Steven has worked at McGhee’s Bakery for 32 years. A long-serving bakery supervisor from Ruchill, he oversees teams across confectionery including gingerbread, tarts and empire biscuits – and believes pride in the end product matters as much today as it ever has.

Before joining McGhee’s, Steven completed formal catering training, gaining his City & Guilds qualification at college. While studying, a visit to a catering exhibition at the Kelvin Hall unexpectedly shaped his next move.

“Someone from the Territorial Army was giving a pitch,” he laughs. “‘Join the TA, see the world, fry an egg.’ That sold it to me.”

Steven joined the TA and cooked with the Army Catering Corps, gaining invaluable experience in busy kitchens and learning how to work calmly under pressure.

After that, he moved between restaurants and bakeries across Glasgow, including Chicago Meat Packers in the St Enoch Centre, producing everything from lasagne and fish suppers to rolls and sausage. He also worked in several large Glasgow bakeries before eventually joining McGhee’s.

Today, Steven leads teams of varying sizes, depending on the day’s production needs — sometimes just a couple of people, sometimes more than a dozen.
“But the standard never changes,” he says.

For Steven, consistency and care are non-negotiable.
“The end product is important. I keep saying to staff, you’ve got to put a wee bit pride into it. It’s McGhee’s name that’s going out the door.”

Despite assumptions that modern bakeries are fully automated, Steven is keen to point out how much craft is still involved.
“A lot of people think it’s all machines, but it’s not. There’s still a lot done by hand, and that always surprises folk.”

Icing biscuits remains one of his favourite jobs.
“I could ice large biscuits all day,” he says. “When I’m teaching people how to use the jam bags and icing bags, I always say you should be able to write your name and ‘Happy Birthday’. Once you can do that, you can go anywhere.”

McGhee’s has also been part of Steven’s life beyond work. When he got married at 40, after being with his wife for nearly 20 years, there was only one place he’d consider for the cake.
“I got my wedding cake from here. It wasn’t a big three-tier thing — just a congratulations — but it meant something because I was here.”

Steven has two children and five grandchildren, and McGhee’s regularly makes its way home at weekends.
“Jack loves cakes,” he says. “And if the kids are staying over on a Friday or Saturday, my wife always says, ‘Make sure you bring some tray bake.’”

His granddaughter Aeris has her own favourite.
“She loves soft rolls with sausages. She could live on them.”

After more than three decades, Steven’s reasons for staying remain unchanged.
“It’s hands-on work, and you take pride in what you’re making. That’s never changed.”

People of McGhee’s is a series celebrating the people behind Scotland’s local baker as the business enters its 90th year.