Naomi Spaven and Ella Muddiman, both studying for their Level 3 Diploma in Baking Proficiency, have been at the heart of the bakery’s success story.

Naomi, from Mold, was named Rising Star at last year’s Baking Industry Awards (BIA), while Ella, from Chester, was presented with the Hugh Weeks Award for her dedication and support of others in the sector.

Their individual accolades have shone a spotlight on the bakery, based at Cambria’s Yale site in Wrexham, and helped to attract more customers from across the community.

Over the past 12 months, Iâl Bakery has seen growing numbers of students, staff, and members of the public coming through its doors for artisan breads, sweet treats, and seasonal specials.

The college’s profile was further boosted by hosting the Wales Bakery Conference earlier this year, which welcomed leading figures from across the industry.

Among the delegates were representatives from Bako, who were impressed by the talent on show and inspired to launch their first ever Young Bakers Initiative in partnership with Cambria and Wrights, part of The Compleat Food Group.

The initiative invited students to take festive products from classroom concept through to commercial launch – and Ella and Naomi rose to the challenge.

Ella said: “To see our ideas move from the college bakery into large-scale production at Wrights, and to then be sold nationwide, is incredible. It was a proud moment visiting the factory and watching the first line come off production.

“We already have ideas for Halloween and Christmas 2025 – having the licence to be creative is fantastic.”

After weeks of brainstorming, testing, and refining recipes, the pair created three festive lines: Irish Coffee Slice with layers of coffee caramel and Irish liqueur cream; Reimagined Black Forest Slice designed for modern tastes, and Festive Chicken, Brie and Cranberry Slice, a savoury addition to the seasonal range

A percentage of profits will be reinvested into a fund supporting future young bakers, ensuring the initiative has lasting impact.

Naomi added: “This project has given us hands-on experience of new product development, from testing recipes to refining them for commercial production.

“To be part of something that people across the UK can now enjoy is amazing. Balancing our Level 3 studies with working in the bakery has been the perfect way to learn while making a real impact.”

The collaboration also gave the pair invaluable insight into the commercial side of baking.

As well as recipe development, they were involved in product photography, artwork, and sales presentations, gaining a 360-degree view of how a new product moves from idea to market.

Maria Stevens, Head of Commercial Operations at Coleg Cambria, said: “Iâl Bakery has been a huge success since launching, and Ella and Naomi have been central to that.

“Their energy, innovation, and skill have put us firmly on the map and demonstrated what young talent can achieve with the right platform – we are immensely proud of them both.

With Ella once again shortlisted for the BIA Rising Star Award, the bakery’s reputation continues to grow, cementing Coleg Cambria’s position as a hub for nurturing the next generation of baking talent.