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A day of learning, craft and inspiration
Today I had the privilege of joining a bread‑baking workshop as part of our chef development programme, organised by our Head of Chef Development, Daryll Young. It was genuinely inspiring from start to finish.
We spent the day at Imma The Bakery, learning from Tona and Anders, whose bakery has earned a place in the Good Food Guide’s 50 Best Bakeries in the UK. Being taught by experts of this calibre was a real privilege. Their passion for their craft was unmistakable and matched by exceptionally high standards that translated into truly delicious bread.
Precision and purpose
What stood out most for me was the scientific and precise nature of Tona and Anders’ approach to bread baking. Every detail mattered and every step had a clear purpose.
Several aspects of Imma’s philosophy really resonated. A deep respect for ingredients, a commitment to the process, and a belief that great baking comes from patience, knowledge and consistency. Every bake is carefully recorded, from dough and room temperatures to humidity, fermentation and proofing times, and the ratio of water to flour, alongside the final results: crust, flavour and crumb. By doing this, they explained, we can reflect on and refine what creates a great bake for us.
It wasn’t just about making bread. It was about truly understanding it. Tona and Ander’s depth of knowledge was extraordinary, and no chef question went unanswered. Their passion for sharing that knowledge was clear, from the way they taught to the cookbooks they recommended, including ‘The Elements of Baking‘, a guide to baking with dietary restrictions including gluten and dairy without losing flavour.
Investment in chef development
We are incredibly fortunate that BM’s leadership takes chef development seriously, and it is a core part of our business strategy. This belief is matched by a significant level of investment, and it shows.
Every chef at BM has access to a wide range of culinary courses, alongside extensive innovation and development opportunities. These include farm visits and food safaris that Daryll has carefully curated. He travels the country to find the very best experts and experiences, ensuring our teams feel supported, inspired and genuinely valued.
Learning with impact
That is exactly what this kind of investment does. It makes our chefs feel valued and recognised. It gives them the opportunity to grow, refine their skills and push themselves further. Just as importantly, it enhances the food experience we can offer our clients and customers.
The ideas, techniques and passion gained on days like this do not stay in the classroom. They go back into our kitchens and onto our menus.
A culture of belonging
The format of the day was welcoming and inclusive. Everyone, from the most junior to the most experienced, was encouraged to get involved. Everyone had a go at everything, supported and encouraged by their teammates. No one felt silly or self‑conscious.
That openness and generosity is a real testament to the culture we have created at BM.
Fundamentally food lovers
BM is a company full of food lovers. Even for those of us who are not chefs, there is a shared enthusiasm for food, craft and learning. Days like this highlight just how much curiosity and genuine interest runs through the whole business. It is infectious, and it is part of what makes working here so special.
Everyone who attended the course left with practical ideas to take back into their kitchens, alongside renewed confidence and fresh inspiration. New connections were formed, experiences were shared, and there was a clear sense of momentum about what comes next in our bread baking.
Why development matters
Days like today are a reminder that development is not only about learning new skills. It is about building confidence, deepening understanding and showing our teams that their growth genuinely matters. That kind of investment strengthens teams and, ultimately, improves the experience we create for our clients and customers.
Lucky me. Sourdough baked, ferment ready, and a renewed appreciation for the craft of bread baking. I may not be a chef, but I left with the same sense of inspiration and respect for the process.
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