Guy Allan Davis has more than a decade of experience as a pastry chef and artisan bread maker. He started his career in 1987 as a journeyman baker specializing in rye, grains bread and laminated doughs. For three years, he worked in this capacity before going to Germany to learn about cake design, chocolate, plated desserts, sugar work, and patisserie designation. This led to a number of internships in various European shops, leading to entry into the pastry business.
In January 1999, Davis joined the Pengrowth Convention Centre, where he worked on developing a line of signature desserts, cakes and artisan bread. He made all these products from scratch, thus reducing the production costs for the Centre. At this stage in his career, he also learned how to use higher grade chocolate, thus creating presentation pieces for the buffets.
From Pengrowth Centre, Davis was employed at the Capri Hotel Trade and Convention Centre. He was in charge of the Pastry and Bakery Department. He ensured that all plated desserts were presented in a contemporary style, and also implemented a few artistic designs that helped increase sales by 25%.
In 2010, Davis accepted a role as Product Development Specialist with the National Research Council, a position that helped him develop a freezer to oven bread concept and work with old world artisan bread.