* Psycho Doughnuts' shop in California features staff wearing nurses' uniforms, a white padded cell and doughnut names like Bipolar, The Massive Head Trauma and Psycho www.psycho-donuts.com

"I believe giving these offenders birthday cakes and cards has helped to significantly reduce crime. Their reaction is one of surprise, but the majority accept it in the spirit in which it's delivered"

A welcome update on the endlessly jaw-dropping Cake Wrecks blog - dedicated to "When professional cakes go horribly, hilariously wrong" - which Stop the Week reported on in February: author Jen Yates is releasing a Cake Wrecks book in late October. As a teaser, here's one effort ordered by a customer - for reasons that shall forever remain unfathomable - and the baker's brave but stomach-churning vision. "What is it?" you cry. "Go ahead, guess," writes Yates. "Spaghetti with tomato-ey cream sauce? An ear? A cherry, Cheez-Whiz and regurgitation torte? Nope, nope and nope! Give up? It's a foetus-with-an-iPod pie!"

We weren't joking when we foretold of a cross-Atlantic cupcake arms race kicking off in July. To recap: the official Guinness World Record for the world's biggest cupcake was broken in mid-July. Then it emerged that a cupcake was unofficially constructed in Covent Garden, London, one day earlier, which dwarfed the States' effort (Guinness? Pah!).

6-8 September

William Reed Business Media, publisher of British Baker, has launched the Food and Drink Logistics (FDL) Show in response to market demand. It will run alongside the firm's set of market-leading trade shows, including the Baking Industry Exhibition.

Greg Woodhead

What does your job involve?

Put on your comfy shoes, practise your German for "a large beer please" and get set for iba. The renowned German bakery exhibition takes place on October 3-9 in Düsseldorf.

Tis the season to be jolly, especially for bakers as consumers line their cupboards, and stomachs, with mince pies, stollen, Christmas cake and brandy-soaked puddings. But will the recession signify a change in the traditional indulgence of the festive season? And will consumers follow the current trend of choosing traditional products they know and love?

Name: Sveba Dahlen Classic Deck Oven

You may think there's no such thing as a healthy doughnut, but last year's Plant Product of the Year winner at the Baking Industry Awards, may well be as close as it's possible to get.

Laveli Bakery in West London has only been open nine months, but it's already making a name for itself on the gourmet food blogs. "Have you tried the Laveli Bakery? It's fantastic! It has been a bakery for years and seems to have new owners now - gorgeous bread (the grainy one is the best) and amazing patisserie..." says an entry on Tamarind and Thyme.

Definitions of the term 'artificial' are almost as hotly contested as its flip side, 'natural'. But when it comes to sweeteners, at least, there is a fairly clear distinction to be made between what is 'artificial' and what is not (see panel). What is more controversial, especially in the context of baked goods, is where these different types of sweetener can, and should, be used.

Before you even begin taking the first steps towards designing and fitting your bakery shop or café, it's worth considering the sustainability of the materials to be used, as eco-policies and 'green' credentials are becoming an increasingly fundamental part of business basics. Store design has had to follow suit and, to many people's surprise, it isn't all hessian and yucca plants at an inflated price.

Lavender has been used as a culinary flavouring for several centuries, although it is probably closer to a herb than a spice. The French are known for their lavender syrup, made using extract of lavender, and lavender flowers can be candied or crystallised and used as decorations on cakes. For most recipes, use lavender sugar, which is caster sugar mixed with dried culinary lavender buds. Scones can be made using the usual recipe, but add a little lavender sugar. Make a lavender cake similar to a lemon drizzle by adding some lavender sugar to the recipe and to the syrup. Finally, pour over glacé icing that contains some dried lavender buds, or decorate the iced cake with crystallised lavender.

In the second of our special macadamia bread recipes, devised by three UK artisan bakers in association with The South African Growers' Association, this Spelt, Honey and Macadamia Bread was created by Paul Merry of Panary.

As I sit here on the comfy sofa at iCafé on the Great Western Road, sipping a latte, I can't help noticing some wee things that could perhaps be a little better and, of course, things that we already do superbly, like this latte in front of me.

Jiffy Trucks is promoting its mobile business vehicles as a way for bakery retailers to expand, without being tied to potentially high rent agreements.

ISA has launched a new range of blast chillers and freezers, suitable for use in pastry shops and food-to-go outlets.

Ilapak is to display several new machines at the PPMA show from 29 September to 1 October. These include the Carrera 4000, the first of its new range of horizontal packaging machines.

Cast your mind back to when you were at school. Remember how you were taught the basics and encouraged to discover the rest. This is the perfect time of year for you to get back to basics by reviewing your bakery retail or coffee shop offer.

Cream Supplies (CS) is promoting its range of coffee and beverage flavouring syrups to add to coffee, frappes and shakes. The firm supplies over 20 different items, which can also be used in sauces, coulis, desserts or for flavouring cream. Popular varieties include vanilla, hazelnut and caramel, but unusual flavours such as marshmallow, lychee and bubblegum are also offered.

Kerry Ingredients & Flavours is to showcase two advanced technology concepts - Biobake and Route to Natural - at Food Ingredients Europe '09, aimed at addressing cost reduction and healthy eating requirements in the bakery and savoury snacks sectors.

Bakery manufacturer Dawn Foods has launched a Tulip Muffin range, consisting of five new muffins individually wrapped in tulip-style brown paper cups.

Retailers and manufacturers adore BOGOFs (buy one get one free) but these special offers damage brand equity and overall brand value, according to The Oxford Research Agency.

Coconut: There has been more attractive UK pricing over the past two months, which will trigger greater demand. We expect to see prices largely firming over the rest of 2009.

Dawn Foods has given its Evesham site a £750,000 revamp.

With a surge in sales reported in the last three months, it looks as if the commercial sandwich market will achieve solid growth over the year, contrary to some expectations.

Hovis hopes that a new marketing campaign will attract an extra one million households to its 400g range.

Muffin Break, an Australian coffee shop franchise, has announced plans to expand in the UK. Situated in shopping centre locations, the business currently has 29 outlets and plans to open at least three more by the end of the year. It has been operating in the UK for the last six years and has just celebrated in 20th anniversary in Australia.

== Dalesman extends ==

A new report has revealed that 52% of consumers asked said they would like to see either locally or regionally produced bakery products in their supermarkets.

Speciality vegetable oil manufacturer AAK has announced a fall in profits for the second quarter. But the company said the trend for less expensive vegetable oil solutions fits well with its strategy for growth.

== Mantinga gains gold ==

William Reed Business Media (WRBM), which publishes British Baker, has launched the Food and Drink Logistics (FDL) Show in response to demand from the market. It will run alongside its set of market-leading trade shows, including the Baking Industry Exhibition, taking place at Birmingham's NEC from 21-24 March 2010.

Adding folic acid to bread may be unnecessary and could expose people to potential risks, according to a study published in the BMC Public Health journal.

== Slow progress for Scores on the Doors ==

It's not long now until National Cupcake Week kicks off on 14 Sep- tember, so make sure you prepare your point-of-sale material and plan your window display, ready for our competition.

North East Bakery is on the look-out for more stores to grow its Nichols brand.

Tickets for the Baking Industry Awards have now sold out.

Early indications are that this year's wheat crop has improved in quality on last year.

The Warburton family has said it is with great sadness that they mourn the passing of two brothers from the fourth-generation family baking business.

== Strong Essentials ==

Visitors to the Bakers' Fair in Manchester will learn survival tips and ways to reduce salt in products.

Local residents are buying shares in a community-run bakery in a bid to reopen their high street shop.

Fast-growing sandwich chain EAT is confident of doubling store numbers in the next three to five years.

The forthcoming Speciality & Fine Food Fair 2009 (SFFF09), set to take place in early September, will see the bakery category winners of this year's Great Taste Awards unveiled, as well as a number of exhibiting artisan bakers launching new products.

It’s not long now until National Cupcake Week kicks off on 14 September, so make sure you prepare your point-of-sale material and plan your window display, ready for our competition.

British Baker has sent out a free branded posters to craft bakers with this issue, which can be used in your shop windows, and point-of-sale material can also be downloaded from www.bakeryinfo.co.uk/cupcake.

As part of the week, we are also running a competition to find the best window display, with the chance to win two tickets to the Baking Industry Awards next year, so make sure you enter.

The deadline for entries is 30 September and winning windows will appear in a future issue of British Baker. See pages 18-19 for more details.

Are you getting involved? Splat Cooking will be holding Fantasy Cupcake courses to coincide with the week (see tinyurl.com/mh34r2). And do let us know about your National Cupcake Week activities at cupcakes@
william-reed.co.uk.

Speciality vegetable oil manufacturer AAK has announced a fall in profits for the second quarter. But the company said the trend for less expensive vegetable oil solutions fits well with its strategy for growth.

Speciality vegetable oil manufacturer AAK has announced a fall in profits for the second quarter. But the company said the trend for less expensive vegetable oil solutions fits well with its strategy for growth.

The Swedish firm, which has its UK base in Hull, revealed falling operating profit of SEK25m (£2.15m) in the second quarter, with a marginal drop in sales to SEK4,045m (£348.62m) from SEK4,067m (£350.52m) last year.

Its food ingredients business saw operating profit rise by 22% to SEK74m (£6.37m). However, its chocolate and confectionery fats business has been hit heavily by the recession, with operating profit falling to SEK55m (£4.74m) (2008: SEK105m/£9.05m).

The firm announced that additional preliminary insurance compensation of SEK70m (£6.03m) had been received, in relation to “business interruption” in 2008 and 2009.

AAK said that, within food ingredients, it has experienced a marked trend towards the substitution of more expensive products with less expensive value-added vegetable oil solutions. “This aligns very well with AAK’s Group strategy and enhances growth,” said the firm, which added that the trend for health-improving solutions continues to be strong.

Hovis hopes that a new marketing campaign will attract an extra one million households to its 400g range.

The company’s on-pack promotion offers consumers 20p off their next purchase, while money-off coupons will run in 15 publications, including The Radio Times, and vouchers will be door-dropped to 2.2m households.

Hovis reports that 400g loaves are predominantly bought by consumers from one- and two-person households, with 80% of the spend coming from consumers who are 45 and over.

Edward Milner, Hovis head of category management, said: “The 400g category is a crucial part of the bread market.

Due to changes in consumption and household demographics, it has been in growth for many years. For a large proportion of the country, 400g is more relevant than a larger loaf, so it is important that we provide for them.”

Sainsbury’s chief executive Justin King got a sneak preview of Holland’s relaunched pie range when he dropped in for a factory tour.

The supermarket boss toured the Baxenden factory and thanked the company for its involvement with the grocer’s benevolent fund charity, Caravan.

Holland’s revised its range after a year of public taste testing; the firm’s ‘pie panel’ of 12 customers were quizzed on what would improve future products and asked for deeper fillings, more authentic flavours and more chunks of meat.

It will also become the first branded pie manufacturer to put Guideline Daily Allowance (GDA) information on the front-of-pack.

“We’ve revisited all the things people have traditionally loved about our pies and looked to retain and, where necessary, rediscover that love,” said MD Neil Court-Johnson. “That has meant taking a step ‘back to the future’ by revisiting our original 158-year-old recipes.”

The relaunch comes months after Holland’s, part of Northern Foods, announced a 10% increase in sales.

Said Court-Johnson: “We’re extremely excited about our new recipes and we are thrilled that Justin has been able to get a sneak preview of our new range before it goes into Sainsbury’s stores.”

King added: “Holland’s products sell well across our stores in the region and I was particularly interested to see the unique production processes that give Holland’s pies and puddings their distinctive taste.”

The Food Standards Agency (FSA) has published its third progress report on the proposals going forward for the nationwide Scores on the Doors (SotD) scheme. But it said agreements have been difficult to reach and further discussions are needed.

At a meeting on 21 July, the UK-wide SotD Steering Group and its Working Groups were unable to agree upon “how the top tier of the six-tier national scheme should be ‘mapped’ from the numerical score derived from the intervention-rating scheme at Annex 5 of the Food Law Code of Practice”.

The Group also reached a stalemate on how the concept of ‘broad compliance’ should be ‘mapped’. “In the light of this, the Group has referred these issues back to the FSA for a decision.”

The FSA said the decisions were difficult, due to the complexity of the issues and polarised views of key stakeholders.

Further discussions are to take place and it is hoped that decisions will be reached in September.

For more information and the chance to share your views, visit www.food.gov.uk.

Sainsbury’s chief executive Justin King got a sneak preview of Holland’s relaunched pie range when he dropped in for a factory tour.

The Food Standards Agency (FSA) has published its third progress report on the proposals going forward for the nationwide Scores on the Doors (SotD) scheme. But it said agreements have been difficult to reach and further discussions are needed.

Greencore has announced its food-to-go sandwiches and quiche bakery business has delivered a “good sales performance” in its interim management statement.

It said the good weather in the early part of the summer helped drive sandwich sales as well as salads and sushi.

Within its UK portfolio, cakes & desserts saw a fall in sales, which was offset by a rise in food-to-go, prepared meals and ambient cooking sauces, with sales 1.8% ahead overall.

Its UK Chilled Foods division saw volumes increase 4.4% for the four months to 24 July 2009, compared to the same period last year.

The Irish firm said the UK environment remains challenging, however it said there had been a slight improvement in “consumer sentiment” in recent months.

Looking ahead, Greencore said it “expects to deliver full year operating profit modestly ahead of FY08 on constant currency basis”.

Tickets for the Baking Industry Awards have now sold out!

Those of you who have secured your seats for the industry’s premier event, hosted by top comedian Ronnie Corbett, are sure to have a fantastic night, and we are delighted to announce that Darren Bennett and Lilia Kopylova from the BBC’s Strictly Come Dancing will provide entertainment on the night.

Darren, who now dances with his wife Lilia, won the second series of Strictly Come Dancing with Jill Halfpenny and recently starred in the third series alongside Gloria Hunniford.

The 1930s-themed awards, which take place at the Park Lane Hilton, London, on Tuesday 8 September, will be full of all the top names from the industry, so provides a great opportunity to network.

Cornish bakery Crantock is to launch four new Best of British pasties next month, as part of its Autumn range.

The adding of folic acid to bread may be unnecessary and could expose people to potential risks, according to a study just published in the BMC Public Health journal.

The findings of a study in Dublin suggested that mandatory fortification may actually do more harm than good, possibly putting people at a higher risk of accelerating the growth of certain cancers.

Following a public consultation in 2006, the Food Safety Authority in Ireland (FSAI) had recommended mandatory fortification. “However, due to safety considerations this decision is now on hold,” read the report on the background to the study.

It was advised that existing levels of unmetabolised folic acid and their anticipated increase after fortification needed to be investigated due to the potential to “mask pernicious anaemia and possibly accelerate the growth of existing cancers”.

A study was carried out to examine the levels of circulatory unmetabolised folic acid in Irish adults (both fasted and un-fasted) and new-born infants (fasted).

Up to now health organisations have recommended that pregnant women take supplements for the development of a healthy foetus and to prevent spina bifida.

However, while the study showed the levels of circulatory unmetabolised folic acid reported in the subjects were low, “it is persistently present in women immediately after caesarean section, who were fasting, indicating that there would be a constant/habitual exposure of existing tumours to folic acid, with the potential for accelerated growth. Mandatory fortification might exacerbate this”.

William Reed Business Media (WRBM), which publishes British Baker, has launched the Food and Drink Logistics (FDL) Show in response to demand from the market.

It will run alongside its set of market-leading trade shows, including the Baking Industry Exhibition, taking place at Birmingham’s NEC from 21-24 March 2010.

The new FDL Show will provide a unique and dedicated platform for companies involved with warehousing, palletised transport, third party logistics, supply chain solutions and many other areas to showcase their products to top-level decision-makers from the food and drink sectors.

This market in the UK is worth some £12bn a year and forms around 10% of food and drink companies’ total spend.
For information on exhibiting please contact Daren Rose-Neale on 01293 610355 or daren.rose-neale@william-reed.co.uk.

For information on visiting please contact Sarah Corbett on 01293 610235 or sarah.corbett@william-reed.co.uk.

William Reed Business Media (WRBM), which publishes British Baker, has launched the Food and Drink Logistics (FDL) Show in response to demand from the market.

Adding folic acid to bread may be unnecessary and could expose people to potential risks, according to a study just published in the BMC Public Health journal.

The findings of a study in Dublin suggested that mandatory fortification may actually do more harm than good, possibly putting people at a higher risk of accelerating the growth of certain cancers.

Greencore has announced its food-to-go sandwiches and quiche bakery business has delivered a “good sales performance” in its interim management statement.

It said the good weather in the early part of the summer helped drive sandwich sales as well as salads and sushi.

In The Times on Wednesday, a correspondent commended grey squirrels, a pest of which it is desirable to rid the country, as providing an agreeable food. The meat, it was stated, is as tender as rabbit, can be cooked similarly, and resembles it in taste. "If it were widely used to supplement the meat ration," added the writer, "the double purpose might be served of addition to our food supply and the extermination of a destructive animal."

"We sell a bunch of junk. We've decided if Whole Foods doesn't take a leadership role in educating people about a healthy diet, who the heck is going to do it?"

Baker beware! Innocent items of kitchen equipment could land you in some serious trouble, as one poor man (not a baker in this instance) found to his cost. The item in question was a spatula - a pretty normal piece of kit in your average bakery - but clearly a lethal weapon when brandished at large or used in a not-for-purpose situation.

Are you a plant baker with a green conscience? Do you ever worry about what happens to all those plastic bread bags used to sell your loaves in the supermarkets? Are yours recyclable, for example? Or do they go straight to landfill?

Those Aussies, don'cha just luv 'em? Not content with calling us poms and the Americans seppos, they now have to wade into the argument as to who has the world's most bonzer cake (see STW July 31). As they would say in Strine, they big-note themselves that it's London to a brick they've cracked the world record, rocking up with a giant coconut-covered, chocolate-soaked sponge cake half the size of a Vee Dub.

In The Times on Wednesday, a correspondent commended grey squirrels, a pest of which it is desirable to rid the country, as providing an agreeable food. The meat, it was stated, is as tender as rabbit, can be cooked similarly, and resembles it in taste. "If it were widely used to supplement the meat ration," added the writer, "the double purpose might be served of addition to our food supply and the extermination of a destructive animal."

"We sell a bunch of junk. We've decided if Whole Foods doesn't take a leadership role in educating people about a healthy diet, who the heck is going to do it?"

Baker beware! Innocent items of kitchen equipment could land you in some serious trouble, as one poor man (not a baker in this instance) found to his cost. The item in question was a spatula - a pretty normal piece of kit in your average bakery - but clearly a lethal weapon when brandished at large or used in a not-for-purpose situation.

Are you a plant baker with a green conscience? Do you ever worry about what happens to all those plastic bread bags used to sell your loaves in the supermarkets? Are yours recyclable, for example? Or do they go straight to landfill?

Those Aussies, don'cha just luv 'em? Not content with calling us poms and the Americans seppos, they now have to wade into the argument as to who has the world's most bonzer cake (see STW July 31). As they would say in Strine, they big-note themselves that it's London to a brick they've cracked the world record, rocking up with a giant coconut-covered, chocolate-soaked sponge cake half the size of a Vee Dub.

Pizza is one of life's comfort foods. It can be easily served in slices for the take-away market and is always a hit with the public. You only have to look at Domino's latest sales figures to see that pizza is also proving a definite hit in the recession, with its sales up 15.4% for the 26 weeks ended 28 June 2009.

Pizza is one of life's comfort foods. It can be easily served in slices for the take-away market and is always a hit with the public. You only have to look at Domino's latest sales figures to see that pizza is also proving a definite hit in the recession, with its sales up 15.4% for the 26 weeks ended 28 June 2009.

Healthy eating has become a priority for both consumers and governments. Initiatives such as the Change4Life programme and the Food Standards Agency's (FSA) plan to reduce saturated fat intake are current examples of the shift towards better-for-you consumption. In reducing saturated fat intake by around 20%, the FSA hopes to reduce deaths related to cardiovascular disease by 3,500 a year. On average, 6% of saturated fat in the UK diet comes from biscuits, buns, cakes, pastries and fruit pies (see table). So reformulation of bakery products presents manufacturers with an opportunity to contribute towards the reduction targets.

Healthy eating has become a priority for both consumers and governments. Initiatives such as the Change4Life programme and the Food Standards Agency's (FSA) plan to reduce saturated fat intake are current examples of the shift towards better-for-you consumption. In reducing saturated fat intake by around 20%, the FSA hopes to reduce deaths related to cardiovascular disease by 3,500 a year. On average, 6% of saturated fat in the UK diet comes from biscuits, buns, cakes, pastries and fruit pies (see table). So reformulation of bakery products presents manufacturers with an opportunity to contribute towards the reduction targets.

It was a gruelling day of judging, resulting in a near-heart-stopping overdose of buttercream for our panel of experts. But the votes have been cast and we are delighted to announce Herts-based Mama's Cupcakes the supreme champion of National Cupcake Week's first ever Cupcake-off.

It was a gruelling day of judging, resulting in a near-heart-stopping overdose of buttercream for our panel of experts. But the votes have been cast and we are delighted to announce Herts-based Mama's Cupcakes the supreme champion of National Cupcake Week's first ever Cupcake-off.

Given the continually yelp-inducing world we wake up to each morning of apocalyptic economic forecasts, swingeing job cuts and institutional greed, it comes as little surprise that many of us are greeting the environmental call to arms with mutters of 'sod the environment'. An Allegra Strategies survey earlier this year suggested that business directors in the food industry were doing just that, jettisoning their glossy corporate social responsibility (CSR) brochures to keep their ships afloat; CSR dropped from third to 13th in their list of business priorities.

Macadamia nuts are one of the less widely used nuts among bakers and manufacturers, which is probably why the The South African Macadamia Growers' Association enlisted three UK artisan bakers to come up with some ideas and chivvy things along.

Dear Editor,

Vanilla beans are long pods of a tropical orchid plant, which is native to Mexico but is also grown, among other places, in the Indian Ocean islands of Madagascar, Comoros and Réunion,

We fragile humans all feel the need to be a part of something - a community, a club, a team, a clan - and the more exclusive or special that group is, the more special and safe we feel. It's why village-dwellers love to have a pewter tankard behind the bar of their local... it's Friends, it's Cheers, it's tribal.

I often wonder about the differences between success and failure. We are all aware that businesses in every sector are struggling in the current economic climate; some get to the point where they cannot carry on and, sadly, are forced to go into administration.

Macadamia nuts are one of the less widely used nuts among bakers and manufacturers, which is probably why the The South African Macadamia Growers' Association enlisted three UK artisan bakers to come up with some ideas and chivvy things along.

Dear Editor,

Vanilla beans are long pods of a tropical orchid plant, which is native to Mexico but is also grown, among other places, in the Indian Ocean islands of Madagascar, Comoros and Réunion.

We fragile humans all feel the need to be a part of something - a community, a club, a team, a clan - and the more exclusive or special that group is, the more special and safe we feel. It's why village-dwellers love to have a pewter tankard behind the bar of their local... it's Friends, it's Cheers, it's tribal.

I often wonder about the differences between success and failure. We are all aware that businesses in every sector are struggling in the current economic climate; some get to the point where they cannot carry on and, sadly, are forced to go into administration.

him! has just spoken to 1,400 custo-mers while they are buying food and drink items from outlets of Burger King, Pret A Manger, Greggs and Subway. Only 6% of customers are currently buying an item that they didn't intend to buy on arrival.

United Biscuits (UBUK) has relaunched a 300g pack of its limited-edition McVitie's Milk Chocolate and Orange Digestives.

Forecourt-based café Wild Bean is introducing a Black Forest Muffin to its offering this month. It has been developed exclusively for the café and will only be available for two months in BP Connect petrol stations. The chocolate muffin is flecked with black cherry pieces and milk and dark chocolate chunks. There is also a cherry filling in the centre of the muffin, which is dusted with icing sugar.

Belgian pastry specialist Pidy has launched a new dessert kit - Tarto Presto. Tartlettes and crème patissière form the basis for the kit, which contains all you need to prepare and decorate shortcrust pastry tartlets. The starter box contains 24 x 8.5cm shortcrust tartlets and a 1kg pack of crème patissière. A range of desserts can be produced by adding a layer of crème patissière to each tart and topping with any combination with fruit or other topping. The crème patissière is low in fat - 3% - and preservative-free. It can be stored at ambient temperature and has a shelf-life of 12 months unopened. Once opened, it will remain in good condition for eight days when refrigerated at between 4?C and 6?C.

Croda has launched Omelife Smooth, which can be added to a variety of bakery product mixes and enables bakers to state claims regarding the inclusion of Omega 3.

him! has just spoken to 1,400 custo-mers while they are buying food and drink items from outlets of Burger King, Pret A Manger, Greggs and Subway. Only 6% of customers are currently buying an item that they didn't intend to buy on arrival.

United Biscuits (UBUK) has relaunched a 300g pack of its limited-edition McVitie's Milk Chocolate and Orange Digestives.

Forecourt-based café Wild Bean is introducing a Black Forest Muffin to its offering this month. It has been developed exclusively for the café and will only be available for two months in BP Connect petrol stations. The chocolate muffin is flecked with black cherry pieces and milk and dark chocolate chunks. There is also a cherry filling in the centre of the muffin, which is dusted with icing sugar.

Belgian pastry specialist Pidy has launched a new dessert kit - Tarto Presto. Tartlettes and crème patissière form the basis for the kit, which contains all you need to prepare and decorate shortcrust pastry tartlets. The starter box contains 24 x 8.5cm shortcrust tartlets and a 1kg pack of crème patissière. A range of desserts can be produced by adding a layer of crème patissière to each tart and topping with any combination with fruit or other topping. The crème patissière is low in fat - 3% - and preservative-free. It can be stored at ambient temperature and has a shelf-life of 12 months unopened. Once opened, it will remain in good condition for eight days when refrigerated at between 4?C and 6?C.

Croda has launched Omelife Smooth, which can be added to a variety of bakery product mixes and enables bakers to state claims regarding the inclusion of Omega 3.

Machinery: two lines, each utilising four FlexPicker IRB 360 robots for the picking and stacking of pancakes

Machinery: a Bulk Bag Discharger and Batch Weighing System

Machinery: a bespoke, fully-automatic six-lane bread roll plant; the system incor-porates key modules from the Kemper bakery equipment portfolio

Machinery: two lines, each utilising four FlexPicker IRB 360 robots for the picking and stacking of pancakes

Machinery: a Bulk Bag Discharger and Batch Weighing System

Machinery: a bespoke, fully-automatic six-lane bread roll plant; the system incor-porates key modules from the Kemper bakery equipment portfolio

The major chains of Costa, Starbucks and Caffè Nero have been careful to choose sites at locations with high footfall or general tourist attractions, and have benefited from this. Older, established coffee and sandwich shops may not now be best located in comparison. Within a range of different types of locations, outlets of national branded chains have opened at new sites, such as regional or local out-of-town shopping centres, and traditional high street shopping areas. In the latter, outlets have replaced closed-down shop units - sometimes less successful independent coffee or sandwich shops.

The history of establishing new republics is littered with grief, surrendered casualties, blood-letting and fraught backward steps. Just ask the French. Or, closer to home, Coffee Republic.

The major chains of Costa, Starbucks and Caffè Nero have been careful to choose sites at locations with high footfall or general tourist attractions, and have benefited from this. Older, established coffee and sandwich shops may not now be best located in comparison. Within a range of different types of locations, outlets of national branded chains have opened at new sites, such as regional or local out-of-town shopping centres, and traditional high street shopping areas. In the latter, outlets have replaced closed-down shop units - sometimes less successful independent coffee or sandwich shops.

The history of establishing new republics is littered with grief, surrendered casualties, blood-letting and fraught backward steps. Just ask the French. Or, closer to home, Coffee Republic.

Almonds: July and August statistics are unlikely to show any sort of volume decline and September-November are the months when shipments are at their highest, so all roads currently point "north".

From 10 September, the Periodic Driver CPC training comes into effect, whereby all lorry drivers (with very few exemptions) will have a maximum period of five years in which to gain their full certificate in Driver Certificate of Professional Competence (DCPC) if they want to continue to drive for a living, explains Nic Allen of the Freight Transport Association (FTA).

Almonds: July and August statistics are unlikely to show any sort of volume decline and September-November are the months when shipments are at their highest, so all roads currently point "north".

From 10 September, the Periodic Driver CPC training comes into effect, whereby all lorry drivers (with very few exemptions) will have a maximum period of five years in which to gain their full certificate in Driver Certificate of Professional Competence (DCPC) if they want to continue to drive for a living, explains Nic Allen of the Freight Transport Association (FTA).

Last week I attended a meeting at the Bakers' Villas in Epping. I was able to see first-hand the great work and care given to the elderly residents there, who have connections to the bakery trade.

Brighton-based cake designer Choccywoccydoodah has signed a deal to supply Selfridges' food halls across the country with a collection of stylish cakes, as well as personalised wedding and celebration cakes.

The parent company of Bake-Mark UK, CSM, has reported increased sales for the second quarter of 2009, but volumes in bakery were down 3% for the first half of the year (H1).

Like-for-like sales of Hovis bread grew 17% in the first half of 2009, boosting the brand's share of the market to its highest in two years. However, profits are proving harder to come by, according to one City analyst.

== Finsbury's flat cakes ==

Coffee Republic has been rescued from administration and 62 jobs have been saved, following a deal with Arab Investments to purchase the UK coffee chain.

The torrent of new store openings from the big coffee shop and sandwich chains is set to slow to a trickle as consumers tighten their purse strings because of the recession.

Last week I attended a meeting at the Bakers' Villas in Epping. I was able to see first-hand the great work and care given to the elderly residents there, who have connections to the bakery trade.

Brighton-based cake designer Choccywoccydoodah has signed a deal to supply Selfridges' food halls across the country with a collection of stylish cakes, as well as personalised wedding and celebration cakes.

The parent company of Bake-Mark UK, CSM, has reported increased sales for the second quarter of 2009, but volumes in bakery were down 3% for the first half of the year (H1).

Like-for-like sales of Hovis bread grew 17% in the first half of 2009, boosting the brand's share of the market to its highest in two years. However, profits are proving harder to come by, according to one City analyst.

== Finsbury's flat cakes ==

Coffee Republic has been rescued from administration and 62 jobs have been saved, following a deal with Arab Investments to purchase the UK coffee chain.

The torrent of new store openings from the big coffee shop and sandwich chains is set to slow to a trickle as consumers tighten their purse strings because of the recession.

== River Cottage bakery ==

South Wales bakery D Gibbon and Sons has invested £100k in new machinery for its factory, to cope with increased business.

The 21st IBA international bakery exhibition, due to take place in Düsseldorf this year, will be larger than in 2006, despite the recession, say the organisers.

Global bakery-café chain Cinnabon, which specialises in cinnamon rolls, plans to muscle in on the UK market by opening 40 stores over the next five years.

== Online trade show ==

London-based artisan bakery Gail's has announced plans to open a new shop in Queens Park, hot on the heels of its latest store opening in Clapham last month.

The sweet bakery industry was left "gob-smacked" by the Food Standards Agency's (FSA's) decision to include calorie reduction as part of its consul-tation on cutting saturated fat in baked goods.

== Online trade show ==

London-based artisan bakery Gail's has announced plans to open a new shop in Queens Park, hot on the heels of its latest store opening in Clapham last month.

The sweet bakery industry was left "gob-smacked" by the Food Standards Agency's (FSA's) decision to include calorie reduction as part of its consul-tation on cutting saturated fat in baked goods.

Warburtons overcame soaring energy and ingredients costs last year, to achieve a 20% rise in turnover for its full year to 27 September 2008, with distribution stated as the key driver of growth.

Greggs is piloting a new type of high street store, which emphasises the retailer's bakery roots and makes 'grab-and-go' purchases easier, as it gears up for an accelerated round of shop openings next year.

British Baker is delighted to announce the Baking Industry Awards finalists for the ADM Milling-sponsored Bakery Food Manufacturer of the Year category. Mark Jones of New Primebake, Des Kingsley of Kensey Foods and Sarah Day of Greencore Cakes & Desserts, will join the other finalists at our 1930s-themed event at the Park Lane Hilton, London on Tuesday 8 September. The awards will be hosted by top comedian Ronnie Corbett, with entertainment from two dancers from BBC's Strictly Come Dancing.

== McCambridge 'losses' ==

Northern Foods has said its contract to supply British Airways (BA) from April 2010 is still in place, despite the airline car-rier's decision to axe meals on its short-haul flights.

Mama's Cupcakes from Cheshunt, Herts has been crowned overall champion of our national Cupcake Competition, in association with National Cupcake Week.

Peter Hunt's Bakery has signed a deal with Birds Eye to supply all its pies, which has seen the Bolton-based firm begin production for the first time since it was purchased last year.

Warburtons overcame soaring energy and ingredients costs last year, to achieve a 20% rise in turnover for its full year to 27 September 2008, with distribution stated as the key driver of growth.

Greggs is piloting a new type of high street store, which emphasises the retailer's bakery roots and makes 'grab-and-go' purchases easier, as it gears up for an accelerated round of shop openings next year.

British Baker is delighted to announce the Baking Industry Awards finalists for the ADM Milling-sponsored Bakery Food Manufacturer of the Year category. Mark Jones of New Primebake, Des Kingsley of Kensey Foods and Sarah Day of Greencore Cakes & Desserts, will join the other finalists at our 1930s-themed event at the Park Lane Hilton, London on Tuesday 8 September. The awards will be hosted by top comedian Ronnie Corbett, with entertainment from two dancers from BBC's Strictly Come Dancing.

== McCambridge 'losses' ==

Northern Foods has said its contract to supply British Airways (BA) from April 2010 is still in place, despite the airline car-rier's decision to axe meals on its short-haul flights.

Mama's Cupcakes from Cheshunt, Herts has been crowned overall champion of our national Cupcake Competition, in association with National Cupcake Week.

Co-sponsored by Puratos and Chelver, the forthcoming week, 14-19 September, is designed to promote the highly popular baked good and the different recipes bakers can use to create them.

Peter Hunt's Bakery has signed a deal with Birds Eye to supply all its pies, which has seen the Bolton-based firm begin production for the first time since it was purchased last year.

The bakery, bought by the David Wood Baking Group in October 2008, will supply around 40 million pies a year to Birds Eye, as well as producing its Chicken Lattice range.

Make sure you enter British Baker’s window dressing competition, as part of National Cupcake Week, for the chance to win the fantastic prize of two tickets to the Baking Industry Awards 2010.

This prize will be given to the bakery retailer that creates the best cupcake-themed window display to promote the week, which runs from 14-19 September.

Make sure you enter British Baker’s window dressing competition, as part of National Cupcake Week, for the chance to win the fantastic prize of two tickets to the Baking Industry Awards 2010.

This prize will be given to the bakery retailer that creates the best cupcake-themed window display to promote the week, which runs from 14-19 September.

For the chance of winning, all we ask is that you incorporate the National Cupcake Week logo or posters into part of your display. These are available to download free from www.bakeryinfo.co.uk (click on the National Cupcake Week link on the homepage).

If you are unable to print off posters, don’t worry, one poster will be sent out free to bakery and café subscribers of British Baker on 28 August.

As the winner will be judged by the photography sent to us, make sure you try and achieve the best-quality pics you can, and try to avoid any nasty window reflections. Make sure you use a high-resolution setting when taking pictures with a digital camera.

The deadline to enter is 30 September and winning entries will appear in a future issue of British Baker, so get planning now! Send images to cupcakes@william-reed.co.uk or Elizabeth Ellis, British Baker, Broadfield Park, Crawley, West Sussex RH11 9RT.

Premier Foods’ half-year results show that sales of Hovis were up 17% and market share has increased to 26.3% – its highest level in two years, said the firm.

Greggs has announced a “robust performance” for the first half of the year, with pre-tax profit up 7.3% to £16.5m.

The bakery retail chain saw sales increase by 4.4% to £312m, with like-for-like growth up 1.5%. Operating profit stood at £16.3m – an increase of 8.9%, for the 26 weeks to 27 June, 2009.

The firm said the high street trading environment remained difficult and had not been helped by the recent wet weather.

Chairman Derek Netherton commented: “The business has also begun to benefit from the initiatives we are taking to simplify and centralise our operations, in preparation for accelerated expansion.”

Greggs also noted the continued harmonisation of its ranges and new product launches as successes in the year to date, and is currently experimenting with a new ‘concept’ store in the south east.

For the full story, see the next issue of British Baker – out 14 August.

Crantock Bakery has announced it has been doing a roaring trade on Cornish pasties during the recession, with sales up 30% on last year.

With turnover currently at £15 million, chairman and managing director Nick Ringer said the company has had its best year.
“We’ve never been busier,” he added.

The Indian Queens-based firm’s turnover has more than quadrupled since the business was bought by the management team in 2002 for £6 million, and it has taken on 70 full time staff in that time, boosting its total to 150 employees.

In 2007, a £2m investment in production machinery and freezer storage was completed at its factory, increasing capacity to the enable production of up to 150,000 pasties a day.

“You can’t stand still,” said Ringer. “You have to develop new products, new ways of selling and explore new markets. In the last year we have created a new position for a new product development manager, whose sole focus is to create new lines and refine our existing product range.”

Crantock supplies to independent pasty shops and bakeries, pasty chain retailers such as Cornish Bakehouse and the Oggy Oggy Pasty Company, and to Morrisons and Asda stores nationwide.

London-based artisan bakery Gail’s has announced plans to open a new shop in Queen’s Park, hot on the heels of its latest store opening in Clapham last month.

The new outlet, Gail’s fifth, is due to open in November and will have its own unique interior, as with all other Gail’s shops.

Co-general manager Emma King told British Baker that the company will be keeping many of the existing features of the building, such as some old tilework, and the design is planned to have a Moroccan feel to it. “We don’t want to be a cookie cutter-type brand. We try to make sure each store is very different,” said King.

Gail’s sweet range has recently had an overhaul, with around a 90% change in what’s on the shelves compared to last month, she said. It is also currently trialling a range of products at Harvey Nichols.

Its new Clapham shop has been open for around seven weeks and stocks a range of breads, produced at its parent company The Bread Factory, as well as cakes, pastries and sandwiches.

Greggs has announced a “robust performance” for the first half of the year, with pre-tax profit up 7.3% to £16.5m.

The bakery retail chain saw sales increase by 4.4% to £312m, with like-for-like growth up 1.5%. Operating profit stood at £16.3m – an increase of 8.9%, for the 26 weeks to 27 June, 2009.

Tickets for the Baking Industry Awards 2009 have almost gone, so make sure you book your place now to avoid disappointment.

London-based artisan bakery Gail’s has announced plans to open a new shop in Queen’s Park, hot on the heels of its latest store opening in Clapham last month.

The new outlet, Gail’s fifth, is due to open in November and will have its own unique interior, as with all other Gail’s shops.

Premier Foods’ half-year results show that sales of Hovis were up 17% and market share has increased to 26.3% – its highest level in two years, said the firm.

In advance of Premier Foods’ half-year (H1) results, to be announced 5 August, international specialist banking group Investec has said it is expecting “a decent H1” and has made a “modest upgrade to FY forecasts”.