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We Explore the Roots and Shoots of Vegan Bakery ISSUE 13 / MARCH 2019 / @ BAKERYBUSINESS

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We Explore the Roots and Shoots of Vegan Bakery ISSUE 13 / MARCH 2019 / @ BAKERYBUSINESS THE VEGAN CAKERY / BREAD & BEYOND / RETARDER PROVERS / DOUGHNUTS BAKERY BUSINESS / MARCH 2019 We explore the roots and shoots of vegan bakery ISSUE 13 / MARCH 2019 / @_BAKERYBUSINESS BAKERY BUSINESS Welcome Follow us at @_BakeryBusiness on Twitter and @bakerybusinessmag on Instagram! EDITORIAL ROSANNA SPENCE / Editor [email protected] 01474 520 239 CONTRIBUTORS ALICE COOKE / AMY AU / CRAFTY BAKER / CHRIS HASSALL ADVERTISING SAM WHITE / Divisional Director [email protected] 01474 520 254 GET UP, CLASSIFIED YVONNE VEAL [email protected] EDITOR 01474 520 244 ROSANNA SPENCE SUBSCRIPTIONS STAND UP [email protected] It’s not just this month’s pages that are awash with got all the important information. Head to page 35 PUBLISHED BY vegan ideas and insight. Visit anywhere that mar- to hear Chris Hassall from Checkit as he unpicks H2O PUBLISHING Joynes House, London Road, kets, makes and sells food and you cannot ignore the basics. If you twist and flip your magazine to Gravesend, DA11 0AJ that society’s diet choices have changed. Tradition- the Craft Bakers Association’s monthly Bakers’ 0345 500 6008 al meat and two veg preferences are certainly not Review, there’s more insight there that will leave forgotten, don’t worry, but they are jostling for space you feeling prepared for the potential outcomes. JAMIE ROBBINS / Managing Director in the limelight with plant-based alternatives. Something that particularly struck me was a point [email protected] Campaigns like Veganuary continue to beckon raised by the association’s political consultant / Editorial Director TRISTAN O’HANA forward more and more people towards a plant- David Smith. He notes that social media and in- [email protected] based diet – a rite of passage, if you will, for those ternet communication has dramatically changed DESIGN who are unsure about fully committing to vegan- the way government consultations work. Having MARC AYRES / Studio Manager ism from the offset. Thankfully, this evolution of these consultations hosted online means anyone NEPOR NGOBEH / Production the western diet hasn’t left bakers in the shadows, can join in – notably special interest groups with JIM LYONS / Senior Designer oh no. You have been impressing the public with strong social media views, among others. While MATT BAILEY / Designer your weird and wonderful vegan takes on meaty these groups are well-meaning, they may not un- STINE ARNULF / Junior Designer Printed by BUXTON PRESS classics, and completely new product development derstand the implications some outcomes may that has seen your ranges flourish. If you need- have on running a food business. Like David, I im- No part of this publication may be reproduced without written permission from the publishers. ed any more reassurance, or you’re just keen to plore bakers to head to consult.defra.uk and type know more about the vegan march, wander over to ‘amending allergen information’ into the search page 24 for Alice Cooke’s take on everything. Or bar on the website. So get up and stand up for your if you want to see how The Vegan Cakery owner views to protect your bakery business before the Michelle Orme has been satisfying omnivores consultation closes on 29 March. 6,780 March 2018 with her award-winning bakes for longer than the ROSANNA SPENCE current plant-based trend, head across to page 14. EDITOR A member of the Audit Bureau of Circulations. Terms of controlled circulation: Pub and bar Vegan food choices are often linked to the wid- groups: owners, directors, managers and er free-from diet, including intolerances and aller- buyers. Pub and bar owners, tenants, lessees, managers and chefs. Individuals in regional gies. Now, you’ve probably already heard about the and national wholesale/cash & carry and government’s consultation on allergy labelling, but contract caterers. if this is news to you – or you’re still unsure about what it could mean for your bakery – then we’ve The paper used within this publication has been sourced from Chain-of-Custody READ ON THE GO certified manufacturers, operating within international environmental standards, GET OUR DIGITAL ISSUE NOW to ensure sustainable sourcing of the raw materials, sustainable production and to minimise our carbon footprint. BakeryBusiness.com 03 BAKERY BUSINESS Contents NEWS 6 Latest industry updates– INTERVIEW The Vegan Cakery’s Michelle Orme SOCIAL + DIGITAL shares her cruelty-free story 10 Twitter and Instagram INGREDIENTS INDEX 11 Mintec’s mad about seeds NEW OPENINGS Fire up the ovens 14 12 DOUGHNUTS LEGAL Eat more hole foods 13 Cadbury’s purple reign COMMENT 18 35 Checkit checks out allergen labelling MARKET PLACE YEAST Rise and shine with Alice Cooke 40 Ingredients and more CRAFTY BAKER 42 Patisserie Valerie’s job losses PRODUCTS & SERVICES 37 43 Classified information FREE-FROM VEGAN BAKERY Alice Cooke joins the march of the vegans... or does she? Don’t forget to check out the official CBA Bakers’ Review at the back of this magazine! (Just twist and flip) 2405 NEWS @_BakeryBusiness PATISSERIE VALERIE SAVED FROM THE BRINK National bakery café concept Patisserie Valerie has been rescued by Causeway Capital Partners, an Irish equity firm. The Daily Telegraph reported that a deal was agreed on 14 February to save 96 of the remaining 121 outlets – preserving most of the company’s 2,000 jobs. The brand’s chief execu- tive Steve Francis will be kept on board. Administrator KPMG had already closed 70 unprofitable stores, which led to the loss of more than 900 jobs. Our Crafty Baker has their say on the losses on page 42. THERE’S STILL TIME TO ENTER THE NATIONAL BAKERY AWARDS! HEAD TO NATIONALBAKERYAWARDS.CO.UK BEFORE FRIDAY 5 APRIL FOR MORE INFORMATION. GOOD LUCK AND THANK YOU TO EVERYONE WHO HAS ENTERED SO FAR! The site in Milton Keynes NEW HEAD OF TECHNICAL AT LANTMÄNNEN UNIBAKE Lantmännen Unibake UK has appointmented Dr Stefania Cuf- fari as its new head of technical. Cuffari will be responsible for the technical teams, ensuring the highest standards are achieved, as well as developing and improving technical effi- ciencies across the business. Her primary objectives upon joining the business include aligning both factories to ensure all teams work to the same standards and procedures using a Quality Management System, as well as embarking upon an agenda of reducing waste and complaints through technical strategy, updated machinery and coordinating with the production floor to educate personnel to a higher level of understanding on product, process and customer focus. CARRS FOODS MAKES SUNDAY TIMES Joint MDs of Carrs Foods TOP 10 LIST FOR GROWTH Branded bakery company Carrs Foods has achieved a top 10 placing in the Sunday Times International Track 200 for the third year in a row. The firm is in eighth place in the 2019 list, with an increase in annual international sales of 158% as a result of significant growth in the US. The company has further increased total an- nual turnover from £49m in 2017, to £69m in 2018. Manches- ter-based Carrs Foods was founded in 1986 and co-owners Paul Baker and Jeremy Gilboy led a management buyout in 2004. Carrs Foods sells baked goods under several brands: the Euro- pean-style St Pierre range, Baker Street and the Paul Hollywood Ready-To-Bake range. The company started trading in the US in 2014. 06 NEWS GREGGS CONFIRMS VEGAN SAUSAGE ROLL-OUT NEWS FROM SUPPLIERS New managing director at Bakels Greggs has confirmed that due to high customer demand, its vegan sausage roll will Bakery ingredients manufacturer British soon be available in all 1,950 of its shops. Bakels has appointed Hayley Calthorpe The vegan snack was originally launched in 950 outlets, but will be available na- as managing director. The appointment tionwide from Friday 8 March, with 250 additional shops per week beginning to sell it comes as part of a planned succession until it is everywhere. for the former MD Paul Morrow; he sits The vegan sausage roll was launched on 3 January, gaining an “overwhelming” on the executive board of directors for response from the public and creating a lively debate. the Bakels Group, and has now taken The snack features 96 layers of light and crisp puff pastry and is made with a be- the role of chairman of British Bakels. spoke Quorn filling. It costs from £1. RedBlack Software helps wholesale The launch sparked a national debate bakers go paperless Cybake Outbound, a new mobile app from RedBlack Software, will enable bak- ers’ customers to sign for goods on drivers’ phones instead of paper delivery notes. It aims to save bakers’ use of paper, printing and data re-entry – with a mobile delivery management module for wholesale users of its Cybake 4 bakery control system. New B2B sales manager at Cake Décor Cake Décor has announced the appoint- ment of Paul Parkinson to the role of UK sales manager for business to business. Parkinson brings with him experience in MRS CRIMBLE’S PARTNERS WITH THE TOPLESS both the sugarcraft and cake decorat- BAKER ON SOCIAL MEDIA ing market, having previously worked at Rainbow Dust for the last seven years. Mrs Crimble’s, the gluten-free brand owned by Wessanen UK, has announced a part- Parkinson will be responsible for all UK nership with digital influencer the Topless Baker on a social media campaign that aims bulk decoration sales. to introduce more cake lovers to free-from bakery. During the year-long partnership the Topless Baker will create new and indulgent rec- Brook Food marks 25 years with ipes using Mrs Crimble’s baked treats including the brand’s best-selling Choc Macaroons. charitable donations The Topless Baker (aka Matt Adlard) is a self-taught baker who shares his home- This year, Brook Food Processing Equip- made creations to hundreds of thousands of followers on social media.
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