At last year’s October Conference, Luke Farrell was appointed the new Chairman of the Australian Society of Baking. Luke brings his wealth of industry experience and passion for the craft to the role. We sat down with Luke to have a chat with him about the journey he has taken to get to where he is now and where he’s headed to in the future.

Tell us a bit about yourself.

I have been a baker/pastry cook for 26 years and am as in love with the industry as the first day I started my partnership in 1997. This passion has made for a great career which sees me leading the Product Team at Bakers Delight and the Chairman of the Australian Society of Baking. I also have a Bachelor’s degree in business and a great young family.

How did you get started in baking?

I did my apprenticeship as a baker–pastry cook in 1997 at a bakery in the Dandenong Ranges in Victoria for highly skilled tradespeople, Anton and Anna Kirchmair. We did everything from scratch, the proper way, and it was a great place to learn and be challenged to do my best every day. I still admire Anton and Anna and am proud to have done my apprenticeship for them.

How did you get involved with the ASB?

I entered the Australian Society of Baking national scholarships competition in 2016, I was the regional winner which saw myself and six other bakers and pastry cooks travel to Queensland for a three-day industry tour, conference, and dinner. It was a great thing to be part of, and I have been involved ever since.

You were recently appointed Chairman of the ASB—what did that mean to you?

We have a $2.6 billion industry in Australia, and this can only happen because bakers and pastry cooks work hard every day. Being the Chairman of the Society is a special honour, and I hope I can help these hard-working tradespeople improve their working lives.

Left to right: Luke Farrell, Daniel Blackburn, Lindsay Weber, Wayne Rapp
Image: Morgan Clementson

What do you foresee for the ASB for 2023? And more broadly for the baking industry?

Our industry is full of very passionate people, as the Chairman of the Australian Society of Baking I want to harness this passion to help bring new apprentices into the industry and help provide pathways for young tradespeople to further their careers. Networking and knowledge sharing are two key areas that Australian Society of Baking conferences and scholarships can help with.

What sort of plans do you have for your time in the role?

The Australian Baking Industry National Scholarship Awards is a competition that is held each year by the ASB. Winning the Arthur E Denison Trophy or the Sydney J Packham Medal are very prestigious things to win in our industry. I would like to see many young and young-at-heart bakers and pastry cooks enter this great competition, and my part in this is spreading the word and getting people involved.

How do you think your work with Baker’s Delight informs your work as Chairman?

Working at Bakers Delight is a dream, it’s a business that strives for perfection in bread every day across Australia, New Zealand, Canada, and the USA. I have touch points with thousands of bakers and understand the skill and passion that goes into their bread each day. It’s a business that was started in Hawthorn 43 years ago and plays a significant role in our industry.

What advice would you give to aspiring bakers looking to get their start in the industry?

Go down to your local bakery and ask if they are looking for an apprentice or go online and search for apprentices. There are bakeries all across the country that are looking for apprentices and willing to give young people a go. Bakeries are a fast paced but very fun environment to work in.

What would you say to a young baker who hopes to end up where you are now one day?

I would say: work hard and look at your job as a career. Networking and taking on opportunities are also very important, and always try to improve your overall skillset. Enter as many of the competitions as you can; do some extra study, whether that’s to improve your technical kills or your overall skills; and always try to have fun whilst you are doing it. 

Where do you see yourself in the industry in the future?

I would love to continue to grow and inspire in this great industry. There are still so many things to learn, and you have the ability to make a difference in millions of people’s lives, which is very rewarding. Households around the world have bread in their lunchboxes or at their dinner tables that I have worked on, and it’s a great feeling that I want to continue.

What’s your favourite thing to make?

I would have to say Turkish Bread, Baker’s Delight’s Turkish is seriously one of the best loaves of bread to eat in Australia, and it’s fun to make as well.

Tell us a bit about yourself.

I have been a baker/pastry cook for 26 years and am as in love with the industry as the first day I started my partnership in 1997. This passion has made for a great career which sees me leading the Product Team at Bakers Delight and the Chairman of the Australian Society of Baking. I also have a Bachelor’s degree in business and a great young family.

How did you get started in baking?

I did my apprenticeship as a baker–pastry cook in 1997 at a bakery in the Dandenong Ranges in Victoria for highly skilled tradespeople, Anton and Anna Kirchmair. We did everything from scratch, the proper way, and it was a great place to learn and be challenged to do my best every day. I still admire Anton and Anna and am proud to have done my apprenticeship for them.

How did you get involved with the ASB?

I entered the Australian Society of Baking national scholarships competition in 2016, I was the regional winner which saw myself and six other bakers and pastry cooks travel to Queensland for a three-day industry tour, conference, and dinner. It was a great thing to be part of, and I have been involved ever since.

You were recently appointed Chairman of the ASB – what did that mean to you?

We have a $2.6 billion industry in Australia, and this can only happen because bakers and pastry cooks work hard every day. Being the Chairman of the Society is a special honour, and I hope I can help these hard-working tradespeople improve their working lives.

What do you foresee for the ASB for 2023? And more broadly for the baking industry?

Our industry is full of very passionate people, as the Chairman of the Australian Society of Baking I want to harness this passion to help bring new apprentices into the industry and help provide pathways for young tradespeople to further their careers. Networking and knowledge sharing are two key areas that Australian Society of Baking conferences and scholarships can help with.

What sort of plans do you have for your time in the role?

The Australian Baking Industry National Scholarship Awards is a competition that is held each year by the ASB. Winning the Arthur E Denison Trophy or the Sydney J Packham Medal are very prestigious things to win in our industry. I would like to see many young and young-at-heart bakers and pastry cooks enter this great competition, and my part in this is spreading the word and getting people involved.

How do you think your work with Baker’s Delight informs your work as Chairman?

Working at Bakers Delight is a dream, it’s a business that strives for perfection in bread every day across Australia, New Zealand, Canada, and the USA. I have touch points with thousands of bakers and understand the skill and passion that goes into their bread each day. It’s a business that was started in Hawthorn 43 years ago and plays a significant role in our industry.

What advice would you give to aspiring bakers looking to get their start in the industry?

Go down to your local bakery and ask if they are looking for an apprentice or go online and search for apprentices. There are bakeries all across the country that are looking for apprentices and willing to give young people a go. Bakeries are a fast paced but very fun environment to work in.

What would you say to a young baker who hopes to end up where you are now one day?

I would say: work hard and look at your job as a career. Networking and taking on opportunities are also very important, and always try to improve your overall skillset. Enter as many of the competitions as you can; do some extra study, whether that’s to improve your technical kills or your overall skills; and always try to have fun whilst you are doing it. 

Where do you see yourself in the industry in the future?

I would love to continue to grow and inspire in this great industry. There are still so many things to learn, and you have the ability to make a difference in millions of people’s lives, which is very rewarding. Households around the world have bread in their lunchboxes or at their dinner tables that I have worked on, and it’s a great feeling that I want to continue.

What’s your favourite thing to make?

I would have to say Turkish Bread, Baker’s Delight’s Turkish is seriously one of the best loaves of bread to eat in Australia, and it’s fun to make as well.