DAWN FOODS APPOINTS 2026 STUDENT BAKERY AMBASSADORS
The newly selected ambassadors are Naomi Griffiths, a Level 3 Advanced Baking student based in North Wales, and Hannah Forsyth-Cox and Seren Cox, both final-year students studying for a BSc in Bakery and Patisserie Technology at University College Birmingham.
All three women were chosen for their passion for baking, strong understanding of current industry trends and challenges, as well as their innovative approach to product development and recipe creation.
Naomi Griffiths is Lead Baker and Patisserie Chef at iâl Bakery in Wrexham. Alongside her job, she is studying for a Level 3 Diploma in Proficiency in Advanced Baking Industry Skills at Coleg Cambria. A Baking Industry Awards Rising Star 2024, Naomi began her baking journey six years ago through her Instagram blog @littlewelshfoodie, which has grown to more than 14.6k followers.
Naomi also won the Best Fruit Cake category in the inaugural Britain’s Best Cake competition with her Dark Chocolate, Orange & Ginger Bara Brith. In addition, she has studied abroad through courses run by the Worshipful Company of Bakers and was made a Freeman of the Company in 2025.
Commenting on her appointment, Naomi said:
“I love being a baker and, as my career progresses, I want to continue learning as much as I can while inspiring the next generation to join this wonderful industry. I’m so excited to be working with Dawn Foods on recipes and blog content that will be shared across their website and social media platforms.”
Hannah Forsyth-Cox is in the final year of her degree at University College Birmingham and has achieved several industry accolades. These include first place in the ABST Healthy Innovation Award for her high-protein Matcha Glow Bars; a nutritious snack developed from concept through to market-ready presentation. She also received a Gold Standard Award at Bake International for an afternoon tea entry and was selected for the Renshaw Cup for Healthy Eating Innovation.
Hannah explains that she finds innovation one of the most exciting elements of the baking industry:
“I’ve always been fascinated by the blend of creativity and science, and baking has given me the perfect space to bring those passions together. “I’m inspired by how rapidly the industry innovates too; empowering bakers to blend artistry, technical expertise and fresh thinking to meet the evolving needs of today’s consumers.”
Alongside her studies, Hannah has gained experience across both artisan and large-scale bakery environments, including previous placements with Dawn Foods’ R&D and Quality Control teams. Her experience also includes freelance cake design and current roles as a chocolate demonstrator and decorator. With a strong foundation in advanced patisserie, product development and food safety, Hannah is focused on building a career in innovative bakery and product development.
Seren Cox, also a final-year student at University College Birmingham, says she “cannot imagine life without baking”.
“Both the process and the final outcome have always fascinated me — transforming simple ingredients into beautiful, delicious products is something I truly love,” she said.
Inspired by her mother and grandmother, Seren studied bakery at Tameside College before progressing to degree level. Her experience includes placements at The Baker in Valencia, Spain, as well as Greenhalgh’s and John Street Bakery. Alongside her studies, Seren works at Brutally Honest Bakery in Birmingham — a vegan, nut-free and gluten-free bakery — where she has developed skills in adapting products for customers with specific dietary requirements.
Seren has also received several awards, including recognition at a live gingerbread house competition at ABST and a bronze award in the vegan lemon drizzle category at Cake & Bake International.
