Winner Jacksons the Bakers -
Traditional Steak Pie
Jacksons has come a long way since 1944, when it was a single shop, producing mainly large white loaves and the odd celebration cake. Although the company still has one shop, it is about to move into a new factory from which its 58 staff will turn out around 500 lines, from breads to cakes and sausage rolls.
The factory will give owners Trevor and Jane Jackson a chance to expand further their wholesale customer base, which includes schools, cafés and restaurants. Jane says they take pride in researching customer requirements and developing quality, traditionally craft-baked products for them. Their hand-raised steak pie, which looks similar to a pork pie and is made with finest steak was described as of "excellent quality" by the judges.
Finalist La Brea Bakery -
La Brea supplies frozen sourdough breads for bake-off to retail clients, including Tesco, Selfridges and various independents. The company provides point-of-sale to ensure correct display and to offer product information. The bakery still operates from its original site in California and two others, and is soon to open a new facility in Ireland.
Marketing manager Sarah Murphy, pictured left with director of business development Sara Kafadar, says the secret to La Brea’s success lies in its starter dough, created in 1989 by company founder, chef Nancy Silverton. She believes this dough gives the breads a unique taste, which cannot be replicated. To create its Whole Grain Loaf, La Brea adds six different grains, including cracked durum wheat and cracked pearl barley, as well as seeds and a coating of honey.
Finalist Monty’s Bakehouse -
South Godstone, Surrey
Monty’s Bakehouse produces a range of filled pastries, pizzas and melts for the foodservice and travel markets.
All products can be cooked in their packaging, reducing mess.
The Scoffin was created to fill a perceived gap in the UK market for a savoury muffin. Its ingredients include smoked British bacon, black pepper and Parmesan cheese.
The company is currently working with clients including the BBC and a retail chain to develop additional flavours. It boasts a turnover of £2.7 million.
Director Terri Waghorn says the positive response to the Scoffin is down to its great taste, as well as its flexibility - it can be served hot or cold, packaged or unpackaged, as a plated product or a hot boxed inflight snack.