Simon John Spears
Brighton & Hove
Summary
I am an accomplished master baker with 30 years’ experience and extensive expertise in artisanal baking, product development, and staff management/training.
Recognised as a Maitre d’Apprentissages in France and an active member of ‘Les Ambassadeurs Du Pain’ and ‘Associazione Verace Pizza Napoletana’. I have played a pivotal role in assisting various employers to gain recognition, awards and noteworthy accolades.
I work to an exceptional professional standard I am skilled at specialty bread creation, NPD and efficient workflow planning. As well as ingredient procurement, stock control, and bakery budgeting, to ensure product quality assurance and consistency, while maintaining workplace hygiene and safety standards.
I’m a highly driven and committed individual who values and pursues both personal and professional growth.
Perfecting the art of baking over decades, I bring strong organisational skills and creativity. As well as being proficient in time management and team collaboration, ensuring smooth operations and high-quality results.
Overview
31
31
years of professional experience
Work history
Master Baker
The Flour Pot Bakery
Brighton & Hove
01.2022 - 08.2025
- Managing all bread and Viennoiserie production across 14 shops and extensive wholesale accounts.
- Leading staff management, training, employee schedules/holidays and implementing/fostering a harmonious working environment for a large and diverse team of bakers, chefs and essential staff, 28 strong.
- Ensuring daily operations are adhered too with the highest standards of product quality, food hygiene and health and safety.
- Developing new and seasonal products, maintaining interest in current trends and customer expectations.
- Optimised order processing systems for enhanced operational flow.
- Facilitate staff recruitment, cross-training, and hygiene management initiatives.
- Produce thousands of products weekly, delivered with precise consistency.
- Product costings and administration.
Founder / Pizzaiola
Mano Fatto Neopolitan Pizza
Auch, France
06.2020 - 01.2022
- Produced high-quality, long-fermented traditional wood-fired Napoli pizza. Served in restored retro Citroën HY Van, fitted and tailored by myself to produce the most authentic and delicious pizzas.
- Sold pizza year-round at weekly markets across South of France, catering weddings and private events.
- Participated as a member of A.V.P.N. to uphold authenticity standards.
Co-Owner / Master Baker
Naroques Boulangerie
Auch , France
01.2018 - 06.2020
- Developed high-quality bread and pastry products using heritage grain varieties.
- Managed training programmes for staff to enhance skills and efficiency.
- Conducted quality control to ensure compliance with industry standards.
- Executed sales and business development strategies to drive revenue growth.
- Produced slow, long-ferment doughs to achieve optimal flavour profiles.
- Contributed as a member of Ambassadeurs du Pain to promote artisanal baking practices.
Partner in Wild Farmed flour
Wildfarmed Flour
, France
03.2018 - 01.2020
- Developed new bread and specialty flour products for market introduction.
- Transformed innovative concepts into commercially viable products for consumers.
- Enhanced flour milling techniques in accordance with regenerative farming practices.
- Established brand identity, positioning company as a leader in regenerative foods sector.
- Achieved presence in major British retail outlets, significantly increasing market recognition.
Freelance Product Development
Fletchers Bakeries Ltd.
London, England
12.2017 - 03.2018
- Creating artisan product ranges designed for integration into high-volume production lines for some of the countries leading and most prominent retailers, such as Marks and Spencer, Waitrose, Costa, Starbucks, and Sainsbury's.
Co-Owner / Master Baker / Operations Manager
Artisan Bakery Ltd.
London, England
01.2008 - 02.2017
- Building the bakery from scratch with great pride and professional growth.
- Oversaw daily operations across all business functions.
- Led product development and manufacturing initiatives.
- Cultivated customer relationships to enhance sourcing strategies.
- Trained and developed staff in a 24-hour operation with 35 employees.
- Managed logistics while resolving operational challenges.
- Leveraged industry contacts to secure partnerships within UK food and baking sectors.
- Supplied prestigious clients, including Kew Gardens and the Ritz, various large hotels and restaurants, alongside smaller independent enterprises.
Master Baker
Daylesford Organic
Kingham, Oxfordshire
01.2005 - 01.2008
- Managed bakery staff to enhance productivity and maintain quality standards.
- Worked alongside a small team of artisan bakers supporting both day and night shifts.
- Produced a fantastic range of organic breads and viennoiserie, at the highest and most consistent standards, for the highly notarised and acclaimed farm shop.
- Led opening of bakery concessions in London department stores, expanding brand presence.
- Spearheaded launch of Daylesford London stores, increasing market reach.
- Played a pivotal role with the design of a new £1.8M bakery facility in the Cotswolds, boosting production capacity.
Owner / Master Baker
Artisan Bagariet
, Sweden
01.2002 - 01.2005
- Oversaw all operations of a small, artisanal bakery.
- Designed and manufactured a diverse range of baked goods.
- Managed sales and delivery processes to ensure customer satisfaction.
Head Pastry Chef
Dala Husby Hotel
, Sweden
01.2001 - 01.2002
- Conducted new product development for dessert menu at one-Michelin star restaurant.
- Managed costings and ordering processes to ensure profitability.
- Trained and managed staff, enhancing service delivery and efficiency.
Head Pastry Chef
Grand Hotel Norway
Oslo, Norway
01.1997 - 01.2001
- Provided comprehensive support across banqueting, room service, afternoon teas, and desserts for five-star hotel restaurants.
- Managed staff to uphold service excellence and operational efficiency.
- Oversaw stock management to ensure timely availability of supplies.
Commis Pastry – CDP
Claridges
London, England
01.1996 - 01.1997
- Working within a team of pastry chefs supplying all areas of a 5-star hotel
Apprentice Pastry Chef – Commis Chef
Sopwell House Hotel
Saint Albans
01.1995 - 01.1996
Apprentice Pastry Chef
The Dorchester
London
01.1995 - 01.1996
Education
Various governing bodies
Skills
- Maitre d'Apprentissages (qualified bakery teacher in France, Chambre de Metier PAVIE )
- Member of ‘Les Ambassadeurs Du Pain'
- Member of ‘Associazione Verace Pizza Napoletana'
- New product development
- Ingredient procurement and stock control
- Efficient workflow planning
- Viennoiserie production and recipe development
- Strong leadership and staff training
- Seasonal item creation and innovation
- Workplace hygiene and safety practices
- Specialty bread creation and baking techniques
- Artisanal baking and precision measurement
- Proficiency with dough mixers and commercial ovens
- Bakery budgeting and product costing
- Multitasking in a fast-paced environment
- Product quality assurance and consistency
Affiliations
- Outside of work I enjoy spending time with my family, Gardening, walking, paddle boarding, cooking and relaxing with friends and family. My biggest passion with regards to hobbies is music production, I have an extensive record collection and enjoy producing my own music.
References
References available upon request.
Timeline
Master Baker
The Flour Pot Bakery
01.2022 - 08.2025
Founder / Pizzaiola
Mano Fatto Neopolitan Pizza
06.2020 - 01.2022
Partner in Wild Farmed flour
Wildfarmed Flour
03.2018 - 01.2020
Co-Owner / Master Baker
Naroques Boulangerie
01.2018 - 06.2020
Freelance Product Development
Fletchers Bakeries Ltd.
12.2017 - 03.2018
Co-Owner / Master Baker / Operations Manager
Artisan Bakery Ltd.
01.2008 - 02.2017
Master Baker
Daylesford Organic
01.2005 - 01.2008
Owner / Master Baker
Artisan Bagariet
01.2002 - 01.2005
Head Pastry Chef
Dala Husby Hotel
01.2001 - 01.2002
Head Pastry Chef
Grand Hotel Norway
01.1997 - 01.2001
Commis Pastry – CDP
Claridges
01.1996 - 01.1997
Apprentice Pastry Chef – Commis Chef
Sopwell House Hotel
01.1995 - 01.1996
Apprentice Pastry Chef
The Dorchester
01.1995 - 01.1996
Various governing bodies