When Kris McVey started sweeping his parent's bakery for 50p an hour the broom was taller than him.
Now, the 31 year old is running the Breadwinner Bakery show, which has risen to new heights since it opened in Bruntsfield Place in 1973.
His parents Sean and Lesley took a leap of faith and opened their bakery before Kris was even a twinkle in his father's eye.
"They started out hoping to make £20 a week to cover the costs," Kris said.
"In the first three days they ended up with queues out the door and they made that £20 on their first day.
"It was almost an instant success and it just grew and grew."
Sean, who entered the baking trade at the age of 15, and his wife Lesley, a teacher, decided from the beginning that they would only bake wholesome, chemical free bread.
To this day some of their bread can take up to 48 hours from dough to loaf as they continue to embrace the slow bread movement and shun unnatural additives.
And sticking to the traditional ways had paid off over the years - not only do they have a staunch following in Edinburgh, this week Breadwinner was named Best Bakery at the inaugural Food Awards Scotland.
Breadwinner Bakery founders Sean and Lesley McVey are pictured below after receiving the award.
After graduating from sweeping the floors, Kris went off to find his own feet at university, but returned four years ago to help the bakery tap into new markets.
In 2011, the team left their Bruntsfield base and moved into a purpose-built bakery in South Gyle to focus on the wholesale side of the business.
"There was a real upsurge in the demand for artisan bread," Kris said.
"Moving allowed us to get full accreditation to supply supermarkets."
But don't expect them to start stocking chains all over the country, these guys are planning on keeping it local.
"It wasn't until about eight to ten years ago that we pulled back from the retails side and focused more on wholesale, the reason being supermarkets had taken on the majority of the market of cheap bread," Kris explained.
"Probably 90 per cent of Edinburgh has eaten our products and aren’t aware of it.”
This is because Breadwinner supplies restaurants, bars and cafes across the city with loaves and buns, plus it also has the contract to fill Patisserie Valerie shelves with croissants, pain au chocolat, almond and Danish pastries.
This means the 14 bakers have to work around the clock to keep up with demand.
“We’re hoping to stay as local as possible, Kris added.
“We deliver into these stores twice a day so people in the afternoon can have warm fresh bread as well.”
You’ll also find Breadwinner's most popular loaf in these stores.
"The bread that we really can't make enough of is one of our weekend loaves, our olive and gruyere cheese loaf.
"It's a small 500g loaf, but it's packed full of cheese and is flavoursome and absolutely stunning."
On winning the award, Kris said his parents and the team of 30 were "delighted".
"For many years we have worked night and day behind the scenes, so it’s great to have the passion and skill of our bakers recognised at a national awards ceremony.”