Callum Davies
Artisan Baker specialising in sourdough fermentation and laminated pastries
Thornbury & Sons Bakehouse
Dear Hiring Team,
I am writing to express my interest in the Baker position at Thornbury & Sons Bakehouse. With a background grounded in scratch breadmaking, long-fermentation doughs, and viennoiserie, I have built my daily practice around careful starter culture maintenance, dough temperature regulation, and consistent deck oven baking. I would welcome the opportunity to bring my hands-on production skills to your bakery team.
In my current role as Head Baker at The Hearth & Grain Bakery, I lead the morning production of over 450 loaves of slow-fermented sourdough and rustic rye daily. This includes managing our starter cultures, scheduling dough retardation, and overseeing the lamination and shaping schedule for viennoiserie lines such as croissants and seasonal danishes. Through attentive inventory ordering of specialist flours, seeds, and organic dairy, I also reduced weekly ingredient spoilage by 12% while upholding strict product consistency.
Previously at Bramble Wood Bakehouse, I mixed, shaped, and baked daily production batches of tin loaves, baguettes, and enriched brioche items using double-deck ovens. Working across changing seasonal conditions reinforced my ability to adjust dough hydration and track ambient bakehouse temperatures to achieve a uniform crumb structure. Holding a City & Guilds Level 3 Diploma in Professional Bakery and Patisserie alongside a Level 3 Award in Food Safety in Catering, I place equal importance on bench precision and robust food safety standards.
I would welcome the opportunity to discuss how my breadmaking experience, viennoiserie production skills, and dedication to artisan methods can support Thornbury & Sons Bakehouse. Thank you for your time and consideration.
Yours sincerely,
Callum Davies