MAGAZINE

And whoooooshhh… Goodbye 2023!

It only seems a short time ago I was welcoming you all into the new year and all of a sudden, we are soon to be landing in December, this year has gone scarily fast, but it has been a year where normality has finally resumed post Covid, thank goodness!  That said – 2023 has not been without hiccups and bumps in the road but as always, the entire baking industry navigates every bump with the usual stoicism and sense of fun that epitomises our industry.

2023 has seen events and conferences return with a vengeance – including some new ones, NPD is in full swing, with great innovation in healthy bread and baked goods, free-from and vegan products and we have seen so many well-deserved accolades awarded. One thing is for sure – we have some amazing people in this industry!

This month I once again have the privilege of attending the Worshipful Company of Bakers Election Banquet, being held on 27th November at Mansion House, which will see the outgoing Master – Stephen Fenton, hand over the reins to the new Master – Charles Joseph. An incredible evening of pomp and circumstance and beautiful tradition not to be missed.

So, what does the final issue of Bakery Business magazine have in store for you… of course we have all our regular insight pages: Inside the Industry, pages 6 – 7, Ingredients Index, page 8, Legal, page 11, Health & Safety, page 44 and Crafty Baker on page 45.

This month, roving reporter Sophie Carey has been out and about talking to both Bakers and Manufacturers, so we have an interview with Boatyard Bakery on pages 14-15 and an interview with Thibault Dussaussoy – UK Area Manager for AIT Ingredients on pages 22-24.

Our features for this month include Speciality Breads & Baked Goods, pages 16-21, Valentines Day, pages 24-29, Mincemeat, pages 32-35, Toppings & Fillings, pages 36-39 and Warewashing, pages 40-42.

I hope you enjoy the issue and as always, your feedback is very much appreciated – we would like to hear what else you would like to see and read about, so please do get in touch with us via email or social media.

So, I guess that leaves me to say – I hope you all have a very happy Christmas and I look forward to seeing you all in the new year and reporting on all things Bakery in 2024.

Sam