All British Baker articles in May 2008
View all stories from this issue.
-
News
Upmarket in Upminster
Where do you go for the taste of authentic Parisian artisanal bread? Middlesex would not be many people’s number-two destination on this front. But in Upminster, you will find a self-proclaimed sourdough "mini revolution" under way. (Any sightings of Frenchmen roaming the countryside wielding their baguettes in an aggressive manner ...
-
News
Sharkey’s tale
== What was your route into the milling industry? ==I went to my local grammar school in Lincolnshire and left aged 16. I was playing football for Bourne Town and hoping to turn professional, but I damaged my anterior cruciate knee ligament. Many of my friends were going to university ...
-
News
SAMB shake-up
The Scottish Association of Master Bakers (SAMB) conference, from 24-27 May, saw George Stevenson, MD of of Mathiesons of Falkirk, with 32 shops and mall cafés, and a growing wholesale business, take over as new president.Highlighting the main issues of concern to bakers, he echoed those of Arthur Rayer, head ...
-
News
Reporting in
== Gordon Polson ==Director, The Federation of BakersWhen did you last think about training? At the Federation of Bakers (FoB) we believe that training is vital to ensure a healthy long-term future for the plant bakery industry.As part of our commitment to consistently high-quality standards across the industry, we have ...
-
News
Napket opens third shop
London-based café, Napket, has opened its third site in Vigo Street, Mayfair. Founded by French-born Christophe Moro, Napket aims to be a "dramatic and daring reinvention of the urban café".The café’s decor was designed by Peter Van Hooreweghe, and features influences ranging from modern to baroque. It offers a range ...
-
News
Mouthing off
"At the time the police agreed to let it go ahead, there were fewer than 100 people signed up. Now there’s more than 1,200 and, unsurprisingly, the police aren’t too happy about it."- A ’pie fight spokesman’ on having to postpone a record-breaking attempt for the world’s biggest custard pie ...
-
News
Linda Young,
Where the Telegraph article does fall down is in its failure to recognise that UK bakers have already mastered the art of making large-volumed, fine-structured and soft-eating wholemeal bread products; but then I doubt that there were any bakers in the audience for the talk to make this practical observation.The ...
-
News
Ryvita limbers up with the launch of Limbos
Ryvita has added a new snack to its range for the more health-conscious consumer. Ryvita Limbos are available from May and come in both single and multi-pack formats. The crispy baked snacks contain 90% less fat than regular crisps and around 70 calories per bag."We wanted to develop an alternative ...
-
News
Hell introduces gluten-free pizza to the UK
Hell Pizza, has launched gluten-free pizza bases in the UK, following their success in New Zealand. The launch of the bases coincided with Coeliac UK’s ’Food Without Fear’ week. In the UK, around one in 100 people suffer from coeliac disease, caused by gluten intolerance.The bases will also be accompanied ...
-
News
SAMB skills head warns on funding
Funding for bakery training in Scotland is "in dire straits" according to Arthur Rayer, head of skills training for the Scottish Association of Master Bakers (SAMB). It is in danger of losing all European funding."The Scottish government has already ceased to fund anyone over 19 years old in all sectors ...
-
News
Savoury favour
As summer is almost upon us - or at least as much of a summer as Britain normally gets - most of us like to have a barbecue in the garden when the opportunity strikes, and salad is nowhere to be seen in shops by Sunday afternoon. But does this ...
-
News
Savoury extensions
Délice de France has added a number of new continental savouries to its existing range. A Spinach and Goats’ Cheese Tart, made from shortcrust pastry filled with goats’ cheese, mozzarella, crème fraîche and spinach is now on the menu, as are two new Pizza Demi Baguettes. Both baguettes have vegetarian ...
-
News
Handmade expands its premises
The Handmade Cake Company in Maidenhead has moved to new premises in Gardner Road. The company specialises in round cakes and traybakes and is hoping to expand its enterprise at the new site."We have closed down the old unit, but we’re not all moved into the new unit yet," said ...
-
News
Exhibitors praise quality of show
Exhibitors at London’s Caffè Culture show said the event had been a success overall with a good quality of visitors and strong leads.After the first three hours of the show - which was held at Olympia on 21 and 22 May - Adrian Apodaca, marketing director of organic and free-from ...
-
News
LU reveals plans for expansion of Eurobuns
Lantmännen Unibake (LU) plans to expand Eurobuns’ production into Danish pastry and croissants, following its purchase of the Milton Keynes frozen food specialist last week.LU’s chief executive Bent Pultz Larsen told British Baker that Eurobuns’ facilities would be used to make products for both the UK market and for ...
-
News
Love Smoothies embraces the seasons in latest line
Smoothie company Love Smoothies has added a gourmet menu of four smoothies - Black Fruity, Popeye’s Pick Me Up, Beat the Bluesli and Son of a Peach - to its range.The company now has 12 smoothie recipes split into three menus - summer, winter and gourmet.It supplies recipes, individually-frozen ...
-
News
Dramatic tension
Making plaques, rolls loaves, pastries and decorating cakes - all against the clock - is challenging enough in a real working environment.However, when it comes to doing it against rival colleges, and under the scrutiny of the industry’s most esteemed judges, and, to top it all, in front of a ...
-
News
Dr Terry Sharp,
When eating bread, most of us probably don’t think about the empty space in it, but rather whether we like its texture and flavour. Yet both of these are driven by bubbles. This is because one of the key aims when mixing is to ensure that air is trapped in ...
-
News
Hammer down
For bakery owners, buying a new vehicle to transport perishable goods can be an expensive business, particularly when looking for specialist vehicles such as refrigerated vans. Many fledgling firms opt for used vehicles when attempting to build up a small business or start-up on a tight budget. Most will be ...
-
News
Planglow displays its natural talent
Planglow has launched Natural Collection, a new range of 100% biodegradable packaging. The bio packaging has been designed in neutral earthy colours, so that it can accompany any existing brand logos or colours.Targeted at businesses that want to introduce eco-friendly packaging to their brand, the collection is made up of ...