Hundreds of independent bakeries across the country took their skills and products out into the community during last month’s National Craft Bakers’ Week.
At least twice as many com-panies took part in the event as last year, with bakers offering customers samples of their products outside their shops in a promotion called ’A Big Taste’, while others hosted bakery demonstrations in schools. The event, which was organised by the National Association of Master Bakers, was designed to promote locally produced, hand-crafted bread and confectionery in the community.
"I stood outside the shop and asked shoppers to take a taste challenge. ’Can you tell which is factory-made bread and which is craft bread made here at BF Done and Sons?’ It gave us the opportunity to introduce the bakery and what we do," said Amy Sehmbhy at the Wolverhampton-based bakery.
Warings Bakery in Reading celebrated every day with a different event, including Marvellous Monday, when it gave away 1,393 cream lemon puffs and Fruity Friday when it gave away 1,614 fruited muffins. Meanwhile, Hurst’s Bakery in Birkenhead focused on educating tomorrow’s consumers by visiting local schools and teaching pupils baking skills.
"This is the third National Craft Bakers’ Week and it has gone from strength to strength. This year, more than ever it seems, bakers have found their voice and have been proud to shout about the traditions, care, passion, provenance and skills invested in their locally produced, freshly baked goods. In return, high street shoppers have been treated to ’A Big Taste’ of the best of British craft baking," said Gill Brooks-Lonican, CEO of the NAMB.
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