All British Baker articles in September 2008 – Page 3
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News
Report reveals growth potential for indie cafés
The independent coffee shop market is far from saturated, with plenty of potential for future growth, according to the latest research from Allegra Strategies.In a survey of more than 200 owners and operators of independent coffee shops in the UK, Allegra found evidence of a growing café culture, with ...
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Dawn brings in Energy Muffin
A new Breakfast Energy Muffin has been launched by Dawn Foods, aimed at the café sector. The American-style bakery product is made with carrots, raisins, pumpkin seeds, dates, apricots and cranberries, to provide breakfast on-the-go or a coffee accompaniment."Out-of-home eating continues to increase, with breakfast on-the-go showing tremendous growth, and ...
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Garlic bread line expanded
La Pizza Company is offering its frozen part-baked Tear & Share Garlic Bread in new flavours. They are now available in cajun garlic, parmesan & black pepper and roasted red onion varieties, and are made using real garlic butter."We sprinkle it with Italian herbs and coat it with an additional ...
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BB captures NA deal for Review pages
British Baker is pleased to announce that, from January 2009, it will publish the Bakers’ Review, the official journal of the National Association of Master Bakers (NA), in a special section within the magazine.Gill Brooks-Lonican, chief executive of the NA, said she was "delighted to have secured this agreement with ...
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Bakery Supplier of the Year
Winner WC RoweFalmouth, CornwallW C Rowe has two bakeries and 17 retails outlets in Devon and Cornwall and serves the major multiples with breads, cakes, confectionery and savouries. It is one of the largest employers in the area, with 450 staff, and turns over £20 million per annum.The judges were ...
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Bakery Food Manufacturer of the Year
Winner Crantock BakeryIndian Queens, near Newquay, Cornwall"You can’t stand still," says Nick Ringer, chairman and managing director of Crantock Bakery. "You have to develop new products, new ways of selling and explore new markets."It was this spirit of innovation, together with an emphasis on product quality and superb customer service, ...
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Baker of the Year
Winner Piero ScaccoChairman, Montana Bakery,SloughScacco worked as a patissier across the Continent, before coming to England and opening a business to develop part-baked baguettes.Having grown it to a spectacular £55 million turnover, he sold it - and started all over again.Montana Bakery produces ambient, chilled and frozen speciality breads and ...
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In my world: the plant baker
John Foster is MD of Fosters Bakery, based in Barnsley, south Yorkshire, which supplies fresh and frozen products into major retailers, airlines and caterersImagine a key piece of equipment is playing up and you call in a skilled mechanic to give it a service. I guess you’d be mortified if ...
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The Craft Business Award
Winner The Village Bakery(Coedpoeth), WrexhamThe Village Bakery (Coedpoeth) was established in 1964 and is still owned and run by the Jones family. It produces premium breads, morning goods, savouries and bespoke products, which are sold through its five shops and to a number of wholesale customers, including Marks & Spencer, ...
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The Quality Product Award
Winner Jacksons the Bakers -Traditional Steak PieChesterfieldJacksons 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 ...
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The In-Store Bakery Award
Winner Tesco, Meltham Lane,ChesterfieldTesco, Meltham Lane bakery manager Ian Cain’s 15-strong department, which includes eight fully-trained bakers, makes around 80% of the in-store bakery’s products from scratch.Cain has been a baker with Tesco for 16 years and many of his staff have been with the department for over 10 ...
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The Customer Focus Award
Winner BB’s Coffee & MuffinsIsleworth, MiddlesexBB’s 180 food-focused franchised cafés are found predominantly in shopping centres from "Plymouth to Perth". Each site adds extra ingredients to the company’s signature muffin mix, typically baking around 14 flavours a day.Last year, BB’s introduced a segmented range of muffins, following research which showed ...
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In the archives
== March 3, 1933: catchphrase competition =="Keep your own harem; let us supply your sultanas." This is a catchy phrase, and if used by an advertiser in The British Baker, would be sure to draw attention to that firm’s announcement. Can you think of others for display advertisements? Think of ...
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Campden & Chorleywood joins forces with brewing research firm
Campden & Chorleywood Food Research Association (CCFRA) and Brewing Research Inter-national (BRI) have merged to form Campden BRI, a combined resource for the food and drink industry.The merger brings together 380 staff, and offers a wide range of research and development, technical services, analysis and training activities to the ...
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Baking Industry Alternative Awards
This week’s "Can’t blame them for trying" award goes to The Really Sensible Trading Company, which has predicted nothing short of a revolution in the world of cafetières.And how is it going to achieve this lofty goal? "The Really Sensible Trading Company is targeting the Christmas market with a range ...
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The genius of Dr Allinson
How do you transform obese folk into "ordinary" people? It’s obvious, duh! Make them run a half marathon every day. If only Dr Allinson had made his suggestion more forcefully a century ago...On fighting the flab: "Exercise must be taken daily; four or five miles a day to begin ...
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Health agenda
The baking industry has always had a large element of indulgence about it - from cream cakes to doughnuts - but consumers are looking for healthier options when it comes to their daily bread. The focus used to be on what can be taken out of bakery products to make ...
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Industry awaits verdict on wheat after wet season
After a particularly wet August and September, the milling and baking industries are waiting to see how the weather has affected the quality of UK wheat.Alex Waugh, director general of UK flour milling trade body nabim, said yield was lower than expectations, but the main concern is the quality ...
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Police investigate, after De Gustibus bakery is destroyed by blaze
De Gustibus’ Oxfordshire bakery has been destroyed in a fire.The blaze ripped through the artisan baker’s Abingdon plant on the night of 10 September, damaging most of the building before firefighters arrived. Owner Dan Schickentanz said: "Only the walls are left standing - the place is completely ...
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Cost-conscious additions
Adding nuts to products can be an expensive business. So while prices escalate, a cheaper option than some of the exotic tree nuts could be using peanuts. Even cheaper than whole nuts, peanut flour was recently launched into the UK with a variety of US-style applications touted. It can be ...