Throughout his four decades in the baking industry Stephen Pinnuck has amassed a huge amount of experience. Baking Business caught up with the baker, teacher and competition judge to hear all about his career to date.

Can you share how you got started in the baking industry?

I applied for an Apprentice Baker position at Daily Bread, then owned by Homepride Bakeries, in 1985 after completing year 11. When I told my teacher I wouldn’t be returning to start year 12, it was the first time I’d ever seen him smile. Needless to say, I very much fell into the baking trade.

What was it that drew you to the baking industry?

I’d love to say I had an early passion for baking but the truth is that school just wasn’t for me, which is ironic given the career path I eventually took. Baking offered structure, purpose, and a hands-on way to learn, and that suited me perfectly.

You’ve worked across retail, plant, and supermarket bakeries. What key lessons have you learned along the way?

I feel incredibly fortunate to have worked across such a wide range of baking environments, and I draw on those experiences every day when teaching students at GOTAFE. Even in plant baking, where machinery handles much of the process, the fundamentals still matter—dough structure, fermentation, correct moulding, proofing, and baking. You still need to be at the top of your game to consistently produce quality products.

I was also lucky to have a great mentor when I was an apprentice, and I’ve tried to offer that same level of care, guidance, and leadership to everyone I’ve worked with since. Combined with a strong work ethic instilled by my parents, this helped foster a deep passion for quality processes and products.

Stephen has judged the Official Great Aussie Pie Competition for years

Why did you transition into teaching, and what do you love about it?

I’ve always enjoyed helping people achieve their goals, whether on the cricket field or in a bakery.

Coaching and teaching have always been passions of mine, so when a part-time role became available at GOTAFE, it felt like a natural progression. I love being able to pass on the skills and knowledge I’ve gained over 40 years in this industry and play a part in keeping the trade alive.

How did you get involved in judging?

Judging pies for four days at The Great Aussie Pie Competition is a tough job, but someone has to do it! Working alongside other experienced judges to assess high-quality products from across Australia is a real highlight of my year.

As for IBIE in Las Vegas, I’d planned a family holiday around the expo and thought I’d send an email to see if they needed any judges. With my experience, the invitation followed.

What was judging at IBIE like?

It was one of the highlights of my baking career. The judging panel included bakers from across America, the UK, Malaysia, and Australia. My section was ciabatta, and I had the honour of judging with Certified Master Baker and former president of the Retail Bakers of America, John Lupo.

What does the rest of 2026 hold for you?

I’d like to pursue further professional development to continue sharpening my skills and knowledge, and then pass that learning on to both new and current apprentices coming through the trade.

What’s the best advice you’d give an apprentice baker?

At the end of your shift, go out to the shopfront and look at what you’ve produced. Ask yourself, ‘is that the best product I can make?’. Always strive for quality, teamwork, and leadership. You’re not just an apprentice, you’re a vital cog in the baking industry.

Is there anything else you’d like to add?

I’d love to see the positives of the baking trade promoted more strongly through media, schools, and baking associations, rather than losing potential apprentices to other trades.

Baking is more than a job—it’s a skilled profession with endless opportunities. We just need to do a better job of telling that story.