend for nostalgic flavours, launching products such as cornflake tart, Maids of Honour and school cake, innovations Emily has been closely involved in.

Kevin Sargent, Senior Product Development Manager - Bakery & Frozen, The Co-op

Kevin has spent over 20 years working across the UK food industry, with a particular focus on bakery, sweet treats, and product development. Throughout his career, he has helped shape a wide range of cakes and baked products for major retailers, working closely with suppliers and manufacturers to bring high‑quality ideas to life. His experience spans concept development, sensory assessment, and large‑scale production, giving him a practical understanding of what makes a cake not only delicious but consistently well‑made. Kevin has overseen the creation and refinement of products enjoyed by millions, and his work has always centred on balancing creativity, technical precision, and customer appeal. He values cakes that show care, skill, and a clear understanding of the fundamentals, from a well‑baked sponge to balanced sweetness and thoughtful finishing. Above all, Kevin believes great baking should feel welcoming and joyful, and he’s always excited to celebrate the talent and passion behind every entry.

Jacqueline Edwards, Head of Customer Innovation, Baker & Baker

Jacqueline is an innovation leader with a passion for transforming ideas into retail-ready successes. With a career spanning branded, foodservice, and retail channels, she has partnered with leading names including LEON, Sainsbury’s, and Costa, all experiences that have shaped her deep understanding of customer expectations and commercial delivery. Her roles across NPD, category insight, and strategic growth paved the way for her move to Baker & Baker six years ago, where she focused on unlocking new opportunities for the manufacturer’s fledgling gluten-free site. By broadening the product portfolio beyond core lines and identifying high‑growth opportunities, Jacqueline increased site utilisation and strengthened customer partnerships. Her ability to balance technical constraints with commercial ambition helped reposition the site as a true growth platform. Progressing from Site NPD Manager to Head of Innovation, Jacqueline now leads proactive, trend‑driven development across the entire business. She is dedicated to long‑term brand building, expanding customer portfolios, and uncovering new opportunities across the core and premium sweet bakery categories. 

Kyle Rodgers, Commercial Director, Rainbow Dust Colour

Kyle Rodgers is an accomplished commercial leader with over 20 years of experience in the UK food and baking industry. Currently serving as Commercial Director for Rainbow Dust, Kyle oversees strategic growth and commercial operations, building on his previous success as the company’s UK Head of Sales. Kyle’s career is defined by a unique "ground-up" trajectory that combines technical mastery with high-level sales strategy. He began his journey in 2005 as an Apprentice baker & confectioner at The Kandy Bar, later refining his craft at Bradfords Bakery and gaining management experience at Greggs. This foundational expertise led him to Scottish Bakers, where he served as a Training Advisor, sharing his technical knowledge with the wider trade. His commercial acumen was further sharpened during a standout seven-year tenure at Carr's Flour Mills Limited, where he rose from Technical Account Manager to Northern Sales Manager. A respected figure in the baking community, Kyle also serves as the Head Judge for the World Scotch Pie Championships, a role that underscores his deep expertise and commitment to industry excellence. From the bakery floor to the executive boardroom, Kyle brings a comprehensive perspective to food production and commercial leadership.

Michelle Phillips, Managing Director, Mimi's Bakehouse

Michelle Phillips is a Scottish entrepreneur, the current President of Scottish Bakers and passionate baker best known as the founder and driving force behind Mimi’s Bakehouse, one of Edinburgh’s most beloved independent bakery brands. Michelle opened the first Mimi’s Bakehouse café in Leith in 2010, funding her dream by selling her family home to launch the business during a challenging economic period. Her vision was simple: to create a welcoming space that offers exceptional, nostalgic baking and makes customers feel comforted—like receiving “a hug when they walk in the door.”

Under Michelle’s leadership, Mimi’s has grown from a single café to a multi-location, family-run enterprise with several Edinburgh cafés, an industrial bakery, a thriving online cake delivery service and concessions in East Lothian. The brand is celebrated for its freshly baked cakes, scones, afternoon teas, and warm hospitality.

Her commitment to quality and community has earned Mimi’s Bakehouse national recognition, including the prestigious Scottish Baker of the Year award in 2023/24. Michelle works closely with her family in the business and continues to champion Scottish baking and independent hospitality.

Naomi Griffiths, Lead Baker & Patisserie Chef, Iâl Bakery

Naomi has been baking professionally for four years, and becoming a baker remains one of the best decisions she has ever made. She is the Lead Baker & Patisserie Chef at Iâl Bakery in Wrexham and also runs the Instagram blog Little Welsh Foodie, where she shares baking recipes, ideas, and tips with a wider community of food lovers. Through her work with the college, Naomi hopes to inspire the next generation of bakers and encourage more people into this wonderful industry. She won Britain’s Best Fruit Cake in 2024 and has both entered and judged Britain’s Best Loaf.

Nigel Cave, Head of UK Innovation, Mademoiselle Desserts

Nigel trained in Patisserie at college before beginning his career in hotels and restaurants. After several years in hospitality, he moved into manufacturing, where he found his long‑term professional home. He has now spent 32 years in frozen dessert manufacturing, having joined Speciality Desserts in 1994, which later became Mademoiselle Desserts in 2016. Throughout his career, Nigel has held key roles, starting as a pastry chef and later moving into NPD, where he developed new skills in product development for major customers. His work in NPD deepened his understanding of food, formulation, and the science behind great desserts. However, Nigel’s true passion has always been innovation. He thrives on creating exciting new concepts, exploring emerging trends, and developing ideas that anticipate customer needs before they arise.