Lucy Willey

Lucy works as a bakery R&D technologist at Kudos Blends and has a key involvement in technical customer support. She has also taken on the role of looking after customers in the Australia and New Zealand region with Kudos Blends.  With a passion for baking and an academic background in bakery science, she brings a unique blend of creativity and scientific precision to her work.

Lucy achieved a first-class honours degree in bakery science and technology from the historic National Bakery School in London, during which she interned as a pastry chef at the prestigious Savoy Hotel and a baker at Crumbs & Doilies, the iconic bakery run by YouTube sensation Cupcake Jemma. One of Lucy’s most notable achievements was being part of the team that crafted a cake for the Queen’s Jubilee celebrations and discussing the process with King Charles. She also worked on cakes featured at two Lord Mayor’s shows and even marched in the televised parade representing her university.

As a result of this background, Lucy knows first-hand what goes into creating the highest quality bakes and, having completed her dissertation project on sugar reduction in baked goods, is ideally placed to help our customers achieve their nutritional goals as well.

Beyond her professional pursuits, Lucy spends her free time taking long walks in the park and is an avid reader, enjoying nothing more than getting lost in a good thriller or murder mystery. She’s also a dedicated foodie who enjoys exploring new restaurants and cuisines around the world as well as trying out new recipes at home. She has a passion for travel and experiencing new destinations.

In the future, Lucy aspires to help others in the industry by sharing her knowledge through teaching and mentoring, and potentially writing her own book, be it recipe-related or fiction.