A series of demonstrations and workshops in Leeds aims to help students prepare for up-coming bakery competitions. The National Federation of Bakery Students’ Societies/IBB Alliance is holding an Exhibition Standard School on Friday, February 10, from 8.30am to 5pm, and Saturday, February 11, 2006 from 8.30am to 3pm. The weekend is designed to help and encourage students and others into competition work ahead of the Alliance’s conference at the end of April.

Held at Thomas Danby College in Leeds, the weekend includes a series of full-day and half-day workshops. Topics on the Friday include competition bread, Hovis and Granary bread, and chocolate work. Half-day sessions include fruitcake and Swiss roll demonstrations, an ‘innovation’ bread workshop and marzipan modelling.

Half-day classes on the Saturday include a dough modelling demonstration and workshop, a brush embroidery workshop, a fondant and gateaux workshop and a morning goods demonstration. The sessions on Saturday will end with feedback and a raffle.

Among the tutors are John Costello for chocolate work, Paul Radford for the fruitcake and Swiss roll session, Sue Haskell for marzipan modelling and brush embroidery, and Maureen Dempsey for fondant and gateaux.

Delegates are requested to bring their own whites and book their own accommodation. Coffee and pastries, lunch, and a buffet and disco on the Friday evening are all included in the price, which is £20 for Alliance members and £35 for non-members, which includes full membership. Cheques should be made payable to NFBSS/IBB Weekend School.

For more information please contact Karen O’Brien, tel: 01204 574854; or email


What’s on at a glance

- Competition bread

- Hovis and Granary bread

- Fruitcake and Swiss rolls

- Chocolate work

- Marzipan modelling