There are just five weeks until the British Society of Baking (BSB) hosts its 60th Anniversary Diamond Jubilee Conference.
The event will be held on 13 and 14 October at the Bicester Hotel, Golf & Spa. The theme of this year’s event is Developing Business; Developing People and a top line-up of industry experts will speak at the event.
These include David Smart, director of Greenhalgh’s Craft Bakery and Craft Bakers’ Association (CBA) president, who will share information on the CBA’s Trailblazer Apprenticeship Training Scheme, as well as talk about bakery product trends and his business’ reaction to them.
Chris Brockman, research manager at Mintel Food & Drink, will discuss bakery innovation and free-from markets, while Campbell Murray, chief executive of Takestock, will guide delegates through the shocking figures of waste in the industry each year and advise business owners on how to save money through reducing waste.
Robin Jones, managing director of The Village Bakery, is also on the speaker list to discuss the company’s recently opened £4m Training & Innovation Academy.
The BSB supports the Alliance for Bakery Students and Trainees (ABST) and, in recognition of this, it will be presented with a 60th anniversary cake, made by University College Birmingham lecturer Dawn Hemmel and her students.