Paul Chambers, 65, from Grange Park, now leads training and development at Pipp & Co, passing on decades of experience to the next generation of bakers.
His career began with an apprenticeship at Swiss Chalet Bakery after leaving school at 15. Despite being thrown out of cookery lessons for throwing marzipan, he quickly developed a passion for baking and later completed his City & Guilds qualifications at Cheltenham Technical College.
By 19, he was supervising bakery teams and had mastered cake decoration and sugar craft. He later worked in management roles, including overseeing 82 staff in a BRC-accredited business supplying major retailers, and managing 52 shops in a Bristol bakery chain.
Paul said: “I absolutely love it, and I have no plans to retire.
“I’m proud of what we make, and my passion is savouries – so it’s exciting to be expanding into that line while sharing what I’ve learned over the years.”
Mario Evangelista, co-owner of Pipp & Co, said: “Paul is a fantastic asset to our team.
“His knowledge, creativity, and dedication inspire everyone, and he plays a huge role in maintaining the quality and artisan standards we pride ourselves on.”
Pipp & Co bakes all its products in Swindon using only natural ingredients, with no artificial additives or preservatives. For more information, visit www.pipp.co
