Teaching one of my master classes last week, I conducted a quick straw poll as to who was going to win this year’s Great British Bake-Off (GBBO).
The Great British Bake Off’s (GBBO) semi-final chocolate theme had me hunting for chocolate in my kitchen.
I’m currently in the TV-free depths of the Brecon Beacon and could only watch The Great British Bake Off (GBBO) by leaning out of the window. Bandwidth is scarce here - I might as well be on Mont Blanc.
I’m not surprised that The Great British Bake Off (GBBO) went back to the Victorian age for its latest round. So much of our baking is rooted in this era of enormous change. From new ingredients to production processes, this was a time so fast-moving, comparable to changes in computerisation and information technology during the modern Elizabethan age.
A whiff of the 1970s was in the air on last night’s Great British Bake-Off (GBBO) but also at the British Baker’s Baking Industry Awards (BIA) in London.
The popularity of The Great British Bake Off is unquestionable, and has brought baking to the water coolers (or coffee machines) of the nation. Staff in our local nursery not only love watching it, after each episode they re-bake one of the challenges with the kids – surely this will help secure some future baking pros!
Hot on the heels of last week’s Great British Bake Off (GBBO) Baguette challenge came the news from Paris that it is actually very difficult to lay your hands on a genuine French baguette this summer.
This week’s biggest faux-pas on The Great British Bake Off (GBBO) was served up by none other than Mary Berry, when she accidentally gave away who was going to leave the Bake Off before the show had even aired.
Gerhard Jenne takes a look at the latest Great British Bake Off episode... and remains unconvinced.
You’ll know where to find me on Wednesday evenings in the weeks to come, says British Baker Blogger Gerhard Jenne. Yes, the Great British Bake Off is back, with a set of new bakers and 30 challenges to find this year’s champion.
Gerhard Jenne discovers a true Spanish speciality on a recent visit to Valencia
The election is not far off, but Gerhard Jenne has just one piece of advice for the baking fraternity...
Gerhard Jenne illustrates how a revamped strategy paid dividends for his business this Easter.
Taking the hands-on approach, Gerhard Jenne hits the streets to drive sales from passers-by.
Gerhard Jenne, downed by the flu, misses the opening of his new shop, which welcomed a baker-visitor from the US.
With the Caveman Diet currently popular and insects on the agenda as a future food source, Gerhard Jenne ponders on how the future of baking might look
Gerhard Jenne dwells on the importance of proper marketing and learns a lesson on in-store lighting.
Gerhard Jenne remembers how he started gaining attention as a well-known baker, by cleverly targeting a rather famous celebrity, who will shortly be doing her own baking star turn
Gerhard casts serious doubt on whether Prime Minister David Cameron’s decision to ditch bread for his diet is a healthy choice.
Gerhard Jenne is gripped by an episode of The Fixer, where he played a cameo role, and finds it a perfect example of TV drama.
Gerhard reflects on a TV slot last year, soon to be aired, and reviews some of the highlights of his recent visit to Los Angeles.
Gerhard visits California and finds a distinct lack of artisan bread outlets.
Gerhard Jenne tries to contain his excitement about Christmas and looks to the new year with optimism.
Gerhard Jenne shows how a year of change at Konditor & Cook has made the operation more polished amid a sparkling pre-Christmas London.
Gerhard gets involved in the hype of Black Friday, and reaps the benefits with his best online sales day- ever.
Gerhard Jenne looks at the preparations his team has achieved for Christmas and is in both a hopeful and joyous mood.
Gerhard Jenne looks at the factors that make a memorable birthday cake… and enjoys his own
On a significant day for Gerhard Jenne, he takes a fond trip down memory lane to reveal to his old stomping ground
As one holiday season passes and another begins, Gerhard Jenne reflects on the pits and peaks of Halloween, and looks to Christmas recipes.
Following a quick brush with some TV stars, Gerhard Jenne celebrates the opening of the firm’s new shop in Spitalfields
As hurricane Gonzalo passes through the UK, Gerhard Jenne looks at the winds of change blowing through his own business… and hopes for the best.
Gerhard Jenne enjoys the delights of bakery in the lush valleys of south Wales… then returns to a full inbox and the prospect of Halloween just around the corner
Gerhard Jenne shows how some extra training days are helping to create a comfortable learning environment and inspire the firm’s cake decorators.
From pruning the product selection to a decision to exit the wholesale arena, Gerhard Jenne finds his business moving into autumn with a renewed vigour.
Gerhard receives a visit from a German bakers’ delegation and hears about the challenges they face to keep their businesses vibrant.
Gerhard Jenne deals with two different customer reactions and ponders whether the customer is, indeed, always right.
Gerhard Jenne finds himself involved as an expert adviser in a business fix-it programme and muses on the secrets to success.
Gerhard Jenne harks back to the delights of Roald Dahl’s classic children’s book and reveals how he has become involved in its 50-year celebration.
Gerhard Jenne muses on the pros and cons of business decisions and on whether cake can be a panacea for the soul when the world is full of woes
Gerhard marvels at the recent poppy installation at the Tower of London, which leads him to muse on how much has changed in a century.
These days if you are a young entrepreneur looking for a foothold in the food industry it most likely happens via a pop-up stall in a market.
Gerhard Jenne takes us through his delicious bakery discoveries on a recent holiday to the south of France.
Gerhard Jenne looks back at some risqué cake commissions and points to the importance of moving with the times.
Gerhard Jenne relives the rush of a television spotlight on Sunday Brunch and the challenge of making a raspberry fudge tart in front of the cameras.
While planning for Christmas is in full swing, Gerhard turns his attention back to summer and the strawberry creations flying out of the door.
Gerhard Jenne makes a brief sojourn to Glasgow and samples some of the city’s bakery delights
Those of you who read this blog might sometimes question what planet I live on, waxing on about individual servings of pastries that cost anything from £5, even £8. This does not resemble anything in your life, you might think. It doesn’t for most of the time in mine either, but when you live and work in Central London, you can’t help but notice these things and it also makes it very exciting.
Hot town, summer in the city, our displays are looking yummy and pretty…
It is quite extraordinary how things come together at times.
How do you price up a Royal Wedding Cake? A multi-tiered extravaganza, plus 600 pre-cut portions, as well as 4,000 portions to be packaged and posted, not forgetting the whole production and logistics shrouded in a cloak of secrecy?