All British Baker articles in November 2010
View all stories from this issue.
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News
Scotch Pie Champion results postponed
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.
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Consumers willing to pay more for British Lion logo
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.
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Genius bread founder picks up entrepreneurial gong
Genius Foods founder Lucinda Bruce-Gardyne has been awarded with an ‘Emerging Entrepreneur of the Year’ accolade by the Entrepreneurial Exchange organisation.
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Warburtons to launch eight gluten-free products
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.
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Ditty’s secures international contracts
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.
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Seaweed bread provides satiation benefits
It has been revealed that seaweed has appetite-supressing qualities after a university student incorporated it as an ingredient in a loaf of bread.
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Bertinet crowned Food Champion at Radio 4 awards
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.
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French-Asian patisserie to launch in London
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.
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European coffee shops offer UK bakers potential
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 ...
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Baguette Express bucks downturn with openings
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 ...
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DoH aims for ’lighter’ touch on nutrition targets
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 ...
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SAMB’s free training is extended across the UK
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) ...
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NewsGerrards develops in former Ecclestons sites
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 ...
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Giles Foods completes first phase of expansion
Bread manufacturer Giles Foods has completed the first phase of a multi-million-pound expansion programme at its Pain Artisan bakery in Milton Keynes.
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New spin for craft bakery’s wheels
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 ...
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Subway fights case for zero VAT on toasted subs
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.
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NewsSayers quietly expands new bakery concept
North-west bakery chain Sayers the Bakers has bought a new bakery venture to the high street in the form of the Poundbakery.
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In my world
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 ...
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Testing times
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 ...
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Slippery SUBJECT
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 ...