French bakery and patisserie producer Brioche Pasquier has had a food-grade hygiene flooring and drainage system installed at its bakery in Milton Keynes.

The UK pastry team won the Best Sugar Piece prize and placed eighth overall at the Coupe du Monde de la Patisserie - and British Baker was there to watch the action unfold.

The UK Pastry Team competed in day one of the finals of the biannual Coupe du Monde de la Patisserie in Lyon, France – and British Baker was there to watch the action unfold.

In keeping with the ongoing trend for hybrids, Bridor plans to bring its Bun ‘n’ Roll, a croissant/burger-bun hybrid, to the UK market before the end of this year.

The Tarte Tatin has been given a twist with the new Normande version from Brioche Pasquier.

Behold, the folded baguette!

23 November, 2016

A French bakery in Breton has invented the folded baguette as a way for bikers to avoid breaking their bread and getting crumbs in their bags.

Makers of Michelin-standard desserts, Pots & Co, is expanding across Europe with a number of international listings.

According a report published by Kantar Worldpanel, sales of groceries in the UK through e-commerce platforms has increased by 6.9% in the 12 months to June 2016.

Swiss-Irish bakery group Aryzta Food Solutions, the company behind brands including Delice de France, has reported a 0.9% rise in underlying revenue.

Gluten-free brand Genius has spelled out its ambitions to become the global leader in free-from bakery, outlining an international expansion programme.

Aryzta Food Solutions is to launch a limited-edition strawberry and cream muffin.

Cuisine de France has launched a range of speciality rolls aimed at the in-store bakery market.

Coup de Pates, which launched its rebrand of Delice de France last year, has created two new sponge sheets. 

Walker & Son has stepped into the export market, after finding a way to deliver its Dickinson & Morris pork pies frozen.

Aryzta, the Swiss-based bakery group behind brands like Delice de France and Otis Spunkmeyer, saw its third-quarter revenue climb 13.2% to nearly €1bn. 

The team representing the UK in the Coupe du Monde de la Patisserie - the World Pastry Cup - has placed sixth in the competition, despite their ice sculpture breaking in half.

Gluten-free brand Genius has launched its range in French hypermarkets.

Ingredient solutions provider Ingredion has showcased its latest nature-based label starches at agri-food show CFIA Rennes 2014.

Plant bread baker Warburtons has said au revoir to the French bread market – after it decided to stop selling its Le Toastie loaf there.

Wellingborough-based Speciality Desserts has been sold to French manufacturer Européenne des Desserts (EDD).

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