MANUFACTURED BY DESIGN. - thebakefactory.global · Food Trend Reports Our team dedicates a great...

MANUFACTURED BY DESIGN.

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development

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inspired

logisticssolutions pastry

sensory eat well

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BAKEOLOGYflexibility

food

valuehealthybake factory

consumer insight

researchinspi

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globa

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understandingtrust

trend

hot to go

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OVER 30 YEARS

EXPERIENCE

BRC GRADE A

ACCREDITATION

140STAFF

24.000 SQ FTMODERNFACILITY

GLOBALDISTRIBUTION

MERCURY PRIZE WINNERS

The Mercurys are one of the most prestigious awards in travel catering. We’ve been supplying products to the airline industry for over five years but this year was the first time we entered the Mercurys Awards. Our Taco Slider products were developed by Executive Chef James Strawbridge and won the sought after Savoury Food Product category.

“ The Bake Factory exists to create delicious on-board eating experiences for land, sea and air passengers. We literally create everything under one roof, from the idea for a product through to its testing and manufacture. Our talented team are continually researching food trends and flavours and will tweak and test until they believe they have achieved a product worthy of The Bake Factory name and one which will be enjoyed by travel passengers worldwide.

Matt Hurry - Managing Director

Creating delicious on-board eating experiences for land, sea and air passengers.

CAPABILITIES

“ The flexibility of our manufacturing operations means that we can supply a great diversity of products to a high standard. The key to this is a team who are trained to deliver products that they and our customers are proud of.Tracey Kingdon - Head of Operations

Sweet

Slow-cooked

Traditional

Deep-fill

Vegan

Sausage RollPork Pies

EmpanadaPattieTurnoversButter-Enriched

Croque

Bloomer

Grilled

Toastie

Hot-Sandw

ich

Sweet

Savoury

Cooked Fill

Grab & Go

Puff Pastry

Slow-cookedGluten freeAll day BreakfastPasta

Cornish

Cocktail

Hand-crimped

Machine Made

Taco

sBu

rrito

Fajit

a N

aan

Bar

-mar

ked

Burg

ers

Bao

Slid

ers

Vege

taria

nVe

gan

PASTRY

PIES

INN

OVA

TIO

NSLICES

MEAL POTS

PASTIES

WRA

PSBREAD

S

MANUFACTURED BY DESIGN.

NPD

“As part of our development process, we study consumer insight reports, conduct our own research and monitor emerging food trends. The implementation of our ideas comes down to a good old fashioned team of chefs with sharp knives, hot ovens and accurate scales.Emma Cundy Cooper - NPD Manager

The development kitchen at The Bake Factory™ is a hub for creativity, organoleptic activities, benchmarking and innovation. Innovating food solutions for our customers ranges from; producing the very best new pastry products, providing a hot food to go solution for high street coffee chains, or inventing creative concepts for the travel industry. The technical environment of our BRC A rated facilities maintains consistency and quality, but it’s in the kitchen that we experiment with flavour profiles, ingredients all of which allow the concept to fly.

Converting ideas such as slow-cooked Bengali beef curry or a range of miniature Mexican Tacos into a reality comes down to recording the recipes in detail. We have a dynamic and professional team of NPD specialists to translate our innovation into a practical solution to suit any client’s needs.

For The Bake Factory™, as food manufacturers, the key components of successful product development include; quality ingredients, an extensive list of suppliers, a process driven approach that charts every little change along the way, accessible recipe archives, collaborating with our customers effectively, and hosting customers here at the bakery in the UK.

BAKE FACTORY™ TRENDS 2018James Strawbridge, executive development chef at The Bake Factory looks at the in vogue and healthy-leaning ingredients to consider using when creating new products

QUINOA - This popular grain is reaching new heights with the emergence of local suppliers like the British Quinoa Company. Quinoa’s appearance in the foodie scene and meteoric rise to superfood status has been something to watch. We enjoy incorporating it into our creations by blending it with flour for savoury muffins, mixing with roasted vegetables for moist vegetarian pie fillings and even using it to replacing rice in ready meals. Also on our horizon this year are ancient grains and spelt flour.

KALE - Kale is still in the limelight with baby kalettes proving popular this season. Now it is so mainstream it is becoming easy to incorporate into new products to meet consumer demands. Recipes such as kale pesto with pumpkin seeds in a caprese wrap, cauliflower cheese & kale pasty for a rich warming hot hand-held snack or an Indian-style kale and spiced potato curry are all proving popular.

CASSAVA - This starchy root vegetable is delicious and hugely popular worldwide. It is really versatile and can be used as an alternative for chunky chips or as a gluten-free flour that balances gut flora. Also keep an eye out for more rice and coconut flour in our pastry NPD.

COLOUR - Adding colour to pastry products is inspired by both the perceived health benefit of colourful food, as well as the added visual impact. The Bake Factory predicts superfoods such as turmeric featuring heavily in Indian pastry innovation, cacao in Mexican empanadas and even spirulina or matcha for green powder in vegan and vegetarian pastries.

SUPERFOODS - Blending the trend towards sustainability and superfoods, we believe that crickets will appear more and more this year as flour for pastry, flatbreads and wraps.

James Strawbridge will host a Taste of Travel session at the World Travel Catering & Onboard Services Expo (WTCE 10th-12th April 2018 at the Hamburg Messe), on how superfoods can be used in the development of new products in the hot savoury sector for the onboard industry.

Food Trend Reports Our team dedicates a great deal of time visiting street food markets, restaurants, reading magazines and communicating

with leading chefs. We then regularly formulate our own internal reports on

upcoming food trends.

Innovation The heart of our process is the

Innovation Kitchen where we test new combinations and develop innovative

flavour profiles. This stage is exploratory, unfettered by commercial constraints.

Organoleptic Panelling product and assessing the

profile and bake guidelines is a key part of our process. We record the findings at every stage to track customer feedback.

Testing We offer support to customers at their point of sale, and can support launches with sampling and small MOQ’s to give a

real chance of success.

Customer Feedback We take all comments and feedback

seriously. We concentrate on existing product development whenever we see

an opportunity to improve a product.

NPD Our chefs create perfectly tailored catering solutions for you and your

customers.

Presentation We assist with presentations and our

marketing department will mock-up visuals and packaging to accompany the products.

Packaging & Logistics Our international experience at delivering product in cutting-edge packaging is one of

our biggest assets. Over several years we have tested and trailed a range of packaging options that meet different customers requirements.

Marketing our team has vast experience in food media.

Excellent product photography and video content allows you to engage with customers on various social medial platforms as well as being able to produce point of sale materials

if required.

Sales Our sales team travel internationally

to facilitate relationships with our clients and we attend trade shows to engage face to face with prospective

customers.

CONCEPT TO CUSTOMER

10

RECIPEFOR SUCCESS

Consumer ResearchWe conduct our own independent

research across different sectors to understand our customers’ needs.

Tailored global logistics solutions

delivering quality food to customers around

the world.

Value For Money Ultimately the products we develop must

be on budget for all links in the supply chain; this means focus on delivering value

for money at all levels.

Branding The majority of our customers have their own successful brands but on occasion are looking

for something new, we can help with this process and love creating bespoke brands. Our

in-house creative design team manage digital media campaigns and innovative artwork for

packaging for that competitive edge.

RECIPEFOR SUCCESS

CASE STUDY #QUICHE_DEVELOPMENT

The Bake Factory™ has developed a range of gourmet quiche products for a high street coffee chain based on our own consumer insight.

We conducted research into the high street and food service sector and worked with our customer to develop a premium range of quiches that met the demands of high spend, hot food for certain day parts.

180stores in

12 months

Other flavours: REC172035 Turkey and asparagus tart

REC172136 Red pepper, spinach and cheddar quiche

REC172134 Roasted red pepper, butternut squash and feta quiche

REC172092 Quiche Lorraine

REC172089 Cheese and onion quiche

REC172643 Broccoli and goats cheese quiche

REC172656 Pea, feta and mint tart

We started working on NPD recipes based on findings from our VYPR market research and Mintel Food Reports. The resulting products that we’ve launched include a strong vegetarian profile alongside a more traditional protein based product.

The Quiche Lorraine uses smoked bacon and mature cheddar for an authentic flavour and our vegetarian product is a combination of roasted red pepper and mature cheddar.

CASE STUDY #OLD_EL_PASO

Ranging from our award-winning tacos to chilli beef hot pots, wraps to colourful empanadas.

To bring extra edge to our Bake Factory products, we’ve teamed up with Old El Paso which delivers wraps, empanadas and tacos packed full of flavour.

Other flavours: REC171918 Chicken and tequila taco

REC172384 Sloppy Jose taco

REC172306 Chicken fajita wrap

REC172563 Shredded chicken and grilled cheese toastie

The complex development process has taken us nearly 12 months but we now have an authentic and innovative Mexican range of products ready for the travel industry. Ranging from our award-winning Tacos to Chilli Beef Hot Pots, wraps to colourful Empanadas.

The fundamental Bake Factory approach has been to capture the Old El Paso meal kit experience in products that are easy to reheat and ready to eat. We have ovenable packaging and meal solutions available for the travel industry that take a proven retail brand and allow people to enjoy gourmet Mexican hot food on the go.

Pastry

Pasties

The Bake Factory™ is based in Cornwall, UK and we have a strong history of manufacturing Cornish pasties.

This traditional and artisan pastry product has a thriving local reputation in the South West of the UK and PGI status (Protected Geographical Indication). Pasties are synonymous with train travel and offer a handheld option for people on the move. The pasty format has been exported in various forms around the globe and there is much in common with the Mexican Empanada, Jamaican Patties or Polish Pierogi.

The Bake Factory has focused on developing an extensive range of pasties that can reheat quickly whilst maintaining wholesome quality. Our pasties are perfect for hot food on the go and the travel sector.

We manufacture both hand-crimped premium pasties and machine sealed in a variety of sizes. The fillings are full of flavour and authentic profiles from around the world.

FPPRBT20 Rendang Beef Pasty

Malaysian inspired pasty with aromatic lemongrass, ginger and chilli with succulent beef in turmeric pastry.

FPPRBT20 RENDANG BEEF PASTYFPMCMF36 CHICKEN, BACON AND MUSHROOM REC171815 HAM HOCK & LEEKREC171819 BROAD BEAN AND PEA WITH FETA PASTYREC172631 CORNISH STEAKREC171901 CHICKEN & FRIJOLESFPMSAF36 STEAK & ALEREC172610 CORONATION CHICKENFPCCKT20 CAULIFOWER CHEESE & KALE (V)REC182856 TRIPLE CHEESE & CHIVE (V)REC172399 SPICY THREE BEAN (VEGAN)REC16136 TRIPLE CHEESE & ONIONREC171788 HAWAIIAN PORK AND PINEAPPLEFPPBZT20 BRAZLIAN PORKREC16699 CHICKEN & CHORIZOFTKY TURKEY & CRANBERRYREC172570 SWEET POTATO & LENTILREC182986 CHICKEN, BACON AND MUSHROOM PASTY REC182985 CHICKEN AND LEEK PASTYREC182983 CHICKEN AND MUSHROOM PASTY REC161548 MEXICAN CHILLI BEEFREC16131 MINTED LAMBREC171746 PEPPA DA STEAK PATTIEREC172595 CHILLI BEEFREC172629 KERALAN CAULIFLOWER AND ONION BHAJIFPPMKF30 MACKEREL & BEETROOT

FLAVOURS

TECHNICAL INFO

FORMAT: FROZEN BAKED

PACKAGING: BAKE FACTORY OVENABLE PIE POT

CASE SIZE: 40 UNITS / 64 CASES

SIZING OPTIONS: 100g - 300g

Pies

BFPCKT30 Vegetable Gratin Pie

Shortcrust pastry filled with creamy cauliflower cheese and kale then topped with pumpkin seeds.

Our development chefs use their knife skills, latest cooking methods and favourite flavour combinations, to deliver pies that are worth flying for.

We manufacture for airlines, award-wining Delis, and foodservice wholesalers. The humble pie has been elevated as the result of an extensive development process. We combine comfort-food nostalgia with innovative ingredients and exciting vegetarian recipes.

We can confidently adapt flavours of pies to meet changing menu demands over rotation cycles and reflect seasonality, drawing from our impressive catalogue of recipes.

Our pies have been developed following extensive research from our customers and consumers. We’ve combined rich and moist filling with crisp light pastry and you’ll also find that we pay particular attention to the visual impact of our pies, finishing them with a savoury granola, cheesy gratin, sweet crumble or puff pastry lids.

Pies are a great format for hot handheld snacks, and our square varieties are a perfect fit for airlines and travel sectors.

BFPCKT30 VEGETABLE GRATIN PIE (V)REC172541 GARDEN VEGETABLE (V)REC182892 PEPPERED STEAKREC172370 CORONATION CHICKENREC172366 LAMB. PE & MINTREC182897 CHICKEN & MUSHROOMREC182918 SPICY CHICKENREC182888 STEAK & ALEBPPBBP24 BEEF BOURGUIGNONREC171808 MUSHROOM LENTIL & BRIE (V)REC161501 PHILLY BEEFBPBEBP24 BENGALI BEEF PIEREC172369 SWEET POTATO & GOUDA (V)REC172546 BUTTERNUT SQUASH & SPINACH (V)REC171925 CARROT & DHAL (V)REC171986 PEPPA DA STEAK PIEREC171803 CULLEN SKINK HADDOCK AND GOUDA PIE

SWEETREC172838 APPLE AND BLUEBERRY PIE REC182840 TOFFEE APPLE PIEREC182841 APPLE AND CINNAMON PIE REC182842 FRUITS OF THE FOREST PIE

FLAVOURS

TECHNICAL INFO




SIZING OPTIONS: 125G

Deconstructed pies, where the filling is the main event

Combining the great heritage of Cornish cuisine with modern global food trends

Meals

MEALSOur meals are perfectly positioned for the Buy On Board sector and working with well-known commercial brand partners such as Old El Paso and Levi Roots means that we can deliver both consumer recognition and real flavour. The rustic nature of some of our recipes is complemented with a combination of vibrant fresh ingredients and slow-cooked meats.

HOT POTSOur hot pots are our version of a deconstructed pie. The filling is the real hero and gives greater emphasis to their delicious flavour. Our ovenable pots contain protein rich recipes that are real crowd-pleasers, our NPD team have focused on concepts that reflect travel and a taste of a home-cooked meal. We also have a great range of gluten free, vegetarian and vegan friendly versions available.

REC16166 Mac ‘n’ Cheese with Honey Ham

Gluten free pasta with smoked bacon crumb in a rich cheese sauce.

REC16154 MAC ’N’ CHEESE

REC16166 GLUTEN FREE MAC & CHEESE

FOADBF16 BREAKFAST HOT POT

REC172398 SLOPPY JOSÉ MAC N CHEESE

REC161291 MARTINIQUE CHICKEN CURRY

REC171667 CARIBBEAN MAC N CHEESE

REC16167 MOROCCAN MEATBALLS

REC161597 PEPPA DA STEAK BEEF

REC172460 CHICKEN ENCHILADA

M2050 REC161572

REC172736 NACHOS

FLAVOURS

TECHNICAL INFO





Lamb shankgarlic red wine

Dirty fries

BreadsREC172563Grilled Shredded Chicken & Mexican Cheese Sandwich

Shredded chicken seasoned with spices, mild salsa and Mexican cheese.

As a bakery we specialise in pastry rather than baking our own bread on site.

Therefore we have worked extensively to source superb artisan breads for our recipes that reflect the standards our Master Bakers expect. That said, we still bake quick breads for savoury muffins, scones and some cakes in the factory.

The NPD department here at the Bake Factory uses bread products as an effective format to reflect emerging trends quickly from concept to customer and with real visual impact.

We often inspired by street food and iconic pop-up concepts. Then we create authentic recipes for example, Mexican burritos, Indian flatbreads filled with curries, Caribbean grilled cheese toasties or French classics given a modern British gourmet twist.

REC172563 SHREDDED CHICKEN GRILLED CHEESE TOASTIE

REC172304 LEVI ROOTS BEEF BLOOMER

REC172737 JERK CHICKEN TOASTIE

REC172004 OLD EL PASO BEEF AND CHEESE BLOOMER

REC161540 CROQUE PROVENCAL

REC161581 CHICKEN & CHEESE MELT

REC161496 POUTINE GRILLED CHEESE SANDWICH

REC161504 MONTREAL GRILLED SANDWICH

REC171859 CAJUN BUFFALO CHICKEN

M1624 PULLED PORK BURGER

M1243 BOMBAY GRILLED CHEESE

REC16842 SAUSAGE CIABBATA ROLL

REC172329 BREAKFAST MUFFINS WITH PULLED HAM, SPINACH AND HOLLANDAISE SAUCE

REC172280 BACON CIABATTA ROLL

REC172326 BRUNCHETTA - TOMATO AND BASIL WITH MOZZARELLA

REC172327 BRUNCHETTA - PEA, BUTTER BEAN AND MINT

REC172345 BEANS ON TOAST WITH TOMATO

REC172348 CROQUE MADAME

REC172350 CROQUE MONSIEUR

NEW APPLE SMOKED CHEDDAR & CHUTNEY NEW CUBANO NEW TUNA MELT WITH RED ONION

FLAVOURS

TECHNICAL INFO





IndianCauliflowerSteakSandwich

Gluten FreeREC172662 Breakfast Crustless Quiche

Our all day breakfast crustless quiche combines smoked bacon with scrambled egg and Cumberland sausage.

While our quiche range concentrates on classic flavours, we have also developed on a range of gluten free and crustless quiches to meet the growing demand for less pastry.

The quiche format is perfect for the growing trend towards grazing menus lighter bites and picnic inspired menus. The fresh flavours and lighter eat, mark them as ideal for the modern traveller looking for something adventurous yet recognisable. We also manufacture Gluten Free Pies and other delicious pastry products.

REC172035 TURKEY AND ASPARAGUS TART

REC172136 RED PEPPER, SPINACH AND CHEDDAR QUICHE

REC172134 ROASTED RED PEPPER, BUTTERNUT SQUASH AND FETA QUICHE

REC172092 QUICHE LORRAINE

REC172089 CHEESE AND ONION QUICHE

REC172643 BROCCOLI AND GOATS CHEESE QUICHE

REC172656 PEA, FETA AND MINT

REC172804 ROASTED RED PEPPER

REC172649 BRIE AND CARAMELISED RED ONION CHUTNEY

REC172662 ALL DAY BREAKFAST

FLAVOURS

TECHNICAL INFO


PACKAGING: BAKE FACTORY OVENABLE FILM


SIZING OPTIONS: 200g

CASE STUDY #DELTA

We specialise in the complete design process from concept to customer, development and delivery of on-board food solutions.

We will ask about the challenges you face and concentrate on customer specific intelligence to understand your circumstances. Then we go away and do our homework reviewing category reports and producing our own consumer insight presentations for you. We are not afraid of customising products and working on bespoke development briefs, we tailor their design and logistical approach to meet your needs. Reliability, consistency, commercial cost-engineering and a professional service are built into how we work with customers to guarantee good results. Our highly experienced logistics team at the Bake Factory aim to deliver on time and on budget to anywhere in the world.

163,705 kg

of pies - over half the 1/2 weight of a Boeing 747

2.4million pies

Global logisticsWe aims to operate according to a strict set of principles that places our customers needs first. Not only will we design and manufacture your products, but we will pre-pack, test and label your frozen or chilled products, we’ll deliver them in excellent condition anywhere in the world. Our team has an established track record and experience working on global logistics solutions so we are always keen to help. We can manage a complex international supply chain effectively to enable you to focus on your core business, leaving the logistics up to us.

886,600Chicken Pies

423,000Vegetable Pies

MEET THE TEAM

MATT HURRY Managing Director

T +44 (0) 1726 861120M +44 (0) 7970 831873E [email protected]

JAMES STRAWBRIDGEExecutive Development Chef

T +44 (0) 1726 861120E [email protected]

CATHERINE WEBSTER Marketing & Media Co-ordinator/Customer Accounts


EMMA CUNDY-COOPERProduct Development


CATHERINE BARBERDevelopment Chef


MattHurryQ&A

2.4million pies

What is The Bake Factory?

The Bake Factory specialises in creating high quality, great tasting, on-board food experiences for airline, rail and ferry passengers. We take inspiration from food trends across the globe and turn these into products perfect for the ever discerning customer to enjoy during their journey.

How did The Bake Factory come about?

Crantock Foods is a well-established brand in the UK ‘Hot food to go’ market. The company recognised an opportunity to extend that service into the burgeoning travel sector but needed a brand that had global appeal hence The Bake Factory.

What can we expect from The Bake Factory in 2018?

Winning the Mercurys award for the Savoury Food product category at the end of 2017 with our Taco Sliders, and with our vegetable gratin pie, which is currently flying with Delta, in the running for an on-board hospitality award demonstrates how The Bake Factory is gaining profile and credibility in the global hot food to go travel sector. We are very excited therefore about 2018 and the opportunities it will present.

What sets you apart from other manufacturers?

Creativity, innovation, a highly talented development team and a desire to produce on a consistent basis high quality foods that will be enjoyed worldwide. We combine this with a growing own label business where we create and produce foods for a variety of brand including the Frys Family Food Company, Tuk-In Foods and the Posh Pasty Company.

What are the key ingredients for a successful relationship between manufacturer and customer?

It is vital that we work very closely together which means identifying and understanding what the customers needs, challenges and problems are. That means lots of conversations, lots of questions and then of course providing products that match the customer needs. We also need to ensure that throughout the whole life cycle of the customer relationship communication channels with them stay very open so that we can respond and adapt should their needs change.

Recipe

Meet our Development ChefJames Strawbridge

Our Executive Development Chef James Strawbridge is a published author, sustainable living expert and TV presenter who has been working in NPD and food design for the last five years. James has developed an exciting range of innovative products and recipes for the Bake Factory which we are pleased to share with you. James also runs his own award-winning food brand the Posh Pasty Co www.poshpasty.co

This rustic recipe is our fresh interpretation of a humble taco with a Bake Factory twist. Our hay baked chicken adds an earthy flavour that contrasts well with the aromatic wild garlic and citrus notes. Garden peas, samphire and courgette fill the taco with fresh flavours and add a splash of colour to this British woodland inspired dish.

Ingredients: • 2 Chicken Thighs • 4 Flour Tortillas • 50 g Garden Peas • 4 Baby Courgettes • 100g Samphire • Hay • Sea Salt • Cracked Black Pepper

Method:1. Make your Wild Garlic Pesto by blitzing until smooth. Available to forage between February - April in the UK. Substitute with fresh Mint leaves and Broad Bean or Pea Shoots in summer.

2. Preheat your oven to 180˚C and prepare your Chicken by placing into a roasting tin surrounded by Hay. Bake for 25-30 minutes covered with a lid and then remove the skin.

3. Place the skin in a shallow pan to finish or bake between two sheets of baking parchment with a drizzle of oil and generous seasoning of salt. The skin should be crispy.

4. Pan fry the courgettes and samphire for 2-3 minutes in the chicken fat adding the garden peas at the last moment. Squeeze over some lemon juice to deglaze the pan.

5. Serve with a warm flour tortilla. Garnish with pea shoots and a drizzle of wild garlic pesto.

For the Wild Garlic Pesto • 4-6 tbsp Chopped Wild Garlic • 1 tbsp Olive oil • 1 tbsp grated Parmesan • Juice of 1/2 Lemon • Pinch of Sea Salt

HAY BAKED CHICKEN TACO WITH WILD GARLIC For the Wild Garlic Pesto

• 4-6 tbsp Chopped Wild Garlic • 1 tbsp Olive oil • 1 tbsp grated Parmesan • Juice of 1/2 Lemon • Pinch of Sea Salt

+44 (0)1726 861917www.thebakefactory.global

MANUFACTURED BY DESIGN. - thebakefactory.global · Food Trend Reports Our team dedicates a great...

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Transcript of MANUFACTURED BY DESIGN. - thebakefactory.global · Food Trend Reports Our team dedicates a great...