– Leicester-based Mayur Foods has achieved British Retail Consortium (BRC) Global Standard Grade A under the new BRC accreditation structure. Mayur Foods, which supplies products including filled naans and chapattis, previously had BRC Higher certification. – SAINSBURY’S Taste the Difference Christmas pudding, laced with cognac, forced Harrods Supreme pudding into second place in a recent taste test by chef Egon Ronay.- The title of ‘Company of the Year’ has been awarded to West Sussex-based Kate’s Cakes in the Sussex Business Awards 2005.
Get making those doughnuts – it’s National Doughnut Week on May 6-13 and you still have time to register. While raising money for The Children’s Trust, you will also reap the business rewards of getting involved. Once people are inside your shop, the opportunities for cross-selling products and impulse buying are clear. Read what regular participants say:Coombs Quality Bakers, Leicester: “National Doughnut Week is an excellent event, which involves very little effort on the part of the baker but a lot of reward. We’ve been a regular participator and see the event not only as a fund-raiser but also as a way to boost our own profile and have some fun.”Campbell’s Bakery, Crieff, Perthshire: “National Doughnut Week is an annual highlight for us and, as a one-stop operation, we are delighted with the success of the event. We decorate our shop in a big way, using the point-of-sale kits provided by the organisers and invite the press along too.”How your money helpsOne of the most damaging effects of brain injury is to a child’s self-esteem. They have had no control over the event that has injured them and feel hopeless. Play therapy helps their confidence return, giving them the strength to re-learn skills essential in everyday life. •20 jammy doughnuts could fund a trip to a farm for a child and their carer;•30 iced doughnuts could provide dressing-up clothes to help the children express themselves during therapy;•40 chocolate doughnuts could help buy a huge physio ball to assist a child, who has little or no mobility, to balance and playWhy not take advantage of sponsor BakeMark UK’s money-off promotion? Save £2 on Craigmillar doughnut concentrate and £1 on Readi-Bake topped ring doughnuts. •To register for Doughnut Week, email Christopher Freeman at Dunns Bakery on [email protected] or call 020 8340 1614 or 07776 480032.LOOK WHO’S REGISTERED!– Heidi’s Swiss Patisserie – Hayling Island, Hampshire– Burns the Bread of Glastonbury, Somerset– Harringtons of Leatherhead, Surrey– Campbell’s Bakery – Crieff, Perthshire– Apple Pie Eating House – Ambleside, Lancashire- Thomsons of Newcastle
It is just so ironic. Craft bakers tell me every day that they cannot recruit enough good staff or enthusiastic youngsters willing to learn the professions of bakery and confectionery. Supermarket in-stores too are facing a dearth of recruits. In the meantime we have vast swathes of youths leaving college or dropping out of university who have probably never even considered bakery or confectionery as a living.Those that did consider it, and made a conscious decision years ago to study bakery and confectionery, are now largely middle aged or over – and love their crafts to bits. They have become business owners, managers or run in-stores and speak with real passion about what they do. But the message has not got through to the next generation. So there are highly skilled bakery, confectionery and sugarcraft tutors who would just love to teach these students and young adults: give them skills, give them pride, give them qualifications – but they can’t get enough pupils. And colleges can’t get enough funding.Many students instead are captivated by ‘catering’ and its celebrity image. So bakery courses are closing, funding is disappearing and some brilliant tutors are facing possible redundancy or early retirement. What a sad state of play! I have much resonance with Ian Sutherland’s comments that pupils should learn real breadmaking skills so that even if they work in an automated environment they can hand-mould in the event of a machinery breakdown. But if funding is being withdrawn they can’t even learn the basics! Improve, the government’s Skill Sector Council, has asked colleges to apply to become Centres of Excellence – I hope more will, that might help with funding in the long term but the crisis is NOW. So perhaps Improve and key industry figures can do some important and urgent lobbying.The Scots are going their own way with an industry-funded centre of excellence. Perhaps England would benefit from one too but regional, in fact local, courses are also vital.Elsewhere this week there is a warning not to get too optimistic about the harvest and ensuing wheat prices. And it’s your last chance to enter the Baking Industry Awards. We sent some entry forms out a bit late so the deadline’s been extended to June 30 – but please hurry!
English craft bakers have reported themed lines proved popular during the recent England World Cup tournament, although trade was down during England matches. Gary Reeve, MD of Reeve the Baker, based in Salisbury, said his nine shops offered World Cup novelties, including biscuits with an iced football strip, George Cross muffins and Belgian buns, with an iced George Cross instead of a cherry.Shops were quiet during the England matches, he said, and all promotional stock was withdrawn after England was knocked out by Portugal on July 1.Janes Pantry MD Neville Morse said the 10-shop Gloucestershire-based company closed early on the day of the second England match, after the “town went dead” during the first match.The company saw strong sales of World Cup merchandise, he said. Each week it sold 2,000 shortbreads, decorated England footballer’s shirts, 500 World Cup muffins and another 500 individual cake bars with St George’s flags on them. He commented: “The stock was still selling even after England was eliminated.”Newcastle-based Milligans Bakery saw good sales of football lines including iced Madeira buns, England strip gingerbread men, and World Cup cakes in its 30 shops, factory manager Paul Stephenson told British Baker. Forfars Bakers MD Tim Cutress said the 26-shop chain created novelty gingerbread footballers and mini England loaf cakes. But sales were hit by the hot weather, he said. Meanwhile, in Wales bakers also offered World Cup promotional items. David Jenkins MD Russell Jenkins said his 22 shops carried England-themed football biscuits and cupcakes, which sold well.
Organisers are expecting the large tally of buyers, who came to source bakery and confectionery products at IFE05, to be exceeded in 2007.New and innovative exhibitors at the show in London’s ExCeL centre include Irwin’s Bakery, which will showcase Guinness Whole Grain Bread. The bread contains 17% real Guinness and delivers the malt taste and rich dark appearance of the ’black stuff’, in a wholesome bread, says the firm.Also at IFE07, which consists of 13 sections, exhibiting food and drink from across the world, Pidy will be launching its new gourmet pastry cases. Pidy has developed a way of making pastry cases that keeps their crunch for hours after they have been filled. The company’s Flowers to Eat range will be on display at the show. Another new product from Pidy is the Amusette, essentially a bite-sized spoon made of pastry, which provides an original way for caterers to present sweet or savoury recipes, and offers a fun and practical way to serve finger food.The bakery and confectionery area of the show is the place for firms looking to promote ranges of part-baked and finished bakery products and confectionery, from high-quality chocolates to jelly sweets.Event features at IFE07 include Sandwich Innovation, in association with The British Sandwich Association (BSA). This will culminate with the announcement of the Sandwich Designer of the Year. The BSA is the trade body representing the UK sandwich industry. The southern heat of the British Sandwich Designer of the Year Award will take place on the stand at 1pm on Tuesday, 20 March.Packaging fair Pro2Pac will run alongside IFE.—-=== IFE Directions ===IFE07 runs from 18-21 March 2007,at ExCeL, LondonOpening Hours:Sun 18 March 10:00am – 5:30pmMon 19 March 10:00am – 5:30pmTue 20 March 10:00am – 5:30pmWed 21 March 10:00am – 5:00pmThe Jubilee Line tube is recommended asthe quickest route to ExCeL, London. AtCanning Town, change to the DLR (upstairs on platform 3) for the two-stop journey to Custom House for ExCeL Station. ExCeL is alsoconnected to the Central, Northern, Circle, District and Waterloo & City lines at Bank andthe Circle and District line at Tower Hillvia the DLR.
A former Fine Lady Bakeries worker has been sentenced to life for the murder of a colleague who died after an argument at work.Imran Shah, 23, was stabbed 11 times at the Fine Lady bakery in Southam Road, Banbury, on 27 November last year. Two stab wounds punctured his lung and one penetrated part of his brain. He died later in hospital.Shahid Rehman, 30, from Banbury, was sentenced last week at Oxford Crown Court to a minimum of 15 years. Rehman did not give any evidence in court about why he attacked Shah, of Grimsbury Green, Banbury.
There were bemusing bakery goings-on at the Royal Courts of Justice last week, when embattled ex-Beatle Paul McCartney bizarrely turned up for his divorce hearing with Heather Mills, clutching a Village Bakery oven glove. So why the mitt? Apparently he uses it to keep his papers safe. When BB got hold of Village Bakery MD Michael Bell on Friday afternoon, the Currant Bun (The Sun) had already been in touch. Clearly already having got his tabloid patois down pat, the tickled bakery owner commented: “I’m not sure whether it was just because she [Mills] was too hot to handle. Or was it just because the gloves were off?”
It was where Wallace & Gromit met the Master of the Worshipful Company of Bakers, where equipment suppliers, such as Norbake, showed a vast amount of equipment on an unbelievable footprint, while Renshaw, Rank Hovis and others had the very tough job of judging fabulous competition entries, organised by the British Richemont Club.On stage, there was legal advice from lawyer Ray Silverstein, sandwich demonstrations from Leathams, how to use tasty hemp seeds, flour and oil in baked products from Paul Jenkinson and bread demonstrations from Wayne Caddy and Richard North.Then, of course, there were the visitors – 450 of you from all corners, including Wimbledon in the South East, Cheshire in the North West and others in-between. The live celebration cake competition enthralled students and bakers alike. So take a look and enjoy the fun of the Fair!
== Sayers rebrand ==Liverpool-based Sayers the Bakers is continuing with the rebranding of 100 of its Sayers shops after its parent company Lyndale went into administration in June. The plans to rebrand came after research with hundreds of Sayers’ and sister brand Hampsons’ customers and staff signalled the need for a change. Hampsons’ 60 shops are also to changing their name to Sayers.== Bakery tour ==Oliver Adams bakery in Northampton recently opened its doors to 33 members of the National Assocation of Master Bakers. They were shown around the site and learned about waste and recycling before being provided with lunch and refreshments.== RGFC moves ==The Real Good Food Company has announced it predicts profit before taxation of around £0.5m in its full-year results to 31 December, 2008. The firm has also relocated its London head office function to its Liverpool site, as part of a series of cost-saving initiatives.== Café convenience ==The Convenience Retailing Show (CRS) 2009 will feature a new area for the food-to-go and café market. Café+ will run in conjunction with CRS – from 1-3 March, 2009, at the NEC in Birmingham’s – and will be a showcase for the café, sandwich and coffee shop sector.== Oats warning ==The Soil Association has revealed that some batches of oats being sold in the UK as organic have been found to contain one or both of the pesticides Chlormequat and Glyphosate. Although these pesticides are commonly used in non-organic products, the levels present in the organic oats mean they can no longer legally be described as organic.
There is a very frequent misconception of the true meaning of heroism, and one can only pity the misguided youth whose death is reported this week from Berlin and who took his own life as a consequence of desiring to star as the hero of a tragedy.The young man was a baker’s apprentice, but before shooting himself with a revolver, he left a letter stating that, having read more than 100 sensational novels, he was determined to make himself the hero of a tragedy. One may have a little pity for any youth who has read 100 sensational novels, and even many sensible men might feel inclined to do the same if they could imagine themselves capable of reading so many volumes of trash.It is a poor kind of tragedy, the hero of which flies from the active duties of life and seeks refuge in the dark caves of suicide.