Hospital seeks local bakers

Bakers are among businesses in Chesterfield being urged to take part in an initiative to get locally sourced, high-quality food served at a hospital in the Derbyshire town.

Greggs reveals record profits as ingredients costs keep on rising

Greggs unveiled full-year pre-tax profits last week of £49m - up 12% on 2006. This is despite substantial rises in the cost of energy and key ingredients including flour and vegetable oils, which pushed up selling prices by 5% over the year.


n The Wiltshire town of Melksham has lost its last independent bakers with the closure of Webbs Bakery. Owner Mick Eglin looked back on "32 brilliant years" and said that the bakery had outlasted most of the other independents in the county.

Last year's winner: chris spoors, former ISB manager, Asda Boldon Colliery

"It was a real honour for me and Ed Turnbull (co-manager) to win the award last year. I recently took on a new role in Asda as fresh food team leader at the Benton store, but I know Ed and the team are still riding the wave of winning last year. Consumers expect a high quality in-store bakery and as the only genuine craft within retail, winning the award celebrated our expertise and kept the focus on ISB. The award definitely raised Asda's profile in the local community and it was a great reward to all the team. We had a wonderful night out at the ceremony. We put up a big banner outside the store telling all our customers about the win."

Last year's winner: Sharon Carney, national accounts manager, Cuisine de France

"Cuisine de France was extremely proud to have won the Customer Focus Award. Being customer-focused is key to our business and it's great to be able to share our partnership approach with the industry through the Baking Industry Awards. We would recommend everyone in the industry to enter the awards. It is a great accolade to use across your business and with your customers. The awards ceremony is well-organised and a great night was had by all!"

Last year's winner:Simon Oddie, operations manager, Waterfields

"Winning the Craft Bakery Award last year confirmed what we're about. The craft of baking is our focus - we have a wide range of products and devote a lot of time to staff, skills and training. We used the awards - John Waterfield was also named Baker of the Year - as a marketing tool. We put the awards logo on our letterheads, promoted the win on the website and put up posters and information in the shops. Since winning, we've done a lot more wholesale business in the north west. The award adds credibility to your company and can have a real impact on sales. It's like a seal of approval."

last year's winner: Terry Tang, owner, Terry Tang Designer Cakes

"We were so proud to have won the award. It was a stunning night and I was delighted to have been recognised by people in the industry for my work. A big article appeared in the local paper about us winning a few days later and you would not believe the amount of people who came in saying, 'We've just seen you in the newspaper.' Our customers were thrilled we had won the award.

last year's winner: Michael Bell, MD, Bells of Lazonby

The best thing about winning Bakery Supplier of the Year last year was that I got to kiss Joanna Lumley - it's something I've always wanted to do since I was in short trousers! Joking aside, winning the award was great exposure for Bells of Lazonby - the coverage we received in British Baker was read by everyone in the trade, including supermarket buyers who are our target customers. Just the other day, I was sat in front of a major buyer, who remarked on our success in the Baking Industry Awards. Buyers change regularly and the award is an excellent way to introduce the firm. It shows we've been reviewed by our peers and come up trumps. The cere-mony itself is a great night. I've been to lots of different awards nights and the Baking Industry Awards is definitely the best."

Last year's winner: Guy Hall, director, Maple Leaf Bakery

"I was utterly delighted on behalf of the whole company. We really felt like we had arrived on the bakery scene. I was surprised at how much media coverage winning the award generated. We had several articles in the local papers and were covered by local radio. The time spent entering has more than paid off by the publicity we received, especially if you consider how much it would cost to pay a PR company. The award has certainly helped raise our profile in the UK and was well received by our staff and head office in Canada."

Paul Barker, owner of Cinnamon Square, who won The Skills Achievement Award 2007, sponsored by Rich's

"It was good to get recognition for the hard work I've put in to improving my skills over the years and passing those on to others. We run bakery classes for every-one from five-year-old school children through to adult courses in breadmaking, patisserie and Italian baking. We sent out a press release about winning the award and received lots of coverage in the local papers. The award gave us instant credibility with new customers and we have seen a steady increase in sales. Business in the past few months has been incredible and much of that is due to our awards success. It has added momentum to the business and has definitely opened a few doors. I've been asked to give a presentation at an upcoming British Society of Baking conference and that has come about because of winning the award.

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