Speciality Breads / Depositors & Extruders / Tim Clarkson / Fruits, Nuts & Seeds Bakery Business /January 2020 /January Business Bakery

SPECIALITY BREADS / DEPOSITORS & EXTRUDERS / TIM CLARKSON / FRUITS, NUTS & SEEDS BAKERY BUSINESS /JANUARY 2020 /JANUARY BUSINESS BAKERY

...SO THIS IS NO TIME TO BURY YOUR HEAD IN THE SNOW ISSUE 23 / JANUARY 2020 / _BAKERYBUSINESS

BAKERY BUSINESS Welcome

Follow us at @_BakeryBusiness on Twitter and @bakerybusinessmag on Instagram EDITORIAL ALICE COOKE / Editor [email protected] 07837 407721

CONTRIBUTORS TIM CLARKSON/ ANTHONY FRANKLIN / ROBERT WHITTLE / FORGET THE MICHAEL SCHOFIELD / JOHN MCISAAC / OLIVIER RIPOCHE ADVERTISING DETOX, IT’S SAM WHITE / Divisional Director [email protected] 01474 520 254 ALL GO IN THE CLASSIFIED EDITOR ALICE YVONNE VEAL COOKE [email protected] 01474 520244 BAKERY SUBSCRIPTIONS New year, new you? To be honest in business terms antee will make you smile. [email protected] it’s going to be a matter of necessity to do a bit of What’s making us smile this month is the number ‘out with the old, in with the new’ in 2020, thanks of entries coming in for the National Bakery Awards. PUBLISHED BY to the ever-unstable political outlook. But of all the Haven’t entered yet? Or worse still - have started to H2O PUBLISHING sectors that are well-placed to weather the storm it’s enter but haven’t ﬁnished your entry? Sort it out! Joynes House, London Road, ours. The bakery industry is known for its resilience, Go to www.nationalbakeryawards.co.uk - you real- Gravesend, DA11 0AJ and rightly so. So with that in mind we’re holding ly have nothing to lose. 0345 500 6008 our heads up high and looking to the future - which Elsewhere in this issue we have Easter on page is a sentiment echoed by Tim Clarkson on page 16. 13, all things speciality bread on page 24, and for JAMIE ROBBINS / Managing Director [email protected] He talks about Dawn Food’s exciting 100-year an- the more mechanically minded among you, depos- TRISTAN O’HANA / Editorial Director niversary plans, but also the series of events that itors and extruders on page 20. We hope you enjoy [email protected] got him to where he is now, some of which we guar- reading it as much as we’ve enjoyed making it. DESIGN MARC AYRES / Studio Manager HANNAH BROAD / Production MATT BAILEY / Designer WIKTORIA ARMSTRONG / Designer CASPIAN REYNOLDS / Junior Designer Printed by BUXTON PRESS

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BAKERY BUSINESS Contents

INGREDIENTS INDEX BAKELS’ 2020 6 The latest from the global markets TRENDS Michael Schofield tells us what he thinks LEGAL wil be big this year 7 Are there legal implications to ‘sourfaux’? SOCIAL + DIGITAL 8 What you’ve been saying online this month 19 DEPOSITORS & NEWS EXTRUDERS 10 The latest stories from across the industry There’s more to these ever-handy machines than meets the eye EASTER 20 How to crack the market 13 CBA PRESIDENTS TIM CLARKSON BANQUET 16 Tim tells us how he got to where he is today All the Diamond, Gold and Silver award winners from this year’s event SIDE HUSTLES 32 18 How to turn your side hustle into real profit FRUITS, NUTS & SEEDS Snacking has taken a (supposedly) healthy turn in America - so what influence will this have on 34 the inclusions market? HOW TO WIN A GREAT TASTE AWARD We give you a helping hand that will give your 36 marketing strategy a real boost CRAFTY BAKER Our resident baker has had a nightmare while SPECIALITY trying to take on a new member of sta BREADS 38 How to make the most of the consistently buoyant category

Don’t forget to check out the ocial CBA Bakers’ Review at the back of this magazine (Just twist and ﬂip)

2405 BAKERY BUSINESS Ingredients Index

2016 2016 2017 2017 2018 2018 2019 2019 2016 2016 2017 2017 2018 2018 2019 2019 ALMONDS HAZELNUTS Almond prices increased throughout the year amid a lower revi- Production of hazelnuts in 2019/20 in Turkey, the largest sion to the Californian almonds production estimate and expec- hazelnut producer, has been ocially estimated by the Ministry tations of a tight supply transition into the new season. However, of Agriculture and Forestry at 776,000 tonnes (in-shell basis), prices have experienced mixed trends since August. Initially an increase of 31% year-on-year. The growing conditions have declining between August and September on the back of specu- been generally favourable this year without major frost events lations of a larger 2019/20 Californian crop – estimated at 2.3 to in March and April. The hazelnut trees have recuperated their 2.4bn pounds. However, almond prices started increasing recently, energy, following lower production last season, and have gener- driven by robust demand. Overall, the benchmark Mintec price for ated better yields. A harvest of over 700,000 tonnes is consid- US almonds has gone up by 14% year-on-year. ered an excellent crop.

2016 2016 2017 2017 2018 2018 2019 2019 2016 2016 2017 2017 2018 2018 2019 2019

PEANUTS CASHEWS Peanut production in the US has been impacted by adverse The Vietnam Cashew Association has published export cashew dry and hot weather. In Georgia, the largest US peanut-pro- data for the ﬁrst nine months of 2019. The volume exported ducing state, the temperatures soared above 32°C for totalled 328,500 tonnes, which is an increase of 21% year-on- extended periods during the growing season between May year in terms of volume but a decline of 5% in value due to lower and September, with September and October being extremely cashew prices this year. Interestingly for Vietnam’s exports, these dry before the harvest. Due to the drought and heatwaves, the have risen substantially over the past twelve months to China, quality of this year’s US crop could be a problem, with chal- currently Vietnam’s second largest cashew buyer, surging by lenges also expected around the aﬂatoxin levels. The overall 65% year-on-year to 49,900 tonnes. China has been sourcing US yield has been gradually revised down as the season higher cashew volumes to oset falling imports of US almonds progressed, currently estimating 3,964 pounds per acre, down and other nuts, due to hiked taris. Tanzania expects a bumper slightly (1% year-on-year). cashew crop in 2019/20, up by 34% at roughly 300,000 tonnes.

06 BAKERY BUSINESS Legal

SOURDOUGH OR ‘SOURFAUX’: THE LAW Food adulteration is the act of intentionally debasing the quality of food oﬀered for sale, either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.

Perhaps the most prolific example of food adulteration the nature, production and labelling of sourdough was seen in processed beef products with horse and pork products in the UK market. This is therefore currently meat, back in 2013. governed by the general consumer understanding of However, the recent row about what constitutes sour- what constitutes sourdough bread, namely that the dough bread has highlighted that this issue is something product has a more sour taste and better inherent that the bakery industry must consider. keeping qualities. This is because it is made by the The Food Standards Agency defines adulteration as a fermentation of dough using live fermented cultures ‘food crime’. Food crime is serious fraud that impacts the which act as a natural leavening agent, but how widely B Am Au, ssociate at safety or the authenticity of food, drink or animal feed. It that is understood by consumers is under debate. Irwin Mitchell is the Food Standards Agency’s National Food Crime Unit The prevention of food adulteration is arguably more (NFCU), who prevent, detect and investigate food crime important now than ever, especially given that the across the UK. National Food Crime Unit’s new chief, Darren Davies, Whilst in the case of sourdough there is not a food wants to see firms that fraudulently use cheaper substi- safety concern. But it does bring to the fore the need tutes be criminally prosecuted. for consumers to be able to trust producers and The law relating to food standards can be compli- retailers to take every precaution. cated and is made up of various elements of EU and This underlines the diculty that comes with seeking national legislation, including EU Regulation 178/2002, to define what has, to date, been a customary term, in The Food Safety and Hygiene (England) Regulations order to protect standards. 2013 and Oences by the Food Safety Act 1990. Sourdough as a type of bread is not a legally defined term and therefore has no specific definition outside If you are baker concerned with any of your obliga- what the reasonably well-informed consumer may tions under the various laws, you should seek advice understand from that term. from the Craft Bakers Association (CBA) and review the The making of voluntary unregulated terms, for relevant legislation. example ‘sourdough’ bread, will have an accompa- nying raised expectation of standards and some positive substantiation will be required of underlying poli- cies if these are challenged by trading standards or the Advertising Standards Authority. However, there are, as yet, no regulations or codes of practice that govern

07 BAKERY BUSINESS @_BakeryBusiness @bakerybusinessmag Social and digital

The digital world Highlights from the bakery industry shared on social media in the past month

BROWNINGSTHEBAKERS BROWNINGSBAKERS If any of you ladies are out at Bakers Nightclub in #Killie over the festive period, please don’t send us a message to say you’ve left your heels behind... we are a different type of Bakers! HONEYBEEBAKERYUK Blue for birthday boys. Vanilla with gold leaf & giant buttons.

BAKERSHALL BAKERSHALL Afternoon Tea at Bakers Hall? What you can expect? A stunning hall, delicious food and great service. #CityofLondon #Livery PRALINE_BAKERY_UK Hidden treasure.

POCKLINGTONS BAKERY POCKBAKERY Did you know our field of 600 ground-mounted solar panels provide 85% of our daytime power for our bakery at Withern? We’re busy finding a window cleaner!

SE CAKERY SECAKERY STANBURN PRIMARY Bird’s eye view Birthday Babe Cake. This particular one? TEESBAKERYUK SCHOOL Nutella. We have a variety Did someone say classic blue STANBURNPRIMARY is the colour of the year 2020? flavours & sizes of cake that Thank you @Wenzelsthebaker #pantonecoloroftheyear we can have personalised and for the generous donation for #classicblue ready for you the same day. our Stanburn disco! Holla accordingly.

NEWS

@_BakeryBusiness

BAKERY CROWDFUNDING PROJECT SMASHES £10K TARGET

It’s taken Selin Kiazim less than four days to achieve her £10,000 crowdfunding goal. At the time of going to press she raised more than £15,000 to turn Kyseri, her Fitzrovia restaurant, into a bakery and wine bar. Selin and business partner Laura Christie launched the project on 5th December. At the time of going to press 81 backers had pledged more than £15,000. Oklava Bakery + Wine will open in January 2021, selling Turkish breads and pastries including baharat spiced bread, a changing daily börek (a baked ﬁlled pastry made with thin

flaky dough); poğaça (a brioche type bun); tahinli (a thin pastry Paul Baker receiving Queen’s Award with tahini and sugar); and pilavuna (a pastry with cheese, mint and sultanas). It said on the crowdfunding page: “We are taking ourselves ST PIERRE GROUPE WINS QUEEN’S into uncharted territories: expect breakfast, quality coëe, AWARD FOR ENTERPRISE lunch plates, and the best breads and pastries this side of the Bosphorus by day; and sharing plates and a bulletproof wine Manchester-based St Pierre Groupe has been given the list by night. In order to make our dream come true, we need to Queen’s Award for Enterprise for International Trade, in install a cool room. recognition of the company’s global growth. “It’s a pretty specialist room. We are looking to get it installed The company’s brand portfolio includes St Pierre, Baker in one of our underground vaults, and a custom fit like that Street and Paul Hollywood. Its export range encompasses 77 does not come cheap. We simply don’t have the budget for products listed in over 35,000 stores worldwide. it, and this is where you come in. Help us build the cool room Receiving the award from the vice lord-lieutenant at the lamination dreams are made of.” company’s new oces in Didsbury, St Pierre Groupe founder Jeremy Gilboy said: “Winning the Queen’s Award is a huge achievement for us. It follows a successful few years for our business that includes rebranding from Carrs Foods earlier this year and being well on our way to doubling our turnover in the next three years to reach £150m by 2022. “Our business has grown exponentially in the past 12 months and, as well as receiving this prestigious award, we have also moved to new, larger oces to continue our ambitious expansion plans.” Now in its 53rd year, the Queen’s Awards for Enterprise are among the most prestigious business awards in the country, with winners able to use the Queen’s Award emblem for the next five years. Elsewhere, St Pierre Groupe has also secured a Oklava Bakery top ten placing in The Sunday Times International Track 200 for the third consecutive year.

FISHER & DONALDSON BREAKS DOUGHNUT WALL WORLD RECORD!

Fife-based bakery Fisher & Donaldson is celebrating after breaking the world record for the biggest doughnut wall. The challenge was completed at the St Andrew’s Day celebrations in St Andrews, with the 15-metre long wall featuring 1,234 doughnuts – smashing the 1,075 record. The challenge raised funds for local charity Tayside Children with Cancer and Leukaemia. Visitors to The Big Hoolie St Andrew’s Day celebration in Fife Fisher and Donaldson were treated to free doughnuts from the wall.

10 GEARY’S CELEBRATES SIGNIFICANT INVESTMENT

Geary’s Bakery in Loughborough, which describes itself as “the UK’s number-one CAKED IN IT artisanal craft bakery”, has received “a The musings of Gavin signiﬁcant round of investment” from the Puttick, head baker at Unsworth family. It said in a statement that this will en- Putty Cakes in Surrey able the business “to deliver against an ambitious strategic growth plan”. The investment will see the Unsworth family take a majority stake in the

Geary’s 113-year-old family business, with Jason Geary, fourth generation baker, remaining as managing director. It said in the same statement: “Geary will continue to oversee the development and growth of the business, whilst ensuring the values and first-class operation of the business continues.” Rob Unsworth, will spearhead the business as chairman, “utilising his expertise in delivering against the ambitious top-line growth plan of £60m in two years. The focus will be on innovating the category with the introduction of world-first technology, a new plant and further employment.” Geary’s previously invested £15m into a new site at Glenfield, which enabled the company to meet the exponential growth demand of its biggest customer, Aldi. Hi everyone. What a couple of months it’s been. I’ve been busy again with NEW BAKERY SPECIFIC MARGARINE SUBSTITUTE TO cakes and the main wedding season LAUNCH THIS MONTH has come to an end, although I’m still getting enquiries into Putty Cakes. Bunge Loders Croklaan will introduce its 100% shea-based margarine to the market So at the beginning of November this month. It is specifically designed to improve pu, colour, crispiness and workability it was once again Cake Internation - in bakery goods. al, the biggest and best cake show “Ideal for baked items such as croissants and Danish pastries, the non-hydrogenated, in the world. I entered a wedding clean-label margarine has no added colouring or preservatives and delivers high functionality cake again this year and won a merit and baking performance with superior handling and allows for better total nutritional value”, award. I would have liked higher but according to the company. did have good feedback from the This clean-label shea margarine uses no preservatives or artificial colouring and is pro- judges, so know where I went wrong. duced using a unique crystallization process which Bunge Loders Croklaan says results Also at the show I was in a team in perfect plasticity and excellent workability on production lines, lending an improved of three called the Whisktakers dough height and flakiness. (good eh?!). We entered the Cake “Bakeries and baking companies are seeking plant-based margarine alternatives with su- Off 2019, which was four teams perior functionality and good flavour, while consumers are demanding non-hydrogenated, battling it out on stage to create sustainable alternatives to palm oils and GMO oils, as well as healthier products,” explains Re- the best cake in 45 minutes. We nee Boerefijn, director of innovation ended up winning our first heat, for Bunge Loders Croklaan. got to the final ...and I’m pleased It has a lower saturated fatty acid to say we won! level compared to butter. Bunge To top that off we got filmed for Loders Croklaan says this leads to im- a new cake show being aired next proved sensory properties, with bet- Easter, so watch out for me. ter mouth-feel and quicker flavour Then we were just getting ready release, while awarding a more du- for Christmas orders, which came in rable crispiness. thick and fast ...and mostly last min - “Because of the superior perfo- ute! Always the way for us cakers. mance, it is possible to use less fat I would like to wish all my readers to get the same quality as with a happy and prosperous new year. dairy butter”, adds Renee. Over and out.

EASTER

Getting all the hot cross fun out of Easter (sorry, not sorry) and tapping into the latest trends

Easter meringue nests, Dr. Oetker

13 EASTER

When you think of Easter, hot cross buns, chocolate nests and bunny cakes all spring TREND PREDICTIONS 2020 instantly to mind. With over £31.3m worth of hot cross buns sold last year (according to Kantar World Panel), bakers who bring a cre- “For many, Easter revolves around food, from the traditional simnel cake and hot cross buns oozing with butter to the chocolate eggs of every kind imaginable. So there’s ative twist to these popular Easter treats are certainly plenty for operators to scope out to mark the occasion.” sure to give their profits a welcomed boost. Robert Whittle, managing director, Pidy UK Emma Stamp, senior brand manager, Dr. Oetker Professional, says: “With hot cross - Easter is a fantastic opportunity to oer some fun, brightly coloured or speciality buns an Easter favourite, bakers can reim- products on menus to tempt customers. agine this classic and create centrepieces - Sweet tarts of all varieties are always a popular bakery item and are easy to consumers will want to take home such as transform into Easter delights with rich fillings and lots of tempting toppings to tear-and-share versions and sharing breads instantly attract the customer’s eye. filled with chocolate, apricots and marzipan, - Traditional flavour combinations remain popular during the Easter period, all topped with flaked almonds and almond particularly chocolate, currants and citrus. | drizzle icing. When it comes to flavours, why - Easter also welcomes back the fresh, fruity flavours and edible flowers which go hand not try adding juicy cranberry and smooth in hand with buttery pastry. A pastry piled milk chocolate chunks to bring a delicious high with crème pâtissière, strawberries and twist to hot cross buns?” rose water is lovely to enjoy as we approach Alongside traditional Easter nests, bak- the warmer spring months. ers can also create colourful swirls of soft and gooey meringue and top with whipped Five Easter trends that might cream and chocolate eggs – sure to be a fa- bounce back in 2020 vourite with children and adults alike. For 1. Rabbit-shaped crumpets cupcakes full of character, oversized bunny 2. Chocolate pizza ears on chocolate buttercream swirls are also 3. Lemon chick macarons a crowd-pleaser. 4. Chick and egg-shaped doughnuts 5. Chocolate and orange hot cross buns Cranberry and chocolate hot cross buns

Easter sharing bread, Dr. Oetker

14 EASTER

EASTER BUNNY CUPCAKES

Ingredients the tops. Bake for 25 minutes until risen. Transfer to a wire rack to For the cupcakes (makes 12): cool completely. 3. To decorate, make the moulding paste for the ears. Melt the milk 125g Softened margarine chocolate, mix well and stir in 100g (3 ½oz) liquid glucose to form a 125g Caster sugar thick paste. Scrape on to a piece of clear plastic, press gently to a 2 Large eggs thickness of about 1/2cm (1/4 inch) and leave to cool – the mixture 150g Plain flour will become firm and pliable when cold. Avoid prolonged chilling as 25g Cocoa powder the paste will become very hard. 10g Baking powder 4. Repeat the melting process with the white chocolate and mix in 30ml Whole milk 25g (1oz) liquid glucose and one small drop of Pink Food Colour Gel. Transfer to clear plastic, press out as above and leave to cool. To decorate: 5. Once the chocolate pastes are firm, cover each with another 200g Dr. Oetker 35% Milk Chocolate sheet of clear plastic and roll gently until smooth and the thickness 50g Dr. Oetker 26% White Chocolate of a £1 coin. Using either 8cm and 6cm (3 inch x 2 ¼ inch) tall leaf 125g Liquid glucose cutters or cardboard templates and a knife, cut out 24 bunny ears Dr. Oetker Pink Extra Strong Food Colour Gel from the milk chocolate paste and 24 inner ears from the pink 200g Unsalted butter paste – you may need to soften and re-roll the trimmings. 50g Cocoa powder 6. Mould each ear gently to soften the paste a little and then bend 350g Icing sugar into di£erent shapes. Pinch the ears at the base and leave in a cool 30ml Whole milk place to firm up while preparing the icing. If the room temperature 100g Dr. Oetker Dark Chocolate Chips is very warm, put the ears in the fridge. 1 Dr. Oetker Fairy Princess Sprinkles 7. For the icing, put the butter in a bowl and beat until smooth and glossy. Gradually sift and beat in the cocoa powder and icing sugar. Method Stir in the milk and beat the mixture until creamy and soft enough 1. Preheat the oven to 180˚C. Put the cupcake cases in 12 mun to pipe. Transfer to a piping bag fitted with a large closed star tins. Put the margarine in a mixing bowl, add the caster sugar and nozzle and pipe a generous swirl on top of each cupcake. eggs. Sift the flour, cocoa and baking powder on top, add the milk; 8. To serve, push a pair of ears into the top of each cupcake. and, using an electric whisk on a low speed, mix the ingredients Decorate with chocolate chips and pink pearls from the Fairy together. Increase the speed and whisk for a few more seconds Princess Sprinkles to make the faces. until smooth and well blended. 2. Divide the mixture equally between the cases and smooth over Recipe supplied by Dr. Oetker

Cupcake bunnies, Dr. Oetker

15 TIM CLARKSON INTERVIEW Doughnuts at Dawn As Dawn Foods approaches its 100-year anniversary, Alice Cooke talks to UK and Ireland cluster director Tim Clarkson about the (good and bad) experiences that got him to where he is now

The bakery industry is “amazing, supportive, operations every year for 13 years. To celebrate, formative – but it’s not always the easiest mis- Dawn has a range of offers and events planned tress”. On a visit to Dawn Foods’ UK headquar- around the centenary this year, but Tim says ters in Worcestershire, Bakery Business caught they want it to be “not so much a showcase, up with UK and Ireland cluster director Tim but more a thanking of our customers for their Clarkson, (whose experience and knowledge, ongoing loyalty. Without them there is no Dawn, it soon becomes apparent, is both diverse and so they are the focus.” far-reaching), about what really matters to him. As for the company itself, there’s expansion Tim has more than 30 years of bakery indus- afoot. “We want to bigger,” says Tim. “The mar- try experience. He joined Dawn 13 years ago as ket is getting more challenging, and we need to a technical sales manager and has progressed be able to be proactive rather than reactive and through the business since then in various roles. invest accordingly.” As of last January, he now leads sales, marketing The digital team will expand this year to and customer service operations across the UK cope with increased demand, as will the market- and Ireland, as well as working closely with the ing department, but beyond that he’s remaining company’s HR, finance and supply chain teams. tight-lipped on future plans, despite my best In fact at Dawn all the teams work pretty efforts to coax more out of him. closely – they’re big on making sure every team Instead we take a look at where it all began. knows what the others are up to, everyone “I hated school,” he says candidly, “which is knows the end user, and they don’t like to have how I got into bakery really, by default. My an overall hierarchy. school operated a work experience scheme and Originally an American company, Dawn I decided to go on it to avoid lessons. The local hails from Michigan, USA. It started with two bakery was the only place I could get into, and bakers and a doughnut recipe. It was then and it seemed like an easy option as the bakehouse remains today a family-run company today. The was only 400 yards from my house. I was third-generation of the Jones family is still ac- hooked within hours of being there and knew it tively involved in the business, which has spread was the job for me.” its wings much further than doughnuts, but still “I enjoyed it though and went on to do the holds on to its family-run values and ethos. odd weekend. The baker was really good to me Everyone has to muck in at Dawn – everyone and said he’d take me on after school, but the clears the chairs, everyone helps out. “We value miner’s strike put paid to that. He made it up to every single one of our team members, because me by getting me into a bakery college though. they each make a vital contribution.” I got a part-time job in another bakery in Shef- The company came to the UK in 1989 “with field - I used to work from 2am and 7am and just three pieces of equipment and eight people. then the bakery delivery driver would drop me Since then it has invested in the UK and Ireland off at college as part of his daily rounds. Those

16 BAKEOFFTIM CLARKSON AND FINISHED INTERVIEW GOODS

105 4,000 It trades with more It makes over 4,000 than 105 countries products

5,000 57 Dawn employs more It operates in over 57 than 5,000 people locations worldwide were long days, but it was all worth it all really when I look back.” As to his time at college he says: “Jean THE BEST OF Grieves was my tutor, who many will TIMES, THE be aware of and will have learnt a huge amount from, just as I did. But beyond WORST OF TIMES that, unless you were the son of a baker “I won a Rank Hovis competition at there weren’t that many opportunities bakery college, and the feeling it gave in bakery at that time, which I think did me has stayed with me ever since. influence my decision to go into in-store It inspired me to pursue bakery and bakery, at Presto originally and then really get into it.” at Safeway. “Looking back I wonder if I should “One of my saddest moments in the have focussed more on the craft side, industry was my last day at Safeway. but I loved my time at Safeway – I must I thought I was moving up through have done, I was there for 19 years. 60% the ranks, then they got suddenly of all the bread they sold was being bought out, without any warning. I baked in-store by the time I left – it was was so upset that day. But I wouldn’t be where I am now if that hadn’t a constant cycle of bake-off.” happened. If only someone had told The man who Tim says truly inspired me that then!” him though was the store manager there. “He was a real git, but if he knew you “When I was a much younger man, I had more to give he always wanted more once put salt in egg custard instead from you. It was his way of mentoring, of sugar because I was too busy but I only realised that after I left.” chatting. It really didn’t taste good.” It was that same work ethic that Tim applied when he first started “Around the same time and in the at Dawn, and he says he still carries same bakery, I forgot to unwrap the that with him now. Which is why, he yeast before I added it to the mix. I had started and then got distracted says, “if you want to make something and gone o to put the kettle on. I of yourself in the bakery industry, learnt my lesson the hard way though going to college is brilliant, but it isn’t – my boss made me tip out the mix enough. You have to work much hard- and pick out each and every bit of the er than that, gain practical experience, wrapping. We didn’t use it of course, see where your talents lie and most but that certainly put me straight.” importantly - listen.”

17 BAKEOFFSIDE HUSTLES AND FINISHED GOODS

How to turn your baking side hustle into a ﬂourishing business By Anthony Franklin, founder and CEO of booking management platform ﬁbido

Across the UK, a growing number of workers lead baking – after all, that is your passion. Liaising more clients during these times. For example, double lives. Individuals are earning more, in a with clients, organising your bookings, handling you can run group classes during your busiest more flexible way, by turning their passion into payments, etc are all important to running a time (when more people are available) and shift a ‘side-hustle’. Making money alongside a main business but can dilute your enthusiasm. It’s your one-on-one training to quieter times. form of employment or income isn’t a new phe- something that even the most seasoned business nomenon, but many of those starting their own owners can experience and the temptation may Keep on top of cash flow baking side-hustle will face the same question: be to call it quits. It’s highly likely that you would need to pur- will a lack of tech and/or business skills hold you Tools that can reduce hours spent on admin chase ingredients before teaching your class. back from growing a sustainable venture? Not if are a great way of maximising productivity – and Having incurred this expense, you would be you’re prepared. allow business owners to focus on what they do left out of pocket if your client cancelled at the best. In turn, this can encourage more people to last-minute. To prevent this from happening, STARTING YOUR SIDE HUSTLE push their business to the next level. it’s important to take pre-payment from your LOOKING AT YOUR SKILLS clients at the time of booking. When you start out, working a full-time job and RUNNING YOUR SIDE HUSTLE then spending extra hours trying to become a Side hustles present a number of key tech-related Sharing your availability business expert isn’t practical, especially in the challenges. But even those with limited technical The hashtag #HomeBaking has been cited short term when there are so many other things or business skills can take these projects to the over two million times on Instagram, and for to focus on. next level using simple tools that allow them to: obvious reasons it is the perfect platform for However, lacking in appropriate skills can be bakers who want to showcase their creations detrimental. According to a report from the Fed- Streamline bookings online. However, social media can be used in eration of Small Business, it is the second largest If you teach people how to bake, it’s possible multiple ways, sharing last-minute availability barrier to achieving growth aspirations. A sober- that you will offer several classes with each one for classes can help close up empty spaces in ing fact when you take into account that, 60% of dedicated to a different technique, food, etc. diaries and move one step closer to a steady new businesses go under within three years. Managing all these classes and bookings can stream of income. be extremely time consuming and stressful. NOW YOU’VE STARTED… Platforms like fibodo help in this respect, as RISE TO THE CHALLENGE Once you’ve started your business, you need the technology automates the client’s booking The decision to start a baking side hustle is to make sure that the fun and personal sat - journey and completes booking admin in more than a way of making money, it’s a way to isfaction you had from baking remains. This astreamlined and timely way. play a key part in many special occasions. But can be a challenge if you’re spending increas- the skills gap headache that many would-be ingly large amounts of time are attributed to, Identify peak times entrepreneurs face when turning their side say, admin tasks. It may be that evenings or weekends are more hustle into a profession can be daunting. Luck- If, for example, you teach clients how to bake, popular times for you to get booked. To maxi- ily, a range of innovative technologies exists, so you need to be able to focus your time on the mise your income, you can focus on working with that bakers can focus on what they do best.

18 2020 TRENDS

Bakels’ 2020 trend predictions Michael Schoﬁeld at British Bakels says macro cultural trends, coupled with a blend of quantitative and qualitative data; veganism and personalisation, be good to you and the environment, fresh variety and convenience, will all inﬂuence bakery this year

BE GOOD TO YOU AND • Patisserie ingredients such as caramel would FRESH VARIETY THE ENVIRONMENT benefit from palm-free options, allowing The vast majority of consumers who’ve eaten On a list of innovative attributes consumers ingredient manufacturers to meet customer and bought bread in the last month in the UK would like to see more of in bread, 24% listed brand expectations and satisfy consumer prefer bread freshly baked in-store (71%), so gut-friendly, ahead of ‘made with sourdough’ and concerns for the ingredient. manufacturers must provide bakers with simple ‘vegetables in the dough’. ingredients which provide a robust base for VEGANISM a wide range of finished goods. Moreover, • A renewed focus on fibre, thanks to its role The challenge for the industry is just 21% of con- with 45% agreeing that artisanal/craft bread is in the optimisation of gut function, presents sumers feel vegan cakes sound appealing, with worth paying more for, offering a freshly baked itself on menus and can have the same launches in cakes, pastries and sweet bakery variety of bread delivers an opportunity pro-nutrition effect on baked goods. This is trailing behind that of the wider food category, for premiumisation. likely to resonate with UK parents, with 17% thus placing the spotlight on great-tasting vegan Freshly baked, which for most denotes high having concerns that their children are not innovation to change consumers’ perceptions of quality, takes the top spot for cake attributes consuming enough fibre in their diets. vegan products. consumers are willing to pay more for at 44%, With consumers expecting a strong variety rising to over half (51%) among parents of • With concerns over sugar consumption in of high-quality products, bakers expect the same under-5s. And since cakes are often bought on sweet baked goods, savoury goods present from their ingredients suppliers. Vegan ingre- impulse, customer experience in-store through an opportunity to appeal to the health-con- dients which display versatile qualities allow communication of craftmanship, novel scious consumer. Coupled with a growing bakers to add choice to their vegan offering and ingredients and even live finishing, will boost demand for plant-based products, 45% of give consumers attractive seasonal options. purchase probability. consumers want to see more dedicated options for wholesome breakfasts. SMALL AND PERSONAL CONVENIENCE While sugar reduction remains high on the Convenience can come in a few forms; deliv- • Pollution and waste concerns will remain list of innovation in cake, many consumers ering nutritionally rich or indulgent goods in centre stage in 2020; while packaging is are switching to smaller portion sizes in a bid an easy-to-consume format, or through wide undoubtedly under the spotlight, food waste to cut down on calories and 52% prefer to eat availability via different channels. is attracting marked attention in the sus- premium, less often, making small indulgent With an evident increase in the popularity of tainability discussion, with 58% of UK adults treats permissible. Small/individual cakes now online subscription services such as HelloFresh more concerned about reducing waste than have the highest usage among UK adults, and and often same-day delivery services presents reducing packaging waste. are consumed by 75%. an opportunity to deliver the ultimate conve- Stemming from a wider expectation from nience. An increasing 29% of consumers would • Products made using leftovers from the consumers for goods which are tailored to their be interested in a subscription for bread deliv- production of bread interests 43% of bread personal requirements, bakery can use this ery, a space which could, (albeit with logistical eaters/buyers, while bread made from other approach to provide personalised goods for the challenges), expand the customer base for small food/drink waste appeals to 38%. mindful consumer. bakery businesses in the future.

19 DEPOSITORS AND EXTRUDERS

When being full of hot air can be a good thing, and why depositors and extruders have a vital role to play in this process

Aeration is critical to baking, and cakes in particular. Air bubbles in rated in the batter or in the dough. For example, the density is higher the batter, developed in the mixer, provide much of the cake’s struc- for a muffin batter than for a chocolate mousse or a sponge cake ture and volume – and of course aeration impacts a cake’s ability to rise in the pan. DEFYING GRAVITY? Without proper aeration, the product won’t bake properly, which No, not space exploration, but specific gravity, which is the techy bak- will greatly reduce the quality of its appearance and mouthfeel. ing term for the ratio of a cake batter’s weight of equal volume com- Those precious little bubbles are easily lost though, by even the pared to the same volume of water. Specific gravity is created not with slightest turbulence as the cake batter leaves the mixer and moves a special chamber designed by NASA (although that would be much to the next part of the process. Luckily, a thorough understanding of cooler), but by injecting air into the batter with a continuous mixer or how turbulence affects aeration has resulted in the creation of pumps allowing ambient air in a batch mixer. They create different bubbles and depositors that can protect the all-important aeration that’s been but essentially do a very similar thing, albeit in a different way. so diligently created. In the case of the continuous mixer, it’s about using a mass flow In fact the whole purpose of the mixing process for cake batters meter to measure the batter’s density as it comes from the slurry is to obtain a given density, dependant on the type of product being mixer. A precise amount of air is injected depending on the qualities produced. The density varies according to the volume of air incorpo- the baker wants the mix to have. Back pressure in the mixer is crucial

20 DEPOSITORS AND EXTRUDERS

to this process – without it, the batter will still aerate, but it has to be structure you’ve just spent time carefully developing, and quality of under pressure to make it homogenous. the finished product will suffer. In batch mixing, it’s all about finding the right tool for the job. The Batter can be moved either being dumped out of the mixer into a whip is the best choice for aerated or liquid batters, while the paddle hopper, pumped through piping into the hopper or directly into the is better for creamed batter and the spiral allows for a structured dough. depositor. Tilting the bowl to pour the mix has minimal effect on this, It’s all about finding the best tool combination, speed and mix but pumping can increase the pressure, resulting in loss of bubbles. time to obtain the target specific gravity. Optimum specific gravities Basically, however you decide your mix is going to make this journey, are dependent not only on formulation but also temperature, mix it’s got to be smooth sailing all the way. times and speeds. Cakes with lower specific gravities tend to have Having said that, you can be a bit clever about it. As an example, higher volumes. if aeration is still lost after shortening the path from mixer into the depositor, operators can compensate by over-aerating at the mixer. THE INCREDIBLE JOURNEY And then there’s floor time… while not all batters are sensitive Once a batter is properly aerated, it still has to make it from the mixer to extra floor time, spongier cakes that don’t make it to the oven to the depositor, the depositor to the pan and then into the oven on schedule will inevitably be lighter and airier than those that go without losing any of that air. Otherwise you’ve lost the volume and through production efficiently, as planned. And that’s when we get to the depositors…

DEPOSITORS AND EXTRUDERS

DEPOSITING THE BATTER Akin to pumps and piping, depositors can mean batters are compressed A WEIGHTY ISSUE or experience turbulence – and then the all-important bubbles are af- No, not obesity or sugar (you may be relieved to hear), but fected. It’s basically a delicate balance with an even more delicate tipping weight of a dierent kind. When depositing batter, it’s all point. Consistency is key. about controlling the weight. Accurate deposits ensure bakers Luckily, all the latest depositor models (whether they are piston or save money and provide a consistent product. manifold) are designed to be as gentle as possible to stave of de-aeration “The depositor is the cash register in a batter bakery,” and/or deflation. says John McIsaac, vice-president, strategic business development, Reiser. “Inaccurate portioning leads to more Modern depositors allow operators to adjust depositing speeds and money spent on ingredients through excess giveaway. It also gears to accommodate products with significant aeration. means more money spent baking since an uneven portion To protect aeration, some depositors have large port openings and the leads to inconsistency. It can create issues with packaging shortest possible flow path through the equipment. because dierent sizes do not fit well into the same package. As a useful aside, many also include recipe-driven user interface, Most of all, it means a loss of control, which can result in not flexibility to run a variety of sizes and are designed to roll in and out of a putting the best product in front of your customers.” line for easy sanitation. They’ve also evolved to have a much smaller footprint on the bakery floor, and can deposit a range of batters, including those with inclusions. Those with multi-piston depositing are designed to optimise both production efficiencies and production rates. Some depositors also use flow to their advantage. Laminar flow, for example, can be used in the pressurised manifold to prevent de-aeration. Often these manifolds don’t have any open hoppers, and everything that gets metered into the manifold is immediately deposited out, so there are no sharp corners or ‘dead spaces’. Internal manifold port sizes have also increased significantly in many newly designed depositors, to accommodate inclusions. Flow dividers not only control weight accuracy in their depositor, they also help maintain specific gravity, protecting the finished product’s characteristics. So next time someone tells you you’re full of hot air, (if they ever do, dear reader), then tell them yes you are, and proudly so. For hot air is essential in the baking process and needs protecting. Thanks to sophisticated mixer controls as well as gentle flow and depositing, bakers are now able to zero in on optimal aeration and preserve it, for perfectly consistent bakes.

23 SPECIALITY BREADS

Having signiﬁcantly bolstered the overall bread category this year, the speciality breads market is demanding some special attention, and we strongly suggest you oblige

24 SPECIALITY BREADS

HOW TO MAKE THE MOST OF IT The key to developing the popularity of speciality breads is premiumisation. This can be delivered in several ways: • Use premium ingredients that deliver quality and provenance throughout the process. For example, couple extra virgin olive oil with speciality grains such as rye, oats, barley, semolina and spelt for the dough. It’s also important to consider inclusions and toppings; cheese, olives, fruit and seeds all contribute to the premium perception. • Consider the baking process – stone baked, hand-shaped and extended fermentation periods help create a premium product. • Pay attention to the product’s aesthetic appeal. An irregular shape, a ﬂoured ﬁnish and a hand crafted appearance help to enhance the premium look and feel. Large grill-marked panini, Lantmannen

The speciality bread market is currently worth £111m and is delivering strong growth of +15% year-on-year. In fact it now represents 16% of total in-store bakery and is the key driver in the growth of the overall bread category. How has this happened? Well …we are a nation of bread-lov- ers (regardless of what you might read in the press). Nearly every household in the country (96%) buys into the category, according to the latest market figures. Bread is still the most-consumed food item in the UK, but the truth of the matter is, the days when sliced white was the go-to loaf and wholemeal was a bit exotic are a thing of the past. They haven’t been consigned to the bread bin of history yet, (Nielsen says 70% of bread sales still come from branded products), but it’s all a little bit more sophisticated these days. These days, they compete with pittas, bagels and ciabattas, as well as ‘artisan’ loaves made with a variety of exotic grains and seeds. In fact the consumer appetite for speciality breads shows no sign of slowing, which presents a prime opportunity for retailers to capitalise on the increasing demand. “Two key trends are driving branded growth,” says Matthew Cul- lum, director of marketing at Allied Bakeries, whose brands include Kingsmill, Allinson’s and Burgen. “The first is premiumisation, as consumers look for better-quality and craft-style breads, and the second is health”, with shoppers seeking out healthier alternatives that still taste great. In response to these, Allinson’s launched a premium range in April, which included Allinson’s Serious White with Sourdough. This provides “the visual cues of in-store bakery but with the shelf life of wrapped bread”, says Cullum. Adding that the market for sourdough is expected to grow by 6.9% over the next five years. Lantmännen Unibake UK’s marketing manager Kate Sykes is singing from the same hymn sheet: “Consumers are demanding both quality and choice at the bakery fixture,” she says. “They want a range of shapes, sizes, textures and tastes to meet their ever-changing needs. In 2018, speciality bread sales topped £98m annually, an increase of 5.6% year-on-year. It now represents 16% of total in-store bakery and is the key driver in the growth of the overall bread category. The consumer appetite for speciality breads shows no signs of slowing, presenting a prime opportunity for Rusticata, Lantmannen

SPECIALITY BREADS

THE GREAT ARTISAN DEBATE Are all speciality breads artisan? In short, it depends what you take artisan to mean. The word artisan is used loosely in the bakery world and can mean dierent things to dierent people. By no means are all bakery products that are labelled ‘artisan’ made by hand, and a short shelf life is considered by many to be the trademark of an artisan loaf. If, for example, the word is taken to mean bakery products made by workers in a skilled trade using high-quality, authentic ingredients and traditional recipes, some would consider themselves artisan bakers, where others would protest… Fichelle Levaine, Brioche Pasquier But artisan isn’t alone on this contentious shelf. It sits alongside ‘fresh’, ‘wholegrain’, ‘heritage grains’, ‘ancient grains’ and (in case you haven’t seen the news) ‘sourdough’ – none of which have a legal deﬁnition, which some would argue is confusing or misleading for consumers.

retailers.” She predicts the next big opportunity will come from Scandi- navian-style breads: “The growth of the speciality bread market demonstrates that consumers are becoming increasingly adven- turous with their bread purchases and as a result demanding wider choice. “There is a huge opportunity for Scandinavian style breads as they focus on premium grains such as rye, spelt and oats, which are already emerging into speciality bread ranges. These on trend grains provide enhanced flavour and deliver strongly against current macro health trends. The Scandi trend that has also been picked up by French man- ufacturer Bridor, which has launched its own Nordic Loaf with a recipe based on buckwheat flour, rye flour, malted wheat and malted barley. Erwan Inizan, the company’s sales director for northern Europe, says the growing popularity of Scandinavian styles follows on from the rise in interest in rye breads traditionally made in Poland, Germany and central Europe, while influences from the south of continent also remain strong. “Speciality lines such as Mediterra- nean breads have become popular in the UK, with varieties such as olive bread, ciabatta and loaves laced with sun-dried tomatoes, as the Mediterranean diet continues to receive good press,” he says. “Good quality paninis and ciabattas also remain a compelling eat for consumers with share of out of home visits up across both sandwich carriers. Operators are advised to provide ciabattas or paninis made from quality ingredients to offer a premium point of difference, in-line with consumer demand.” Whereas Brioche Pasquier, which also hails from Gallic shores, says we’ll be looking to the French for our next speciality bread influences. Elsewhere, the baguette has improved its share of occasions across breakfast, lunch, dinner and snacking. Selling over 85 million items in the UK every year, baguettes are now the third most popular savoury bakery item, accounting for 3.9% share of visits - making it a must stock item for retailers and operators. Chocolate cip brioche rolls, Brioche Pasquier

28 SPECIALITY BREADS

A SUPER SPEEDY Europe WORLD TOUR Bread made with wheat flour is still the most popular in the UK, despite the prevalence of a whole range of flour varieties coming to OF SPECIALITY the fore recently – most notably made from ancient grains and also crickets (thanks to Roberts Bakery). But most Northern European BREADS countries prefer rye. In Germany you find pumpernickel, black rye bread with treacle. Want to know what’s popular in the The French buy freshly-baked baguettes that have to be eaten category globally? No problem within 24 hours. In Sweden, wholegrain bread is particularly popular (barley, rye and malt), notably the famous flat, soft and slightly sweet Swedish sandwich bread, made from rye and wheat without yeast. As you travel south through Europe, you find less rye and more soft, North America succulent, flavoured bread made with the olive oil that is so popular European bread made from wheat and water is in many Mediterranean countries. popular in the US and Canada, as well as Jewish In Italy, thick foccacia made with salt and olive oil is served with and Italian bread. But what the Americans every dish and flavoured with herbs, olives and the like. Then a little reputedly like best is the sandwich loaf, made with further east of the Mediterranean, you’ll find round, hollow pita milk and/or butter. bread to stu with whatever you like.

Latin America Africa Asia In North Africa, semolina is used to make Central Americans enjoy tortillas (flat Contrary to popular belief, Asians eat bread, and olive oil is also sometimes corn bread) and have done for hundreds bread every day and don’t supplement added to make bread that is often flat of years. They can be eaten alone, as an it with rice and noodles – all three are or slightly raised. Examples are matlou (a accompaniment or integrated into dishes perfectly normal. Asian sandwich loaves round raised bread), tamtunt (sourdough such as tacos. Also popular is pan dulce, are softer than UK bread and are the bread from the region of Kabyle) and which is half bread, half brioche (and very most popular, notably in Japan where M’semmen (Moroccan bread). sweet). they are used for sandwiches and toast. The recipes for North African breads dier In South America, colonial heritage and In India and neighbouring countries from one country to the next (a fantastic Indian tradition merge, which is why you’ll you’ll find the naan, a flat bread made excuse to try them all). Sub-Saharan find European-style bread in big cities, but of wheat without yeast that’s very Africans are fans of European bread, but rural people prefer more rustic breads. much on our radars in the UK. It can have been strongly aected by the high In Chile, the traditional bread is Milcao, be flavoured with herbs, onions and prices of ingredients, so they make bread made from potatoes. Bolivian markets even cheese. Another speciality is the themselves using local produce such as are full of all kinds of bread: marraqueta, chapatti, a thick pancake-like bread manioc (cassava root), corn, plantain and sarnitas, empanadas, bollos, sopaipillas, and equally as delicious. colizas and cuñapés among them. sweet potato.

29 SPECIALITY BREADS

SPECIALITY WINNERS This year’s Tiptree World Bread Awards in association with Brook Foods had two very popular speciality categories. Speciality Savoury Winner: Sussex Seeded by Linda Kianfar, Foodhaven, East Sussex Speciality Sweet Winner: Apple, Honey & Pecan Challah by Tami Isaacs-Pierce, Karma Bakery, London

Olivier Ripoche, managing drector UK, Brioche Pasquier: “Bis- cotte is a type of toasted bread made from fresh French bread which is baked twice to give it a golden appearance and a crunchy texture. The French enjoy this for breakfast with sweet toppings as well as at other times of day with cheese, soups and salads. We believe there is a great opportunity to introduce the UK to this versatile and tasty product. The plain, natural flavour which is great with savoury and sweet dishes makes a crisp, lower fat, lower calorie, healthier alternative to crackers, and it offers vegan- friendly options. We make a variety of shapes and sizes of biscotte suited to different uses – Ficelles de Pain for dipping for example, or croutons for soups and salads, Mini Toast as a base for canapés or as an accompaniment to cheese boards. With such a versatile product there are lots of market opportunities and we are constantly innovating to bring new styles to the market. When baking a product from a particular food heritage, using flour and that is locally sourced will help to reproduce a truly authentic flavour.”

THE VEGETABLE BRIGADE Vegetable-infused breads are also enjoying a moment in the sun, especially in supermarkets. These include beetroot, tomato and (in the herb patch) rosemary, but the health trend encompasses a wide range of segments. “Health means different things to different consumers,” says Matthew, “so we are seeing a range of segments in growth across ‘healthier bakery’, including 50/50 bread that offers hidden wholegrain, and seeded breads, which consumers perceive as offering both taste and health, sparking a shift away from wholemeal bread in particular.” In September 2018, the company added a Vitamin Boost variant to the Kingsmill 50/50 range, which offers families a product fortified with seven vitamins and minerals.

BUT WHY? Jeremy Gilboy, founder of St Pierre Groupe, which numbers brands including Baker Street and Paul Hollywood, says health consider- ations are behind much of the diversification taking place within the bread category: “With dietary health becoming a growing priority and families moving to multiple options for the same meal occasion, consumers are eschewing the traditional large loaves for products that offer both health and clear functional benefits, like rye breads and ciabattas.”

Ciabatta range, Lantmannen

BAKEOFFCBA PRESIDENTS AND FINISHED BANQUET GOODS

The CBA’s Presidents The CBA recently hosted its 132nd annual conference at the Royal Banquet Armouries in Leeds

This year’s event was particularly important as it heralded the launch of the associations’ Reward and Recognition programme. This encourages CBA members to use the association’s benefits, such as advice and assistance with employment law, health and safety issues, as well as primary authority. The more times members engage specific services, the more points they accumulate, which can be redeemed against next year’s membership. Regular use of the various services on offer entitles members to half price membership for the following year.

This is the CBA’s way of saying thank you to its’ long-standing members, who have supported the ALL THE DIAMOND WINNERS ON THE NIGHT association over many years.

THE CATEGORIES ARE: Bronze Membership If you have been a member for 3 – 10 years

Silver Membership If you have been a member for 11 – 19 years

Gold Membership COLIN LOMAX WITH BEANEY’S BAKERY COUNTRY STYLE FOODS If you have been a member for members with 20 plus years Diamond Award “This event never For members who have given their time to the CBA, as a board director or national president fails to impress”

32 BAKEOFF AND FINISHED GOODS

“The Reward and Recognition Scheme is our way of saying thank you” CRUSTIES BAKERY

WINNERS

Bronze: Julia’s Bread, Cakes and Preserves, Leicestershire

Silver: The Home-Made Bakery, Nottinghamshire LA PATISSERIE HURTS BAKERY Gold: Beaney’s Bakery, Kent Birds of Derby, Derbyshire Country Style Foods, Yorkshire Crusties Bakery, Yorkshire Dunns of Crouch End, London Fullers Bakery, Yorkshire Haigh’s (Guiseley) Ltd, Yorkshire Home Made Bakery, Essex Hursts Bakery, Lancashire MARSHALLS BAKERY LUKE EVANS La Patisserie Ltd, Staordshire Luke Evans, Derbyshire Marshalls Bakery, Wiltshire Nash’s Bakery, Oxfordshire P. Wilkinson (Bakers) Ltd, Yorkshire Slattery Patisserie & Chocolatier Ltd, Manchester Warings Bakery, Berkshire W H Oddie Ltd, Lancashire

Diamond: Beaney’s Bakery, Kent NASH’S BAKERY BIRD’S OF DERBY Birds of Derby, Derbyshire Dunns of Crouch End, London Fullers Bakery, Yorkshire Hursts Bakery, Lancashire Peter’s Home-Made Bakery, Manchester Nash’s Bakery, Oxfordshire Warings Bakery, Berkshire

Chairman George Fuller hosted the AGM, up- dating members on the association’s activities WARINGS BAKERY P. WILKINSON BAKERS LTD over the past 12 months, which has seen the CBA attract many new member beneﬁts and continue to work with government on current and pending legislation, through its parliamentary consultant, David Smith.

The evening’s formal proceedings culminated with the installation of the 132nd national president, Heather Fuller of Fullers Bakery in Goole and Neil Woods as president elect.

JULIA’S BREAD, CAKE AND PRESERVES W H ODDIE LTD

33 BAKEOFF AND FINISHED GOODS FRUITS, NUTS AND SEEDS

Snackification What is it? The trend you need to get to know, that’s what. We take a look at how bakers can get involved

So this is a trend that’s come straight outta the child’s intake of vitamins, minerals and the US of A. But do not be fooled into think - protein. ing it doesn’t matter to you, because it does. When it comes to trends, what happens over FOUR REASONS YOU’D BE NUTS TO there usually happens over here too, albeit SKIP THE NUTS with a bit of a delay and in our own special Nuts are both a healthy snack and a vital British way. Some of them, of course, never addition to baked goods. make it anywhere near us. But snackification • Nuts have a high oil content is one we think you need to be aware of – in • They contain essential fats, carbs, vita- terms of bakery on-the-go, but also which mins and amino acids snacking trends to be aware of in your bakery • They’re great sources of Vitamin E, vita- operations min B2, folic acid, fibre and vital minerals So let’s get the low-down… The Journal of like magnesium, potassium, copper and Academy of Nutrition and Dietetics recently selenium. published a study with an unexpected lean. • Nuts are especially healthy raw andun- It examines how snacking between meals is roasted, because roasting can significantly improving the overall nutritional quality of harm and destroy fats throughout the American children’s diet. process It says the “all-day habit” of snacking is a positive trend, especially among children THE SNACK FACTS from ethnically diverse and low-income The snackification concept fits perfectly into populations. our ever-increasing ‘to-go’ lifestyle. In combi- We hear you, we were surprised too, but nation with heightened nutritional awareness there is reasoning behind what would appear and a greater emphasis on eating well, it also to be madness. So according to this study, means people are becoming more mindful of there have been a heap of other studies what they eat. carried out over the last 20 years, which con- If trend forecasters are to believed clude that most children in America don’t (they’ve been talking about snackification meet current dietary recommendations. It for the last three years), in the future, mini- says this issue meals will become an increasingly import- is especially apparent in low-income and ant part of both restaurant and retail food minority homes. service, as snacks gradually transition from a But, it says, all-day snacking can add between-meal thing to the actual meal. important nutrients that might otherwise be lacking. THE SNACK PACK Puddings, sugar-sweetened drinks and (According to Innova Market Insights) salty snacks are the biggest sources of • 46% of Americans (of all ages) snack calories consumed during a child’s snack- between meals in the afternoon ing occasion, according to the University • 37% snack in the evening of Minnesota, who also found many other • The number of consumers who snack snacks typically consumed (including bak- at breakfast (8%) lunchtime (23%) and ery) contribute (albeit in small quantities) to supper (17%) are also on the rise

THE GREAT TASTE AWARDS

HOW TO WIN A GREAT TASTE AWARD

BY KIM HAVELAAR, FOUNDER OF ROQBERRY

36 THE GREAT TASTE AWARDS

The Great Taste Awards are widely acknowledged to be the We use events and tradeshows to test our new flavours on most respected food accreditation scheme for artisan and our customers. People vote with their wallet and if we sell out speciality food producers. Judged by over 500 of the most of a product by sampling it, we know we are on to a winner. demanding palates, belonging to food critics, chefs, cooks, Even now we will discontinue a product if it turns out to be restaurateurs and producers, as well as a host of food writers the least popular one, even if it is one of our personal favou- and journalists, to win one is a badge of honour. rites. This helps continuously raise the standard of our teas, It will also give your marketing a huge boost. While there ensuring they all meet the standard for great taste. is no trick that will guarantee you’ll win a Great Taste Award, there are some ways to improve your chances by creating a 4. YOU CAN’T PLEASE EVERYONE product that is as unique as it is delicious. To create a truly outstanding product, you must push the In just over 18 months, Roqberry has won an incredible 20 boundaries and accept that not everyone will like everything Great Taste Awards for our speciality tea, so I’ve learnt a thing you bake. We’d rather create a product that’s loved by some or two about what impresses judges. Here are my five top tips… and hated by others than one that’s ‘fine’ for everyone. If you are ‘fine’ for everyone you are not pushing the boundaries hard 1. DON’T FEAR FLAVOUR enough and no-one will truly love your product. When it comes to traditional food products like bread and tea, It’s far better for some customers to absolutely LOVE a there is a tendency to stick to traditional flavours, ingredients product and for others not to care for it than to create some- and techniques. While these traditional approaches have merit, thing mediocre. And truly unique products will never satisfy there is little new or exciting about the flavours and textures. everyone’s preferences. If your products blend into a large and oversaturated market, At least if you have a unique product that some customers they will never be noticed by the Great Taste judges. love then you have a captive audience for that range. Other So, my first piece of advice is to not be afraid of flavour. customers will prefer other unique flavours and textures, so Don’t settle for making something expected if you could make it’ll all work out in the end and customers will have a wide something delicious and outstanding. range of products to explore!

2. TRUST YOUR PALATE 5. QUALITY COMES FIRST One question I get asked a lot is, how do I know when a new Never compromise on the quality of your ingredients. As the say- flavour is award-winning? The truth is, I don’t. We create tea ing goes, you get what you pay for. Even if you have a delicious blends that we like and work from there. Which brings me to recipe, using cheap ingredients will compromise the flavour, tex- my second top tip: trust your own palate! ture and overall quality of the product. Eating is about the entire You are not just a baker and foodie, you are a customer experience cheapening the ingredients cheapens the experience. yourself. By creating something that you love, there’s a very Cheap experiences do not win Great Taste Awards. good chance you’ll be creating something someone else will My advice: if you have an option, always go for the higher love too! quality ingredients. Opt for organic flour, local artisan cheese, I recommend giving yourself a set amount of space and time top quality chocolate. Customers will prefer it and the Great to allow your creative juices to flow. Play around with ideas and Taste judges, with their impeccable palate, will flavours, take inspiration from weird and wonderful recipes, certainly appreciate it. and don’t be disheartened if it doesn’t taste great on your first While being awarded Great Taste gold stars is a nice achieve- try. Some of the best flavours we’ve created have been the re- ment, it shouldn’t necessarily be your aim at the outset. Focus sult of a number of iterations we keep working the recipe until on finding great flavours from high-quality ingredients, find it tastes just right. space and time for your creativity to flow, and let your own unique experiences inspire your choices. 3. DROP PRODUCTS THAT AREN’T AMAZING If you make something you love with care and attention, you If your hotcakes don’t sell, well, like hotcakes, it’s probably can be sure others will love it too. Test them on your customers worth cutting the product entirely. Just because you baked lots and ditch what doesn’t work, refining as you go. Soon you’ll have of love and care into the product doesn’t mean you should keep a wide range of great-tasting products that are sure to catch the it in your range. Your customers are your ultimate taste-mak - attention of the Great Taste Awards judges. ers, so if they don’t like it, what’s the point? Good luck!

37 BAKERYCRAFTY BUSINESS BAKER Crafty Baker

Shh... The Crafty Baker is a sneaky peek into the inner workings of the industry’s top professional brains. Something on your mind? Air your views anonymously by emailing [email protected] Crafty Baker is incredulous after advertising a job vacancy

This starts oﬀ well. I received 80 applications for a night baker role after I put it on a well-known online job site. So far so good...

However, I was left more than unimpressed after setting aside lack of reliable applicants. a day to interview the seven chosen potentials (yes, only seven We hire every three to six months or so, or as and were worth interviewing from the 80). But only three showed when we need to re-recruit, but every single time we do up. Now I’m furious. it I would say it is getting worse and worse. I set aside Why? You know on Facebook and stu like that people the whole day and had seven interviews lined up. For always say ‘there’s no jobs, you can’t get any jobs’? each interview I printed off their CV, familiarised myself I’ve put a job out right and had seven interviews lined up. with it, prepped my questions for them. Just three out Three actually turn up! Waste of my time! of seven turned up. I couldn’t believe it. And to add insult to injury, out of the interviewees that did I didn’t hear from any of them who didn’t turn up apart show up, none seemed very promising in any way. from one who claimed his daughter was in hospital and his One interviewee followed up a successful meeting with a phone wouldn’t work - every excuse under the sun. I think voicemail, stating that he’s pulling himself out of the shortlist his budgie had died too. after being oered his old job back. A lot of people have it was people on the dole and all Another guy came in for the interview and I asked him this lot. I would say a good half of them applying actually about the hours - but I shouldn’t really have to ask as it was already had jobs. I don’t know if they are doing it as an on the job advert. He was like ‘Oh well, I’ll have to let you ego boost to say ‘Oh, I’ve got a job oer’. Or maybe they know whether I can do that’. I was writing it down thinking ‘Is using it as ammunition, or to feel good. I have no idea, he for real?’ but I think this is getting more and more regular. I just wanted to bang my head against the wall by that As a silver lining to this irritating tale, I have now hired point. So he was out of the picture. Anyone who comes in for two people, but I can tell you right now I am already interview I ring back and let them know even if they haven’t dreading the next time I need to look for new sta. Also got the job as I like to thank them and so on. But I thought I we have to hire two now just in case one doesn’t bother wasn’t even ringing that guy because he just frustrated me. coming in, which is not what you want to do really. Another said he’d have to let his other potential future boss And don’t even get me started on this ‘foreigners know about the shifts - despite the are nicking our jobs’. No they’re not. job speciﬁcally asking for a night They’re just being employed over you baker. Messers, the lot of them. because they turn up, have a good Why even mention it? Because I attitude, are reliable. They’re better. want to highlight the reality of the End of.

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Used Bakery Equipment.indd 1 15/10/2019 16:31 41 BAKERS’ REVIEW Updates Flour dust: an ongoing issue for bakers

ably practicable below the workplace exposure limit and HSE be- lieves that exposures can be reduced to around 2 mg/m3 (8 hour time-weighted average). In practice this means that, if there is a technically achievable and cost-eective precaution that reduces airborne ﬂour dust, you must adopt it and they also expect a plan for ongoing improvement to be in place. The best and most ecient way of controlling ﬂour dust is at source. If dust isn’t being generated (for example by changes to processes, plant and equipment) and released to the atmosphere, it is less of a hazard.

Use of low-dust flour and flour improvers Low dust flour and the use of flour improvers in paste or liquid form can significantly reduce levels of airborne flour particles. The HSE are serving notices requiring their use. Exposure to flour dust continues to be an issue for bakers, with the most common cited causes of occupational asthma by chest phy- Local exhaust ventilation sicians continuing to be flour/grain. In 2018 occupations with the Some processes will naturally generate dust and an eective highest rates of new cases were ‘bakers and flour confectioners’ control may be to fit local exhaust ventilation (LEV) to extract dust (along with and isocyanates and car paint technicians). before it can be released into the bakery. LEV must be thoroughly The HSE reported in October 2019 that between 2009-2018 examined and tested at least every 14 months to ensure that it the average rate of new reported cases of occupational asthma remains eective. amongst bakers was 38.8 per 100,000 per year (compared with skilled trade occupations combined of 1.5 per 100,000). This figure Use of FFP3 protection factor dust masks does not take into consideration the likelihood of underreporting Despite good engineering controls there will be situations where which, if considered the HSE would put the risk at more like 1 in 100. bakers will be exposed to significant levels of flour dust e.g. equip- (Labour Force Survey (LFS) 2018) ment maintenance and filter cleaning and respiratory protective Calls to the CBA helpline indicate that improvement notices are equipment (RPE) should be worn. frequently served, and members are receiving ‘fees for intervention Suitable dust masks must include a face fit test to ensure that the (FFI) which went up to £154 per hour in April 2019. Invoices in ex- specific worker is protected adequately. Clean shaven faces are cess of £1000 are not uncommon if material breaches (something usually required to achieve an adequate seal. Some CBA Bakers which a HSE inspector considers serious enough to formally write have used ARCO - https://www.arco.co.uk/facefittest to the business requiring action) are found. Example costs provided Under the Personal Protective Equipment at Work Regulations by the HSE are: 1992, the employer must get employees to wear PPE, no matter how challenging it is. If workers refuse to wear PPE (after you have • Inspection resulting in an email or letter: £750 explained why and trained them), you should take advice from a • Inspection resulting in a notice being issued: £1,500 Human Resources professional. • Investigation taking four days: £4,000 Use of High Eciency (Type M) Industrial vacuum cleaners • Full investigation: tens of thousands HSE inspectors are requiring high-eciency (Type M) industrial vacuum cleaners (suitably protected against explosion) for general These charges are on top of HSE fines and legal costs. (Local Au- cleaning and clearing up large spills. thorities do not currently charge FFI). If the area in which the vacuum cleaner is to be used is defined Advice to help avoid action can be found in section 2.14 of the CBA as a hazardous area (i.e. Zone 20, Zone 21 or Zone 22), an ATEX Health and Safety Manual which includes a model risk assessment certified vacuum cleaner will be required. A risk assessment is re- covering flour and ingredient dust that can be customised for your quired to identify zones in the bakery and further information can business. be found at: http://www.hse.gov.uk/food/dustexplosionapp1.htm

Key CBA enquiries on ﬂour dust in the last six months include: By Melissa Thompson of Safer Food Scores I have completed the risk assessment and put in some controls Melissa is a Chartered Environmental Health O cer and has been but the HSE require more a specialist adviser to the Craft Bakers Association for eight years. Flour dust has a maximum exposure limit (MEL) of 10 mg/m³ (8 Safer Food Scores oer CBA members free telephone advice on hour time-weighted average) and a short-term exposure limit food hygiene, health and safety and food labelling matters. (STEL) of 30 mg/m³ (averaged over a 15 minute period). COSHH They also carry out training and support visits to bakeries at an Regulations require you to reduce ﬂour dust to as low as is reason- additional cost.

11 BAKERS’ REVIEW Updates

The National Association Review, July 16th 1943 Letters to the Editor Sir, average votes shown per paper. Now the election is over and the conference a thing of the Looking over the list of successful councillors, one is past; now the successful candidates have been mutually struck by the number of new ones well up in the list. If the admired and the not so successful ones have been commis - old ones have outlived their usefulness, this is all to the erated with, let us indulge in a little retrospect, especially good; but it may be the new blood has come from the that part dealing with the “Election of councillors,” Fifteen districts where the membership of the N.A is strongest, councillors were asked were asked to be voted for and and their election is due to the voting for the candidates there were 4,183 papers returned. Therefore, there should from those localities only, and none other. What a position have been 62,745 votes recorded. Why have we had 4,183 the President-elect occupies in the list! One would have papers returned and 42,917 votes recorded, an average of expected him to occupy the top place, not the seventh. It only 10.25 votes on each paper for 15 councillors, and those makes one wonder what would have happened if he had votes spread over 30 candidates? not been in the first 15. Surely none of the councillors declared chosen can con - Away with this farce of national election and let us have sider themselves properly elected. “Proportionate Area Representation.” A good man locally There is a rule that if a paper contains more votes would be a good man nationally. than the number asked for the paper shall be consid - This letter is written with any feeling of “sour grapes” but ered spoilt and rejected. Then it logically follows that rather with the desire to save our council from getting into if a paper contains less than the number of votes asked mire tricks of politics. – Yours, etc for it should also be rejected. This would do away with the “plumper voting” that must be very prevalent, by the A.E Pyle

10 BAKERS’ REVIEW Updates

Health and Safety and Trading Standards. • Unlimited Health and Safety Advice.

Support • Networking opportunities with other members, online and at CBA events. • Advertising opportunities for staff vacancies. • Subscription to Thirteen and Bakers Review. • Regular updates on changes to regulations and new leg - islation. • CBA Rewards Programme

Not forgetting the discounts you receive as a member through our negotiated deals and CBA Rewards Programme

To ensure that you continue to receive the excellent ben - efits of this partnership, you will need to renew your 2020 membership with us.

Not a member? Not a problem, give us call or email the CBA at [email protected], or visit the website www.craftbakersassociation.co.uk Neil Woods - Beneﬁts of CBA membership

I have over fifty years of association with the CBA starting in 1968 when, as a student, I won a scholarship at the bakery school in Innsbruck. The Ladies section of the local Bradford Associa - tion sponsored me via the CBA Educa - tion Fund (then known as NAMB). My scholarship here gave me the chance to experience the Continental Bakery scene and was the beginning of my interest in European speciality breads. This gave me the opportunity to fulfil my potential as the national sales manager for the company IREKS with whom I was employed by for 33 years until retirement.

If I had not been sponsored, who knows how my life would have pro - gressed. I have to thank the CBA for the opportunities it has given me.

Today the CBA is there to help with all aspects of the industry. I would say that if you are not a member, you could well be missing out...

09 BAKERS’ REVIEW Updates

Working together to ensure a sustainable future for craft baking

It’s that time of year again, time to renew your CBA mem- brate craft skills and believe that traditional methods are bership… still relevant today and deliver the best result. As your asso - ciation we champion sound business practice in the indus - With 2019 a distant memory, another year of challenges try and believe it is vital we continue to raise standards. and new legislation affecting our industry. With over 130 years of expertise and experience to share and to help you Let us remind you of the professional services we provide through the day to day challenges of running a business, to you as part of your membership: isn’t it good to know that the CBA has been right by your side throughout. • Unlimited expert advice in Employment Law. Your association is a thriving community of • Primary Authority Assured Guidance for Food Safety, independent bakeries and food to go businesses, we cele -

08 BAKERS’ REVIEW Updates Parliamentary Insight

No one would consider running a is always fascinating. But many of the problems are no longer business without adequate business relevant. Other bakers selling cheap bread and stealing sta insurance. When things go wrong you probably go back to woodfired openings and mixing dough in need someone to rely on. We have the a trough by hand. Supermarkets didn’t exist for our Edwardian police, we have the ambulance service predecessors. Health and Safety hadn’t been invented, employ- and the fire service but Bakers also ment was almost on daily basis, rather like a zero-hour contract have our Craft Bakers Association. with no accrued entitlements. Flour dust was simply something The AA may consider themselves as you might sweep o the floor at the end of the day if you felt the fourth emergency service, but like it. The coming of the aordable small motor van, enabling for a baker that’s the CBA. The flow go-ahead bakers to serve customers outside the range of a of information a member receives handcart must have been one of the great significant changes to enable them to operate their in our industry. But the predecessor to the CBA was there already business within the myriad laws and regulations is giving help. As someone who joined the baking industry with no essential. The help which is available the end of the telephone previous experience I’m eternally grateful to the flour salesman or via the internet covers the myriads of problems with health who introduced me to the old NAMB. I found there a wealth of and safety, employment law, trading standards and general experience, from other members who were only too willing to botheration from the authorities is invaluable. That help comes share their knowledge and skill. I found from the team at Ware, from a background of providing help to bakers going back a people who understood the bigger picture on the problems of hundred?? Or so years. Reading the old issues of Bakers Review running a bakery. If I was in business I would still join today.

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07 BAKERS’ REVIEW Updates Topic of the month: Right to request ﬂexible working

and to explain the likely impact on the business, including how the request could be accommodated. The employee must also specify when they would like that change to take place. As an employer you may wish to use a standard request form to help ensure the employee provides all of the necessary information.

One application per year The employee may request, for example, a change of working hours, a change to the times he or she is required to work or to work from home. Some requests may be minor: for example a delay in the start of working time to accommodate the school run, others may be more signiﬁcant. The employee should consider his or her request very carefully as only one application can be made each year, and an accepted application will normally mean a permanent change to their terms and conditions, unless otherwise agreed. Employ- ees who have been granted more ﬂexible arrangements do not have the right to insist on a return to full-time working (or a return to their previous hours or working pattern, whatever these were) once their circumstances change. Therefore any proposals for change should be fully considered, especially where these may result in a drop in salary.

Temporary change in circumstances The statutory right is reserved specifically for a permanent change to working patterns. However, the parties may agree to Flexible working arrangements have become increasingly com- a temporary change (if they wish) and this would be particularly mon over the last decade, largely as a response to the econo- appropriate to cover a temporary change in circumstances, my and the current employment market, but also to improve such as a bereavement or short-term childcare issues, or to motivation, to help retain qualified and experienced sta and undertake a short course of study, but many employers would often to support and encourage equal opportunity and diversi- be reluctant to guarantee that employees could revert back to ty initiatives. their previous hours in several years’ time: however this may be As defined by Gov.uk, “flexible working is a way of working a preferred option in some (limited) cases. Also, a trial period that suits an employee’s needs, for example having flexible may be agreed. Any requests for flexible working should be start and finish times, or working from home.” taken seriously, and the correct process followed. There is an article on Gov.uk called Statutory Right To Flex- ible Working, which was extended from its original scope (to Employers’ obligations following receipt of a request care for children and dependants) to enable any employee with On receipt of a request, the employer must consider the request the requisite length of service to make a request. in a reasonable manner and in a reasonable timescale. The statutory right to make a flexible working request Given the overall timescale for handling requests (three extends to most employees who have 26 weeks’ qualifying months), it is good practice to acknowledge receipt of a request service. Workers, agency workers, members of the armed forces, in writing and to check the employee is eligible to make such oce holders, or those on employee-shareholder contracts are a request. If any of the required information is not provided in exempt. the request, employers should inform the employee that the application is incomplete and explain what further information Employees making a request for flexible working is needed. The eligible employee’s request must be put in writing (email is If the employer agrees to the request, this should be con- allowed). It must be signed and dated and must state that it is firmed in writing, specifying the date on which the new con- such an application and confirm that no previous applications tractual arrangements will apply and confirming what these have been made in the last 12 months. In addition, the employ- arrangements are. Any changes are a permanent change to ee is required to specify the working pattern they wish to adopt the terms and conditions unless otherwise agreed.

06 BAKERS’ REVIEW Updates Western Region Bakery Championships

Congratulations go to our 11 trainees who took part in the largest bakery championships on 13th October. Here are the all-important results…

CHAMPION TRAINEE 2019/2020 Steve Oparowski of Somerset Bakehouse, Bridgewater CHAMPION INNOVATION TRAINEE 2019/2020 Michael Watkins, East & West Bakery

Prize money for all six trainee classes is sponsored by the CBA Educa- tion Fund and attracted a record number of entries this year. Compe- tition was fierce again but the judges awarded Steve Oparpwski with the prestigious title of Champion Trainee. That makes it two years running for him – he received prize money and a perpetual trophy sponsored by Brook Food Processing Equipment. Out of the six trainee classes Steve was awarded 1st place for the sponsors who make the completion possible.” the Sourdough Coberg, Vegan Savoury Rolls, Cupcakes and Shop Entries for the competition started arriving as early as 8am on the Window Display Plaque. He took 4th place for the Round Filled & day, according to Jackie Tree, competition co-ordinator. She, with Decorated Doughnuts. the help of her team (Clare, Samantha Wilma and David), ensured New this year is the Innovation Trainee sponsored by BAKO West- all entries were ready for judging on time. With over 700 entries in ern’s chairwoman. This new title was awarded to Michael Watkins of the competition the judges steamed on to get the results completed East & West Bakery, Barnstaple. ready for the presentations at 2pm. Hannah Fry of East & West Bakery took 1st in the Round, Filled & George Fuller, chairman of the CBA, retiring president Colin Lomax Decorated Doughnuts & Max Wilton of Portreath Bakery/Made Mar- and president elect Heather Fuller all attended and judged this year. ion Gluten Free took 1st prize in the Powder Aerated Goods. Heather and Colin then presented the awards to the winners. A very Our thanks and congratulations go to all the trainees who took lengthy task with 51 classes and ten championships to award. But a part in the competition again this year. smile stayed on their faces for all 61 awards. All classes in the competition have a cash prize for 1st, 2nd, 3rd with All first prize winners were presented with prize money, a certificate Championship titles also up for grabs for: and also a self-cling AWARD WINNING PRODUCT SOLD HERE sticker to place in their shop window. Trainee Baker The Bakery Championships have now been hosted for the last SPONSORED BY BROOK FOOD PROCESSING EQUIPMENT 15 years at BAKO Western in Cullompton, Devon in conjunction with Bako Managers’ Cup & Best West Country Baker their very well-attended annual Trade Show. Chris Wreford sales SPONSORED BY BAKO WESTERN manager at BAKO Western and a member of the organising com- West Country Speciality Championship mittee, said: “The Championships are a key part of our trade show SPONSORED BY BURNS THE BREAD and have become a huge success, getting better year after year. In Bread Championship SPONSORED BY EUROWIRES addition the unstinting work on the day by the judges, who examine, Best Loaf in Show SPONSORED BY AB MAURI smell, cut and taste their way to get the final results for the awards Confectionary Championship SPONSORED BY CSM presentation, the support and sponsorship of our Allied Traders and Special Display Champion SPONSORED BY RENSHAW BAKO Western have all cumulated in this very important event for our Butchers/Bakers Fayre Championship craft bakers in the region. This year we were supported by almost 70 SPONSORED BY WRIGHTS FOOD GROUP suppliers, a huge percentage of which gave cash for the prizes and championship titles.” “We are very proud to have so many talented And new this year… young and mature craftsmen and craftswomen in our region.” Trainee Innovation Champion “Competition again this year was very fierce and standards high SPONSORED BY BAKO WESTERN’S CHAIRWOMAN giving the judges a real challenge.” Added head judge & chairman of the organising committee, Jon Castle. “Judges are always ready to Head Judge, Jon Castle praised and thanked his judges, (19 in all), give feedback to the competitors after the competition, to help them for their support again this year: “All the judges volunteer their time & improve where necessary for either competing or in their day-to-day expertise to ensure the competition goes ahead & runs smoothly on baking. Our judges are hand-picked and this year had over 500 years the day. Special thanks also go to Jackie Tree, Chris Wreford and all of bakery experience between them!”

05 BAKERS’ REVIEW Updates Fangtastic Halloween competition win for Baglan Bakery

Lisa Evans from Baglan Bakery in Port Talbot, South Wales is the lucky winner of £100 worth of shopping vouchers courtesy of Dawn Foods, after she entered the Craft Bakers Association’s Halloween Facebook competition. Lisa was one of many bakers who shared pictures on Facebook of their most eye-catching Halloween sweet bakery creations using #CBAHalloweenComp throughout September and October. Lisa’s box of Halloween-themed cupcakes won the prize, especially with the creative use of sugar shards to represent glass, finished with a terrifying amount of food colouring for a blood effect! Baglan Bakery is a family-run bakery and cater - ing service. The bakery itself has been in Port Talbot for over 50 years and has established a reputation Lisa Evans from Baglan Bakery with Richard for quality freshly baked pastries, cakes, filled rolls, Thomas, sales manager from Dawn Foods cookies, cupcakes and Welsh Cakes.

Why I decided to apply to be on the board of directors

I was in the midst of what I can only explain as a mid-life Craft Bakers Association, I thought this is a sign I can do crisis when the letter asking for applicants arrived . I had just something for myself and something for the industry that taken an impromptu two-week break from the bakery and I love and kill two birds with one stone . In the space of a was contemplating either giving my business away, scaling couple of hours I had spoken to Karen Dear, director of op - Everest, running away or going to work at the local super - erations and spoke with two CBA members who I know very market, just for a break from the day to day madness that well to propose and second my application and it was on its is the baking industry. I am sure many of you will be able to way to the CBA. The Everest expedition and my job applica - relate to these feelings! tion to the local supermarket cancelled and withdrawn. Having worked for my family business for 25 years and The business has been a member of the CBA for the last devoting my entire life to being on call and at work round seven years and during that time I have been fortunate to the clock, I decided at the ripe old age of 44 it was time to meet some life-long friends and fantastic contacts, the do something for myself. When I opened the letter from the association and its work is very important to me. Never did I ever imagine I that I would have the support and require the advice that is needed to survive in this industry, the CBA is always just a phone call away and wish I known about the association years ago. I’m very much looking forward to being part of such a great team of directors. I don’t have a long list of skills or bold statements that I’m going to bring to the board, however, I can promise you I will do my very best to raise awareness of issues affecting the industry, promote the CBA whenever possible and carry out the objectives and aims, delegated by the chair, to the very best of my ability. Cheryl Godfrey from Julia’s Bread, And of course, I will continue to be first on and last off Cakes and Preserves the dance floor for many years to come.” By Cheryl Godfrey (pictured left)

04 BAKERS’ REVIEW Welcome

DIARY DATES

22ND FEBRUARY CBA Western Region Ball and Awards, Double Tree Hilton, Cadbury House, North Somerset Welcome 22ND FEBRUARY Scottish Bakers Glasgow Presidential Dance – The Grand Central A very happy and prosperous 2020 - we are here again at the start of Hotel, Glasgow another new year. Your CBA is already embarking on a review of its 11TH MARCH Strategic Objectives, which shows results for the last three years. National Bakery Awards, 30 Euston The CBA has been working strategically to improve member beneﬁts and Square, London the wellbeing of the association and there are some exciting ways in which 15TH APRIL we aim to do that. Western Region AGM, BAKO November 2019 saw the launch of our Recognition and Reward Western Cullompton Schemes, which were both well received. In relation to the Reward Scheme 8TH & 9TH MAY WORDS there will be a bit of a push to ensure its success. Elsewhere, our new Scottish Bakers Annual Conference, Glasgow Hilton Hotel, Glasgow GEORGE website is proving to be another big hit with members. FULLER Looking forward, for 2020 we will be looking to engage with our sis- 9TH & 17TH MAY ter associations and industry supporters to secure bakery tours for our National Doughnut Week, nationwide Chairman of members and the organisation of regional visits by board members to the Craft Bakers meet with members. Do also look out for our business days, which will be in Association a new style, and possibly the launch of a CBA Benevolent Ball to keep the Benevolent and Education funds topped up, in order to continue the sup- NEW AND RETURNING port we provide to members and the industry through our many benevo- MEMBERS lent and educational projects Please engage with your CBA - we can only improve and reap better Trevisick’s Pie Emporium, beneﬁts for our members with your ongoing support. Barnstaple Devon

Dragons Village Bakery, GEORGE FULLER Corfe Castle Chairman of the Craft Bakers Association

03 50 BAKERS’ REVIEW Updates

51 JANUARY 2019

Western Region Bakery Championships

Your ﬂexible friend? A guide to ﬂexible working

BREATHE EASY WITH NEW CBA ADVICE ON FLOUR DUST