MAGAZINE

Welcome!

Read the digital issue of July-August Bakery Business online here.

The sunshine has arrived and how lovely it is to be enjoying a fabulous British summer at last, along with the events that come with it.
The Bakery Business social platforms have been awash with Platinum Jubilee tributes, Wimbledon-themed bakes, incredible wedding cakes and festival inspired products – all of which celebrate the fun in the sun that we are all able to enjoy again this year.

Since we last went to press, it has been a busy couple of months for bakery events too.  After three years, the return of the ABST conference (skilfully coordinated by our very own Sophie Braker) and held at Alton Towers was epic! Attended by more than 250 bakery students and trainees, the weekend was action packed, with excellent supplier presentations, competitions, dancing, great food, an amazing awards evening and of course the traditional game of ‘Lob the Cob’. 

The standard of the products entered in the competitions, was incredibly high and I for one, am excited by the talent that is coming through the industry – watch this space for some big bakery names in the future!

Now back to this issue… you may have noticed that we have had a cheeky redesign…  Bakery Business magazine launched in 2018 and the team decided we needed to freshen things up with a ‘new look, new feel’ magazine, but we also wanted to keep the content relevant and up to date.

On page 6 you will discover a brand-new section, which features our very own ‘Baker’s Dozen’: 13 things you need to know from inside the industry, whether it’s news, new products, or exclusive insights. 

And with sustainability and product versatility being so important going forward, please take a look at our sustainability feature on pages 19-21, with some key industry players talking about the issues facing bakers for the foreseeable.

On pages 27-29 we consider alternative baking, which incorporates some of the ‘free-from’, vegan and dairy-free options that consumers are looking for.

As strange as it is thinking about Halloween when current temperatures are record-breakingly sweltering, forward planning and innovation for seasonal bakery occasions are crucial, so check out our Halloween feature on pages 32-35.

Finally, don’t forget to flip the mag and check out the latest from the Craft Bakers Association, in the Bakers’ Review.

I hope you enjoy the refreshed issue and I always encourage our readers to offer their feedback, so if there are any pressing issues or industry areas you would like to see covered, please do not hesitate to get in touch.    

Enjoy the sunshine!
Sam White