Baker, mentor and competition judge, Jarryd Coghlan wears many hats. Baking Business caught up with Jarryd to hear about his start in the industry and what he loves about his work.

 Can you tell us about yourself?

Born and raised in the small country Victorian town of Maryborough, I developed a love of baking with almost weekly baking sessions alongside my Nan in my teen years.

After finishing my VCE I started looking for bakery work, landing in a local family-run bakery. I started as a packer and within three months I managed to pick up an apprenticeship as a combined trade baker.

The early mornings also allowed me to enjoy my other passion; cricket. Over the years the two have combined, as everyone would come to enjoy the function desserts I catered for. Sixteen years on in the trade and it’s still something I love to this day.

Where and when did you start in the baking industry? How has your career progressed since then?

I started in the industry in March 2010, and soon commenced a three-and-a-half year apprenticeship.

After a lot of hard work and being trained by some amazing trainers at William Angliss in Melbourne, I was put forward for a few apprentice competitions, which would help give me the drive to see where I could improve and what I could create.

These culminated in me winning the 2013 BAA Victorian Apprentice Baker (Excellence in Baking),  World Skills Regional Competition 2013 Gold Medallist and The Victorian Representative for LA Judge in 2014.

After 15 years in the same bakery, which is now sadly now closed down, I have now ventured into Coles Bakery, for a change of pace after so long in the same business.

This still keeps me on my toes, as the time frames need to be run very tightly while maintaining quality, and gives me the chance to help out some of the others in the bakery learning the ropes.

Jarryd on the floor judging

You’re now also a BAA mentor and judge. How did you become involved in this? When did you start and what competitions have you been involved in?

Back in 2014 alongside my competition work, I was asked about going down the mentoring path, which would eventually lead into judging competitions.

Training under the likes of Stewart Latter, Ron Taylor and Brendan Carter, I would learn huge amounts about baked products and what to look out for – all knowledge that has helped immensely with my judging.

Judging has now seen me travel to various states to help impart some of what I’ve learned to others coming through the ranks. I’ve judged Newcastle Baking Show, South Australian Baking Show, Queensland Baking Show, Tasmanian Baking Show, Victorian Baking Show, along with the various Excellence in Baking Competitions across those states and Western Australia.

I’ve also been involved in the Great Vanilla Slice Triumph in Mildura. In the major one, the upcoming Baking Industry Trade Show, I will be judging the National Pie and Pastie Competition, and also judging and overseeing the apprentices who are coming up to compete in the live baking finals.

It has been huge watching the Trade Show grow from infancy to the huge event it is now. A huge credit to all those who put in the hard work to get it up and running each year

What do you love most about this role?

What I love most about being a mentor and judge is seeing all the different people, products and places. Having people come up and ask for advice is still a rewarding feeling, knowing I’m giving back to the industry that’s given me so much.

What advice would you give to an apprentice just starting out?

My advice would be to stick it out, find the little things that feel rewarding and hold onto them, as they are what will give you the drive to constantly improve your products.

Also, if you are struggling, ask for help, as there are always people who are willing to give advice – we’ve been there and done that and just want to keep people involved in this wonderful industry.

Talking out decisions with fellow judges

What does the rest of 2026 hold for you? And the next few years?

The rest of the year I would say is trying to balance work and finish house renovations, which I started a few months back.

In the next few years I would like to give back and help train new bakers coming through, but I still very much have the passion in production, so I’m not ready to give up the tools yet.  Eventually, maybe, I will look at moving interstate and going into my own bakery and hopefully guide some new bakers into the industry

Is there anything else you’d like to add?

Just that the advice is not just for apprentices. Businesses are doing it tough, so it’s also good for them to reach out in times of need, even if it’s just to vent or get information on contacts to try and help them out.