1T 3EN E T R I H ISSUE 04 - craftbakersassociation.co.uk · would be baker California Raisins ... C...

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aked goods anPROUD TO SUPPORT CRAFT BAKERS ASSOCIATION

JANUARY 2014

S U P P O R T I N G C R A F T A N D A R T I S A N B A K E R S

Tel: 01920 468061 Fax: 01920 461632 Email: [email protected] Web: craftbakersassociation.co.uk

13THIRTEEN Inside:

SUPPORTING CRAFT AND ARTISAN BAKERS

David Smart4 months – beginning to make a difference

Craft Bakers’ WeekReaches new frequencies

InternshipsLessons in Loaf

BIA Winners

The Diary of a would be baker

California Raisins proud to support the baking industry

SHARINGCBA MEMBERS

NEWS ANDVIEWS

SHARING

ISSUE 04

MEMBERS UPDATE


4 months– beginning to make a difference…

I have been asked on numerous occasions, “just why did you take on the role of National President of the

Craft Bakers Association” especially when my life is somewhat full already? The answerquite simply is to “make a difference” andafter many years of apathy and complacencythere is a job to do. A Presidents function isthat of an “Influencer of Structure andDirection” within the Board of Directors of the CBA – now being ably led by George Fuller as Chairman and Mike Hollingas our Chief Executive Officer.

Sadly at our last board meeting two of ourDirectors retired, Eddie Clark from Hurst’s

bakery due to ill health (we wish him a veryspeedy recovery) and also Anthony Kindredof Kindred’s Bakery. This leaves twovacancies on the Board.

Each Director of CBA now has specific responsibilities e.g.: Janet Carr (President Elect) – representingCBA within government departments. Chris Beany – Finance Ian Storey – Education and Grain-chainChris Freeman – working with Janet but also representing the Association at otherTrade body meetings and conferences. Each Director will be feeding back theirprogress at every board meeting.

My interest and drivers for the next two yearscontinue to be the youth and their furtherinvolvement within our trade. The ABST(Association of Bakery Students and Trainees)have an abundance of talent, all looking fortheir first chance in industry. The CBA and the ABST, represented by Neil Woods(President of the ABST), are working togetherto get their students into our bakeries.

Louise Reynard (The Reynard Group) has very kindly offered her leadership skills todevelop the more “youthful” segment of ourassociation. Younger people within ourmembers businesses, who wish to developtheir trade knowledge or understanding ofour industry, will be supported/mentored byLouise, who is closer to their own peer group.

Internships – are finally getting off theground. Paul (the quality French bakers) hasvery kindly offered to accept a couple ofplaces for enthusiastic young. Please keepyour eyes peeled for the new updated webpages of the CBA, which will be ‘live’ shortly.

May I take this opportunity to thank Ben Kindred (Kindred’s Bakery) for the verykind invitation to attend the Kingston andDistrict Bakers Association Annual Dinner with my wife Susan. We both had awonderful evening of camaraderie and met new friends, until next time.

David Smart



CBW ROUNDUP


Craft Bakers’ Weekreaches new frequencies BBC London 94.9

The Breakfast Show with Penny Smith and Nick Godwin

BBC Radio 1The Radio 1 Breakfast Show with Nick Grimshaw

BBC Radio 2The Chris Evans Breakfast Show

Capital FM LondonCapital Breakfast

Heart (London)Heart Breakfast with Jamie and Emma

Kiss FMRickie, Melvin and Charlie in the Morning

LBC 97.3Nick Ferrari

Magic 105.4 FMFoxy in the Morning

Absolute RadioChristian O’ConnellBreakfast Show

BBC Radio 2Drivetime

BBC Radio 2Steve Wright in the Afternoon

Organisers of Craft Bakers’ Week 2014 have declared this year’s

campaign the best to date. With more bakery businesses taking

part than ever, we’d like to thank all the CBA members that got

involved. A great response that will be appreciated by this years

charity, Make-A-Wish Foundation® UK.

393 UK bakery businesses, big and small,took part in this years campaign – an increase of over thirty on 2013.

The interest in raising funds for the campaigncharity ‘Make-A-Wish Foundation UK’ wasimpressive, and shows just how generouspeople can be. Many bakers requestedcollection tins, as well as, organising events in aid of the charity. For the first time sugarplaques displaying the charity’s logo wereoffered to bakers to use on cakes, cookies orbuns with bakers donating 10p from the saleof each item to the charity. Thirty six boxes of plaques were sold, with bakers reporting a great reaction to them from their customers.An announcement on the final amount raisedis expected later this month, once all themoney raised has been counted!

Keith Houliston, Sales Director at Bakels and chair of Craft Bakers’ Week 2014 said:“On behalf of the committee I would like tothank all the bakers for their support for thecampaign. It was great to see so manyinvolved – from events to social media, there was clearly a lot happening all around the country to raise the awareness of craft bakers.”

There was great exposure for the campaign,both through national papers online, radioand local press, including features inthesun.co.uk, express.co.uk andindependent.co.uk websites. Deliveries ofbread rolls to radio stations on the Monday –including Absolute FM and Capital FM,created lots of interest, with tweets from radiohosts, encouraging customers to get involved.Regionally there was more coverage forbakers than ever before and onlineengagement was 40% up on 2013.

Craft Bakers’ Week was once againsupported by Tom & Henry Herbert who gave a record 22 radio interviews at the start of the campaign week as well asinterviews to print media.

Craft Bakers’ Week is funded and supportedby the Craft Bakers’ Association and ScottishBakers as well as stakeholders from acrossthe bakery sector including British Baker,California Raisins, CSM, Bakels, Bako, BFP,Dawn, Ireks, Marriages, Macphie, Puratos,Reynards and Zeelandia.

1,000,000listeners

Over 580,000 Absolute Radiolisteners heard about CraftBakers’ Week!

Lisa Snowdon from CapitalRadio tweeted a picture ofherself with bread deliveredto their studios (She has 158k followers!)

Christian O’Connell tweetedand talked about thecampaign on Absolute Radioand Magic. He also retweeted us, to his135,000 followers!

A very successful week!

Craft Bakers’ WeekCraft Bakers’ Week

CRAFT BAKERS’ WEEK

Two thousand, Two thousand,

five hundred five hundred pounds onlypounds only

Pay

£2,500

INTERNSHIPS

INTERNSHIPS

From affluent Cheshire market townsto the price conscious regions of North Manchester or Merseyside,

each bakery business has a set of skills to share with keen young bakers.Internships provide a great opportunity to develop these enthusiastic students andyoung bakers alike . It’s equally amazingto see what a sudden boost of rawenthusiasm can do for a business. It’s likea ‘bread of fresh air’ through the bakery.

There are literally hundreds of bakerystudents desperate to get their first stepon the baking ladder. These students arewilling to travel the length and breadth ofthe country and we are here to provideinformation and support for them. Thereare bakery schools waiting to connectwith local businesses to provide guidanceand help create an education plan forwilling students. Taking it one stepfurther, there are many young bakerseither in fledgling businesses, or who


have taken over a small family businesses, who would appreciate advice and supervision from a mentor, just to help them with friendly advice from time to time.

In a small way, family friendly bakerieshave been working like this for manyyears as they have shared skills between local businesses.

Modern day internships in a host business lasts for as little or as long as needed. Either a week, a month orthree months – the most important thing is to agree a plan, provide support,direction and guidance.

Whether you are a bakery business,bakery trainee, young professional or bakery student, the Craft BakersAssociation is your trade association and is here to help.

Interested in an Internship?If you would like to register aninterest in becoming an Intern or if you’d be able to provide supportand offer a place give Karen Deara ring on 01920 468061 and she’ll take it from there.

The Craft Bakers Association has a membership of over over sixhundred bakery businesses andeach and every one is looking forenthusiastic starters. So if you area bakery student in need of adviceor help to find bakery experienceduring a holiday, or a bakeryposition after finishing BakeryCollege we are here to help. Get in touch with Karen on 01920 468061.

Let’s get started

Whether you are an Employer, Employee orBakery Student now is the right time to startthinking about getting yourself out there and

expand your horizons, increase your tradeknowledge and gain more trade experience.

Internships offer the opportunity to gain muchneeded experience within a safe and monitored

environment. So why aren’t businesses andbakery students taking advantage and using

internships to enhance their potential?

National MinimumWage ratesAs from the 1st October theNational Minimum Wage rates increase as follows:

21 and over £6.50

18 to 20 £5.13

Under 18 £3.79

Apprentice* £2.73

This rate is for apprentices aged 16 to 18and those aged 19 or over who are intheir first year. All other apprentices areentitled to the National Minimum Wagefor their age. Where accommodation is provided to the employee by the employer, the amount that can be offsetagainst the NMW is £5.08 per day


Just give us a call, it’s as easy as that.

*

The CBA would like to congratulate all the winners at the British BakeryAwards 2014 but especially our members who received awards onWednesday 10th September at the Hilton Hotel in Park Lane, London:

Bakery Manufacturer of the Year:The Village Bakery:The Village Bakery is a family business, owned by Alan Jones and hissons Robin and Christien. Employing more than 320 people across three sites, one of them being the UK’s biggest gluten-free productionsite. The company manufacturers artisan breads, pies, cakes, morninggoods and gluten-free products for a number of brands – including Hero, Marks & Spencer, Tesco and Spar.

For the second year running this Welsh bakery has won the ‘Bakery Manufacturer of the Year’ Category.

“A proud achievement for us all and a great 80th Anniversary present”said Alan Jones.

Celebration Cake Business of the Year:Slattery Patissier & Chocolatier Ltd:Founded by Bernard and Margaret Slattery in 1967 and is now in itsthird generation. Slattery Patissier and Chocolatier is so much more than just a cake shop. The “Naughty-but-oh-so nice” food emporium inWhitefield is truly one of a kind and attracts visitors from far and wide.

Laura Slattery, managing director and daughter of renowned patissierJohn, has moved the business on by employing a dedicated new

product development person. She says: “For BIA, our team of 13 cake decorators met and asked ‘what do peoplerecognise?” and “what makes Britain great?”. The final cakeconsisted of, a three-tier design in three sections depictingtraditional aspects of the British Isles. “We were absolutelydelighted to win the Celebration Cake Business of theyear at this year BIA awards. It represents a huge teameffort and rewards the hard work that all the Cakedecorating team put into the award entry cake, as wellas the effort they put into every cake they make eachweek. The award offers a great boost to the businessin terms of publicity and advertising too, which I’msure will result in an increase in orders and

customers”, said John Slattery

The CraftBusinessAward:

Bettys CraftBakery:

Betty’s is a longstanding member of the

CBA, as well as being an establishedYorkshire bakery. Founded by Frederick

Belmont, a Swiss baker and confectioner, the firstCafé Tea Rooms in Harrogate were opened in1919. They now have six Café Tea Rooms inYorkshire and as a result, the Bettys name hasbecome famous the world over.

Still very much family-owned, they still practice the artisan skills that Frederick Belmont brought to Yorkshire.

The award was accepted by Paul Gray, Bakery Operations Manager,who said: ‘Creativity and innovation are the lifeblood of our business.We preserve and nurture our craft techniques, focusing on skilledhandmade and hand-finished products while remaining up to datewith our technical expertise.’

Bettys Craft Bakery Director, Caroline Grant, was delighted with theaward and said, ‘Everyone at our craft bakery is thrilled with therecognition. The ‘Craft Business of the Year’ award is a tribute to the hard work of all the team here at Bettys Bakery.’

Speciality Bread Product of the Year winner:Pain Ancien Couronne, Paul UK:PAUL is a family owned company built on the foundations of time-honoured production methods passed down through five generations.They have bakeries in 25 different countries including London,Washington, Dubai, Tokyo‚ Singapore and Moscow.

The award was accepted by Kevin Sherlock, head of L’Atelier (French for artisan craft workshop) at Paul UK, who explained that thePain Ancien Couronne is a crusty weekend loaf with a long history.

“The bread has natural flavours brought about by the four basicingredients of flour, yeast, salt and water which are baked until a solidcrust is formed to stop moisture migration both in and out,” he said.

Mixed with a levain for 12 minutes on low speed, and using Frenchflour specially milled for Paul UK, the dough ferments for at least fourhours and is knocked back every hour to develop the gluten and gas.After being scaled off, it is left for another hour before being handmoulded, shaped and left in a wicker basket.

Kevin added “The dough tells us when it is ready and it is then baked for between 45 and 60 minutes to ensure that a good, tasty crust forms”.

Innovation Award winner:Cinnamon Square Bakery: Based in Rickmansworth, Hertfordshire, Cinnamon Square first openedits doors in November 2005. It’s ethos is based on the use of the fivesenses, where customers can see, listen, touch, smell and taste thewhole experience.Cinnamon Square are a deserving winner of thisaward.

Paul Barker, Master Baker at Cinnamon Square Bakery “We aredelighted to have been awarded the prestigious Innovation Award for ‘The Orange’ (an impressive combination of shortcrust pastry filledwith layers of caramelised oranges, orange curd and rich chocolateganache) at the 2014 Baking Industry Awards”.

Congratulations to all thewinners


CBA MEMBERS – SUCCESSES


MEET OUR MEMBERS

The Diary of a would-be baker

aged 49 and¾s, .

Lisa Parkinson Beachcomber Cakes

,

For the past 20 years, I havemade cakes for friends and

family and the occasionalbusiness event. It all startedwhen my eldest niece was

born and my sister phonedsaying “you can make a

Christening Cake can’t you!”the rest as they say, 20 years

down the line, is history.

Numerous birthday cakes havefollowed and my skills have

grown with every challengingorder. With emphasis on ‘trial

and error’ (more error than trial if I’m honest!) what a way tolearn. I have a huge library of baking and cookery books and

thank God for the internet… I have never had a lesson in mylife relying mainly on my own intuition.

launch two micro businesses, BeachcomberCakes & The Rocpool (School of Baking) and my “dream” all be it thirty years late, has now begun.

What of the Cake Emporium? My ‘dream’remains but this will have to wait for my cake-making business and baking school tobe up and running and bringing in a livingwage but is definitely part of my BusinessPlan. In less than a year, I have gone ‘hell forleather’ to quote a friend. I have registeredboth my businesses with Companies House,taken on the obligations of the HMR&C(scary), started keeping detailed accounts(even scarier as you can see exactly what a “dream” costs!) and achieved a Grade 5Food Hygiene Certificate.

I have secured both Public Liability andProduct Liability Insurance, designed andlaunched a website, designed and printedvarious marketing tools and am nowdesigning and creating an exhibition standthat reflects my corporate image and websiteperfectly. I have sought a business start-uploan and located a mentor through a localinitiative called “The Marsh Millions”. I havebeen lucky enough to have use of a smalloffice and administrative support, at apepper-corn rent as space at home simplycould not accommodate this.

I have brow-beaten a variety of local venuesto get my foot in the door, “elevator pitched”until I’m blue in the face and now it’s allbeginning to bear fruit.

My absolute passion is 3D Sculptural workwhich is not an area of cakes known to manypeople in the UK but is growing in popularity,especially amongst celebrities. Cake design isa very visual and sensory medium, hence theneed to ensure that when you visit venues you bring examples of your cakes with you.So far this year, I have been commissioned to produce a number of First World Warinspired commissions as part of the localareas ‘Step Short’ WW1 Commemorations,which began with the opening of theMemorial Arch by HRH Prince Henry ofWales on 4th August 2014.

I recentlyworked on a 3DCharity

Auction Cake entitled “Dr Syn” from theRomney Marsh folklore spawned from thebooks of Russell Thorndike. Fingers crossed,“Dr Syn” will raise a good figure for theARCCC (Activities Respite Rehabilitation Care Centres) which supports adults withphysical and sensory impairments.

As I am typing this article for “13”, I have justdelivered a 3D Sculptural Cake using pulledsugar (Isomalt) depicting a WW2 Spitfire fora WW2 Spitfire pilot’s birthday and as thepictures show, I have a variety of Cakes “inprogress”. I have just been asked to create a 3D standing Motor bike cake, alongside a25th Wedding Anniversary Cake which is to be a complete replica of the original soorders, all be it slowly, are beginning to come in.

I am currently investigating supplying bespokedesigned and beautifully crafted LuxuryChristmas Cakes and botanically correctSugar flowers, cold porcelain flowers andbespoke cake toppers which I hope to sell toboth individuals as well as local outlets. I amanticipating a number of sales once this islaunched via my website in early 2015.

I am exhibiting at venues from October rightthrough until April 2015 and am luckyenough to be going to Switzerland to



The Richemont School, Lucerne with the CBA who I joined earlier in the year, to learn Artisan Bread and Patisserie.

I am now looking forward to my 50thbirthday early in 2015 and see itas the start to a new chapter inmy working life. My husbandhas asked me what I want as agift for this milestone birthday –diamonds, furs, sports car,Louboutin shoes, a world trip? I have asked for a purpose builtfacility in the grounds of ournew home, somewhere I cannurture and expand my dream.

Currently, I am a “Jill-of-all-trades” without enough hours in the day or night to completeeverything, I am going greyrapidly and time seems to be onwheels but I will be the master of my own destiny in time andquite frankly, I can’t wait... That little girls dream might justbecome a reality. I can’timagine a better legacy to leave behind, more so if I haveencouraged others to explore

the wonderful world of cake and all that thebakery industry has to offer.

Lisa Parkinson

Owner, Tutor & Resident ArtistBeachcomber Cakes Ltd & The Rocpool(School of Baking) Ltd, Dungeness, Kentwww.bakingbythesea.co.uk

My dream, ever since I was a littlegirl, was to be the owner of an upmarketcake shop. This Cake Emporium had to besomething very special, magical even and Iwanted it to stand out as ‘different’. FeedingTeddy, Golly and Rupert afternoon teaprobably had something to do with it andwith a Grandma who made the mostwonderful jam and with parents who bothenjoyed cooking, I suppose to a degree, it’s in my blood.

This Cake Emporium would take the shape ofa classical French Patisserie. In the 1970’s,this was simply was not part of English cultureand as a precocious infant, I clearly thought it should be! It never dawned on me or evenentered my head that as an adult, I wouldfind the skills to be making those spectacularcakes. With my nose pressed tightly againstthe shop windows and display cases, I foundthese stunning creations utterly magical andcould not believe they were cake and betterstill, made to be eaten! They smelt divine and the alchemy that is baking fascinated me then and still does.

Walking the halls of Harrods and Fortnum &Masons as a teenager, I gained a reputationamong the shop assistants for asking manyquestions. Into my twenties and beyond,when my busy work schedule permitted, I would treat myself to a visit to thesewonderful food halls to see just how far cake alchemy had come.

One member of staff remembered me andtook the time to assure a suspicious securityguard that the strange lady wandering theFood Hall was not up to mischief or anything sinister, just cake!

Having left school at 16 with fewqualifications of any merit, a job to quote my Father, “paid the bills” was the order of the day so I went to secretarial college –predictable but a safe option. My career hastaken many turns through pharmaceuticals,window dressing and even working in thenuclear industry when we moved to the Kent Coast in 2007.

Currently I work in Private Health as a QualityCompliance Manager which helps to feed myfamily, pay my bills and fund my dream.Being told I am wasting my talents, in Januarythis year, I took the monumental decision to

“The CBA Membership is the bestmoney I have spent and I would nothesitate to recommend them. For amicro-business like mine, initial setuphas been hard probably harder thanit needed to be, simply due to thelack of knowing where to start andthe availability of mentors orindustry based support. As I havefound support hard to come-by, I hope to encourage others in thefuture to look at the bakery industryas an employment option.”

The Worshipful Company of Bakers supports this fantastic campaignto educate young school children in just what goes into makingbread, from growing the wheat to enjoying freshly baked loaves.

The project is running in several schools in the East End of Londonand is co-ordinated by food author of ‘The Edible Playground’ Cassie Liversidge.

I arrived at Orchard Junior School in Wells Street, Hackney to meet 60 pupils taking part in the day long course. The children had already grown the wheat helping them to learn more about all the stages from field to the table, all under the watchful eye of Ms Liversidge.

In class they separated the wheat ears from the stalks and thrashedthem in pillowcases and then in the playground separated the wheat berries from the chaff with electric fans. The milling processwas completed with coffee grinders.

Then came the messy bit, the weighing and hand mixing of theingredients! This was definitely the highlight of the day! I have never seen so much enthusiasm for what we as Bakers do every dayand to some extent, take for granted. There was flour and dougheverywhere and the smiles were from ear(!) to ear(!)

After doughing-up, lunchtime gave the dough time to ferment, each student fashioned a piece of dough for themselves. After theinter-proof period and a short film on the milling process, the doughpieces were moulded and marked by each student to ensure theyeach took home their own loaf to share with family and friends.

Baking was a tense time and full of expectation when the pupilsfinally got that extra feel-good factor of seeing their work cometogether with that wonderful fresh bread smell.

A big thanks to all who helped make the day a success, particularlyour brilliant helpers on the day including Bakery Student of the Year Vanessa Brewster and Emma Hales and Becca Croston both2nd year students at the National Bakery School.

Chris Tomkins, Kistrucks Bakery

“ I was privileged to be asked by the Worshipful Companyof Bakers to help in an educational programme arranged for Junior school children called ‘Lessons in loaf’.”

The day was a big hit, but not as big a hit as the students'hand-made loaves!

Lessons in LoafChris Tomkins of Kistrucks Bakery, Woodford

spent a day with 60 young pupils from Orchard Junior School


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Young bakers take a journey of a lifetime…


EDUCATION


After arriving at the hotel in London pre-flight to Lucerne we were kittedinto our whites, before a warm welcome dinner.

Day 2: A swift check in at Heathrow and small queues at security meant wewere through in no time, and were able to enjoy a quick breakfastbefore boarding the plane. Fog however delayed our take off, but sittingbetween fellow CBA award winner Lisa, and Sara from Scotland the timesped by, and before I knew it we were at altitude. A comfortablelanding, a bit of queuing and a couple cups of coffee later we were on adouble decker train bound for Lucerne. On arrival we took a train thatchugged along at a steady pace, allowing us to take in the beautifulSwiss countryside. We arrived at the station and had a look around thelower shopping mall. This was our first visit to one of the Bachman’sstores, a chain found across Lucerne. We all quickly started parting withSwiss francs in exchange for baked goods, something we became rathergood at. Soon after we dominated a number24 bus as we headed for the school. Steppingoff the bus was an experience it itself. Straightin front of us was der Vierwaldstättersee (TheFour Forest Lake) which seemed more like asea than a lake. After a short rest we met fordinner. A walk into town stretched our legsand allowed us to absorb our beautiful

surroundings. Stadtkeller, the setting for the evening was as much anentertainment venue as it was restaurant and we all thoroughly enjoyedit. We were treated to flag throwing, horn blowing and yodellingamongst others. It was a great setting to get to know one another, andreally broke the ice.

Day 3: Breakfast was provided in the Richemont School, we were served a great selection of the schools baked goods, coffee and Juice in a relaxedatmosphere. Class began at 8AM prompt, where we were welcomed to the school, and given a brief history before beginning our day ofconfectionary. The structure of the day was such that the most number ofproducts could be demonstrated whilst still being hands on. We beganwith the basics, sponge cake recipes and how one can alter theproportions and change the density of the sponge. We were shown alight almond sponge and demonstrations on a range of products that

included a Praline slice with raspberries,rocket and balsamic syrup, a truly originalproduct.

Finally we were treated to a chocolate workdemonstration. We were shown a range of methods for creating chocolate baseddecorations for cakes. We enjoyed dinner at the school that evening, with the items

The CBA Educational Fund sponsored 3 lucky bakers to attend abakery course at the prestigious Richemont School in Switzerlandorganised by The Worshipful Company of Bakers. Lewis Freeman of Dunns Bakery, Lisa Parkinson of Beachcomber Cakes – featured earlier in this issue, and Michelle Dyson ofGreenhalgh’s were led by David Mizon into the wonderful world of Bakery and Confectionery.The following is an account.

produced during the day for desert. The day was incredibly informative,and provided one with knowledge and inspiration to begin producingproducts like those seen throughout the day.

Day 4: This day was important to all as we were learning about bread andyeasted confectionery. We watched the mixing of the dough whilst it was explained, to then get hands on in the scaling and moulding. The methods used were fascinating, the boiled dough for example was a new one to many of us. The breads produced included the moretraditional loafs, as well as those further afield such as the Chili bread.We also covered enriched and sweet dough’s, including complicatedplats. The day was a good mixture of fun activities, such as creating bun man figures, and also more scientific issues, such asgluten development. A very wide range was produced andwe were even treated to a platting demonstration. Themethods of production were incredibility craft based, but yetbroke many of the ‘rules’ taught in colleges and text books,for example mixing a dough for 20 minutes, or chilling aproduct in-between proving and baking. Yet these methodsworked, a refreshing reminder that the best methods ofproduction are simply those that yield the finest results.

Day 5: The day was set aside to explore Lucerne. We met overbreakfast before catching the bus into town. David showedus around the key points in Lucerne, before setting us off onour own to explore. It is always inspiring to look arounddifferent bakery shops and get a feel for the trends found indifferent locations. There was also an opportunity to visit theflour and grain testing lab in the Richemont School. Lookingaround the flour testing lab was a great experience, This wefound really helps to quantify what is taught about flourscience. Meeting for dinner at the equivalent of the BakersLivery. The Lucerne equivalent was significantly different from our company as it was essentially a restaurant.

Day 6: This was the last day of the visit, which made it a somber day. We metagain over breakfast, before loading the bus with a large amount ofluggage, each bag slightly heavier with our generously sponsoredRichemont books. This generous action ensured each and every one of us would be able to produce a significant range of high quality goods,cementing the basis of the trip. We all boarded the train to Zurich wherewe enjoyed our day exploring the Swiss city. A bit of queuing and aflight later we were back on British Soil. Reluctant goodbyes ensued.

“It was an unforgettable trip. I was amazed at just how much I learnt in such little time”.(Lewis Freeman)

If you are ever offered theopportunity to take up a placeat the Richemont School - doyourself a huge favour and go!”(Lisa Parkinson, Beachcomber Cakes)

“

It was a pleasure to betaught by the highly skilled professionals at theRichemont School. I havelearnt some excellent newskills and techniques whichwill enhance my existingknowledge. I have gainedlots of ideas/inspirationfrom the trip (Michelle Dyson, Greenhalgh’s Craft Bakery)

“

NOTE OF THANKSLewis, Michelle and Lisa would like to thank theWorshipful Company of Bakers for organising suchan unforgettable event and group leader David Mizonfor all his enthusiasm.

Craft Bakers Association for funding the places on thiscourse. As young delegates we hope to have plenty ofopportunities to pass on what we have learned duringour visit Lucerne.

SPECIAL NOTICES



A Special MentionThe baking industry and indeed our Association has excellent links with our allied traders but I sometimes feel they don't get the credit they deserve.

Through your pages I would like to thank one such company.

We recently decided to purchase a Depositer for our bakery and afterresearching the machine with many suppliers we decided to buy fromDaniel Dunne at Interbake… And what a fantastic journey it has been.

We are a small independent craft bakery and we needed a fullyautomatic depositor to speed up production. From beginning to endDaniel went above and beyond.

He has always been on call for teething problems (usually somethingsimple that I was doing wrong!) he has changed aspects of the machinethat we felt suited us better. The service has been excellent and I wouldhave no hesitation in buying from Interbake in the future andrecommending them to fellow bakers. Life for a small baker would be so much simpler if all companies carried their ethos.

Well done Interbake and thank you Daniel.

GratefullyShirley�&�Graham�Ryder,�Peter’s�Bakery,�Manchester.

RATE CARD FOR ADVERTISING

The CBA are offering a limited amount of space in this publication for members to advertise. Either your businesses, products, items for sale etc… Your ad will be seen by bakers alike and target an audience of 700 bakeries and individuals. The CBA are requesting a nominal fee for production only and 5% of that cost will also be donated to the CBA’s chosen Charity ‘Make a Wish’.

Size:A5 loose insert - £500 (750 prints required)

½ Page - 4 colour £250

¼ Page - 4 colour £100

Please call Matt on 01920 468061 or e-mail [email protected] for technical info. Deadline for next issue due for distribution in February is 31st January2015 – Ads will be published on a first come first serve basis. Only 2 loose inserts will be accepted in each issue.

The Craft Bakers Association would like to wish all our members

a merry Christmas and a prosperous New Year

Stay ahead of the game, add more California Raisins to your baked goods andwatch sales grow. Can you resist the unmistakable quality and value?

01628 535 755 [email protected] www.californiaraisins.co.uk

aked goods anPROUD TO SUPPORT CRAFT BAKERS ASSOCIATION

JANUARY 2014

S U P P O R T I N G C R A F T A N D A R T I S A N B A K E R S

Tel: 01920 468061 Fax: 01920 461632 Email: [email protected] Web: craftbakersassociation.co.uk

13THIRTEEN

Inside:


David Smart4 months – beginning to make a difference

Craft Bakers’ WeekReaches new frequencies

InternshipsLessons in Loaf

BIA Winners

The Diary of a would be baker


SHARINGCBA MEMBERS

NEWS ANDVIEWS

SHARING

ISSUE 04

1T 3EN E T R I H ISSUE 04 - craftbakersassociation.co.uk · would be baker California Raisins ... C...

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