We bake too!

Raising the standard

Left to right Keira, Francesca and Karl show their wares

Three University College Birmingham students recently picked up a Silver Award and £1000 at the California Raisins Future Bakers Award, a competition held annually to find the best students or trainees in the bakery and confectionery industry.

The competition was held as part of the Baking Industry Exhibition at the NEC in Birmingham with the awards being announced at a glittering awards ceremony in Blackpool.
Students Karl Vyse, Francesca Tomkins and Keira Roe baked for 4 hours at the contest producing 12 products around a local theme including a Brum Pastie, Stourbridge Scones, Sutton Sponge and Coleshill Cookies.

Francesca and Karl are currently studying NVQ Level 2 Bakery alongside cake decoration and sugar craft and plan to go on to Level 3 qualifications next year, whilst Keira is just coming the end of her NVQ Level 3 Bakery and advanced cake decoration qualification and aims to get a patisserie job in a Country House Hotel.

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