Brown Batch released Allied Bakeries has revamped its Allinson brand and launched a new Brown Batch loaf, "with the taste of sourdough", to mark the occasion. The relaunch, which includes a new look and marketing campaign, aims to recapture some of the original heritage and character of the 120-year-old bread brand.

Late opening blocked

Plans by the owners of Clervaux Café and bakery, in Darlington to open the shop until 11pm every night have been met with objections from local residents, according to The Northern Echo. Seven have written to the local council with worries over noise and safety.

Old-style inspiration

Graham’s Bakery in Epworth, Doncaster, has started baking cakes using a 1902 recipe book, discovered during a recent renovation. Co-owner Pete Gunson is making one cake a month from The Big Book of Cakes and plans to print recipe cards for customers.

Facility upgrade

Barry Callebaut is to invest nearly CHF25m (approximately £18.24m), to upgrade and expand its facilities following the divestment of its European consumer business. It is hoped the investment will enable it to further strengthen its footprint in Western Europe. The firm is also upgrading its chocolate factory in Banbury.

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