British Society of Baking - L-R Tom Moore, Kevin Sargent and Eric Balzan

Source: British Society of Baking

Henllan Bakery production director Tom Moore (left), Co-op senior product development manager Kevin Sargent and Montana Bakery sales director Eric Balzan (right) are among speakers for the conference on 15 October

Innovation managers for Co-op and Whitworth Bros as well as directors at bakery manufacturers Henllan and Montana will deliver talks at the British Society of Baking’s (BSB) 2026 autumn conference.

The event, taking place on 15 October at Chesford Grange Hotel in Kenilworth, will host a variety of topic-led sessions under the theme ‘Innovate to Grow’ chaired by British Baker editor Amy North and Stephens Bakery joint MD Sean Sarafilovic.

Here’s the full line-up of speakers and what they will be discussing at the conference:

  • Kevin Sargent, senior product development manager, bakery and frozen at Co-op – Sargent, who runs Manchester’s LGBTQ+ baking social group in his spare time and was a judge at Britain’s Best Cake 2026, will uncover Co-op’s strategy for bakery supply and NPD
  • Simon Curran, head of technical bakery & innovation at Whitworth Bros – with milling changing at pace, Curran will reveal the latest thinking and products of vital interest to every baker, including from sales and health points of view
  • Tom Moore, production director at Henllan Bakery – what can be learned from the business model of the craft wholesale bakery in Wales, and why are its breads and customer service so highly rated?
  • Claudia D’Ambelle, regional marketing manager EMEA for food ingredients at IFF – a presentation of cutting-edge research on bakery trends to help stimulate ideas for confectionery and breads, including what designs and inclusions are gaining momentum
  • Eric Balzan, sales director at Montana Bakery – the Slough-based manufacturer has a reputation for authentic Italian baked goods and has experienced rapid growth, with Balzan unveiling the reasons behind this and its latest expansion and products.

One more speaker is to be confirmed shortly. An evening of drinks, food and networking will be hosted at the venue the evening before (14 October) with after-dinner entertainment provided by Hugo Walker from Mezze IQ, who has performed with Take That.

Tickets can be booked via the BSB website here or by contacting the society via britishsocietyofbaking80@gmail.com.

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