BAKO’s YOUNG BAKERS TAKE FESTIVE INNOVATION OUT-OF-HOME

Festive Bakery Innovation Heads to Out-of-Home Market with BAKO’s Young Bakers

The out-of-home market is set to benefit from a fresh wave of festive innovation this year, thanks to BAKO’s Young Bakers Initiative. Developed in partnership with Wrights Food Group and Coleg Cambria, the project has given students the opportunity to design and launch new festive bakery products, three of which will now be available nationwide from September.

The new products, an indulgent Irish Coffee Slice, a modernised Black Forest Slice, and a savoury Festive Chicken, Brie & Cranberry Slice, are aimed squarely at cafés, coffee shops, and hospitality operators looking to bring seasonal flair to their menus.

Festive menus are a key sales driver for the out-of-home sector, and BAKO’s initiative has been carefully designed with this in mind. Each product has been created to combine strong seasonal appeal with the commercial reliability that operators need, from portion control and cost efficiency to presentation and customer satisfaction.

Nicola Goodwill, Senior Trading Manager at BAKO, explained: "These products were designed with cafés, coffee shops, and hospitality businesses in mind. They’re eye-catching, seasonal, and commercially viable, perfect for outlets looking to add excitement to their festive menus. At the same time, they demonstrate the creativity of the next generation of bakers, whose ideas can make a real difference in this sector."

The initiative selected two students from Coleg Cambria’s Level 3 Diploma in Baking Proficiency, Naomi Spaven, 29, from Mold, and Ella Muddiman, 24, from Chester, and challenged them to create both a sweet and a savoury festive product.

Working in their college bakery, they brainstormed and trialled recipes before presenting them to BAKO and Wrights.

For the students, this meant engaging with the real-world challenges of commercial foodservice supply: scaling recipes to ensure consistency, managing cost implications, and balancing indulgence with affordability.

Naomi said: "Seeing how products are developed on such a huge scale has been mind-blowing, from watching production lines in action to understanding the journey from concept through to completion. It’s been amazing to see an idea move from concept to launch."

Ella added: "The challenge of making something viable for scale, especially on cost, was tough but really rewarding. To know that something I helped create will be on sale this Christmas is just incredible. It proves young bakers really can make a difference."

Each product was tested for production stability and visual appeal, ensuring they can perform in real-world out-of-home environments without compromising flavour or presentation.

The Young Bakers Initiative has been supported by the Craft Bakers Association and the Worshipful Company of Bakers. A percentage of profits from the sales of the festive products will be reinvested into a dedicated fund to support future student groups. The project is designed to run annually, creating a sustainable programme that combines education, creativity, and commercial delivery.

Naomi reflected on what the experience has meant for her career: "The whole project has broadened my view of the industry and shown me how many opportunities there are beyond day-to-day baking. I love the hands-on side of what I do, but this has also inspired me to think about teaching and passing on my passion to the next generation."

For the out-of-home sector, these products demonstrate the value of combining young creativity with commercial know-how. They give operators fresh, seasonal options that will stand out on menus while also supporting the next wave of bakery talent.

Nicola concluded: "This initiative proves that innovation can come from anywhere – even from the classroom. By giving students, the chance to see their ideas make it to market, we’re inspiring them and also delivering real value to our customers. These festive slices are just the beginning; we’re committed to growing this programme every year."