THE baking world’s equivalent to the Oscars crowned an Ealing graduate The Rising Star at the Baking Industry Awards 2016 last month.

Claire Toynton, was presented with the award on Wednesday, September 7 by England’s Rugby Union World Cup player Matt Dawson and baker Piero Scacco.

The ceremony took place in front of more than 800 industry guests at the Moulin Rouge-themed award night at London’s Park Lane Hilton.

The West Ealing resident has just secured her first full-time job as bakery technologist at Delfrance UK after graduating with a First in Baking Technology Management at London’s Southbank University.

She said: “During university, I was accredited with STEMNET – science, technology, engineering and maths network – and volunteered for them to go into schools and teach children about bakery

Claire gained the attention of the industry through volunteering for industry professionals.

She said: “I’ve been fully involved in product development including trials and planning for launches with major retailers.

“The Craft Bakers, ABST and Worshipful Co of Bakers all helped me make visits or do internships at flour mills – Greenhalgh's, British Bakels, Zeelandia, Dunns Bakery, Truffles, Weinholts, Slatterys and M&B Sugarpaste.

“I also travelled to Holland for a two-week internship with Tromp engineering and worked one day a week at London Bread & Cake.

“In addition, I worked for a year with bakery consultant, Simon Atkins, getting involved with new product development and bakery teaching.”

Now in their 29th year, the Baking Industry Awards have been recognising industry excellence since 1987, and award prizes across 10 categories including Speciality Bread Product, Celebration Cake Business and Bakery Manufacturer of the Year.

Ellie Woollven, acting editor of British Baker Magazine, said: “This competition represents the very pinnacle of baking distinction and the finalists have to be of international standard in their craft to even be considered for an award.

“Once again, this is an historic day for British baking.”