Profiles Paul Norman, In-store Bakery Manager

"I became a baker 25 years ago because my stepdad was a baker. He started up his own bakery so I started working for him. Worked for him for a couple of years, then moved on to work for Greggs. I started as Assistant Baker and then worked my way through the ranks to Manager – and that's where I am today.

"On a typical day, I start at 10 o'clock at night. Go in, set up the machinery, look at the orders and produce the orders accordingly. The orders do vary from day to day.

"The shop opens at eight o'clock and shuts at five. Generally we're done about seven o'clock in the morning. We like to get out of the way before the shop starts, so they can utilise the space in the bakery; so they can do their tray-ing up and bagging up.

"I suppose the starting time's not for everyone. But, it fits in with my lifestyle because, you know, my wife goes to work, I can look after the kids and when the kids are at school I go and play golf or go to the pub with my friends.

"I prefer being in an in-store bakery because it's more traditional; it's more hands-on, less of the machinery. You know, you scale by hand, you mould by hand, you have some of the craft skills they used to use in yesteryear.

"I like the routine. I find it rewarding, you know, you see the products in the shop as you get to talk to the customers and build a rapport with them. And you see the nice display of products – it's rewarding.

"My favourite thing on the Greggs menu is a sausage roll – obviously. I mean, they're famous for their sausage rolls and you can see why when you've eaten one – they're gorgeous."