International Bakery chats with Laurence Smith, owner of Fatherson Bakery
Q1. If you could change anything in the industry, what would it be?
The one area where baking could strive for improvement is around next generation innovation which goes beyond the product. Sustainable packaging is a must, but so too is turning to nature and the usage of natural ingredients.
Q2. What three traits define you?
I am committed to anything I take on, I’m a supportive team player and I always go the extra mile.
Q3.What’s the coolest (or most important) trend you see today?
For me it has to be sustainability, as, if we can all live our lives on this wonderful planet and only deliver positives, what a wonderful world it would be.
Q4.How do you define success?
For me success is not about the winning, it’s how we achieved the goal and how as a team we worked together to deliver and share success.
Q.5 What made you want to work for the industry?
The food industry is in my blood, and I have always had a passion to own my own business. So what better than running a business with products I enjoy and, in an industry where I have many friends and colleagues.
Q.6 What would you most like to tell your 13-year-old self?
Never give up. It’s not what you know, it’s how you use the knowledge and experiences you have. I have a 13-year-old son myself and I cannot say enough to him that if you want something enough, then go for it.
Q.7 If you could meet anyone, living or dead, who would you meet?
It would have to be…
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