Perfecting the pasty

27 February, 2009

Time saver

27 February, 2009

Crazy for cupcakes

27 February, 2009

Next issue 13 March

27 February, 2009

Caught in the web

27 February, 2009

Mouthing off

27 February, 2009

In the BB Archives

27 February, 2009

Cowca-Cola

27 February, 2009

Viennese toilet humour

27 February, 2009

Going Dutch

27 February, 2009

Landlord selling up?

27 February, 2009

Bad news for employers

27 February, 2009

Subway steps up

27 February, 2009

A very English affair

27 February, 2009

Our deli bread

27 February, 2009

Window shopping

27 February, 2009

Seasonal seller

27 February, 2009

In my world - the café owner

27 February, 2009

IFE09 Preview

27 February, 2009

Bars take on muesli base

27 February, 2009

CMC shows 'modest' model

27 February, 2009

McCoy's adds a fresh twist

27 February, 2009

27 February, 2009

Café connection

27 February, 2009

Reporting in

27 February, 2009

In Short

27 February, 2009

Service may boost spend

27 February, 2009

Baker & Spice finds buyer

27 February, 2009

In Short

27 February, 2009

Kerrs to open new £1m bakery

27 February, 2009

In Short

27 February, 2009

Get saucy

13 February, 2009
Sauces and dressings are not something that come instantly to mind when thinking about bakery, but they are an integral part of adding flavour - not to mention a point of difference - to a sandwich, wrap or a panini.

Sweet news for sweets?

13 February, 2009
Patisserie, Danish, Viennoiserie... they're all interchangeable titles for the same thing, aren't they? Well, sometimes, but you'd be best advised not to mix them up if you're doing a category analysis. According to one market analyst's definition, sales of one of those categories soared nearly 17% last year, while another dropped nearly a third and the remaining one fared pretty solidly.

Buttery bread with attitude

13 February, 2009
For various reasons, the idea of onion bread sometimes frightens consumers. But with Onion & Butter Bread, the butter reduces the impact of the onion.

Get your just desserts

13 February, 2009
This truly great-tasting dessert can be made so simply. Crème brûlée (burnt cream) is a smooth custard dessert with a caramelised sugar topping, often overlooked by bakers to sell, leaving it to the restaurateurs. If you have retail plus a coffee shop, you have two opportunities for a sale.

Create a stir with swirls

13 February, 2009
With Christmas out of the way let's roll out Easter! These innovative Easter Bun Swirls are ideal as ready-to-eat snacks, a major advantage over the ever-popular Hot Cross Bun.

Recipes & Ingredients

13 February, 2009
Welcome to this Special Feature on Recipes and Ingredients. Last week, some friends who live near Bromley in Kent, phoned me to say that the Saturday lunchtime queue stretched right outside their local baker's. That was music to my ears. I rather wished a TV crew had rushed round there and said something like: "It might be a recession, but look at how popular the local craft baker is!"

Franchise success

13 February, 2009
Jumping up six places in British Baker's Top 50 bakery retailers table this January, was UK coffee chain Coffee Republic. Currently at ninth place, up from 15 last year, the firm has seen massive expansion in the last year and shows no signs of slowing down.

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