March

Mey makes play for May Day Carbon Label

Food brand Mey Selections has become the first Scottish consumer goods company to put carbon labels on its products. Its Luxury Shortbread and two honey products will carry the Carbon Trust’s Carbon Reduction Label in stores from 1 May, and the company’s ultimate aim is to have the label on its entire range.

Northern Foods’ bakery sales remain strong

Northern Foods’ Bakery division put in a strong performance in its fourth quarter with underlying revenue up 10.4%. The firm said bakery had performed well over the Christmas trading period, with its Fox’s brand continuing to drive growth within the division.

In the BB archives

We have had the usual newspaper correspondence regarding the hardships entailed by the journeyman bakers in making Hot Cross Buns, and we have even had a number of employers declaring publicly that it does not pay to make them, and that when the additional cost for overtime and the general upsetting of the business are taken into account, they would prefer to see Hot Cross Buns entirely abolished. In a town in Hampshire, which contains six master bakers, they entered into an agreement not to make Hot Cross Buns at all, as the amount of overtime involved compelled all hands to work incessantly for 24 hours. Yet the argument appears to us to be a little inconsequential. A custom can scarcely be considered to be dying out if it involves overtime to the extent of 24 hours. We have no sympathy at all with the cry, either inside or outside the trade, for the abolition of the Hot Cross Bun.

Mouthing off

"Fruit was flown in from Paris daily, meat had to come all the way from Yorkes Butchers in Dundee, while the incorrect choice of biscuits for the executives' afternoon tea was a disciplinary offence. The mistaken inclusion of pink wafers on one occasion led to a stern memo headlined 'Rogue Biscuits'"

Super Nintoaster

Stop the Week is happy to say that it has a proud history of tracking advances in toaster-based technology, culminating in last year's top-10 series of toasters, which ranged from waterproof toasters to toaster printers.

Resignation cake

Step forward a certain Neil Berrett from San Francisco, who is the genius behind this job resignation letter, printed on a cake. The cake, posted on image-sharing website Flickr, reads: "Dear Mr Bowers, During the past three years, my tenure at the Hunters Point Naval Shipyard has been nothing short of pure excitement, joy and whim. However, I have decided to spend more time with my family and attend to health issues that have recently arisen... Please accept this cake as notification that I am leaving my position with NWT on March 27. Sincerely, W Neil Berrett."

Cupcake Week hits Facebook

With preparations for National Cupcake Week (NCW) now under way, why not get involved by linking to our official NCW Facebook page? You're welcome to post pictures of your outlandishly impressive cupcake creations, recipe suggestions, cupcake-themed shop fronts or messages of support. National Cupcake Week is set to take place 14-19 September, 2009. Find the page at: tinyurl.com/cljdba

Combi options

A combi-oven can hardly be accused of being a one-trick pony, unless said pony is capable of carrying out an array of different cooking tasks. For bakery retailers wanting to offer a range of different products, from bake-off pasties to pizzas and quiches, a combi oven is certainly capable of doing the job.

The soft touch

Walk into your average bakery outlet and, nine times out of 10, you're confronted with a fridge full of familiar soft drinks courtesy of a well-known-manufacturer. And while these established products are often viewed as the prudent choice, it might be time to reassess your range. Not only can your drink extras create extra sales, they can also help enhance your brand identity and assure customers of your discernment.

Winning ways

The clock is ticking on the 2009 Baking Industry Awards and the search is on again to find the baking industry's high fliers and success stories. The awards, now in their 22nd year, recognise the hard work and passion of the people and companies that make the British baking industry one of the most exciting and innovative in the world.

My Account

Most read

Social