Issues

Diverse ambassador line-up with 12 women appointed by Real Bread Campaign

Nobody likes criticism. I suspect the folks over at the Real Bread Campaign weren’t thrilled when they were called out for the lack of gender diversity among its ambassadors last year.

“The price of an artisan loaf means many consumers won’t buy them every day”

Vince Bamford, editor of British Baker, considers whether the audience for artisan bread is limited to middle-class foodies

‘We have created a women’s development program to provide peer support’

Greggs’ chief executive Roger Whiteside, who recently received an OBE for his services to women and equality, on how the business has benefited from its attitude to equality in the workplace

'An important part of AIBI’s work is promotion of the industry, and the highlight of this is the congress'

Joseph Street reports on the work of the AIBI and plans for this year’s congress in Manchester in May.

Waste not: education is the key to a low waste future

Having spent three years of my early journalistic career writing about waste and recycling, it’s fair to say I’m more excited about the topic than your average person.

How baking can be a powerful force for good

Baking can be about so much more than making bread or cake – it can also be about making a difference.

Opportunities & Challenges for the industry in 2019

Some of the leading names in British baking give their views on the issues that could shape the market this year.

Legal: How diverse is your business?

Rhiannon Jenkins, an employment lawyer with law firm Blake Morgan, explains the benefits of recruiting a diverse workforce.

‘It is essential to communicate with students through platforms such as LinkedIn and Twitter.’

Megan Roberts, bakery and patisserie technology BSc (hons) student looks at ways the bakery industry could engage with the next generation of professionals.

“Everyone who worked on the Academy curriculum knows what it takes to work in a fast-paced bakery”

Chris Malec, director at Bread Ahead Bakery, discusses the skills gap facing the bakery industry and how Bread Ahead’s new academy hopes to fix this.

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