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001 BB ISSUE 9 NOV 2018.Indd BETTYS / VALENTINE’S DAY / BAKE-OFF / WORLD BREAD AWARDS UK / NEWS / INSIGHTS BAKERY BUSINESS / NOVEMBER 2018 Make the wrong cut and it’ll cost you money, so how can you secure value from every slice? ISSUE 9 / NOVEMBER 2018 / @_BAKERYBUSINESS BAKERY BUSINESS Welcome Follow us at @_BakeryBusiness on Twitter! EDITORIAL ROSANNA SPENCE / Editor [email protected] 01474 520 239 CONTRIBUTORS MATTHEW CHICK ALICE COOKE CRAFTY BAKER ADVERTISING SAM WHITE / Divisional Director [email protected] 01474 520 254 MOVE CLASSIFIED EDITOR YVONNE VEAL ROSANNA [email protected] SPENCE 01474 520 244 MOUNTAINS SUBSCRIPTIONS I was sat in a chair, in a conference room, watch- training academy will solve the problem. Across [email protected] ing two bakery students gracefully speak to a room the food and drink industry, I often hear that 0345 500 6008 brimming with respected members of the indus- there are skills shortages. Perhaps the skill is out PUBLISHED BY try about their experiences at University College there, but people slip through the net – be it for H2O PUBLISHING Birmingham and at various work placements. They financial, self-confidence or other reasons – and Joynes House, London Road, exuded a confidence that I am envious of (which is need more support to move mountains like Meg- Gravesend, DA11 0AJ why I write, and shy away from public speaking). an and Jessica. 0345 500 6008 Jessica Dalton and Megan Roberts reeled off their I remain fiercely optimistic about the fu- achievements, from winning awards to complet- ture of the baking industry. So much so, that we / Managing Director JAMIE ROBBINS ing internships, taking part in judging panels and here at Bakery Business HQ have now official- [email protected] TRISTAN O’HANA / Editorial Director more. Even the chair of the recent British Society ly launched the National Bakery Awards, which [email protected] of Baking conference (where this took place – you will happen next summer. I’m incredibly excit- can read about it on pages 20-21) was visibly moved ed about this project, which will give this fan- DESIGN as he thanked them for bravely sharing their lives tastic sector another opportunity to celebrate MARC AYRES / Studio Manager as future baking professionals with the audience. all that is great within it. Those future bakers NEPOR NGOBEH / Production What really moved me, however, was when won’t be forgotten, of course, with our very JIM LYONS / Senior Designer MATT BAILEY / Designer the pair reminded the people watching them talk, own Young Baker of the Year being announced STINE ARNULF / Designer without fault, that for every confident student in on the night alongside Regional Winners and Printed by BUXTON PRESS the limelight, there are hordes of others who may an overall National Bakery of the Year. More No part of this publication may be reproduced not be so outgoing, who may need a little encour- details will be released over the coming weeks without written permission from the publishers. agement to ask for work experience with top com- and months, so keep your eyes peeled. And un- panies – and that many more may simply not be til then, have a think about bakeries, shops and able to support themselves financially throughout individuals that have moved you this year – if 6,780 March 2018 an internship. At the same conference, Chris Ma- nominated, they could be crowned a winner. lec of Bread Ahead spoke passionately about how A member of the Audit Bureau of Circulations. ROSANNA SPENCE Terms of controlled circulation: Pub and bar the team there struggles to recruit the right tal- groups: owners, directors, managers and ent for its own bakery, despite seeing countless buyers. Pub and bar owners, tenants, lessees, managers and chefs. Individuals in regional people pass through its doors for recreational and national wholesale/cash & carry and baking courses. Perhaps Bread Ahead’s plans for a contract caterers. professional qualification undertaken at its own The paper used within this publication has been sourced from Chain-of-Custody READ ON THE GO certified manufacturers, operating within international environmental standards, GET OUR DIGITAL ISSUE NOW to ensure sustainable sourcing of the raw materials, sustainable production and to minimise our carbon footprint. BakeryBusiness.com 03 BAKERY BUSINESS Contents NEWS 6 Updates from the last month SOCIAL & DIGITAL INTERVIEW 10 Twitter and Instagram Lesley Norris of Bettys speaks ahead of the craft bakery and tea room business’ INGREDIENTS INDEX 100-year anniversary 11 Brexit-proofing your business BREAKFAST & BRUNCH 14 Visiting Brighton with Delifrance CONFERENCE REVIEW VALENTINE’S DAY 20 The British Society of Bakers’ autumn meet Are you soppy or cynical? IBA 2018 27 Looking back at the show in Munich WORLD BREAD AWARDS Who won what? 34 BAKE-OFF & FLAVOURINGS & COLOURINGS FINISHED GOODS 36 Seeking natural infusions Achieving that ‘just baked’ smell and freshness, all day long COMMENT 38 Carr’s Flour assesses the hot climate CRAFTY BAKER 39 Anonymous musings MARKET PLACE 40 Ingredients and more PRODUCTS & SERVICES 42 Classified information CUTTING, SLICING & PORTIONING Alice Cooke on waste, efficiency and appearance Don't forget to check out the official CBA Bakers' Review at the back of this magazine! (Just twist and flip) 05 NEWS @_BakeryBusiness SAVE THE DATE! National Doughnut Week has announced it will be returning next year from 11-18 May, for another week of fundraising for The Children’s Trust. The week is sponsored by CSM Bakery Solutions and has been running for 27 years. BAKERY BUSINESS LAUNCHES NATIONAL BAKERY AWARDS THE CAKE CREW NOW LISTED A new awards event NATIONALLY for the industry is be- ing launched by Bakery Independent cupcake baker The Cake Crew has secured its first Business, to be held at national listings, Ocado and Costco, with more in the pipeline. a glamorous cinemat- The Cake Crew’s Beautifully Crafted Twin Pack Chocolate, Salt- ic-style ceremony in ed Caramel and Red Velvet varieties, Mini Fruit Platter and Mini London next summer. Chocolate Platter are now available at Ocado, with a luxury Both wholesale and re- platter of 12 mini cupcakes launching into Costco. tail bakers will soon be “We are thrilled to have secured our first national listings and asked to enter individu- can’t wait for even more Brits to try our range of cupcakes,” com- al sites into the Nation- ments Bill Smith-Coats, The Cake Crew’s business development al Bakery Awards, with director. “Following extensive consumer research, we identified County Winners chosen and invited to the awards presenta- a gap in the market for a premium branded offering and these tion, where Regional Winners and an overall National Bak- retail listings will ensure even more people have access to our ery of the Year will be named. There will also be a shortlist of gorgeous cupcakes. We’re continually looking at ways in which young bakers compiled, with a Young Baker of the Year also we can expand and develop our product range including new crowned on the night. formats and flavour profiles, so watch this space.” Look out for more information, which will be revealed soon. The brand’s patented anti-tip technology provides a unique packaging solution to prevent any damage to the decoration, ensuring that the cake gets to the customer in the same condi- tion it left the bakery. THE FOODSERVICE SHOW AND THE PROFESSIONAL KITCHEN SHOW LAUNCH THE HRC 200 Fresh Montgomery has announced the launch of The HRC 200: a dedicated buyers’ scheme for the UK hospitality and foodser- vice industry. The HRC 200’s first instalment will take place at The Professional Kitchen Show and The Foodservice Show on 22-23 January 2019 at NEC Birmingham. It will bring together 200 of the most influential senior pro- curement professionals to meet leading UK suppliers, network with their peers, and attend exclusive education- al sessions. Being part of The HRC allows buyers to taste, test and trial the very latest product innovations before Now at Ocado they enter the wider market. 06 COLUMN BREAKING NEWS: FRENCH PROCESSED EGG SALMONELLA OUTBREAK MANCHESTER SEES FIRST TRIAL OF GREGGS’ CLICK AND COLLECT BREAKFASTS The new service, launched in late September in three Manchester shops, allows customers to pre-or- der and collect a breakfast order through the new Greggs Collect Manchester app, powered by Preoday. “When it comes to food-on-the-go, our customers tell us that convenience is key, so we’ve been working hard to make Greggs available to our customers when and where Processed liquid egg white they want it,” comments Roisin Currie, retail and people director at Greggs. “The break- fast click and collect trial is the latest initiative we’re looking at to help make life easier British Lion egg processors are for our customers by offering them quick and convenient access to our great tasting calling for an urgent review of products during the morning rush hour. egg processing safety stand- “Our strong customer base in Manchester makes it an ideal place to trial this service, ards across Europe following which is designed to make life more convenient for customers in a busy inner city.” reports that eight Britons have If the trial is successful, we will look at rolling this service out to other locations. The three been infected with Salmonella Manchester stores involved with the trial are Parker Street, King Street and Manches- from Dr Zak’s Barn farmed ter Victoria Station. Liquid Egg White, which is pro- Greggs has also recently reported its third quarter financial results, with its own man- duced in France but available aged shops seeing like-for-like sales increasing 3.2% during the 13 weeks ending 29 Sep- across the UK.
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