The head baker in Odlum’s factory in Portarlington has been in the bread business for over 40 years and his skills have seen him make his way up the corporate ladder and also help feed those fleeing war-torn areas of the world.
Tony Kane is a fourth-generation baker, following in the footsteps of his grandfather, father, uncles and cousins. At one stage, an incredible 22 members of his family were working in the same factory in Dublin.
Tony’s capabilities were brought to the fore when he became the head national baker of Superquinn for 23 years, and when he visited war-torn Kosovo to help starving refugees in 1999.
Tony has now been the head baker at Odlums, Portarlington for the past five years.
When did you know you wanted to be a bread maker?
“I started off when I was 15 years old. My father asked me if I wanted to try a bit of summer work with him in Johnson, Mooney & O’Brien. It was great – my father, uncles and cousins were working there.
It worked out for me and I’m still in involved in making bread 42 years later!” Tony laughed.
What route did you take to being a bread maker?
“I began working in Johnson, Mooney and O’Brien’s and then started in Odlums in the 1970s, as they owned Johnson, Mooney and O’Brien’s. From there I went on to become the head baker at Superquinn for 23 years,” said Tony.
Tony’s role as the head baker of Superquinn saw him oversee 150 bakers nationally and build-up relations with very well-known businessmen.
“I had a great time working and learning under Fergal Quinn. He led the way in innovation and customer services and I always felt it was very important to deliver good services with your products,” said Tony.
With his newly-gained entrepreneurial knowledge, Tony set up his own business, the ‘Deliciously different’ cake company in 2003. He sold this during the economic downturn in 2013 and has since at the helm as the head baker in Odlums for the past five years.
What has been the highlight of your working career?
“The highlight of my career would definitely have to be working in Kosovo War in 1999. There were refugees fleeing Kosovo and people were starving. We managed to make 25,000 loaves a day in a tent, in a field, and feed those looking for refuge. That was definitely a highlight in my career.”
What does the usual work day for you involve?
“A usual day at work for me involves getting up early, because my customers get up early. Then I work with different departments – whether it be problem-solving on the factory floor or being involved in MPD – which is developing new products.
“Customers can then come into the mill and discuss any problems they might be facing,” said Tony.
Among the customers Tony would be dealing with involve McCambridge Bread, Cuisine de France and Brennan’s Bread.
What’s the most challenging work environment you’ve been in?
“There’s been nothing too challenging that you can’t overcome, however there has been a negative image surrounding bread over the last couple of years. We’ve been eating bread for the last 8,000 years but now people seem to think it’s unhealthy. Bread is healthy, it’s like everything in moderation,” said Tony.
If you had any advice to someone getting into your field of work, what would it be?
“I would say you need to be prepared to get up early and work hard, and also enjoy it. You need to have a love for it – I love creating something so natural – with just flour, water, salt and sugar,” he said.
What makes a good baker?
“Having a good attitude is the most important characteristic of being a good baker. A good attitude, a willingness to learn and a strong work ethic is essential.”
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