A decadent Irish Coffee Slice created by two young Welsh apprentices has been officially recognised as one of the ten most innovative bakery products in the United Kingdom for 2025.
From College Kitchen to Commercial Triumph
The honour, bestowed by the industry's respected British Baker magazine, places the creation by Coleg Cambria apprentices Naomi Griffiths and Ella Muddiman alongside offerings from major national retailers. Naomi, notably, is the winner of the 2024 Rising Star award.
Their winning product is a moist vanilla sponge layered with coffee caramel and an Irish liqueur-infused cream. It serves as the flagship item for the Bako Young Baker Initiative, a pioneering project that has successfully transitioned from the college's training facility, the Iâl Bakery, into full-scale nationwide production.
The Complete Product Journey
What truly impressed the judges was the holistic model of the initiative itself. The programme tasked the student bakers with managing the entire New Product Development (NPD) cycle, providing rare, hands-on commercial experience.
The process involved three critical stages:
- Concept to Factory: Moving their recipe from the test kitchen at Iâl Bakery to the large-scale production lines at Wright’s, part of The Compleat Food Group.
- Commercial Realities: Refining their formulas for mass production, meticulously balancing premium flavour profiles with cost-effectiveness and manufacturing efficiency.
- National Launch: Successfully launching the slice, along with a reinvented Black Forest Slice and a savoury Festive Chicken & Brie Slice, onto shelves across the UK in late 2025.
A Self-Sustaining Future for Welsh Baking
The initiative is designed to create a virtuous cycle for the regional industry. A percentage of all profits generated from the sale of the Irish Coffee Slice range is being reinvested into a dedicated fund to support future cohorts of young bakers at Coleg Cambria, ensuring the project returns annually.
The momentum continues as Coleg Cambria prepares to host the Wales Bakery Conference again on Tuesday, February 17, at its Yale Campus. Following the 2025 event that sparked the Bako partnership, this year's conference is expected to spotlight sustainability in baking and the growth of artisan-commercial collaborations.
Where to Find the Award-Winning Slice
Locally, the public can visit the Iâl Bakery at Coleg Cambria’s Hafod Building on Chester Road in Wrexham (LL12 7AD). This live training ground, typically open for student-led service from 12pm to 2pm, Monday to Wednesday, sells artisan breads and seasonal treats.
Nationally, through the partnership with BAKO and Wright’s Food Group, the award-winning slice and its counterparts are distributed to bakeries and coffee shops UK-wide as part of the BAKO Select range. Consumers should look for the distinctive 'Young Baker Initiative' branding at their local independent café.
