All British Baker articles in November 2010

View all stories from this issue.

  • News

    Scotch Pie Champion results postponed

    2010-11-30T00:00:00Z

    The naming of the World Scotch Pie Champion has been postponed by the organisers, as the recent snow meant entrants would have had difficulty attending the ceremony in Carnegie College, Dunfermline.

  • News

    Consumers willing to pay more for British Lion logo

    2010-11-30T00:00:00Z

    British Lion egg products has revealed that the majority of consumers are willing to pay more for a sandwich with the British Lion mark, following an in-store study.

  • News

    Genius bread founder picks up entrepreneurial gong

    2010-11-29T00:00:00Z

    Genius Foods founder Lucinda Bruce-Gardyne has been awarded with an ‘Emerging Entrepreneur of the Year’ accolade by the Entrepreneurial Exchange organisation.

  • News

    Warburtons to launch eight gluten-free products

    2010-11-27T00:00:00Z

    Warburtons is set to launch an eight-strong gluten-free bakery range, having revealed in October that the brand would move into the gluten-free market.

  • News

    Ditty’s secures international contracts

    2010-11-26T00:00:00Z

    Biscuits and oatcakes from Northern Irish bakery Ditty’s are gaining an international following after the company secured new export contracts with companies in New Zealand and London, and began talks with potential customers in France and Hong Kong.

  • News

    Seaweed bread provides satiation benefits

    2010-11-26T00:00:00Z

    It has been revealed that seaweed has appetite-supressing qualities after a university student incorporated it as an ingredient in a loaf of bread.

  • News

    Bertinet crowned Food Champion at Radio 4 awards

    2010-11-26T00:00:00Z

    Bath-based baker and author Richard Bertinet was named Food Champion of the Year at the Food & Farming Awards 2010 this week after being nominated by listeners of Radio 4’s Food Programme.

  • News

    French-Asian patisserie to launch in London

    2010-11-25T00:00:00Z

    French-trained chef Loretta Liu has announced plans to open her first Café On outlet in London, following the launch of her patisserie brand this autumn.

  • News

    European coffee shops offer UK bakers potential

    2010-11-25T00:00:00Z

    The European branded coffee shop market has weathered the economic downturn and is set to grow steadily over the next three years, providing UK bakers with a potentially lucrative export market. According to a new report by Allegra Strategies called Project Café10 Europe, the market is predicted to grow by ...

  • News

    Baguette Express bucks downturn with openings

    2010-11-25T00:00:00Z

    Despite slow progress earlier this year, East-Lothian-based franchise chain Baguette Express has added 18 outlets to its estate in 2010, and has its eye on London locations. "We have been encouraged by performance in the last six months, but up until May we were not getting new franchisees in. The ...

  • News

    DoH aims for ’lighter’ touch on nutrition targets

    2010-11-24T00:00:00Z

    A review has begun of the raft of nutrition targets left by the Food Standards Agency (FSA) under the previous government, which will mark a shift away from the ’carrot and stick’ consultations and aims towards a "lighter" approach to regulation. Health secretary Andrew Lansley’s Responsibility Deal will be launched ...

  • News

    SAMB’s free training is extended across the UK

    2010-11-24T00:00:00Z

    The Scottish Association of Master Bakers (SAMB) is training bakers in places as far afield as Cornwall, London and Northern Ireland after being recognised by the National Skills Academy for Food & Drink Manufacturing as the main craft bakery training body. The organisation offers Food Manufacture National Vocational Qualifications (NVQs) ...

  • Gerrards develops in former Ecclestons sites
    News

    Gerrards develops in former Ecclestons sites

    2010-11-23T00:00:00Z

    North Wales craft bakery chain Gerrards Confectioners has taken on six of Ecclestons Confectioners 10-strong estate, marking a significant investment for the firm. The six shops, in Corwen, Bala, Llangollen, Chirk, Gresford and Park Avenue, Wrexham, will be rebranded as Gerrards and director Dawn Van Rensburg told British Baker the ...

  • News

    Giles Foods completes first phase of expansion

    2010-11-23T00:00:00Z

    Bread manufacturer Giles Foods has completed the first phase of a multi-million-pound expansion programme at its Pain Artisan bakery in Milton Keynes.

  • News

    New spin for craft bakery’s wheels

    2010-11-23T00:00:00Z

    A West Sussex craft bakery is making the most of its delivery van by using it as a mobile shop to sell bread and cakes in nearby villages. The Spinning Wheel, which has a shop in Midhurst, came up with the idea after customers at its monthly market stall in ...

  • News

    Subway fights case for zero VAT on toasted subs

    2010-11-22T00:00:00Z

    A group of Subway franchisees is fighting to have the VAT on toasted sandwiches zero-rated in a case that could have implications for retail bakers and coffee shops across the country.

  • Sayers quietly expands new bakery concept
    News

    Sayers quietly expands new bakery concept

    2010-11-22T00:00:00Z

    North-west bakery chain Sayers the Bakers has bought a new bakery venture to the high street in the form of the Poundbakery.

  • News

    In my world

    2010-11-19T00:00:00Z

    David Powell, Deputy Master of the Worshipful Company of Bakers and former global director innovation/bakery Rich ProductsI have been asked to write something on the Irish and their wonderful warmth and most generous hospitality, as experienced by those fortunate enough to have attended Niall Irwin’s inauguration and the Irish Association ...

  • News

    Testing times

    2010-11-19T00:00:00Z

    The cost of malt is going up. Boo! But using malt will actually save you money. Yay! As paradoxes go and the baking industry has enough of them when you consider that supermarkets are driving down prices when they’re becoming more expensive to make that’s one of the ...

  • News

    Slippery SUBJECT

    2010-11-19T00:00:00Z

    Here’s an unusual development for you: supermarkets causing the baking industry headaches. This time it’s over an issue that’s as slippery and brain-busting as a block of shortening on a bakery floor: palm oil.All of the retailers have made public targets for suppliers to move into some kind of sustainable ...