Bakery experts from manufacturers Compleat Food Group and Hill Biscuits are among the speakers due to share their expertise at the upcoming British Society of Baking (BSB) conference.
The event, which focuses on finding a gap in the market and embracing it for business growth, will take place at the Ardencote Hotel & Country Club in Warwick on Thursday 10 October.
There is also representation from craft bakers of different sizes with Babyfaced Baker and Two Magpies forming part of the line-up alongside Campden BRI and Otterra.
Here is the full line-up of speakers and the topics they will be covering:
Helen Bowyer, commercial director, Compleat Food Group
Bowyer will be discussing the integration of Wrights into The Compleat Food Group, following its acquisition a couple of years ago. She will discuss the difficulties of a merger, how they were overcome, and how using the scale and expertise of a bigger group can increase availability, distribution, product innovation and customers. In a recent interview with British Baker, Bowyer said that Wrights still has “the same ethos, focus and mission” as before but having the power of Compleat behind it can help it fulfil its goal of becoming a “household brand”.
Rhian Gordon, owner and director, Babyfaced Baker
Gordon worked in hospitality for 15 years but spotted a gap in the market and branched out on her own. Now with a team behind her, the Edinburgh-based bakery frequently has queues around the block for its delicious sweet treats including stuffed cookies and indulgent brownies.
Steve Magnall, owner and director, Two Magpies Bakery
East Anglian firm Two Magpies employs over 100 bakers, pastry chefs, and baristas. Magnall bought a 50% stake in the business in 2018 and thus began the growth. Having bought out the other shareholder in 2023, he oversees the shops, cafes, and the baking school, and is continually looking for gaps in the market to expand into. The products are also delivering with the bakery’s salted caramel brownie securing the title of Britain’s Best Cake 2024.
Frank Bird, CEO, Hill Biscuits
At more than a century old, Hill Biscuits is described as an established company that is filling the gap with innovations and bold ideas. As part of his presentation, Bird will offer insights into leadership, fostering and maintaining agility, sustainable work practices, and the priority of developing people. He will also reveal the operational and commercial plans at the centre of his strategy as he looks to develop key projects to meet increased demand for its biscuits.
Mike Adams, head of product innovation, Campden BRI
As a specialist in new baking technologies as well as NPD and reformulation, Adams will be diving into the ultra-processed food debate with a focus on bread. Questions he is set to answer include: are most breads ultra-processed or just processed? And what part can the industry now play in this definition?
Emilio Saklambanakis, regional marketing manager EMEA, Oterra
Does colour on a frosted cake or filled pastry, for example, encourage customers to buy? What colours, how much colour? Saklambanakis from naturally-sourced colour supplier Oterra will explain how colours inspire sub-conscious emotions that can connect them positively to products.
The sessions will be chaired by Ian Dobbie, former CEO of International Délifrance Group, now running his own consultancy, and Hannah Sibley, product and innovation director at Aryzta.
A dinner will take place the night before the conference on Wednesday 9 October. For more details, or to book, visit the BSB website.
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