All Issues articles
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OpinionReal Bread Week 2020: The Benefits of bread-making
Chris Young, coordinator of the Real Bread Campaign, on the success of last month’s 11th annual Real Bread Week
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Opinion
Why businesses should be ready for labour shortages
British Sandwich & Food to Go Association director Jim Winship on proposed changes to salary thresholds for migrant workers – and how they may not go far enough
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Opinion
’A push in the market to move away from bulk bakery mixes’
KaTech technical sales executive Stephen O’Neill on why bakery businesses are increasingly turning to scratch-based mixes.
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Opinion
Would a CVA be right for your business?
Gareth Howlett, Senior associate, at law firm Blake Morgan, looks at how Company Voluntary Arrangements (CVAs) work, and asks if they are right for every business?
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Opinion
’Fire extinguishers should be kept away from excess heat or cold’
Stanley Security UK fire product manager Michael Heasman GIFireE gives advice on best practice for the use of fire extinguishers in bakeries.
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Opinion
’The industry knows how to look after its own’
As the year draws to a close, British Baker deputy editor Amy North looks back at the positive work being done across the baking industry.
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Opinion
‘Carefully crafted food is far too good to waste’
Sadie Westwood, of behaviour change agency 23red, on activity to encourage catering businesses to combat food waste
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Opinion
Is your workforce ready for a no-deal Brexit?
Kate Palmer, associate director of advisory at law firm Peninsula Group, gives advice on preparations employers can make ahead of Brexit
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Opinion
’When increasing fibre, process changes may be required to return texture’
Stanley Cauvain, director at Baketran, on the challenges of adding fibre and protein
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Opinion
Legal: The right approach to making staff redundant
Kate Palmer, associate director of advisory at Peninsula Group, gives advice to business owners on what to do if they need to make redundancies.
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Opinion
“It’s essential to have a contract with detailed product specifications from the outset”
Tom Lock, founder of Awfully Posh (AP) Brands, offers advice on scaling up a business.
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Opinion
“One day the entire café was taken up by three people using their laptops and spending £7.20”
Rowan Walker, founder of The Bearded Baker, on his decision to ban laptops from his café – and how he deals with unjustified negative comments from customers.
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Opinion
’If an item of furniture isn’t food-grade, it has no place in a facility’
Sue Springett of hygienic furniture and equipment supplier Teknomek discusses reducing food contamination risks.
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Opinion
Why does the bakery trade remain so male-dominated?
Sophie Braker, test baker at Zeelandia, asks why, despite women accounting for the majority of bakery students, men account for such a large proportion of the industry
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Opinion
‘When negotiating, understand any movement in material costs’
Brian Clarke, director at European Food Consultants, looks at the relationship between suppliers and retailers.
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Opinion
’We hear the need for 20% of training to be ‘off the job’ as a barrier to recruiting’
David Hall, founder of the The London Bread & Cake Company, on the opportunities and challenges of bakery apprenticeships.
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Opinion
Brexit chaos has deepened bakers’ fears
In 2017, 10% of bakers felt Brexit would have a negative impact on them. This year, that figure is 46%.
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Opinion
Taxation: Are you ready for Making Tax Digital?
Anita Monteith, tax manager at the Institute of Chartered Accountants in England and Wales, on the requirements of the HMRC Making Tax Digital programme
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Opinion
Diverse ambassador line-up with 12 women appointed by Real Bread Campaign
Nobody likes criticism. I suspect the folks over at the Real Bread Campaign weren’t thrilled when they were called out for the lack of gender diversity among its ambassadors last year.
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Opinion
“The price of an artisan loaf means many consumers won’t buy them every day”
Vince Bamford, editor of British Baker, considers whether the audience for artisan bread is limited to middle-class foodies
