All Bread articles – Page 10
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NewsJones Village Bakery seals supply deal with Five Guys
The Wrexham-based business will make buns and rolls for UK branches of the fast-growing American burger chain
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NewsTime running out to enter Britain’s Best Loaf 2022
Bakers only have until the end of Monday 28 March to put their loaves forward for this year’s competition at NEC Birmingham on Monday 25 April
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NewsThere’s one more week to enter Britain’s Best Loaf 2022
The deadline to enter your loaves is now Monday 28 March, meaning there’s still time to showcase your skills in one of the key events in the bakery calendar
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NewsIndustry expert reveals tell-tale signs of a good or bad loaf
Britain’s Best Loaf judge and Craft Bakers Association president Neil Woods discusses the process of assessing the quality of bread ahead of this year’s competition next month
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NewsSt Pierre turns to digital solution for supply chain help
Infor’s CloudSuite Distribution Enterprise system has been remotely deployed at the brioche specialist by managed services supplier Anthesis
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NewsBritain’s Best Loaf 2022: meet the judges
British Baker has gathered a group of judges comprising respected faces from the industry, previous champions and technical experts
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FeatureHow are the biggest bread players tackling sustainability?
British Baker looks at the strategies, goals and targets put in place by Hovis, Kingsmill and Warburtons to reduce their environmental footprints
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NewsBertinet Bakery collaborates with Real Bread Campaign
The partnership comes as Real Bread Week, which runs from 19-27 February, kicks off as bakers across the globe look to celebrate additive-free loaves
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InterviewWonky warriors: how Earth & Wheat gives purpose to surplus
Fourth generation baker James Eid founded the wonky bakery subscription box last year, rescuing 300 tonnes of surplus in the process
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NewsSt Pierre UAE sales set to rise with Bidfood ME listing
Continued growth in the retail sector could see the brioche specialist’s product revenue rise in the territory by almost 40%, the company said
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NewsFibre in baked goods could lower health risks, study finds
Tate & Lyle research, in conjunction with Crème Global, found that reformulating everyday foods with added fibre could reduce the risk of cardiovascular disease and diabetes
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NewsKingsmill King of Toast loaf joins 50/50 range
The new loaf, launched into 200 Asda stores, has been developed to fit toasters and uses semolina to aid crispness on the outside
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NewsFoodservice recovery boosts Finsbury Food Group H1 sales
The bread, cake, and morning goods specialist reported a 4.4% increase in sales versus pre-pandemic but noted the ongoing difficulties the Omicron variant was placing on its operations
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NewsBritain’s Best Loaf 2022 open for entries
Bakers can now enter loaves for this year’s event, taking place on 25 April 2022 at the NEC Birmingham, to showcase their skills and battle it out with Britain’s finest bread makers
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Product NewsBridor partners with Parisian bakery for bread roll NPD
The French bakery manufacturer has worked with Maison Lenôtre to create two new bread rolls which represent ‘the very best of French bakery traditions’
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NewsWarburtons breaks £2.5m fundraising barrier for cancer cause
The bread giant has raised the money for Cancer Research UK in less than seven years through its community programme, Families Matter
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Product NewsRevealed: our pick of bakery’s top new launches in 2021
From wonky bread boxes to healthier doughnuts, British Baker names some of its favourite bakery NPD from the past year
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NewsCBA poll reveals craft bakers’ concerns over costs in 2022
Respondents to the latest member survey by the Craft Bakers Association were unanimous in their worries about an increase in costs driving higher prices in the coming year
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NewsEPP partners with bread scoring technology provider Beor
European Process Plant will become the exclusive distributor for Beor products in the UK and Ireland
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FeatureSourdough at scale: how are big players tapping the trend?
How are larger manufacturers tapping into a style of baking that traditionally requires a hands-on approach and extended fermentation time?