After spending more than a decade working in hospitality, Andy Shaw decided to make the leap into baking, simultaneously enrolling in TAFE and beginning an apprenticeship with Bakers Delight. Most recently the Queensland-based apprentice has taken out the Bakers Delight Apprentice of the Year title.

Can you tell me a bit about yourself?

I am a husband, a dog dad, a gardener and enthusiastic traveller.

I have always believed in following your passion and staying true to yourself, but it wasn’t until later in life that I was able to fully embrace this. Over the years, I’ve had the privilege of building a diverse career in hospitality, with roles spanning Canada, Japan, and Australia.

Most recently, I spent over a decade in hospitality and management training, helping young professionals develop their careers. While I was committed to these roles, I eventually realised I needed a change—a big one. So, I made the difficult decision to uproot everything and pursue a dream that had been calling to me.

What began as a hobby in my home kitchen—experimenting with flavours and techniques—quickly grew into an obsession. Baking became my creative outlet, and I found joy in the precision and artistry of pastry. Over time, I realised that this was no longer just a pastime; it was something I needed to pursue more seriously.

I took the leap into professional baking, training formally and immersing myself in the industry. Moving from a home kitchen to a professional environment required me to elevate my discipline and techniques, but I was eager to learn and refine my skills. Today, I continue to nurture my love for food, growing my own plants to inspire my baking, and embracing every opportunity to challenge myself in the kitchen.

Can you remember when you realised this was the industry for you?

Baking has always been part of my life. I fondly remember baking chocolate chip cookies with my babysitter at a young age and later with my family, especially around Christmas. But the defining moment came when I reflected on my career in hospitality training.

After years of mentoring others I realised I wanted a change—a chance to create and experiment. It was then that I almost simultaneously enrolled in TAFE and committed myself to an apprenticeship at Bakers Delight. It felt like the perfect way to blend my passion with my need for a more creative, hands-on role.

How were the early days of your apprenticeship?

The early days of my apprenticeship were exciting and humbling. I remember being a bit nervous, as I was starting from scratch in a new field. But I was eager to learn and determined to prove myself.

My apprenticeship at Bakers Delight gave me the chance to work alongside incredible bakers, and the training environment really nurtured my growth. The support from my team, especially during challenging moments, was crucial in helping me build my confidence and skills.

You recently won the Bakers Delight Apprentice of the Year award. Can you share a bit about the competition experience?

The competition process was rigorous but incredibly rewarding. It involved two baking rounds and a phone interview, with finalists travelling to Melbourne for the final stage. What I loved most was that we were judged on everyday products we bake—something familiar yet challenging to present at a competitive level.

To be recognised as the Queensland state finalist and then win the national award was an unforgettable moment. It felt like a validation of all the hard work and dedication I’d put into my apprenticeship.

What was it like to take home the top prize?

Winning the Bakers Delight Apprentice of the Year was such an incredible feeling! It felt like everything I had worked toward—the decision to switch careers, the long hours in the bakery, the learning curve—had come full circle.

It was affirming to know that not only had I found the right path for myself, but I was also being recognised at a national level. The experience also felt like a celebration of the whole team at Bakers Delight.

What was the preparation like for the competition?

The preparation was a mix of honing my skills, perfecting my techniques. I worked hard on refining my everyday bakes, paying close attention to the consistency, quality, and presentation of every product

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

In the future, I dream of opening my own bakery, but I want to continue growing my skills and gaining more experience in the industry first.

I’m currently focused on expanding my knowledge in both baking and patisserie, constantly pushing myself to try new things. I love the process of learning and experimenting with different techniques and flavour combinations, and I’m excited to see where my career takes me.

What’s your favourite thing to make?

Right now, I’m really passionate about sourdough. It’s one of those bakes that offers endless possibilities—whether it’s in the process of making it or in the final result.

I love how each loaf has its own character, and the search for the perfect loaf is something many bakers, including myself, strive for. But the beauty of sourdough is that taste is so personal; there’s not just one perfect loaf out there.

I’m also passionate about Cheesymite scrolls – I love to make them and eat them!

Is there anything else you’d like to add?

I’d just like to emphasise how grateful I am for the support I’ve received throughout my journey. I am so thankful to Tonia and Luis and my team at Bakers Delight Robina, I’ve had the privilege of learning from incredible people who have helped shape my growth as a baker.

I’m truly excited for what’s to come in the future, and I hope my story inspires others to take the leap and follow their passion—whether that’s in baking or any other field.