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FeatureThe evolution of cinnamon buns in UK bakeries
There’s no shortage of variety in buns, from pillowy cinnamon ones smothered in cream cheese frosting to dainty Nordic knots with a syrupy glaze. So, how have they played out on the UK bakery market?
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Three opportunities for the UK bread market
Health, value for money and sustainability are among the key areas for growth, according to Mintel, as consumers change their habits as a result of the pandemic
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The Angel Bakery: how Covid accelerated its expansion plans
The Angel Bakery is set to open a larger retail site, complete with baked goods and groceries, in Wales as it looks to bring back a sense of community
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Flavour trends: what’s hot in bakery for 2021?
Whether adding new twists to classics, borrowing ideas from the drinks sector or looking to other cuisines for inspiration, our panel considers the latest flavour trends that could be big in sweet bakery
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Beyond the cronut: how to create a hybrid bakery product
Unlike Victor Frankenstein, whose creation turned out to be a bit of a monster, modern bakers have been successfully mixing things up to produce tasty and exciting new bakery combinations. We explore what it really takes to create a successful hybrid
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How bakeries tapped into home baking during lockdown
It might seem counterintuitive for bakeries to provide customers with the know-how and ingredients to create their favourite treats at home, but that’s exactly what three businesses did as they looked to survive lockdown and tap into the home baking boom
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How has coronavirus affected the UK cake market?
As Britain went into lockdown, consumers turned to the likes of cakes and sweet treats for comfort. But with lunchboxes laying unused and large celebratory gatherings out of the question, the cakes ending up in shoppers’ baskets changed
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Q&A: Alana Spencer on dessert bar plans and coronavirus
Founder of Ridiculously Rich by Alana, and winner of the 2016 series of The Apprentice, discusses plans for her forthcoming dessert bar and the business since buying out Lord Sugar
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How Peter Cooks Bread made Britain’s Best Loaf 2020
A Wild Hops & Barley Loaf from Peter Cooks Bread took home the ultimate title at Britain’s Best Loaf 2020. Creator Peter Cook discusses his inspiration and process for the innovative bread
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How family values shaped Grace’s Bakery on the Isle of Wight
Grace’s Bakery has grown from a husband and wife team to a fully fledged family business with more than 80 staff and six shops over the past two decades
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Born & Bread: Lewis Pies, Swansea
Lewis Pies has expanded from a small backstreet bakery selling local baked goods to become an award-winning pie and pastry company with national reach
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Born & Bread: Murray’s Bakers of Perth, Perthshire
How Murray’s has evolved from a small shop and tearoom to an award-winning bakery famed for its Scotch pies
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Is it time bakers took another look at filo pastry?
Popular in Middle Eastern and Balkan cuisines, filo pastry has been overlooked in a UK market dominated by shortcrust and puff
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How 10 Scottish bakeries survived the pandemic
Here’s how 10 Sottish bakeries adapted their operations during lockdown
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How can bakers boost the fibre content of white bread?
With most Brits’ diets lacking sufficient fibre, how is the baking industry looking to fortify the classic white loaf?
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Coronavirus: make your bakery safe this Halloween
Here’s how bakeries can make the most of Halloween, even if social distancing measures are still in place come the witching hour
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Bad Girl Bakery, Scotland: surviving the pandemic with cake
Bad Girl Bakery has reopened as lockdown relaxes in Scotland, but with several significant changes
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Interview: Alasdair Smith, Scottish Bakers CEO
Alasdair Smith on how the country’s ‘family’ of bakers have helped each other through the darkest days
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Breadalbane, Aberfeldy: how this Scottish bakery changed for the better
Breadalbane Bakery has undergone a number of transformations in recent years
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Is automating cake filling and decorating the future?
For bakers wanting to increase their volumes, but retain a hand-finished look to their cakes, automation may be the answer.
