Welcome back… I hope you all had a peaceful and happy Christmas and New Year break (as distant a memory they now seem).
So, here we are, feet firmly planted in 2023 and I – for one –cannot wait to see what this year has in store for the baking industry.
Having caught up with a few of our readers and industry supporters over the last couple of weeks, I feel buoyed by the overwhelming sense of positivity that people are feeling, despite the adversities of the previous 12 months.
With the industry now well and truly back on the NPD trail following the pandemic, I am hearing about new projects, new initiatives and new product launches, all of which signal a buzz among bakers. There is certainly excitement for the year ahead.
Speaking of excitement, 2023 is an important year for the Bakery Business team too, as we will be celebrating our fifth birthday in March, and I’ll let you in on a secret – you guys are not the only ones with new initiatives on the horizon, so watch this space!
This issue is crammed with features covering what have been some of our most popular topics over the last five years, including vegan bakery on pages 20-25 and those all-important healthy breads and bakery products on pages 34-39. We have of course included all our regular bites of insight around legal, ingredients, and health and safety.
And with Easter just around the corner, we draw inspiration from new takes on traditional European bakes on pages 16-19, along with a glimpse at Valentine’s products.
On pages 12-13, Tiggy Elwes talks to the lovely ladies behind social enterprise bakery Cream Bakery CIC and finally, Sophie Carey – formerly Sophie Braker (congratulations on your wedding Soph!) has been taking a look at some regional products on pages 40-41.
Don’t forget to check out more news, products and articles on our socials and please feel free to share pictures and recipes with us – we always love to see what our readers are up to!
2023, we’re ready for you!