Award makes Sally a rising talent at bakery
A BAKER has cooked up success by winning a national award.
Sally Higginbottom, who is based at the Poynton branch of Bramhall Bakery, has been given a scholarship to train in France.
She will travel to a French baking school for a week of intensive training on sourdough breads.
The award came from the Worshipful Company of Bakers, a guild with origins dating back to 1155.
Sally has been working as an apprentice at the bakery for just over a year.
Scott Peters, director of Bramhall Bakery, said training is an important part of the business.
He said: “We are delighted that Sally’s hard work has paid off and we are looking forward to the new skills she will be able to bring back to the bakery.”
Sally isn’t the first apprentice from the bakery to win the award. She follows in the footsteps of the bakery’s previous apprentice Amber Smith, who was awarded the James Allen prize for bakery apprentice of the year in 2013 and spent a week at a training centre in Scotland.
The bakery, based in Bramhall, was set up from scratch three years ago by Scott and his wife Jo.
Scott is an artisan baker from Melbourne, Australia, with over 20 years experience while Jo has spent over 10 years working as a management consultant for a global professional services firm.
They recently opened a second shop and an expanded bakery facility in Queensway, Poynton.
It has been a busy time for the bakery, which recently saw owner Scott judging entries in the Poynton Bake Off competition at Poynton Methodist Church.
Scott worked his way through a wide range of delicious cakes, canapés and other goodies before naming the winning team as the Victory Girls, who had created a spread in celebration of the Second World War victory anniversary.
Their prize is a baking master class from Scott later in the year.
●● The Poynton students who recently took part in their school’s annual fishing competition at Goose Green Farm in Mottram St Andrew. Leon Gribbon (right) was the winner
●● Bakery apprentice Sally Higginbottom has been given a scholarship to a French baking school for a week of intensive training in sourdough bread