Feature synopsis: Savoury pastries 2017

This feature will offer an alternative view, and examine how bakers and their suppliers deliver high-quality sausage rolls using premium ingredients, and how recipes can be given a healthy spin.

British Baker Insight Feature

  • Publication date: 6 December 2017
  • Editorial submissions deadline: 6 November 2017
  • Editorial contact: Ashley.williams@wrbm.com

ON A (SAUSAGE) ROLL

Sausage rolls made headlines for the wrong reasons when a Bradford school banned them recently – and they can be dismissed by consumers as a poor quality or unhealthy product.

This feature will offer an alternative view, and examine how bakers and their suppliers deliver high-quality sausage rolls using premium ingredients, and how recipes can be given a healthy spin.

BOX-OUT: Recipes

Ingredients suppliers will be asked to provide recipes that illustrate how bakers can put a new spin on the sausage roll through use of interesting ingredients and/or flavours

BOX-OUT: Breakfast pastries

On-the-go breakfast options are a major opportunity for Britain’s bakers. Bakers and suppliers will be asked for their views on the sort of savoury pastry products that could tap the breakfast market – how about a breakfast pasty, or savoury Danish pastries?

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