Two Tameside College bakery students recently had the chance to visit the Barry Callebaut Chocolate Academy in Banbury, after winning an all-expenses-paid trip. Fay Corrigan and Rebekah Simpson won the prize after competing in the California Raisins’ Future Baker Competition 2010 last year. The students, accompanied by Tameside tutor Lorna Jones, attended the three-day trip last month, and produced items including chocolate brownies alongside other delegates.
Exclusive cake club
Cake lovers can indulge their passion in exclusive settings by joining a new private members’ club. Launched by experimental baker Lily Vanilli, 180 named after the temperature at which cakes bake is a cake and cocktails club, which aims to give members fun and glamour. The British Baker columnist reported that she had already had more than 2,000 applications for membership.
Sweets for Orchard
Bakery supplier Orchard Valley Foods is now managing the decorations and ingredients operation of confectionery company Tangerine. Dolly Mix, Jelly Diamonds, Chocolate mini eggs and Jelly Beans are all available from the Tenbury Wells-based company.
The Society of Food Hygiene and Technology (SOFHT) has launched a programme of topical and cost-effective training courses, delivered by some of the leading experts in their respective fields. The SOFHT Training
Academy courses cover subjects such as the latest on HACCP, pest control, managing enforcement challenges, control of allergens and handling hazardous substances.