MAGAZINE

Click here to read the latest issue of Bakery Business

As I write, I find it hard to believe that we are in the final throws of 2022 – where has this year gone?!

While it has been what would seem the quickest year in history – it has been another tumultuous year for the bakery industry, which yet again is battling  another economic crisis as the price of energy soars.

That said, knowing this industry as I do, I am certain that the passion, resilience and stoicism that the bakers demonstrate time and time again will prevail, and we as a sector will come out the other side stronger and more determined than ever. 

With Halloween behind us, we are speedily heading towards Christmas 2022. This is the final issue of the magazine this side of the New Year and it has been a busy couple of months for the Bakery Business team.  

I recently attended the British Society of Baking Autumn Conference, which offered (as always) some exciting and informative presentations. Take a look at the write up from our guest writer, National Bakery School (NBS) student Natasha Ahmed, on pages 34-35.

I also had the privilege of attending the Worshipful Company of Bakers student event hosted by Bakels in Bicester. Sixteen lucky students were invited to spend three days at the Innovation Centre at Bakels learning about product development and trends, along with the opportunities that plant baking can offer in terms of an exciting bakery career. As always, Bakels’ hospitality was incredible, and the students headed home feeling inspired and excited about their future in the industry.

Also in this issue, we are looking at supporting readers into next year with tips on energy-efficient warewashing to reduce costs (p36-39) and an interesting sneak peek at how the attitudes of Generation Z are shifting towards Valentine’s Day (p40-41).

On pages 12-13 Rosanna Spence talks to Bread Holdings CEO Tom Molnar and looks at his brand The Bread Factory’s latest acquisition in Milton Keynes.

In other news, as requested by our readers, it’s the return of the recipe! Tiggy Elwes (who recently graduated from NBS – congratulations, Tiggy!) has been working with IREKS to produce gluten-free winter treats on pages 28-29

Finally, we have an announcement… Bakery Business has added to its social media platforms and as of now, we have launched @bakerybusinessmag on TikTok. Please head over and give us a follow – don’t forget to look at Tiggy’s reel of the recipe I mentioned above.

So that just leaves me to say a big ‘thank you’ from me and the Bakery Business team for all your support this year and I wish you all a very happy Christmas (too early?). I look forward to seeing all your festive bakes on social media over the next few weeks.

See you in 2023! 

Sam White