Sick pay and work

The National Association of Master Bakers (NAMB) receives many calls about bakers or shop staff found to be working elsewhere, while supposedly on sick leave from their employers.

Erlenbacher sets its sights on UK market

European cakes and desserts manufacturer Erlenbacher is to bring its frozen ranges to the UK foodservice market this month.

  (Photo: Photo credit: BBC/Talkback )

Lord Sugar’s apprentices make mess of bakery task

Lord Alan Sugar’s team of apprentices proved that it’s not an easy job being a baker, as they carried out their latest task in the BBC1 series, screened last night.

Neighbourhood baker fights demolition plans

Baker Lynda Miles is fighting a planning application which could see her forced to leave the shop she has built up for 17 years.

Costa is latest to trail concept stores

Costa Coffee is testing two concept stores in central London, specifically for urban markets.

Burns the Bread crowned best of the West

Somerset baker Burns the Bread has taken the title of Best West Country Baker in the 2010 Western Bakery Championships, organised by the Western Region of the NAMB.

Thorntons to tackle chilled bakery market

Thorntons has made the move into the branded chilled bakery and desserts sector with the launch of a nine-strong range into the grocery channel this month.

Water-powered corn mill receives National Trust award

Flour ground in an historic water-powered corn mill has been given a Fine Farm Produce Award from the National Trust.

Park Cakes strike averted

Strike action at Park Cakes’ Bolton site has been averted after the company and the Bakers, Food & Allied Workers Union agreed to hold further talks.

Genius invests £3m in ad campaign

Genius Foods is taking to the small screen for the first time as part of a £3m advertising campaign for the gluten-free brand.

Local NPD funding scheme aids launch of Xmas pud

Harrogate Cake Company has launched a new handmade Christmas pudding following help from deliciouslyorkshire.

Italian show gets ready to welcome trade

Italy's premier bakery show AB Tech is just around the corner, and will feature equipment, machinery and demonstrations. It takes place on October 23-27 at Milan's Fieramilano showground, easily accessible from the city.

British World Pastry Cup team names president

Benoit Blin MCA, exécutive pastry chef, Le Manoir aux Quat’ Saisons, has been named as president of the British team that will go forward to compete in the World Pastry Cup in January 2011.

Domino's moves into lunchtime subs business

Pizza company Domino's is looking to muscle in on the lunchtime sandwich trade after launching a range of made-to-order subs across its 600-plus stores, while also trialling breakfast sandwiches and Lavazza coffee.

Price increase forecast for California raisins

The price of California raisins is set to rise, following a drop in production and exports. With the crop yet to be harvested, there is currently less than a month's supply on hand, and the squeeze on availability was compounded by wet weather last week.

Vogel's takes breakfast to Bristol commuters

Following the launch of its first UK marketing campaign in July, Vogel's has taken on the consumer face-to-face with a pop-up toast bar at Temple Meads train station in Bristol.

Bake-at-home savouries launched by Crantock

Crantock Bakery is aiming to fill a gap in the market for frozen savouries that are baked-off at home by consumers as it launches its first branded range.

Stan Cauvain recognised with prestigious award

Bakery consultant Stan Cauvain will be presented with the Eberhard Paech Award in Berlin later this month the first British person to have ever won the prestigious bakery accolade in recognition of his work on the mixing process and numerous technical publications.

Carbon Trust lays down energy gauntlet to bakers

The Carbon Trust has challenged Britain's plant bakers to come up with ways of improving energy efficiency, backed by co-funding of up to £500,000 per project.

Roberts snaps up central bakery of P & A Davies

Frank Roberts and Sons has acquired the central bakery of Chester craft chain P & A Davies after the 111-year-old business went into administration and its shops were closed down.

Next issue October 22

lArtisanal production

A toast to Vogel's

It's not often that the British Baker team have the opportunity to get toasted in the office, Christmas party aside. So we owe thanks to Vogel's for its latest bit of online marketing that allows you to upload any image onto a piece of toast. Have a go at www.vogelsbread.co.uk/vogels/toastarizer.ashx and keep it clean, folks.

Swedish take on cakes

Ikea has launched its first recipe book, Homemade is Best, and the ingredients layout is a move away from the 'cup of flour' of other home-baking publications (more like 'assemble an hexagonal pyramid of flour and transport to mix'). Presumably, the methods are as frustrating and bile-raising as following Ikea's flatpack instruction booklets.

Undead gingerbread

We've already seen a martial arts gingerbread game Ninjabread Man. Now, in keeping with the morbid bakery theme that has been running through Stop the Week of late, we bring you Texting of the Bread a game in which you're pitted against an army of gingerbread zombies via your texting speed. It's available on the iPhone and iPad at Apple's App Store for £1.19, with a Google Android version imminent.

Caught in the Web

The first-ever board game-themed coffee shop opens in Toronto with 1,500 games to choose from, called Snakes & Lattes... www.snakesandlattes.com

Mouthing off

Best in-show

Stop the Week was fortunate enough to attend the IBIE bakery exhibition in that heathen den of iniquity, Las Vegas, last week (hey, it's a dirty job).


Heather Hutchison

Planning ahead

Cupcake Camp London

My Career

Julian Carter, Hambleton Bakery, Rutland

Cake checker

Bakery name: Kuchenmeister in Soest one of the largest mid-market bakeries in Germany and the market leader in ready-made cakes.

Meal-deal data

Bakery name: Firkins Bakery, a West Midlands bakery chain with 38 shops.

Phantom detection

Bakery name: The Just Love Food Company, a recently-established nut-free celebration cake bakery in Blackwood, Gwent.

Going with the grain

On a recent family trip to Milan, I was presented with a freshly baked Pastiera Napoletana from my wife's cousin. Wow! I couldn't wait to get back to Cinnamon Square and try making this one. So I nipped to the local Ipercoop supermarket and purchased some grano cotto (cooked wheat) and brought this back in my suitcase to save time when I got home naturally the kids think I'm bonkers!

Clean and clear

Risk assessments are required under the Management of Health and Safety at Work Regulations 1999 and, recently, the Health and Safety Executive (HSE) has been promoting a simple approach to the process to ensure that risk assessments are better understood by employees. This is supposed to result in the health and safety policy being better cascaded through businesses.

Detox treats

January is traditionally the time when the word diet is bandied around with all good intentions. As well as cutting back on indulgent treats, it's also a time when many people attempt to detox for example cutting out wheat from their diets.

Pop-ups pop in

British bakers are popping up in the most unexpected places: fashion stores, a hardware shop basement and even a Japanese department store. But their appearance can be fleeting part of the 'pop-up' phenomenon that helps a host store attract more customers by creating a buzz for a few days or weeks. For a bakery, it's the chance to test the waters in another location, or a way for a start-up cake-maker to discover if they've got what it takes.

Totting it up for tots

The pitter-patter of tiny feet is not everyone's cup of tea. A mother let's call her Jane Smith tells how her mums and toddlers group has boycotted their local branch of Starbucks in Hampshire after the manager was a little too honest.

Trade snapshot: Edible art

Georgi Gyton visits an unusual food-inspired event

Traditionals with a twist Bakewell Tart by Fiona Burrell

The origins of the Bakewell tart are disputed. A question mark hangs over whether it was originally a tart or a pudding and if it was a mistake by an inexperienced cook. Both Bakewell puddings and Bakewell tarts are sold in Bakewell, Derbyshire, and they are very similar. The pudding is made with a puff pastry base covered in jam, with an egg and almond topping, whereas the Bakewell tart has a shortcrust case, spread with jam and a frangipane style topping. The jam used is usually strawberry or raspberry but cherry or blackcurrant jam is also very good or you can use a sweetened fruit purée instead. Some recipes use almond essence, but this can have the effect of overpowering the other flavours and so is left out of the recipe below. If it is not the damson season, use damson jam instead.

Brand clinic: rejuvenate a craft business

Don Williams, CEO of brand and design consultacy Pi Global, suggests that brands need gentle nurturing as they pass from one generation to the next.

In my world

Umer Ashraf is a young entrepreneur who owns the Glasgow-based iCafé chain of shops, as well as smoothie and juice bar Paradise Bay in Oban, Scotland

Silicon shapes for bakery

Mitchell & Cooper is offering a new range of silicon moulds to those looking to create interestingly shaped bakery products. The Silikomart Professional moulds come in a range of shapes from traditional muffin cases to hearts, pyramids and volcanoes.

Dawn grows fudge icing selection

Dawn Foods has extended its range of toppings. Orange, lemon, strawberry and coffee fudge icings join Dawn's existing portfolio of icings and frostings. The new fudge icings contain no artificial flavours or colours and are available in 7kg pails.

Fox's makes crisp move on Rocky

Fox's Biscuits has added a new biscuit bar to its Rocky range. The new Rocky Crispy Crunch has been described by the firm as a "rugged and textured biscuit bar", which is covered in milk chocolate and contains wafer and biscuits bits.

Easy vanilla

Porter Foods is now offering vanilla bean paste in squeezy bottles, with larger sizes for foodservice available on request.

Firm develops salt sense

Givaudan has developed a sensory 'language', which enables a more accurate description of the complex taste effects of salt in foods.

McVitie's builds on festive celebration

United Biscuits (UBUK) has revealed its new line-up for the festive season, which includes a number of major biscuit launches. New for Christmas 2010 are: a McVitie's Belgian Chocolate Biscuit Selection; McVitie's Festive Faces jam 'n' cream-filled biscuits; and McVitie's Family Favourites Selection which includes Penguin, Club and Iced Gems.

Panini power

Lantmännen Unibake has launched a grill-marked large panini, which will feature alongside the other products in its Panefresco range.

Unifine looks to Christmas

Unifine Food & Bake Ingredients has added new products to its porfolio for Christmas. New circular chocolate plaques, with either Santa, Christmas tree or gift box designs feature on the chocolate button-shaped plaques. The plaques are made from Belgian milk chocolate and come in boxes of approximately 462 pieces.

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