Bakery trainee case studies
The Centre for Better Health recognises a healthy community is an inclusive community in which individuals can live satisfying and hopeful lives and where there is no stigma about mental ill health.
Our Social Enterprises, Better Health Bakery, Better Health Bikes and Better Health Products, are each a thriving example of this ethos in practice.
Here we celebrate and share the inspiring stories and work that we see our trainees producing day-in and day-out.
Thomas joined our bakery trainee programme from May through to August 2019. During this time he learnt how to make a variety of organic sourdough loaves including practical skills such as following recipes and weighing ingredients as well as mixing, shaping and baking.
On starting his placement Thomas’ primary goals were around building up his motivation and developing his weekly routine so he could get back into job-hunting.
On a scale of 1 to 10 (with 1 being low and 10 being high) Thomas gave himself grades varying from 6 to 8 across the soft-skills we like to focus on when drawing up goals for the 12-week placement. These rose to between 8 and 9 across the board by his last shift, with Thomas commenting, “Getting back into the work environment and completing an almost full day once a week has given me a weekly routine to work with. I’ve made about 1,000 loaves in that time – that’s a lot of bread making!”
What did he feel he achieved most? “I’ve learned how to make different types of bread, and have built the confidence to bake for myself and other people. I’ve also built some soft skills in the workplace, such as working with strangers and being comfortable as part of a team.”
Tom is now going through the process of registering with WorkPath, a unique employment service for Tower Hamlets residents, providing support for people at all levels of work, skill or experience. Tom’s aim is to train and qualify to work in the construction industry, with one eye on securing part-time work in a bakery or similar to complement this.
Adam joined our bakery trainee programme from May through to August 2019. During this time he learnt how to make a variety of organic sourdough loaves including practical skills such as following recipes and weighing ingredients as well as mixing, shaping and baking.
On starting his placement Adam’s primary goals were around building up his skills, experience and references so that he could secure work in a bakery as well as gain the confidence to enable him to bake at home.
On a scale of 1 to 10 (with 1 being low and 10 being high) Adam gave himself a score of 8 across the soft-skills we like to focus on when drawing up goals, accompanied by a keen focus on job skills, structure and routine throughout the 12-week placement. He commented, “I’ve gained experience and reference so am really pleased! I’m now tempted to make sourdough at home and will find the time to do this soon, but for now at least I feel like I have a greater understanding of baking processes and techniques.”
What one piece of advice could he offer to a new trainee starting at the bakery? “Focus on the task at hand.”
True to his word, on completing his placement Adam has secured a trial shift with high-street bakery chain, Paul UK, and is pending a further trial shift with Today Bread in Walthamstow.
Chas joined our bakery trainee programme from February through to June 2019. During this time he learnt how to make a variety of organic sourdough loaves including practical skills such as following recipes and weighing ingredients as well as mixing and shaping.
On starting his placement Chas’ primary goals were around building up his confidence and social skills and driving his motivation to get back into work.
On a scale of 1 to 10 (with 1 being low and 10 being high) Chas graded himself as a 5 across all soft-skills within the first few weeks of his placement. This rose to an 8 across the board by his last shift, with Chas commenting, “I’ve enjoyed working with everyone at the bakery, as part of the team, this has been the most enjoyable part of the experience. Everyone has been really nice and welcoming, which made it easier for me to get on here.”
What did he feel he achieved most? “I’ve achieved all of my goals, but I’m also really pleased to have finally mastered making tinned loaves!”
As Chas was nearing the end of his placement at the bakery he took the chance to register with Steps into Work, a new Council led service which has been set up to support local residents into employment. Offering tailored support at every step of the journey into work, from helping to gain new skills to providing advice and guidance when applying for jobs, the team at Steps into Work are helping to find Chas part-time work in a Charity Shop.
Fran was referred to our bakery trainee programme in March 2019 and attended her 12-week placement at the Better Health Bakery through to end June. During this time she learnt how to make a variety of organic sourdough loaves including practical skills such as following recipes and weighing ingredients as well as mixing, shaping and baking bread.
On starting the placement Fran’s primary goals were to re-ignite her passion for food while learning more about making bread, learning new skills in this area and building confidence, particularly around other people.
Fran’s progress over this three month period was remarkable, with scores on her soft skills increasing by an average of 4.6 (out of 10) points across each: job skills, motivation, structure and routine, confidence and social skills. What did she feel she achieved most? “I feel I have achieved all of my goals, but I am most proud of myself for sticking with it. A placement like this would have been challenging for me in the past, but the atmosphere here is really good and made me want to come back.”
In terms of additional goals achieved on placement, Fran comments, “I’m really happy to have completed the placement and feel pleased to report that I am now much more confident around other people. This is something I can take with me to my next placement. I feel like I’ve learned lots of new skills and really enjoyed the experience of working 1-2-1 with one of the bakers on a bake-shift, especially seeing the end product and the delicious smell!”
On completing her placement, Fran is pursuing a referral to Blue Marble Training (BMT), part of the Shoreditch Trust. BMT is targeted at vulnerable young people (16 to 25) who may also be coping with a range of issues, such as social isolation, poverty, homelessness, violence, insecure immigration status, trauma, poor mental and/or physical health and chaotic lifestyles. It provides chef training, pastoral support, mentoring and work experience that help ex-offenders, care-leavers and other vulnerable young people who are not working, studying or training to be more independent, develop skills and access opportunities to achieve long-term careers. Key to providing a meaningful setting for the training is Waterhouse Restaurant, established as an enterprise by Shoreditch Trust in 2008, which is open to the public and provides trainees with real industry experience, serving lunch to customers Monday to Friday.
A self-referral to our bakery trainee programme, Andrew completed a 12-week placement at the Better Health Bakery from January to March 2019. A keen home-baker, Andrew was eager to use the placement to learn more about the art of making sourdough bread while working on his confidence and social skills in order to return to the workplace.
In his own words, “Other than developing baking-related skills, I have benefitted the most by being placed in a work team setting and re-acclimatising myself to it and its dynamics after a very long period of relative isolation.
He continues, “Given that my fear of returning to the workplace had so far been an important barrier to me returning to regular employment, and had undermined my general motivation levels, I feel that the trainee scheme has counterbalanced that and I am more motivated, or less inhibited, about returning to work.”
This progression was further evidenced by an increase in scores across almost all of Andrew’s soft-skills over the three months, including a high score of 10 for job skills and social skills on completion. Andrew’s wellbeing outcomes also increased during the same period, moving from an overall total of 39 at the beginning to 45 at the end of the placement.
Indeed, Andrew’s progress as a trainee baker was so impressive he was offered the opportunity to complete an early shift (6am to 2pm) and a bake shift (4pm to midnight) immediately following completion of his placement. These two additional shifts were given as an opportunity for Andrew to see the end-to-end baking process at Better Health Bakery and to provide first-hand experience of the types of shifts a baker is expected to work in open employment.
Andrew’s feedback for us? “I was welcomed into a group of strangers who all shared a common goal of being part of a productive process. Everyone was welcoming, friendly, supportive, and generous with sharing knowledge. There was fairness in how work was allocated etc. I greatly appreciated the fact that the Social Enterprise Employment Lead would meet with me often to check how I am and to discuss next steps with me. I felt that you cared about what would happen after the scheme came to an end and that you wanted to help with maximising my prospects.”
Following a referral to Hackney’s supported employment team, Hackney Works, Andrew plans to secure some part-time law-based or office work, which they are helping him to secure.
A self-referral to our bakery trainee programme, Victoria attended her 12-week placement at the Better Health Bakery from January to March 2019. During this time she learnt how to make a variety of organic sourdough loaves including practical skills such as following recipes and weighing ingredients as well as mixing, shaping and baking bread.
On starting the placement Victoria’s primary goals were to develop a routine and learn how to work in a structured environment which she believed would help her mind focus, particularly in the workplace. She also wanted to use the placement to build her confidence for future work opportunities.
Victoria’s progress over this three month period was tremendous, with scores on her soft skills soaring to a high of 10 across each: job skills, motivation, structure and routine, confidence and social skills. What did she feel she achieved most? “Learning how to communicate with strangers, normally I would close-up but working here has been comfortable for me. My social skills and confidence have developed as a result of training at the bakery. I was very, very shy and quiet at the beginning, but I got there in the end!”
“My ideas about the workplace have changed entirely. I thought it would be boring, but over the last 12 weeks my perspective has changed completely.
“I’ve always wanted to learn how to cook, and am now going on to interview with Karma Kitchens in Bethnal Green for their Commis Chef training programme.”
The Karma Kitchen Training programme is a 6-week programme designed to increase the skills and employability of local youth in a safe and social learning environment, leading to direct employment following completion of the course.
Steven attended a trainee placement at Better Health Bikes from July to October 2018, and was granted a placement at the Better Health Bakery immediately following this, which he completed in February 2019.
After a few years of being out of work due to mental ill-health, Steven joined Better Health Bikes as a trainee bike mechanic so that he could start to re-build his weekly routine and develop some structure. His aim was to learn mechanical skills in order to move closer to getting back into employment.
For Steven, his experience in the bike shop led him to interacting with new people and developing a new skill set. Initially he found working for a whole day challenging but also very rewarding as it was helping with his motivation and his future prospects of employment. In his own words, “I have a lot of respect for the mechanics [at Better Health Bikes]. They know so much, all the tiny tolerances in repairs that make so much difference. What was beneficial for me was feeling that I was doing something worthwhile – making roadworthy bikes, readying them for sale and, in turn, supporting the social enterprise. I haven’t worked for a long time, so haven’t felt that I was part of something. The environment here, where everyone is so friendly and understanding, has been a positive thing for me.”
Moving into the bakery as a trainee baker, Steven was hoping to improve his baking skills and his chances of re-entering the workplace by further improving his mental health and building a healthier routine. At the end of this placement, his feedback was that although not yet at 100%, he felt a lot closer than he had been in a long time to getting back to work.
“Next steps will be volunteering or further education. As a follow-on from my degree, I’m thinking about a computer programming course, so am looking into funding for this while assessing my current levels of wellness.”
When commenting on how his experience has influenced his ideas about the workplace, he concluded, “It’s made me feel that I’ve missed having this in my life for a long time. I’ve never worked in a place this friendly before and it made me feel I can get a job where I feel like I’m contributing to society.”