Lucy Williamson and Peter Williams, bakery director of Simmons
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Scholarships build young bakers’ skills

Stuart Gibbs of Oliver Adams and Lucy Williamson of Janes Pantry both enjoyed an all-expenses paid, one-week placement with a member company of the British Confectioners Association (BCA) in January for winning scholarships under its Baking Excellence scheme.

Allied shuts Reading bakery

Allied Bakeries has closed its Reading bakery, which once employed 196 staff, following a strategic review of its UK bakery operations.
Dave Brooks: premium market
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Finsbury Food walks on the right side of the line

Finsbury Food Group said it is on the “right side of the line” in a competitive market as it announced a rise in sales and profits this week.

Birmingham Baker M Firkin

ADMINISTRATORS are in exclusive talks with a potential buyer for Birmingham baker M Firkin.

Scientists call for GI re-classification

Leading scientists are reconsidering the criteria for the high, medium and low classifications for the Glycaemic Index (GI) diet, expert Professor Jeya Henry of Oxford Brookes University has revealed.

Perfect Patisserie’s £1.75m pricetag

London and Wales-based wholesale and foodservice supplier Perfect Patisserie is up for sale, with a £1.75m price tag.

Maple Leaf reveals plans for Harvestime bakery

Maple Leaf Bakery UK says it plans to offer a range of bake-off products and sliced bread in the UK, following its acquisition of the £20m turnover former Harvestime (2005) plant bakery in Walsall last week.

Fudge brownie

Makes around 30 brownies
Dawn Foods executives roll their sleeves up to gain an appreciation of the time and work involved in production
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A new Dawn for communications

Following company growth over the past two years and the changing demands of the bakery market, bakery supplier Dawn Foods recently organised training for its senior executives to share information, skills, experience, knowledge and learning across Europe.

Williams Refrigeration’s

Williams Refrigeration’s (King’s Lynn, Norfolk) new modular dough retarder-provers (DRPs) are said to feature two major advances for the baker. The new Doughmaster Control panel makes the DRPs easier to use and more flexible, and the new single-piece floor makes the DRPs structurally stronger than traditional units and improves hygiene control.

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