About the Role

Porter is looking for an eager and driven Apprentice Baker, who will be able to learn from a master baker with 30 years of baking experience in the UK and European industry. There is no experience required – just a passion for baking and a determination to learn and develop.

Wage

• £16,640 for your first year, then could increase depending on your age National Minimum Wage rate for apprentices. Minimum wage rates (opens in new tab)

Training Course

• Baker (level 2). Understanding apprenticeship levels (opens in new tab)

Hours

• The exact working schedule will be confirmed at the beginning of the apprenticeship, but will involve early mornings and weekends. 40 hours a week

Start Date

• Thursday 1 October 2026

Duration

• 1 year 6 months

Positions Available

• 1

What You'll Do at Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

You will have an opportunity to learn from the very best, within a company culture that strives to be the best. We are a kind, caring, nurturing bunch, but that doesn’t mean we go soft in our approach to quality.

You will learn to take pride in your work, and possess an acute attention to detail with an absolute focus on the quality of every single product that gets sent out.

Each day, you will:

• Develop fundamental and advanced baking skills used in artisan baking
• Learn how to use professional bakery equipment safely
• Comply with food safety practices and regulations
• Develop an understanding of supply management and quality standards

Where You'll Work

2 Bridge Street
Bakewell
DE45 1DS

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training Provider

• DCG

Training Course

• Baker (level 2). Understanding apprenticeship levels (opens in new tab)

What You'll Learn

Course Contents

• Select, prepare/set-up and use equipment and machinery.
• Clean and check tools and equipment.
• Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
• Receive and store materials/stock from external suppliers and/or internal stores.
• Store finished goods.
• Package and label bakery products for example, allergens.
• Comply with health & safety, food safety, environmental procedures, PPE, hygiene and method statements.
• Clean and tidy work area. Dispose of waste and recycle.
• Communicate verbally for example, with colleagues, suppliers and customers.
• Record information - paper based or electronic.
• Identify bakery product problems/faults and underlying causes.
• Read and interpret information for example, specification, recipe and production plan.
• Plan bakery tasks.
• Prepare for bakery tasks. Obtain materials.
• Prepare ingredients.
• Weigh or check weight of ingredients/products.
• Mix ingredients.
• Deposit, scale or cut/divide mixture.
• Mould products.
• Monitor prove.
• Pre-bake and/or post-bake dressing of product.
• Operate ovens.
• Craft baker. Scale up/down a recipe using percentages.
• Craft baker. Prepare and apply fillings/coatings.
• Plant baker. Follow product changeover procedures.
• Plant baker. Check product specifications throughout the key process steps; identify and rectify or report production issues.
• Retail baker. Serve customers for example, determine customer’s needs, provide information, offer options and match bakery products to customers’ needs. Sell to customers for example, promote complementary items, promotional offers or seasonal products.
• Retail baker. Display and replenish bakery products.
• Select, prepare/set-up and use equipment and machinery.
• Clean and check tools and equipment.
• Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
• Receive and store materials/stock from external suppliers and/or internal stores.
• Store finished goods.
• Package and label bakery products for example, allergens.
• Comply with health & safety, food safety, environmental procedures, PPE, hygiene and method statements.
• Clean and tidy work area. Dispose of waste and recycle.
• Communicate verbally for example, with colleagues, suppliers and customers.
• Record information - paper based or electronic.
• Identify bakery product problems/faults and underlying causes.