Profiles Paul Flowers, Bakery Manager

"I ended up at Greggs through looking around at other opportunities to further my career. Once I got to Greggs, I realised it was a great place. It's not the environment I was expecting. You've still got to perform – but that performance is nurtured, it's supported, it's helped.

"A typical day would be attending meetings to look at what's been going on. Look at the numbers. If we're not hitting – why are we not hitting our targets?

"There is always training available. We do a lot of our training in-house and we do make sure our people are trained to do the jobs they're asked to do. I've had lots of training as far as Health and Safety is concerned, Food Safety's concerned. You can't get enough of that, to be honest.

"The best and worst things about working at Greggs in my role... best things sampling food – shall we say. We have to taste our food constantly. We have to make sure what's going out into our shops – that our consumers eat – is top-notch. So every day we have to trial and we have to taste everything that we're sending out. You know, that's a bit of an indulgence. It's good fun!

"Worst things? There aren't many to be honest with you. Occasionally, it gets very, very busy. At the moment, we're heading into a very busy period. It's very stressful and we have to work very hard."