A third-generation baker, at six years old Paul could be found mixing dough in the early hours while his classmates slept. A qualified master baker, Paul graduated with a BSc in Food Science, bringing a combination of craft skills and science to UK bakery.
After joining St Pierre Groupe (formerly Carrs Foods) in 2003, Paul lead an MBO taking the business into private ownership in 2004. Baker kickstarted the company’s export business with Malta and Australia before launching St Pierre stateside in 2014. St Pierre is now America’s number one brioche, outpacing private label sales. St Pierre Groupe’s portfolio also includes the Baker Street and Paul Hollywood brands and the business surpassed £100 million turnover in 2020, securing a place in The Sunday Times International Track 200 for the fifth consecutive year.
In 2020, Paul Baker was a finalist for EY’s Entrepreneur of the Year and the business