The Jones Village Bakery has a real family feel and I felt at home straightaway when I started as a production operator in 2014.

Joining the apprenticeship scheme was a great opportunity to learn more about the art of baking – and it put rocket boosters under my career.

After two years I was incredibly proud when I was promoted to production supervisor when I was responsible for a team of 14 people, producing the highest quality bakery goods.

The next step for me was joining the New Product Development team, specialising in gluten-free products.

In 2021 I was proud to be appointed the manager of the gluten-free bakery which I helped commission and more recently I joined the team at our flagship sourdough bakery.

With the support of the company, I’ve now started a university course to study applied business management and I’m really excited about my future here.