Graham Duckworth

My background is a blend of practical bakery skills, food science, and a deep understanding of bakery systems and processes. I’ve worked in the UK, France, Belgium, Portugal, Ireland, Switzerland, Saudi Arabia and beyond, with small family-run craft bakeries and giant multinationals such as Domino's and PepsiCo. I’ve also developed a huge range of bakery products, from biscuits to artisan sourdoughs. Over the years, I’ve held roles such as Bakery Technology Manager at Campden BRI, Technical Expert (fermented goods) at Puratos UK, and Product Development Manager at Hovis, where I developed products which are now household names such as ‘Best of Both’. I’m particularly passionate about sourdough, laminated goods, and the science that underpins every great loaf or pastry.

Teaching at UCB is a real joy for me. A common misconception is that we prepare students for a career as bakers; however, our BSc/FDSc courses are specifically designed to develop future Bakery Managers, Technologists, Product Developers, and entrepreneurs. 

What my students enjoy most about my classes is not just learning how to make products, but truly understanding the scientific and logical ‘why’ behind our baking techniques.. It’s rewarding seeing them grow in confidence and skill, especially when they go on to win awards such as the Bakery Industry’s ‘Rising Star’ or ‘Young Pastry Chef of the Year’. I feel especially proud when they return to UCB as guest lecturers to inspire the next generation. 

I’m a liveryman of the Worshipful Company of Bakers, as well as a UK member of the Richemont Club, and a Council Member of the Alliance for Bakery Students & Trainees (ABST). As ABST’s Competitions Secretary, I help run national events and work with government planners to ensure bakery education stays relevant and inspiring. I’m also passionate about volunteering, whether that’s hosting training events for students and lecturers through the Worshipful Company of Bakers or taking students to the famous Richemont Bakery School in Switzerland. 

In this industry, although brains and ability matter, passion is what truly drives anyone forward. If you’re keen to learn, work hard, and bring your enthusiasm every day, then the bakery world has a place for you. I encourage all my students to get real-world experience in a bakery, whether through a summer job or placement. That’s where you learn how a bakery runs, how teams work together, and why every role matters. 

Outside of baking, I’ve been a Scout Leader for over 25 years, so I spend a lot of my time volunteering. I’m also a bookworm, and I recently enjoyed Steve Backshall’s Deep Blue: My Ocean Journeys.