Although our treats are decidedly naughty the people who make them are extremely well behaved. Their skills, experience, talent, passion and sheer attention to detail are unmatched – and the proof is in the eating.
We understand that our clients are constantly searching for new products to tickle the fancy of demanding customers – and provide all the necessary resources to ensure a constant stream of innovative offerings that are timely, appropriate and deliciously irresistible.
Our New Product Development team is constantly gathering fresh inspiration from a wide variety of sources, as well as monitoring the market to spot the latest trends and tastes. We keep our clients well fed with a string of fresh ideas that are relevant, commercial and invitingly irresistible, then the whole Haydens team takes care of absolutely everything from concept to launch.
Food has become like fashion – novelty and seasonality are everything as consumers hungrily search for the latest taste, look or style. The trick is to offer the very thing they fancy from one month to the next.
Our chefs feed their imagination by going to food shows, following their peers, scouring magazines, reading foodie blogs, snapping up the latest cookery books, monitoring the top restaurants and sampling dishes from different cultures and cuisines. This gives them the fresh inspiration as well as a great feel for the latest trends. They’re never short of exciting ideas and can advise on what consumers will find irresistible a few months from now.
Our Master Bakers have spent years honing their skills – and the results speak for themselves.
Michael landed a job at Whatley Manor straight from school. Mentored by award winning chef Martin Burge he was part of the team that was awarded two Michelin stars.
In 2010 he realized a dream – working at Quay in Sydney, the country’s most highly rated restaurant as head pastry chef. While in this role he featured in the Masterchef Australia final – contestants had to spend a day working alongside him and making a dessert.
Family commitments eventually persuaded him to seek a job with less unsocial hours and he joined Haydens in 2014. “I wanted to continue creating fine food and now I’m doing that for the most highly respected food retailers in the country – it’s so rewarding to see your products in their stores. I just love working with pastry, it’s a big part of my life.”
Elliott joined the Hayden’s Innovation team in April 2017 after graduating university with a Culinary arts degree. Growing up, Elliott always enjoyed helping his Dad preparing and cooking food and that followed on through to his teenage years where he was fortunate enough to travel through South East Asia.
Elliott has always been fascinated about the different cooking styles and the amazing flavours that are on offer around the globe, and he enjoys designing products which fuse different food cultures together.
Whilst at university, Elliott has worked in restaurants in the Loire Valley, France and the Park Hyatt Hotel in Ho Chi Minh City, Vietnam and the UK.
“I have always had an interest in product development, this role allows me to design and create new bakery concepts.”
Graham's passion for baking started at a young age as he worked in a Swindon bakery whilst at school. Upon leaving school, he completed 3 years at Reading college of Technology where he achieved City & Guilds Level 1 & 2 in Bakery. He made the move to the Swiss Chalet bakery in Swindon, where he became Bakery Manager followed by Bakery Controller.
Graham joined Haydens in 1997 where he has operated in various roles, including ‘Managing Health and Safety’, and ‘Continuous Improvement’. His love for baking and being hands on producing products is where he feels at home and can add the most value. In 2016, he joined the ‘New Product Development’ team.
Graham has travelled widely in North & South America, Africa, Asia, and Europe, exploring the local bakeries and patisseries for new ideas. Continually looking forward, Graham has a great interest in vegetarian, vegan, free-from and sustainable bakery innovation.
“After a lifetime in Bakery, I still feel a buzz every time a product comes out of the oven. The passion never goes away.”
We start by sourcing almost 300 of the highest quality ingredients from over 75 different suppliers. We rigorously audit everything from product consistency to supply chain integrity to ensure standards are maintained.
Next we set about mixing, rolling, laminating, baking, frying, flipping, filling, glazing, icing, drizzling, dusting, chilling or freezing. Every single one of the 70 or so products we make every day requires a different series of processes and stages. These processes vary from automated and semi-automated to batch production and hand made. Some products may go through as many as 30 individual stages from start to finish.
The fact our team successfully combines all these elements to produce about 60,000 sales units a day, across three different temperature regimes, is testament to their extraordinary flexibility, skills and experience.
The secret ingredient in all our sinfully scrumptious goodies is provided by our people – it’s their passion, expertise and rigorous commitment to quality that really puts the icing on everything we do.
Although parts of the process are semi-automated we rely on expert operators to get the very best results. What’s more, we bake in batches and much of the finishing work is done by hand. This gives our products the characterful touches that consumers love – something that relies on a high degree of individual skills. For all these reasons, and many more besides, our business is intensely people focused.
We’re committed to recruiting and retaining the very best people by giving them great career opportunities and developing each individual to their full potential – they are our most valuable assets and we treat them with respect they deserve.
The company has grown significantly over recent years and now employs over 550 people. Although the team has a wealth of experience and skills we’re constantly looking to enhance our capabilities and improve performance.
As a substantial, diverse and ambitious organisation the range of opportunities is enormous. We obviously employ lots of people to prepare, bake and finish our enticing treats. But there’s a host of other roles within the company – engineering, technical, IT, new product development, finance, human resources, sales and marketing, distribution and purchasing, to name but a few.
We not only provide a wide variety of careers but invest heavily in getting the very best out of every individual.
There are many ways in and plentiful opportunities for progression, both within the company and the wider group – and we give you all the support necessary to help you go as far as you want.
It’s a fast moving, exciting and energetic environment. You’ll also be part of a dynamic industry with a secure future – people are always hungry for fresh ideas to tickle their fancy and will never fall out of love with cake!
Finally there’s the everyday satisfaction of creating a range of mouth-watering treats for some of the most highly respected retailers and coffee shops in Britain.
If you have a positive can-do attitude, are energetic and enthusiastic, take pride in your work and have good attention to detail, enjoy working as part of a team and perhaps have a bit of a sweet tooth, then Haydens could be the place for you.
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