MAGAZINE

Welcome

So, here we are already rolling into summer 2022! Like most of us, I am astounded at how quickly this year is going.

Since our last issue went to press, so much has happened… Industry events are returning thick and fast, and it has been great to see them supported and so well attended.  

Last month I had the pleasure of joining the British Society of Baking (BSB) Spring Conference. As always, it was a fabulous event with a great line up of speakers and an excellent panel discussion that led to some very interesting debates on important topics that are affecting our industry. For the full run down, have a look at the review on pages 24 and 25.

Following the BSB event, I was also invited to the National Bakery School Reception at Bakers Hall last week. What an insightful and inspiring day this was! I got to meet some of the most revered people within the industry, all of whom had one shared passion – bakery students! 

This reinforced the importance of ensuring that all young people, including pupils from secondary level-upwards, are aware that there is a fascinating and rewarding career to be had within the bakery sector.  

Once again, it has been another successful year for National Doughnut Week, with more bakeries and bakers taking part than ever before. While this is a fantastic opportunity for our industry to showcase talent, there is also the very important reason behind the initiative, and that is the raising of much needed funds for the incredible Children’s Trust. Watch out for final details of how much money has been raised in the next issue, when we will also be talking to Christopher Freeman and CSM about the beginnings of

National Doughnut Week, the good work achieved as a result and (importantly) the fun had while doing it. 

Back to this issue – head to page 14 and discover why there is now exponential interest from consumers to incorporate ancient and sprouted grains in their diet. Meanwhile, we look at the history of cupcakes and muffins from page 21; and delve into the multihued world of flavours and colourings on page 26.

Finally, with my Alliance of Bakery Students and Trainees (ABST) hat on – please turn to the ABST Conference preview on page 40. It is now only a few weeks away and it would be great to see as many students and industry representatives at the conference as possible. It is your chance to make a difference with the new generation of young bakers entering our industry. 

I look forward to seeing you there!

Sam White