April16 – 23 Bakers’ Tour in FranceLocation: Rhone valley, FranceContact, tel: 01722 341 447email: [email protected] – 18 Chocolate Displays, Decorations and CentrepiecesLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 767 9303email: [email protected] Chocolate Wedding and Celebration CakesLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Half-Day Chocolate WorkshopLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Full-Day Chocolate WorkshopLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] – 22 Two-Day North European Baking CourseLocation: Bread Matters, CumbriaContact, tel: 01768 88189922 – 27 World Bread ForumLocation: All Russia Exhibition Centre, MoscowContact, tel: +95 181 99 04/+95 755 50 35email: [email protected] Richemont Club of Britain AGMLocation: The Slattery School of Excellence, ManchesterContact, email: [email protected]emontclub.co.uk23 – 27 Advanced Practical Bread TechnologyLocation: Campden & Chorlywood, Chipping CampdenContact, tel: 01386 842104email: [email protected] – 29 SourdoughLocation: Panary, DorsetContact, tel: 01722 341 447email: [email protected] – 06 Two -Day Bread Matters Fundamental CourseLocation: Bread Matters, CumbriaContact, tel: 01768 88189905 – 09 SIAB Bakery ShowLocation: Verona, ItalyContact, tel: 0039 045 829 831505 – 09 AB Tech ExpoLocation: Milan, ItalyContact, tel: 0039 02 40922511email: [email protected] Bread CompetitionLocation: Artisan Food Centre, DorsetContact: Todd Sadler, email: [email protected] Half-Day Chocolate WorkshopLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] – 16 Residential – multiple programmeLocation: Panary, DorsetContact, tel: 01722 341 447email: [email protected] – 18 Advanced Practical Cake TechnologyLocation: Campden & Chorlywood,Chipping CampdenContact, tel: 01386 84210416 Sugar Craft – Cake Decorators at Work: three-hour demonstrationLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 767930316 Federation of Bakers ConferenceLocation: Westminster, LondonContact, email: [email protected] bakersfederation.org.uk19 – 20 Basic Bread-makingLocation: Panary, DorsetContact, tel: 01722 341 447email: [email protected] – 22 Essential Skills For Working With ChocolateLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Advanced Skills for Working with ChocolateLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 767930323 – 24 Caffè CultureLocation: Olympia, LondonContact, tel: 020 7288 6176email: [email protected] Chocolate Wedding and Celebration CakesLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 767930325 Chocolate Desserts and Individual CakesLocation: The Slattery School of Excellence, Manchester
British Baker has launched a website especially dedicated to the Baking Industry Awards at [http://www.bakeryawards.co.uk].Log on to see full details of the 12 categories, including this year’s new categories, details on the judging process and how to download an entry form. You can also reserve your table for the big night, on September 17.The 2007 Baking Industry Awards will be held at the Great Room, Grosvenor House hotel, Park Lane, London, with approximately 900 guests drawn from across the industry in attendance.
May14 – 16 Residential – multiple breads programmeLocation: Panary, DorsetContact, tel: 01722 341 447email: [email protected] – 18 Advanced Practical Cake TechnologyLocation: Campden & Chorleywood, Chipping CampdenContact, tel: 01386 84210416 Sugar Craft – Cake Decorators at Work: three-hour demonstrationLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 767930316 Federation of Bakers ConferenceLocation: Westminster, LondonContact, email: [email protected] bakersfederation.org.uk19 – 20 Basic BreadmakingLocation: Panary, DorsetContact, tel: 01722 341 447email: [email protected] – 22 Essential Skills For Working with ChocolateLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Advanced Skills for Working with ChocolateLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 767930323 – 24 Caffè CultureLocation: Olympia exhibition centre, LondonContact, tel: 020 7288 6176email: [email protected] Chocolate Wedding and Celebration CakesLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 767930325 Chocolate Desserts and Individual CakesLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Easy-to-Make ChocolatesLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Sugar Craft – Human Figure ModellingLocation: The Slattery School of ExcellenceContact, tel: 0161 7679303email: [email protected] Sugar Craft – Character ModellingLocation: The Slattery School of ExcellenceContact, tel: 0161 7679303email: [email protected] – 6 Going ProfessionalLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 10 British Traditional BreadsLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 15 Masterclass on breads: five-day courseLocation: Bread Matters, CumbriaContact, tel: 01768 88189912 Basic Bakery Processes, CCFRALocation: DublinContact, tel: 01386 84210413 Sugar Craft – Simple Cake Decorating SkillsLocation: The Slattery School of ExcellenceContact, tel: 0161 7679303email: [email protected] One-Day Basic BreadmakingLocation: Cann Mills DorsetContact, tel: 01722 341 447email: [email protected] – 17 Italian BreadsLocation: Cann Mills DorsetContact, tel: 01722 341 447email: [email protected] – 19 Sugar Craft – Simple Cake Decorating SkillsLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Continental, Italian and French breadsLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] Half-Day Chocolate WorkshopLocation: The Slattery School of ExcellenceContact, tel: 0161 7679303email: [email protected] Sugar Craft – Creating Shaped CakesLocation: The Slattery School of ExcellenceContact, tel: 0161 7679303email: [email protected]
Scottish firm Aulds has opened its new £7m factory in Renfrewshire. Employing over 170 people, the new 35,000 sq ft factory and office complex at Inchinnan replaces a previous facility destroyed by fire in September 2005.The new factory produces a range of frozen products, including gateaux and other desserts. Main customers are national foodservice companies across the UK and Europe.Since the fire at Inchinnan, Aulds has been operating its frozen foods business from a £2m semi-permanent production facility, established alongside the original factory, eight weeks after the original fire. This is now to be dismantled and removed.MD Alan Marr said: “The factory provides the platform to expand our frozen desserts business.”One of the top three manufacturers of frozen desserts in the UK, Aulds (Food) is a sister company of Thomas Auld & Sons, which operates a factory in Greenock producing fresh bakery products for the company’s 44 shops across West Central Scotland.
Ingredients supplier Bakels is launching a range of healthy products, including an Omega 3 patent-pending paste, which it says is unique on the market.Following the success of its Low GI bread mix, currently selling the equivalent of one million 800g loaves a month, MD Paul Morrow said the company was building its added-value health range.He told British Baker that Nutro-mega is a relatively ’cheap’ and ’effective way’ of adding Omega 3 marine oil to bakery products, costing around 7p to add 2% to a 400g loaf of bread. Bakers using the mix at the recommeded percentage can legally claim a two to three-slice portion “helps maintain a healthy heart”.The launch is part of a series of new healthy bread products from Bakels. Legally Low, a powdered improver, which is low in salt, sugar and fat, has been developed and is aimed particularly at public institutions. “If bakers use this product then they can legally claim that goods are low in sodium, sugar, fat and saturated fat,” said Morrow.Other new products include Oat Mix, enriched with beta glucan, and a Country Oven Low Gi pre-mix, which is baked in trays and then made into slices, with a GI rating in the mid-30s.Morrow added: “If products taste good and have added health benefits, it gives bakers an opportunity to increase their margins.”
Associated British Food’s (ABF) results for the year ended 13 September 2008, have revealed positive revenue growth despite economic challenges, according to a statement released by the company, with group revenue up 21% to £8.2bn. Operating profit for the food, ingredient and retail group stands at £554m, whilst adjusted operating profit has increased 7% to £664m.Revenue increased in its ingredients division by 21%, however adjusted operating profit only increased from £71m last year to £75m this year. ABF has made “good profit progress” within the area of yeast and bakery ingredients, and said it is “continuing to grow our bakery ingredients business, both through craft and industrial channels”.Despite sharp rises in input costs, particularly raw materials and energy, chief executive George Weston said: “These good results demonstrate the resilience of the group.” In the company’s statement, chairman, Martin Adamson commented that “there was strong improvement in the performance of Allied Bakeries following the very successful relaunch of Kingsmill in 2007”.Adjusted operating profit for its sugar division fell to £153m compared to £199m last year, though the company notes this is down to the impact of EU Sugar reform. Its Agriculture division saw adjusted operating profit increased to £33m compared to £18m in 2007, which was partly put down to stronger feed prices offsetting higher costs. Within grocery, adjusted operating profit increased to £194m compared to £153m last year, with revenue increasing by 25% over the same period. According to the company statement: “This was driven through a combination of acquisitions, price increases to recover commodity cost inflation and volume growth.“Considerable further investment was made during the year, particularly in the expansion of our sugar interests in China and Africa and also in our grocery and ingredients businesses,” said Adamson. “In Europe the transition to the new EU sugar regime is largely over and there is now the prospect of reasonable equilibrium in a market where consumption will exceed domestic product.”ABF employs around 96,000 people in 44 countries across the sugar, agriculture, ingredients, grocery and retail sectors.
Four new training providers have joined the National Skills Academy for Food and Drink Manufacturing, taking the number in the network to 32.The College of Agriculture, Food and Rural Enterprise (Cafre) has become the first organisation to be accredited as part of the NSA in Northern Ireland, and will lead the development of a training network dedicated to the needs of the province’s food and drink industry.Bishop Burton College near Beverley, Yorkshire, and Derby College have also joined the NSA’s food and drink processing networks. Newcastle University has become the second member of the leadership and management network. Meanwhile, Sheffield Hallam University has extended its involvement with the NSA network by taking on an additional role to become champion of a network specialising in food innovation.NSA director Justine Fosh said the NSA has now published a directory listing all the training courses available from its members. It can be downloaded from the NSA for Food and Drink Manufacturing website at foodanddrink.nsacademy.co.uk.The NSA steering for bakery – made up of representatives from the baking industry including craft, plant and supermarket businesses as well as trade associations – is currently developing vocational qualifications and ways of delivering skills via a network of training providers, and guided by sector skills council Improve. It is due to announce further details of a pilot foundation bakery training scheme in the coming months.
British Baker is delighted to announce the launch of a cupcake cake-off competition in the run up to National Cupcake Week, which takes place from 14-19 September.British Baker and co-sponsors of National Cupcake Week, Puratos, welcome all professionals up and down the country to join in the fun by submitting their outstanding recipes and designs by 8 July.The competition is open only to bakery professionals, who want the chance to compete to showcase the best of British cupcakes.In order to contend for the cupcake king or queen title, we need you to send us a commercial scale recipe and method including topping (one that could be produced in a shop), plus photography, along with an application form, which you can download from the dedicated Cupcake Week page on our website – www.bakeryinfo.co.uk.Entries will be selected and judged anonymously by a panel of judges, made up of representatives from British Baker, National Cupcake Week’s co-sponsors and an independent expert. The 10 best recipes and images will be shortlisted, and the chosen entrants will then be contacted by the judges.The panel will then whittle down the shortlist to six winning recipes. Each of these will represent one retail day of the Week, from Monday to Saturday. An overall champion of cupcake champions will also be crowned.National Cupcake Week is being used to support the sale of cupcakes in any outlet that sells them, from craft bakers to cafes, supermarkets and convenience stores.Look out for more details on the competition in the next issue of British Baker, out 19 June, and on the official National Cupcake Week Facebook page.Please remember:Only professionals who either make or supply cupcakes as a business are invited to enter.The deadline is 8 July 2009.Send your entries to [email protected] or post to Cupcake Competition, Elizabeth Ellis, William Reed Business Media, Broadfield Park, Crawley, West Sussex RH11 9RT.
IndianaLocalNews Facebook Twitter By Jon Zimney – December 29, 2020 0 492 Facebook Google+ Pinterest WhatsApp WhatsApp Twitter Man accused of armed break-in at former workplace near Middlebury Pinterest (Photo supplied/Elkhart County Jail) A former trailer factory employee is accused of breaking back into the building and aiming a gun at another worker.Casey Balser, 24, was arrested, last week, after police were called to a factory near Middlebury.Balser first refused to hand the gun over to police, but an officer was able to detain him and place him in handcuffs.Officers allegedly found meth among the possessions he left behind after breaking in through the women’s restroom window, according to 95.3 MNC’s reporting partners at The Elkhart Truth.He’s charged with burglary, carrying and pointing a loaded gun without a license and resisting.Read more about Balser’s arrest from the original story published by The Elkhart Truth. Previous articleCity of South bend to offer free Christmas tree disposal starting next weekNext articleWarsaw Man Facing Intimidation Charge After Alleged Threats Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. Google+
Short external endorsements may be included with entries At the Office for Product Safety and Standards, we want to showcase the outstanding work you do to help British business comply with regulation – giving them the confidence to invest and grow, whilst protecting our communities.The Regulatory Excellence Awards recognise regulatory organisations, individual businesses and trade associations that have achieved positive outcomes through good practice.Entrants will have to demonstrate excellent use of better regulation tools and principles, such as Primary Authority, Better Business for All, the Regulators’ Code and / or consideration of regulatory impact on business growth.This is your chance to shine, share work with your peers and widen the impact it has around the country!The Awards are open to anyone involved in delivering better regulation – e.g. local authorities, national regulators, businesses and trade associations. The completed Awards entry form 2018 (MS Word Document, 79KB) must be returned to the Office for Product Safety and Standards by 18 May Individuals, teams or organisations can be nominated; by others and / or themselves Entrants may receive a follow-up call from us. Judging and the announcement of finalists will take place in June.Winners will be announced at a special full day showcase on 20 June, where we will share details of how we can help our local and national partners, hear from regulators, and have time for networking and refreshments. Entrants may supply a short (max one minute) supporting video Additional material is not required and will not be considered You can post or email entries. Scanned entries are acceptable
The Environment Agency manages flood risk on over 36,000 km of river, 9,000km raised flood defences and over 22,000 flood structures – from the Thames Barrier to local pumping stations. Since 2016, it has upgraded its response capability with more than 6,500 staff trained and ready to help protect communities when floods threaten, 40km of temporary barriers, 250 mobile pumps, and 500,000 sandbags. Partnerships to help respond during incidents have also been strengthened – including with the army.Government is investing £2.6 billion in flood and coastal erosion risk management projects between 2015 and 2021.Now in its third year, the annual Flood and Coast Conference brings together experts from across the globe to share ideas and opportunities to work together to tackle the risk of flooding and coastal erosion. More on the conference here: https://www.floodandcoast.com/.The Environment Agency is currently working in its next National Flood and Coastal Erosion Risk Management Strategy which will address these challenging questions raised in Sir James Bevan’s speech. Country is better protected than ever against flooding Every £1 invested in flood schemes saves £10 in damages avoided During this century a new approach is needed to tackle flood risk in 21st Century Over the next century a different approach is needed to protect the country from flooding, the Environment Agency’s Chief Executive said in a keynote speech at the annual Flood and Coast Conference today (Tuesday 20 March).As he revealed that every £1 invested in new flood schemes saves the economy £10 in damages avoided, Sir James Bevan said that despite huge advances in flood protection, what worked so well in the past will not be enough in the future. Rising sea levels and higher populations in built-up areas will mean new approaches are needed to combat increasing flood risk. Since 2015, new flood schemes completed by the Environment Agency have benefitted more than 100,000 homes but to continue building on this success new 21st century approaches are needed.These include a call for greater business investment, quicker emergency response and increased use of natural flood schemes, in addition to ‘hard’ defences, in order to reduce the impact of flooding on communities around the country. He questioned how these challenges should be dealt with and suggest that more concrete – simply building our flood defences higher and higher – is not the answer.As he laid out his thoughts on the future of flood protection, Sir James Bevan said that tough questions had to be asked about what to protect. He questioned whether there might be a case for considering future funding priorities.He said that everyone has a part to play to reduce flood risk and that homeowners in flood risk areas should know the risks and what action they can take – and he praised communities and flood groups who have already taken great steps in this area.Sir James Bevan said: Almost every day in this country, when rivers and tides rise, rain falls and storms blow, thousands of people sleep safe and unaware that they are being protected by flood defences. But what works so well now – and has done in the past – may not be enough in the future. Over the next fifty years if we are going to give the country the best possible protection against flooding, we are going to need a different approach.
The Government Property Agency (GPA) was launched as an Executive Agency of the Cabinet Office on 1 April.It will improve the efficiency and effectiveness of the Government Estate and generate benefits of between £1.4bn and £2.4bn over the next ten years. GPA’s initial portfolio of 80 properties will grow to over 1,000 as it takes on increasing responsibility for managing the general purpose central government estate.This is an unprecedented move to manage this property portfolio strategically to realise benefits that departments cannot achieve on their own. The GPA will partner with Government departments to find innovative property solutions and expertise to enable them to deliver wider business change more efficiently.Press Notice: Government Property Agency launches
The Government continues to work intensively with all the parties in Northern Ireland to bring about the restoration of devolved government. To date, however, the Executive and Assembly has not been restored.Regrettably it has been almost eighteen months since local Ministers were in office and taking decisions.As we outlined in our 2017 Conservative Northern Ireland manifesto, “in the continued absence of a functioning devolved administration, a Conservative Government will do all that is necessary to provide the good governance and political stability that Northern Ireland needs, including political decision making from Westminster if that is what is required.”In accordance with the principles set out by the Secretary of State for Northern Ireland in parliament, the Government will bring forward measures as necessary to provide the basis for good governance. First, we will take whatever steps are necessary to provide good governance and ensure the continued delivery of Northern Ireland’s vital public services. Second, we will continue to uphold our commitments from the Belfast Agreement and its successors. Third, we will continue to work to remove the barriers to devolution. That is why the Secretary of State has introduced in the House of Commons the Northern Ireland Budget Bill for the 2018-19 financial year and why the UK Government is considering further action to address pressing public appointments in Northern Ireland. The Government will make further legislative interventions which may be required to ensure good governance.The Government recognised the need for additional financial resources to be allocated to Northern Ireland alongside the Confidence and Supply Agreement agreed between the Conservative and Unionist Party and the Democratic Unionist Party in June 2017. To date £20 million was provided in 2017-18 Supplementary Estimates for health and education and in the 2018-19 Main Estimates a further £410 million will be made available, subject to normal Parliamentary approvals comprising, £80 million immediate health and education, £30 million to address mental health and severe deprivation, £100 million health transformation and £200 million infrastructure development.We will ensure that our commitments on major infrastructure spending, including the York Street Interchange road project and the broadband investment programme, agreed alongside of the Confidence and Supply Agreement with the Democratic Unionist Party, are able to be taken forward so that the people of Northern Ireland benefit from the increased investment agreed in June 2017.The Government is determined to ensure Northern Ireland benefits fully from this additional expenditure. In the period ahead we will ensure that Members of the Legislative Assembly during the impasse continue to receive updates on the work of the departments in Northern Ireland as well as preparing for the return of devolved government. We recognise the value in ongoing consultation with Northern Ireland’s democratically elected representatives.
Prime Minister Theresa May today met Prime Minister Joseph Muscat of Malta at Downing Street. Ahead of the informal Council in Salzburg later this week, the leaders discussed the Chequers proposal, and the importance of achieving a mutually beneficial economic and security partnership between the UK and the European Union. The leaders then discussed working together to tackle shared challenges including migration and modern slavery. The leaders acknowledged existing close bilateral cooperation in these areas and agreed that work should continue to disrupt the networks employed by people traffickers. Finally, the Prime Minister gave an update on the investigation into the use of a nerve agent in Salisbury and the leaders looked forward to swift progress on the EU Chemical Weapons Sanctions regime at the October Foreign Affairs Council. A Downing Street spokesperson said:
If you are unsure about the safety of a medicine claiming to be “natural” or “herbal” you should check for a Marketing Authorisation (MA) or Product Licence (PL) number or Traditional Herbal Registration (THR) number / the THR logo. This means the product has been assessed by MHRA for safety and has been manufactured correctly. For more information, visit NHS.If you are aware of Zudaifu cream being sold, please report it to MHRA at [email protected] News centreMHRA10 South ColonnadeLondonE14 4PU Out of office hours: 07770 446 189 (17:00 – 08:30) The MHRA has been working to prevent the further sale of Zudaifu cream and advises anyone who has bought it online to stop using it immediately.Zudaifu cream is not a licensed medicine and has been marketed in the UK as a “natural” Chinese herbal remedy for the treatment of a range of skin conditions, most commonly eczema, psoriasis and rosacea.Our analysis of the product found the presence of the steroid clobetasol propionate. This is the active ingredient in Prescription-Only medicines used for the treatment of a range skin conditions such as psoriasis and eczema.Creams containing steroids should be used sparingly and as directed by the prescriber. They should not be used on children under 1 year of age.This follows a warning earlier this year for a product called [Yiganerjing Cream](https://www.gov.uk/government/news/natural-doesnt-mean-safe-herbal-medicines-found-to-contain-steroids0 described as a “natural” Chinese herbal medicine that contained the same steroid and antifungal ingredients.Dr Chris Jones, Manager of the Medicines Borderline Section at MHRA said: Office hours are Monday to Friday, 8:30am to 5pm. For real-time updates including the latest press releases and news statements, see our Twitter channel at https://www.twitter.com/mhragovuk Email [email protected] Media enquiries During office hours: 020 3080 7651 (08:30 – 17:00) We have again identified a potentially harmful cream described as a natural Chinese herbal medicine on the market. Selling creams directly to the public that contain strong steroids is illegal and they are potentially dangerous if they are used without medical supervision. Steroids must only be prescribed by healthcare professionals who follow strict criteria when prescribing them and can monitor patients using them. They can suppress the skin’s response to infection and can also cause long-term thinning of the skin. If steroids are applied long term, particularly on children, they can lead to other medical problems. Our advice to anyone who has bought it previously or is currently using Zudaifu cream – particularly on young children and babies – is to stop using it immediately. If you have any questions, please contact your healthcare professional.
A Huddersfield cake company managed to gain a £50,000 investment, thanks to its Christmas Dinner Cake, in a festive Dragons’ Den Christmas Special.ProperMaid, run by former school dinner lady Allison Whitmarsh, successfully obtained the funding from ‘dragon’ Deborah Meaden.Meaden, who admitted to not having cooked a meal for herself in 28 years, invested the money in return for a 25% stake. It is the 33rd investment she has made through the programme during the seven series, which total £2m.Whitmarsh, appeared on the BBC2 show, broadcast on Sunday 23 December, with her “traditional cakes with a twist”. Her pitch managed to intrigue two dragons, who battled over the investment.The star of her televised pitch was the highly unusual Christmas Dinner Cake, complete with all the trimmings, including carrots, parsnips, cranberries, Christmas spices, chestnuts and sprouts.Other flavour creations included: courgette and lime, beetroot and chocolate, liquorice and chocolate chilli and fudge, made with real chillies. Its dandelion and burdock cake won a Gold Star at the 2012 Great Taste Awards.Speaking about the investment, Meaden said: “This is the next stage in the massive revival of great British baking and Allison is a tremendous example of how entrepreneurs with great ideas, excellent products, a sound business model and the passion and drive to succeed can quickly make a difference in business, as well as in their local communities.“Together we’ll achieve great things for ProperMaid and the team is already working on a slimming cake to help shed those post-Christmas pounds.”Meaden said: “I couldn’t have dreamt, four years ago when I baked my first cake for a customer in my home kitchen, that in 2012 I’d have two dragons vying to invest in my business.”
Greggs has issued a profit warning after it revealed like-for-like sales (LFLs) were down 4.4% in the first four months of the year due to the poor weather.The BB75-leading bakery retailer said it had been particularly hit by adverse conditions in January and March.But it also said the picture was improving slightly, with the most recent two weeks indicating an underlying rate of LFL decline of around 1.5%, “reflecting in part the beginning of the weaker comparisons seen last year”.Total sales in the period grew by 3%, driven by its new shop opening programme and the continued development of wholesale and franchise sales.In a statement, the company, which recently saw the departure of chief executive Ken McMeikan, said: “We do not expect a significant improvement in the difficult underlying market conditions in the short term. The business is focused on continuing with our plans to invest in core sales performance whilst taking action to reduce costs.“Although we are only four months into the year, based on current own shop LFL performance we believe that profits for the year are likely to be slightly below the lower end of the range of market expectations.”It added: “We are continuing to experience lower footfall across much of the estate, although average transaction values have increased marginally. Our new shop openings remain focused on locations that have been less impacted by lower footfall, such as workplaces, travel and leisure destinations.”
Six products from chilled gluten-free brand NO.G will be launched in up to 245 stores Asda this week. The launch will be backed with an introductory price of £2 and a promotional tour of selected stores across the country.The custom built NO.G van – a converted 1957 2CV horsebox – will visit a number of stores giving out free samples to customers as well as more information on the brand.The NO.G range includes pies (chicken, bacon and leek, steak and ale, vegetable), Quiche Lorraine, cheese and onion quiche and crustless garden veg and Feta quiche.NO.G – certified gluten free by Coeliac UK – was launched in April 2014 by Nottingham-based Riverside Bakery. The range is also stocked by Ocado and Sainsbury’s.NO.G brand manager Sam Benjamin said: “More and more people are looking for interesting and delicious free from products. Customers love the high quality and great taste of our products and the fact that you don’t have to be a coeliac to enjoy them.”
Contactless payments are set to account for more retail transactions now the upper limit has increased from £20 to £30.The UK Cards Association said the average supermarket shop of £25.17 now fell below the contactless limit, giving shoppers more choice about the way they paid for goods, according to The Grocer.Software allowing for the greater payments started rolling out on 1 September among retailers that already accept contactless payment.Payment processing company Worldpay said that many of the larger stores would be ready to take on the new limit straight away. It said an automated process called a “heartbeat” had started to update all the terminals used by smaller stores early yesterday (Tuesday) morning to increase the amount they were able to take on their Worldpay terminals.Dave Hobday, managing director, said: “Increasing the limit to £30 will only intensify the demand for convenience and speed everywhere we shop.”Retailers are encouraged to contact their point-of-sale device provider for information about upgrading their contactless terminal.MethodData from the UK Cards Association show consumers spent more than £2.5bn on contactless cards in the first half of the year compared with £2.32bn for all of 2014. Spend using the contactless method climbed from £287m a month in January to £567m in June.Does contactless payment have a place in the baking industry? Take our survey to see whether bakers and their customers have embraced this new technology. Create your own user feedback survey
Causeway Capital, which acquired Patisserie Valerie last year, has merged the chain with its Bakers & Baristas business.The new combined operation, which will have more than 125 sites across the UK and Ireland, will be led by current Bakers & Baristas CEO James Fleming.Patisserie Valerie (PV) production managing director José Peralta and retail managing director Paolo Peretti, who have led a turnaround of PV following its acquisition by Causeway, will support the management during a transitional period before leaving the business.The new group will continue operating under their individual brands and will retain their existing, distinctive in-store offerings, stated Causeway.Causeway said the merger would enable both businesses to benefit from shared baking, coffee and customer service resources and new product development, and allow additional investment for growth, including new store openings.“We are really pleased to announce the merger of our coffee and patisserie investments,” added Causeway Capital partner Matt Scaife.“We want to thank Paolo and José for their hard work and leadership in delivering the Patisserie Valerie turnaround programme over the last 12 months. We look forward to continuing supporting the development of these two distinctive brands and the continued growth of the group.”Based in Limerick, Ireland, Bakers + Baristas has locations in shopping and outlet centres throughout the UK and the Republic. Sales have grown from £11m in 2015, when Causeway invested in the business, to £22m in 2019.Patisserie Valerie was acquired by Causeway last year, when its parent company Patisserie Holdings entered administration. Causeway took on 96 sites, but has since reduced this to 75 following a review of stores’ trading performance.“This merger represents a fantastic opportunity to establish a high-quality, branded coffee and patisserie business with a presence throughout the UK and Ireland,” said Fleming.“I am really excited to be leading the team and believe there are significant opportunities to leverage shared resources across the business to deliver best-in-class customer experience for both brands instore and online.”Before joining Bakers + Baristas, Fleming had been CEO of Euphorium Bakery and UK CEO of French boulangerie chain Paul.
Signature Flatbreads has created 75-100 jobs at its Dunstable factory following “significant” investment to boost production capacity at the site.The investment comes after the business, which produces own-label flatbreads for supermarkets, as well as its Deli Kitchen brand, said it saw strong sales in the lead-up to and throughout the pandemic.As such, an additional production line was commissioned in June, with another due to be installed this month.The company said it was pleased to be able to offer up to 100 new jobs in the challenging economic climate, particularly with the Office for Budgetary Responsibility’s projection that unemployment could reach four million people.“We want to build on our strong sales performance and reinvest into our company. Staff and efficient high-tech production are both essential to our success and will allow us to keep inspiring consumers with high quality, innovative breads,” said managing director David Laurence.“The company has already benefited from sales growth as people increasingly demand more interesting breads at mealtimes, which our products deliver.”He highlighted a good performance from its Greek Style Flatbreads, which he said was partly due to an increased desire to make eating at home more varied.
Source: Getty ImagesGet virtual Valentine’s Day is still a big deal for bakers, but the way they shift their wares may change.“Most of our sales this year will be online so there will be a big uplift through this channel,” notes Ginger Bakers’ Smith.Fulop Gabor, owner of London-based Jack & Beyond, believes that bakers can seize opportunities by offering UK wide shipping or local, contact-free delivery services.“Bakers should focus on working on their online presence by setting up a user-friendly website and online shop and start marketing their products to target audiences via social media such as Instagram and Facebook,” he adds.Gabor says that Valentine’s sales should not be too affected by lockdown, as the romantic day can easily be celebrated indoors. However, job losses and redundancies could include how much people spend on gifts this year. Source: Dawn FoodsDoughnutsForget chocolates, this Valentine’s Day consumers are opting to share the love with doughnuts.“Doughnuts are making a strong appearance again, along with plenty of vegan options,” adds Dawn Foods’ Passmore.Dawn is tapping into this trend with a new lovestruck recipe. Recipe developer and influencer Emma Hanton has whipped up Valentine’s vegan raspberry doughnuts for bakers to use. Made from Dawn’s new vegan doughnut mix and vegan fruit filling and glaze, the raspberry flavour amps up the nostalgia factor, it adds.Elsewhere, Krispy Kreme has teamed up with sweet brand Love Hearts on its range of heart-shaped doughnuts while Doughnut Time has created heart-shaped delights suitable for home delivery. Its range includes jam- and chocolate-filled treats as well as DIY options. Source: Bloom BakersLetterbox giftingLockdown restrictions mean that many couples will be spending Valentine’s Day apart. As such, letterbox gifting has become more popular than ever, with consumers posting iced biscuits, macarons or brownies to loved ones.“Gifting, sending loved one’s special treats and showing appreciation has definitely increased, this has become so much easier to do with many businesses making online purchasing simple, slicker and accessible,” says Lisa Smith from Ginger Bakers.Leeds-based Bloom Bakers, for example, has launched a new range of Valentine’s letterbox biscuits. For the first time this year, the brand has launched a dedicated Valentine’s shop with its most popular messages. Consumers can choose from Missing You Biscuits at £22.50 or an Individual Valentine’s Biscuit for £6 emblazoned with ‘You = Happy’.“Valentine’s Day is the perfect occasion for sending cakes in the post and we are seeing many bakeries, cafes and restaurants making the most of this business opportunity, using social media platforms to communicate their offering,” says Jacqui Passmore, marketing manager UK and Ireland at Dawn Foods.“We are going to see thousands of brownies delivered by post too. There has been massive growth in on-line brownie delivery businesses as brownies are easy to make, for example, using Dawn’s Brownie Mix and make a great gifting item.” Source: Dawn FoodsValentine’s Day will likely be a bit different this year, but that doesn’t mean consumers don’t want to spread the love with flowers, chocolates and, er, doughnuts.To celebrate a Valentine’s like no other, bakers have adapted their offerings to fit a romantic occasion amidst a pandemic. There’s letterbox gifting, doughnuts and bite-size treats, which have all boomed in popularity.Lovingly Artisan, Paul Bakery and Pleesecakes, meanwhile, have already tapped into these trends with a host of new products. Here are some bakery trends sure to get hearts racing on 14 February: Source: Tiree Dawson PhotographyLocal pride Over the past twelve months, there has been a great appreciation for all things local and Ginger Bakers believes this will carry over to 14 February.“For Valentine’s Day this year we have collaborated with one of our neighbours in Cumbria. Shed 1 is a gin distillery and has a great seasonal gin, with buoyant alcohol sales during lockdown this seemed a perfect partnership,” says owner Lisa Smith.Called Shed Loads of Love, the cake is inspired by the classic Persian Love Cake and comprises dried edible rose petals and chopped pistachios. Source: Jack & BeyondBite-size Lockdown has increased the demand for smaller cakes and desserts that serve two people.As Valentine’s dinners at home become the norm, a host of high street retailers including M&S, Aldi and Morrisons have unveiled ‘Dine in for Two’ offers.Bakers everywhere, meanwhile, are rolling out miniature bakes, from cheesecakes to pavlovas.Cheesecake specialist Pleesecakes, for example, has created individual portions of heart-shaped cheesecakes including caramel & butterscotch, vanilla with a coconut twist and Nutella variants.Jack & Beyond, on the other hand, has a range of Valentine’s Day Cupcakes with an rsp of £3.60. These vanilla cupcakes are finished with buttercream icing and a topping of meringues.
AVON – Residents will gather for the annual town meeting Saturday to vote on $234,000 in municipal expenditures and to fill a seat held by a longtime member of the Board of Selectmen.Selectman Greta Espeaignnette does not intend to run for her seat this year, after nine years of serving as First Selectman. Candidates for the three-year term will be nominated for the floor, as well as candidates for four, 1-year positions: Treasurer, Tax Collector Constable and Road Commissioner.Selectmen are also proposing combining a number of open deputy positions into a single, part-time position, specifically the deputy Tax Collector, Town Clerk and Treasurer positions, as part of an effort to expand town office hours on Tuesdays and Thursdays. An additional $11,500 is proposed to be raised and appropriated to cover that cost.Those funds are included in the proposed $234,840 municipal budget, down $45,789 from the previous year. That decrease is mostly attributable to reductions in appropriations for road work and a replacement bridge and culvert on the Bob Orbeton Road.This year’s plan, according to the town report, is to pave a newly-improved gravel section of the Mt. Blue Road, with the majority of excise tax money going to that project.Also on the warrant is an article that would reduce the setbacks for construction around Mt. Blue Pond to the state-required 250 feet. The reduction in setback distance relates to Mt. Blue Pond no longer serving as the area’s drinking water source.The March 21 town meeting will begin at 9 a.m. at the town hall.