Next issue March 12

lCelebration cakes

Caught in the Web

Some other unexpected things found hidden in cakes... http://bit.ly/9jtfae Forget your mixers and ovens, you can now bake a cake using Photoshop... http://bit.ly/a8LM6b Rhubarb crumble kills cancer... http://bit.ly/d0avk1 The world's cake-eating champion ate 14 cakes totalling 1,120g of fat in just 8 minutes... http://bit.ly/9Jsqn4 100 cakes based on computer

Mouthing off

"It could only happen in a place like Fowey. I think it's a lovely idea and I hope he never gets discovered"

A true cake walk

Stop the Week often dreams of a world entirely composed of cake. So we are overjoyed to hear of an artistic project based in Oakland in California, called Cakeland, which transforms a walkthrough retail space into a haven that's good enough to eat. Actually, it's mostly made of foam. The website describes the vision thus: "Cakeland can serve as an analogue for the search for temporal love; the experience can be incredibly sweet and indulgent, punctuated by moments of insecurity and terror."

Send us your captions!

This evil gingerbread man was born out of the disturbed imagination of a "new media research lab" called Kitchen Budapest. In classic Have I Got News for You fashion, we're inviting readers to come up with a humorous caption. The best one will be printed in the next issue of BB. Send your suggestions to: bb@william-reed.co.uk

Wry look at rye bread

It's a showdown of epic proportions two heavyweight bowel-shifters shaping up for the ultimate contest. In the red corner, rye bread. And in the blue corner, laxatives. Let's get ready to rumble!

The British Baker archive

20 January, 1933:

Cookie craze continues

Salford was the latest council this month to ban biscuits at meetings, leaving a £30,000 hole in sales of bourbons, custard creams and Rich Tea. Luckily for cookie makers, the category looks likely to withstand such swingeing government cost-cutting ahead.

Salt alternatives put to the test

As BB reported last issue, calls to cut salt in food are showing no signs of quieting down, with bakers still public enemy number one as far as people's salt intake goes at least in the Food Standards Agency's (FSA's) eyes. Controlling salt levels is no mean feat just ask the government, which found it conspicuously difficult when the snow hit earlier this year. So what can bakers do to help the government reach its salt reduction targets and perhaps save a bit back for gritting the pavements?

Traditionals with a twist Chelsea Buns

Chelsea Buns were originally made in London in the early 1700s. They are a sticky, sweet treat and are either finished with glacé icing or sugar syrup. They usually contain dried vine fruits, mixed peel and mixed spice. The method for Chelsea buns can be used with all sorts of other fillings, both sweet and savoury. This recipe uses almonds and apricots, but you could use chocolate and dried cherries, pecan nuts and dried peach or cranberries and orange. Try making a savoury version using some Parmesan cheese, basil and roasted strips of pepper marinated in garlic flavoured olive oil. The buns can be baked side by side on a baking sheet, so that they have to be pulled apart or baked in a round cake tin. The apricot glaze gives a lovely shine and a sweet, but tangy, finish.


I enjoyed reading Tom Herbert's report from the Real Bread Conference, but I recently returned from a conference on Quality and Safety of Grain Crops and Foods, in South Africa. There, the availability of wholesome, reasonably-priced bread from plant bakeries using the Chorleywood Bread Process makes the difference between being able to put sufficient food on the table for your family or not.

Trade snapshot: a view from Sigep 2010

By David Mizon of Pin Point Training & Consultancy

Brand clinic: Good pack design

Don Williams, CEO of brand specialist Pi Global, says a real-world picture of your target audience is key to effective pack design

Craft or artisan?

Traiteur joins cupcake drive

French frozen food manufacturer Traiteur de Paris has announced it will be "following the fashion" by launching a range of cupcakes.

Wild Bean extends BP bakery offer

Wild Bean Café has expanded the range of bakery products served at its 230 stores in BP petrol stations.

Done to a Crisp It

Packaging technology company Sirane has developed a new type of microwave material for foodservice packaging, which can be used for crisping-up hot paninis, baguettes and pasties.

ADM 'hops to it' on offer

ADM Milling is supporting bakers in the run-up to Easter with a 'baker's dozen' offer, whereby customers will receive a free bag of ADM Bun Mix for every 12 purchased.

Tall tale from Italian firm

Espresso machine manufacturer Rancilio has added new full-size 2-group and 3-group models to its range of Class 6 Tall machines. These have additional head room between the drip tray and the group head to cater for demand for larger drink cups up to 20fl oz and have been designed with high-street take-aways and coffee shops in mind.

Gloves made easy for food retailers

Easy Glove is to launch a new product for the foodservice market to help businesses provide a practical, hygienic and fast way to serve customers.

Barton updates silo design

Barton Fabrications is promoting the use of its high-specification sugar and flour silos to bakeries in the UK.

Think about your seating

By Max Jenvey of Oxxygen Marketing Partnership, a strategic management agency that delivers business acceleration processes and brand development within the foodservice, bakery and convenience retail sectors.

Crantock's small bites

Crantock Bakery has launched new breakfast pasties, to cater for busy consumers who want to eat-on-the-go. The new 'Breakfast Bites' have been developed following retailer feedback requesting a broader range of products. The pasty will be available in two variants: sausage, cheese and baked beans or smoked bacon, beans and cheese.

Daily Bread takes action on range

Daily Bread has revamped its offer, introducing new ranges, new packaging and display materials, as well as setting up a seven-day-a-week national delivery service and launching its new website.

Britvic and Pepsi go large

British soft drinks manufacturer Britvic and PepsiCo UK is to launch what they are calling "the biggest pack innovation that the market has seen in over 15 years".


Town centre vacancy rates in Great Britain rose from nearly 10% in the middle of 2009 to more than 12% at the end of December.

Edible nut pricing

Almonds: The huge surge of demand from predominantly China, has redefined the global almond demand and this, reflected by massive increases in the monthly shipments from California, has pushed prices approximately 65% higher than they were at the start of October 2009.

Reporting in

Julian Hunt

Greencore faces possible job losses

Greencore Cake & Desserts has confirmed that up to 100 jobs could go at its Hull plant after it lost a major contract.

Pret pursues strategy for UK airport development

Pret A Manger has taken more steps towards its goal to be represented at all major airports across the UK, after securing locations at Birmingham and London City airports.

Hovis to drive white bread as sales surge

Premier Foods has announced strong growth for Hovis' branded bakery, and plans to push for further sales of white bread.

Maple Leaf

plans new mega-bakery

Warburtons surprises with move into snacks

Warburtons has insisted that its surprise entry into the snacking market, announced last week, would not distract it from its core bakery product development.

In Short

Wheat exports

Visit SIAB in Verona

SIAB, the Italian bakery show, will take place at Verona in the Veronafiere showground from May 22-26.

Protected food firms join forces in new association

A new association has been formed to boost the profile of regional foods in the UK.

In Short

Haiti fundraiser

Business doctor helps out bakery

Royston's Traditional Bakery in Long Stratton has enlisted a 'business doctor' to help grow its bakery and coffee shop.

Wins prompt Welsh company to grow

Anne's Patisserie in Flint is to expand the business in 2010, following two gold wins at last year's Great Taste Awards. Its Sticky Chocolate Pudding with Rich Belgian Chocolate Sauce achieved three-star gold, while its Sticky Date and Ginger Pudding was awarded one-star gold.

Coffee house reasserts plans for UK expansion

Despite an overly ambitious expansion plan last year, Esquires Coffee Houses is still aiming for growth in 2010, with 10 new franchise outlets on the cards.

In Short

Wales-to-London link

Closure threat at Hovis Wigan sees risk to jobs

Premier Foods has announced that up to 98 jobs are at risk at Hovis' Wigan bakery, with proposals for the closure of its roll plant.

Boost your sales with Craft Bakers' Week 2010

Following its success in 2009, British Baker is pleased to announce the official launch of National Craft Bakers' Week 2010, which will run from 7-12 June.

Premier has £10m idea

Premier Foods, whose stable of brands includes Mr Kipling and Hovis, will launch a major on-pack initiative across all of its brands in March.

Greggs staff star in new ad

Greggs kicked off the year with a new £4m marketing campaign. The TV advert features Greggs' employees and a new strapline 'The Home of Fresh Baking'.

Gelders scoops £300k contract with Tesco

Gelders Bakery has just signed a deal with Tesco to sell its pies and sausage rolls in at least 20 shops.

Morrisons embarks on new drive for apprentices

Morrisons is taking on another bumper crop of apprentices this year, signalling it intends to continue championing craft baking.

In Short

Bakery buyer sought

Administrators are still looking for a buyer for craft bakery business North East Bakery, which went into administration on 22 December. The Newcastle-based firm, run by entrepreneur Greg Phillips, folded after costly rebranding plans and "a disappointing trading performance" saw `the firm's liquidity hit hard. PricewaterhouseCoopers' Mark Loftus is still looking for a buyer for the firm's 20,000sq ft bakery in Newburn, Newcastle upon Tyne and 13 retail units.

EAT slammed for salt levels in soups

The leading pressure group calling for lower salt levels in food has blasted high street bakery retailers for failing to seriously reduce salt levels in soups, with high street chain EAT coming in for the most flak.

National Real Bread Maker Week planned for May

The Real Bread Campaign has announced it will be organising the first ever National Real Bread Maker Week from 1-9 May, to encourage people to re-engage with home baking and to dust off one of the nation’s most neglected kitchen appliances.

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