Terry's second job on leaving school was to join his father at Griffiths the Bakers, at that time in Cheshire Street . Terry married Teresa and left for better paid work in a factory in Wellington but continued to help out Teresa's father, George Rhodes, in the little bakery in Hinstock. George opened the Krusty Loaf in Market Drayton and Terry joined him in 1973. In 1995 John Hayward-Hughes the baker in Cheswardine retired and Terry bought the Billington's Gingerbread recipe from him. This has a documented history of local production since 1817. Terry remained at the Krusty Loaf until July 2003 when the lease expired and the premises put up for sale. Terry and Teresa transferred the business to Terry's (formerly the Cake Box in Queen St.) which Terry and Teresa own. This shop was primarily geared to the lunch and snack time trade.

Terry makes 360 units of gingerbread each week following the original processes as well as ingredients. He continues to make and bake in the town but is developing his interest as a local specialist baker. He supplies the Grove school with baps, rolls and baguettes and the Bear Inn at Hodnet with cobs for their medieval banquet.

He supplies the gingerbread fingers that customers of the Crown dunk in their coffee. Terry likes the challenge of making new or unusual products and is working with Patsy Pimlott on the crust on her steak pies. He does no marketing. He hopes that now he has given up being a general baker he will have more time to give to developing the Gingerbread business. He is presently taking individual orders from the USA following reference to the Billington Gingerbread on a web site.