BakeMark UK (Wirral, Merseyside) showed new products on its stand at IFE05, including a range of licensed items developed in collaboration with Nestlé. Also on show were sweet treats from the Readi-Bake portfolio, plus a selection of frozen bakery specialities from the Bon Vivant range.Following the success of the Smarties cookie, customers have indicated they anticipate huge potential in licensed products, says BakeMark UK. Visitors to the stand were invited to sample a new Smarties cookies, which was available through in-store bakeries and foodservice outlets from spring 2005.Also on display was a wide range of ready-to-bake cookies, doughnuts, Danish pastries, brownies and muffins, including the M&Ms cookie and the Simpsons range.From the Bon Vivant portfolio, visitors saw a broad selection of breads and bake-off snacks. The Petits Crolines Fruit Assortment, completed the line-up in the Petits Crolines range of bite-sized sweet and savoury pastries. Other bake-off snacks, such as Panoritos, Ciabattinos and the hot dog baguette, were also on show.
Bakery supplier Rich Pro-ducts is rationalising its range in the UK, following its acquisition of craft business David Powell Bakeries in June 2005.The fresh bread to frozen muffins supplier has so far stopped producing around 10% of products, including slow sellers, such as Eccles cakes, UK MD George Thomopoulos told British Baker. He commented: “We are going through the range and asking what are we great at? We have probably got rid of 10% of the portfolio and the integration is still ongoing. You don’t want to be stuck with products that you don’t sell.”Lines such as Eccles cakes were being made in small amounts and were not viable, he said. “The Eccles cake market has historically been flat. You have to be ruthless but fair to customers. Wherever we can we help them obtain suitable new suppliers, we don’t leave customers in the lurch.”Turnover is steady and strong, he said. Despite shedding SKUs, sales are stable on last year in both the Rich Products and David Powell divisions of the business. “Two great brands have come together and formed a very exciting business,” commented Mr Thomopoulos. “We have simplified and integrated all systems and processes and we are revitalising the product portfolio. There’s a bit of duplication but not much, as Rich and David Powell sell different types of products. Rich does a lot of in-store and David Powell a lot of breads.”Rich now has 230 staff across its two sites – the former David Powell bakery in Fareham, and a cookie manufacturing plant in Kidderminster, Worcester. It had around 250 when it took over David Powell, including agency staff. “I want to do away with agency labour; it is better if you use your own people,” said Mr Thomopoulos.The company will focus on bakery and foodservice, looking at indulgent, frozen and desserts in the future to “exploit the intrinsic growth of the market”. It wants to focus on growth areas – such as speciality, ethnic, indulgence and convenience. Innovation is being driven by innovation director David Powell, “doing what he loves”, added Mr Thomopoulos. “He can really start to look at niche products, which complement what we are already doing in batters, fermented doughs, muffins, and cookies,” said Mr Thomopoulous. “We are also looking at ways to give products more life – to tweak them and exploit their potential in a new way.” Rich was founded in the US in 1945. It opened its UK operation in Stratford upon Avon and relocated to Kidder-minster in Worcestershire in February 2003.
Read Sam’s story to see how your support can make a difference:When Sam was seven, he was tipped to be a motorcross champion but, in April 2004, he was involved in an horrific accident which shattered his dreams. He was airlifted to hospital, but was not expected to survive the flight, and remained in a coma for several weeks. He was then transferred to his local hospital. As his birthday approached, his parents decided to take Sam home.Every morning they lifted him out of his bed and, as they did, said together: “One, two, three, go.” One morning, a few days after his birthday, a small voice whispered “Go”. Sam had woken from his coma.In August that year, Sam was transferred to The Children’s Trust for an intensive rehabilitation programme, which included speech and occupational therapy, as well as play therapy to help build his confidence. He made rapid progress and is now back at his school and enjoying his life – riding his bike and playing football.Please help us raise as much as you can with National Doughnut Week, taking place from May 6 to 13. We would like to leave you with the following fundraising tips:Top up your doughnut stock and go all out for double sales;Draw a crowd by creating a bold doughnut display – a pyramid of doughnuts or a giant doughnut, for example – be as creative as you dare;Make it fun – dress up, hold a competition, get people involved – and invite the press along. Fill in the press photocall template provided by The Children’s Trust with your own details and fax it to your local paper or radio station, following it up with a phone call to check if a photographer can come. Don’t be disheartened if they can’t; you could always take your own photograph and send it to them – chances are they will print it if a local shop and a charity event are involved.Top tip: Have fun and sell lots of doughnuts! Let’s make this year’s event the best ever!LOOK WHO’S REGISTERED!Coombes of Leicester – Leicestershire JW Rose of Sheffield – Yorkshire Dorringtons bakery – Sawbridgeworth, Herts Coughlans patisserie – Thornton Heath, Surrey J & AG Rendalls – Kirkwall, Orkney Country Bakery – Sale, Greater Manchester
Leonard Wadge, honorary life president of wholesaler Bako’s London and south east region died on Thursday, 11 May, 2006.Mr Wadge was a past chairman and the first life president of London Bakers Buying Association (which became BAKO London). Chairman Stuart Earl said: “His contribution to the company and to the National Association of Master Bakers’ South Eastern Region was enormous. All his colleagues throughout the baking industry will sadly miss him.” He added: “Len was a true gentleman, respected by everyone who had received his help and guidance. His dedication and his personal and polite manner will remain a vivid memory for everyone who knew him.”
As the economic downturn intensifies, small business groups are urging the government to do more to put a stop to late payments – a problem keenly felt by many bakeries.Earlier this month, the government introduced an emergency package of measures to support small businesses, including a pledge that public bodies would pay suppliers within 10 days.However, more needs to be done, according to the Federation of Small Businesses (FSB), which has called for firms that fail to pay their suppliers on time to be ’named, shamed and fined’ by the government. “During an economic downturn, combined with current illiquidity, late payment will lead to business closures and job losses. It affects us all. Late payment costs jobs,” said the FSB.Gill Brooks-Lonican, chief executive of the National Association of Master Bakers (NA), said late payments were on the rise across the craft sector as businesses felt the credit crunch. Her husband’s craft bakery business, Lonican’s, has seen increasingly late payments, particularly from cafés and sandwich bars. “It has got worse in the past three months, with people running up debts they shouldn’t. They forget that we have to pay our suppliers as well. Around 5% of customers owe substantial amounts.”The supermarkets are also guilty of increasingly late payments. One supplier told British Baker that over the past 18 months the multiples were breaking 30-day payment terms by an average of two weeks.”Our largest customer told us recently that it would be taking an extra 15 days to pay invoices (from 30 to 45 days). This means we have to find another £150,000 to fund cashflow or pay our suppliers late,” said the source.In the Forum of Private Business’s latest quarterly survey of members, almost one in three respondents (31%) said they consider late payment to be a “significant” barrier to the growth of their businesses.
== Sweeteners debated ==In April, the EU is to consider allowing the use of artificial sweeteners in confectionery, biscuits and cake. Confectioners have been lobbying in Europe to get laws changed in light of the pressure on the food industry to reformulate products to reduce sugar. Chocolate, biscuit and confectionery trade bodies say that aspartame, saccharin and its salts, sucralose and aspartame- acesulfame salt are safe to use – even for children.== Fox’s decision delay ==Workers at two Fox’s biscuit plants are to face continued job uncertainty after parent company Northern Foods decided to delay the decision over the location of its super-site until next year. Northern Foods plans to merge its Fox’s biscuits plants in Batley and Uttoxeter in Staffordshire, and build a new £40m super-factory at one of those sites.== FoB conference ==The Federation of Bakers’ annual conference takes place on Wednesday 20 May, 2009, at the Dorchester Hotel, London. Speakers include Scott Clarke, bakery category director at Tesco. Tim Smith, chief executive of the Food Standards Agency will be the guest speaker. For details visit bakersfederation.org.uk, contact Julie Pierce on 020 7420 7190 or email: [email protected]== Organic guide ==A new free 24-page guide has been launched to help food manufacturers looking to achieve organic status for new or existing product lines. The Guide to Organic Certification: Food Processing, produced by Organic Farmers & Growers (OF&G), is available as a free download from the OF&G website: organicfarmers.org.uk/guide, or call 0845 3305122 or email [email protected]
Winner: Organic Wild WhiteHobbs House Bakery, Chipping Sodbury, Gloucestershire”The Wild White is a personal favourite,” says Sam Wells, production director at Hobbs House Bakery. “It tastes like proper bread should.”The 800g sourdough loaf was a huge hit with the judges too, who cited its “total simplicity and perfection” as the reason it was named winner. Containing just organic flour, sea salt and water (and Hobbs’ 45-year-old ’Monster’ levain starter), the loaf has a 72-hour prove and delivers a chewy crust with a hint of sourness.Hobbs House has been running since 1985 and has four retail outlets, around 200 wholesale customers and a £2.8m turnover. It uses a lot of spelt and rye flours, making products suitable for the wheat-intolerant. Wells says its biggest investment is time: “Everything here is hand-moulded, baked on the oven floor. We use very little mechanisation; making bread is a labour of love.”Finalist: Country White SourdoughLa Brea Bakery, Southall, MiddlesexFounded in 1989 by Los Angeles chef Nancy Silverton, La Brea Bakery was bought by IAWS group in 2001. Today, its Irish production facility still uses Nancy’s sourdough starter in its artisanal breads, which are sold to retail multiples and into foodservice.”Our Country White Sourdough loaf is our heart,” explains national account manager Vanessa Young. “It’s a tangy loaf with a crunchy crust and a springy interior, made with flour, water and the starter.”La Brea’s Wholegrain loaf is a combination of six different grains and honey; its Raisin & Pecan dessert bread is packed with the best California raisins and nuts.”Our products stand out because of the love we put into them,” says Young. “We never compromise on quality or time.”Finalist: Montys RevengeMore? The Artisan Bakery, Staveley, CumbriaWith his partly German heritage, director Patrick Moore has “bread in his blood” and believes it should always be a natural, quality product made without improvers or preservatives. Once a chef, he was production manager of a local bakery before setting up in three rooms in his house. Now his bakery/café boasts a £650,000 turnover and 12 staff.Moore’s breads are hand-mixed and moulded and enjoy long fermentation and proof times. For example, his Lakeland Gold Barmy Beer is fermented for three hours then hand-divided and moulded and left to “sleep” overnight.The cheesy garlic bread, Montys Revenge, uses a three flour sourdough base and both liquid sour and levain styles of flavouring and fermentation.
make the grade in thelatest Kantar reportThe country’s love affair with cupcakes shows no sign of abating, as their sales at in-store bakeries leapt by 41.6% in the last year.Kantar Worldpanel figures show that the popular sector was by far the biggest winner at in-store bakeries, followed by cookies (+11.5%), scones (+11%), swirls (+9%) and muffins (+8.1%). The only loser was cake slices, which fell by 2.8%. Kantar’s report for Rich Products shows that the total cakes and pastries market was worth £1.6bn up 4.4% year-on-year (yoy) in the 12 months to 27 December 2009. Within that, in-store bakery had a 16.2% share (-0.2% yoy) while non-in-store bakery had a 77.8% share (+5.1%).Non in-store bakery is driving overall growth in the sector through purchase frequency, along with price increases. In-store bakery is in slight decline, with fewer shoppers and price deflation driving this. But existing shoppers were spending more this year and adding in-store bakery to their cake and pastry repertoires, says Kantar.The top four supermarket retailers dominated in-store bakery sales, particularly Asda, Sainsbury’s and Morrisons. Morrisons was performing 16.7% above the average ISB market, although Asda, Sainsbury’s and The Co-op saw falls (down 10.6%, 6.5% and
The colouring competition has now closed. >> See the winnersBakers are being encouraged to get children of customers and local schools to enter a nationwide colouring-in and drawing competition.The two age group categories are:Ages 4-7: Colouring-in competitionYou will find an outline bakery picture in the media pack, to be sent out with the May 21 issue of British Baker, for children to colour in. Please photocopy it and distribute in the locality. The image will also be available to download from early May.>> Download Colouring Sheet (4-7) (448kb .pdf)Ages 8-11: Drawing competitionFor the older age group, you will be sent an entry form, asking kids of customers to draw a picture of a baker’s shop window.Entries should be handed in on the official entry form at your shop and it is up to you to choose a winner from each age group. We recommend you offer a celebration cake as a prize, featuring the image of the winning entry. Forward your winning pics, one from each age category, to the NAMB, which will then choose the best pictures in the country. A national prize of a Nintendo Wii plus two games is up for grabs for the two national winners, which should be incentive enough for the little ones to enter!>> Download Drawing Competition page (8-11) (331 kb .pdf)Send your winners’ entries to the NAMB by 16 July 2010. – This competition is now closedColouring CompetitionNAMB21 Baldock Street WareHertfordshireSG12 9DH>> Terms & Conditions for kids’ competition
Tesco has had to withdraw an advertisement about its in-store bakeries after a complaint by the Real Bread Campaign was upheld by the Advertising Standards Authority (ASA). The ASA upheld the complaint that a magazine advertisement for Tesco in-store bakeries breached the Committee of Advertising Practice (CAP) Code’s clause on truthfulness, meaning the advert must not appear again in its current form.A spokesperson for Tesco confirmed that “the ads have been changed in accordance with the ruling”.The main text in the advertisement read: “Fresh bread. Baked from scratch in our in-store bakery. Using 100% British flour. So every single loaf is genuinely British… Born and bread,”. However, Tesco only bakes loaves from scratch in 504 of its 2,362 UK stores, according to figures supplied by the supermarket in response to the complaint.The small print on the advertisement read: “Subject to availability. Selected UK stores. British Flour used in all products that are baked from scratch in-store as stickered in pack. French Baguettes, Batons and products not baked from scratch excluded.”The RBC challenged whether firstly, the advert was misleading, as Tesco does not bake bread from scratch in all its in-store bakeries, and secondly, whether the advert was misleading because the claim “Baked from scratch in our in-store bakery. Using 100% British flour” did not apply to all loaves and they believed the small print contradicted rather than clarified the headline claim.The ASA upheld the first complaint on the grounds that the CAP Code clause 7.1 (Truthfulness) had been breached. According to the ASA: “The ad implied that all Tesco stores with a bakery facility baked bread from scratch, which was true of only a limited number of stores. We concluded the ad was likely to mislead”. In regards to the second complaint, the ASA investigated the advert under CAP Code clauses 3.1 (Substantiation), 7.1 and 7.2 (Truthfulness) but did not find it in breach. “We believe that this ruling sends an important message to unscrupulous advertisers: if you plan to hide or distort the facts in an attempt to draw customers away from small, independent bakeries that make an honest living, baking honest loaves, the people of Britain won’t stand for it,” commented the Real Bread Campaign working party chair Iain Loe.The full complaint, and the ASA adjudication can be found at: www.realbreadcampaign.org* Final Adjudication:AssessmentComplaint 1. Upheld“The ASA understood that “bake-off” loaves were baked at another site then chilled or frozen, and finally re-baked or “finished” on the premises. In contrast, “scratch bakery” loaves were prepared and baked freshly from base ingredients on site. We considered that the claim “Fresh bread. Baked from scratch in our in store bakery. Using 100% British flour. So every single loaf is genuinely British… Born and bread” was likely to be interpreted by readers as meaning that all Tesco stores with an in-store bakery baked their loaves from scratch. We understood that most Tesco stores had a bakery facility but that only 504 stores baked bread “from scratch.” Because we considered that the ad implied that all Tesco stores with a bakery facility baked bread from scratch, which was true of only a limited number of stores, we concluded the ad was likely to mislead.On this point, the ad breached CAP Code clause 7.1 (Truthfulness).Complaint 2. Not upheldWe understood that speciality breads were not baked solely from British flour, nor were they baked from scratch, and were excluded from the overall claim. We considered that readers would expect that some foreign speciality loaves, such as French baguettes, would be excluded from the claim and noted the ad stated in the small print “French Baguettes, Batons and products not baked from scratch excluded” which made consumers aware of that fact. We understood that non-speciality loaves, irrespective of whether they were “scratch bakery” or “bake-off” products, were made from 100 percent British flour. We noted the ad stated “Baked from scratch in our in store bakery. Using 100% British flour” and understood that it was indeed the case that all bread baked from scratch was made using British flour. We therefore considered that the small print did not contradict the headline claim and concluded the ad was unlikely to mislead on that point. On this point, we investigated the ad under CAP Code clauses 3.1 (Substantiation), 7.1 and 7.2 (Truthfulness) but did not find it in breach.ActionThe ad must not appear again in its current form.