Pasty popularity

first_imgWhere do you go if you want the true taste of the south-west, to find a proper Cornish pasty made to a traditional recipe, with locally sourced ingredients, a rich handmade pastry and produced locally? Well, London obviously.With franchise pasty outlets popping up left, right and centre over the last few years, and one train station in the capital boasting no less than four pasty concessions – not to mention the likes of Delice de France, which also sells pasties – the pasty has bucked health trends to become a popular takeaway snack.Among the retailers are catering company SSP’s The Pasty Shop, which has around 15 locations in London, going head to head with Cornish Bakehouse and West Cornwall Pasty Co, which are proliferating at a steady pace. This is hardly surprising given that central London, particularly in the train stations, has the kind of footfall that foodservice operators kill for.TESTING GROUNDMany food-to-go ventures can gain momentum in the capital – the idea being that if the model works, with a bit of tweaking, other big cities would follow suit. And when a franchise opportunity becomes attractive to independents, this snowballs nationally, as has begun with the pasty retailers.According to Ian Stone, business development director of Apetito UK, parent company of pastry products manufacturer Waldens, savoury pastry snacking has been moving distinctly upmarket over the past 18 months. The company’s data shows that the big winner in all of this is the humble pasty. Pasties now make up nearly 30% of the savoury pastry snacking market, compared with just over 20% five years ago (TNS Superpanel).”It’s all about provenance,” says Stone. “You only have to look at the number of traditional Cornish pasty shops that now populate the high streets to see that pasties have become very fashionable again. Until recently, if you wanted a pasty, it was either steak or beef. Today, you can walk into a shop and buy anything from a lamb and mint pasty to a curry pasty – even chocolate pasties.”Major bakery wholesaler Bako has responded by spearheading its new Bako Finest range with Cornish pasties and pies. “Our customers can easily identify such products and source them simply through Bako, with the confidence that we have thoroughly checked them out for quality,” says a spokesperson for the wholesaler.Authenticity is a real boon and while large chilled pasties have long been a presence in supermarkets and forecourts, there is a consumer shift to hot, baked-off, on-the-go products, with a higher quality and a provenance. While the chilled pasty market is reasonably mature, the take-away pasty trade is yet to take off fully, says Proper Cornish’s national account manager Mark Muncey. “There are lots of places in Britain that don’t have them, so there’s a big opportunity. In Cornwall, there are towns that can hold three to four pasty shops quite comfortably. It’s something everybody can eat and it’s a very broad market. In coming years, I think we’ll see the supermarkets seeing a need for a more premium, regional products too,” adds Muncey.In fact, premium organic brand Duchy Originals has already spotted this gap and launched a packaged pasties range in July, made in its Launceston bakery in Cornwall, and targeted at the multiples.The supermarkets aside, what marks out the franchised pasty offering from the foodservice crowd is simply offering a single product that customers can understand, rather than catering for all tastes. With a small number of Cornish producers sharing supply to the same chains, major pasty-producing firms, such as Proper Cornish, are benefiting. It started out in 1988, servicing the locality by handmaking pasties, and now delivers frozen to many of the national franchise chains.pasty proliferation”We work with many indepen-dents and there’s a proliferation of pasty shops all over the UK,” says Muncey. “People are realising that it’s a good business to start up. Now it’s – dare I say it – acceptable to eat in the street, the pasty has become successful as a take-away product. A pasty shop can generate enough sales on pasties alone to be a good branded business.”Nailing the retail experience – from customer service to shop layout to point of sale – is key. And capturing ethnic flavours increases the pasty’s appeal, such as Balti pasties or an Italian-style tomato and basil offering. A wide range of pasties will cater for most tastes, from vegetarian pasties, such as cheese, broccoli and sweetcorn or spicy vegetable, to cheese and ham and traditional steak pasties. But with little to choose between the chains’ offering and each of them playing up the quality, provenance and freshness of their baked-off product, how do retailers distinguish themselves from the competition?”They are all very good companies,” says Kazan Rafic, joint director of retail chain Cornish Bakehouse, of its competition. Cornish Bakehouse, which has an annual turnover in excess of £8 million, employs around 120 staff and started in Cornwall in 1992. It opened its first London outlets three years ago and now has 20 outlets in London, Wales and the south west, with five more in the pipeline. “There is enough room for all of us in London, if not in the south west. We’re always trying to make the product range better, and people come back time and time again.”One of its suppliers, Crantock Bakery, says there is plenty of mileage in drafting new recipes and flavours. “We are always looking out for new opportunities and, as with sandwiches, there are many things that can go into a pasty; we have created interesting fillings from spicy chicken pasties to a full English breakfast pasty and even a haggis pasty for one of our customers in Scotland,” says MD Nick Ringer.Crantock Bakery has increased local sourcing by 100% since 2003, following the introduction of a ’local purchasing’ policy. The bakery, founded by brother and sister team Frank and Tess Bradshaw, initially made a few pasties from their butcher’s shop in the village of Crantock near Newquay in the 1980s. It has since grown to a 25,000sq ft purpose-built facility at Indian Queens, near Newquay, capable of producing 80,000 pasties and other bake-off products a day.Bought out in October 2002 by Ringer and operations director Matthew Hurry, a £1.2m investment in blast freezing facilities, staff facilities and equipment has helped it step up production to supply several pasty retailers, including Cornish Bakehouse, The Cornish Oggy Oggy Pasty Co and Proper Pasty, as well as many smaller retailers via the wholesale market.Broadening its horizons, Crantock has teamed up with two Spanish-based retailers – The Pasty Shack and Tasty Pastry – who are opening up shops across Spain. Since autumn last year, The Pasty Shack has opened six shops, with three in the pipeline. “We see the future of the business in developing new markets, whether in the UK or Europe,” says Ringer.Crantock pasties can now be found across the Continent, and developing the overseas market is a key part of its future strategy. The firm recently signed a distribution deal for Portugal with a former Cornish farming couple, who intend on opening a number of Cornish food shops across the country under the name The Cornish Range. “We are also exporting to Germany and Holland. Export sales account for 10% of turnover,” he says.EXPORT OPPORTUNITIESGrowing export opportunities exist on the Continent and in Ireland, concurs Angie Coombes of regional food body Taste of the West, though it is yet to be seen whether domestic growth will continue in light of the pasty’s less-than-healthy image and ongoing health trends, she concedes. “There has been a long period of growth in the franchises,” she says. “But I wonder if the bubble will burst [following the healthy eating debate]. Trends come and go but this one seems to be retaining a lot of consumer interest.”One imminent development is the bid to grant the Cornish Pasty PGI status, the regional protection given to traditional products and recipes, following an application lodged by The Cornish Pasty Association in April 2003. The association represents small one-off craft producers and large firms operating out of Cornwall. A lengthy period for objections has passed in a bid to avoid a repeat of the whole Melton Mowbray pork pie debacle, in which Northern Foods challenged Defra’s application for PGI status for the pie and only this week decided to withdraw its appeal.”It’s between the devil and the deep blue sea,” says Coombes, as the Cornish Pasty issue gets set to pass from Defra to the European Commission, with a government spokesman confirming that the process is nearing the end, but unable to confirm a time-frame.”We’re not looking to prevent people from calling something a pasty, but if it’s a Cornish Pasty it should be made in Cornwall to a traditional recipe. PGI is invaluable from a business and investment perspective.”last_img read more

Our new arrival…

first_imgYour new gateway to the baking industry, the website will offer a selection of the bits of both magazine titles, while also providing a sneak preview of upcoming news and feature exclusives.On top of that, in the coming months we will be offering a whole host of online exclusives, from recipes to reader offers, so keep your eyes peeled!On our home page, you will find out what’s coming up in our next issue, as we trail the biggest news stories and features for the week. We will also tell you about any upcoming specials, such as our popular recipe supplements, the latest of which came free with British Baker last week. The Around the World Recipes supplement featured a selection of great commercially scaled-up international recipes. A selection of the recipes, including those from top names including TV chef Paul Rankin (pictured) and bakery writer Richard Bertinet, will appear in our dedicated recipes section on regularly in the pages of British Baker are recipes from some of the top bakers and confectioners in their fields working in the UK today, such as Dan Lepard and Paul Hollywood, which will also appear on From Irish soda bread to French pain de campagne, Indonesian salmon baguette to Italian slipper pizza – all our recipes are there to inspire you and introduce you to classic products.You’ll also find some old recipes that we’ve scoured the archives for, as well as tips on how to create an impact with seasonal decorations.== online archive ==Need to track down that elusive recent news story about a hot new bakery deal that took place recently, but don’t have the time to flick through your back issues of British Baker? Then search our online archive resource and find it in a flash.While you’re there, why not participate in our monthly online poll, with which we hope to gauge your views on key issues. This month we ask: what is the biggest challenge facing your bakery business – is it energy prices, training and recruitment, the cost of ingredients, or the supermarkets? Visit and let us know.The website also offers a useful online diary, listing all the relevant bakery and food industry events coming up, from conferences and exhibitions, to courses on plant baking and classes on sugar craft. Are you hosting a bakery event? Visit and publicise it by listing it easily online yourself.Are you new to baking and looking for more information on how to progress in the industry? Our comprehensive list of links to non-commercial industry bodies and trade associations will steer you along the right path. And if you’re looking for a new job, or you’re an employer with a vacancy, visit our online Jobs section. For further details, contact our recruitment sales on 01293 610460, or email: [email protected], if you need to know anything about British Baker or Bake & Take, from circulation figures to advertising opportunities, contact details or a downloadable copy of our media pack for 2007, then is the place to go. If you’d like to subscribe to either magazine or register for our email updates on breaking news and new online features, you can now do so easily through the website. In the meantime, watch this space! nlast_img read more

A sense of wellbeing

first_imgHealth and wellbeing have been huge trends in the UK bakery market for the past few years. And it seems that the rest of Europe is not far behind, as messages of heart health, digestive health and general wellbeing resonated through the busy Food Ingredients Europe exhibition halls in London’s ExCeL last week.”We have found it very difficult to compete in the UK bakery market because Britain is two years ahead of the rest of Europe in terms of healthy, natural ingredients,” says Anne Lionnet of Limagrain Céréales Ingrédients. The French-based company produces a range of bread improvers, premixes, and pre-packed breads. Lionnet says that one of the company’s more unique products is a bread premix – Limagrain’s Dafa Essentiel 40%, which contains quinoa seeds, stabilised germ maize and wheat flour, yellow linseed, oat fibres, leaven and toasted soya grits.perfect balance”Quinoa seed is high in iron, calcium, protein, vitamins and is cultivated in the South American Andes. It is a very healthy product, which can ultimately command high prices. It has almost a perfect balance of all eight essential amino acids needed for tissue development,” says Lionnet.Premier Foods’ ingredients specialist Holgran shared a stand with its new Italian-based ingredients partner Millbo, showcasing its new Health-Wize range of low-salt, healthy bread concentrates. The range includes Oats for You for lowering cholesterol, Holheart containing Omega 3, prebiotic Natural Balance, Seeded Heaven, Soya and Linseed for women, and Hiya Fiba for a good source of fibre.Jonathan Rainger, national account manager of Holgran, says the company has worked with the Joint Health Claims Initiative, a government body, so that bakers can legally make the relevant health claim for each of the products.Beijing Gingko Group showcased its Ginnovay brand – nutritional plant extracts that can be added to food and bakery products. Some of these include ’super foods’ such as bilberry, cili, goji, pomegranate, blackcurrant, seaweed and soybean.The latest in the Ginnovay portfolio is LingonPhenol, a lingonberry extract, otherwise known as cowberries. These contain vitamin C, provitamin A (as beta carotene), B vitamins, potassium, calcium, magnesium, phosphorus and phytochemicals that are thought to counteract urinary-tract infections. Its seeds are also rich in Omega-3 fatty acids and it is high in antioxidants.”The UK is well ahead of the rest of Europe in experimenting with novel fruit extracts,” says Dr Wilfred Blum at Beijing Gingko Group. “Bakers are well aware that they can add value to products, as consumers worldwide are wanting to know more about natural health benefits from such fruits.”plant extractsOmega Ingredients, also specialising in plant extracts, showed off a wide range of natural flavours. Its latest development is natural, organic vanilla from Madagascar. “Most manufacturers use a synthetic vanilla called vanillian,” says MD Steven Pearce. “But natural vanilla is now a tenth of the price it was five years ago. It has never been so cheap and consumers today want premium products that have provenance.”Other extracts that the company produces for natural flavourings include cocoa, blackcurrant, cinnamon, jasmine, eucalyptus and spearmint.Südzucker, sugar producer and a leading German food group, unveiled its new Functional Food Group, BENEO, uniting ingredients companies Orafti, Palatinit and Remy, which are to be known individually as BENEO-Orafti, BENEO-Remy and BENEO-Palatinit.For confectionery and bakery applications, BENEO-Palatinit highlighted the benefits of its “healthier sugar beet replacement”, called Isomalt. It has half as many calories, is tooth-friendly, is suitable for diabetics and has a low Gi rating of two, says the firm.enriching experienceTate & Lyle was also at the show, promoting its Chocolate Chip Cookie Enrich with Promitor dietary fibre. “Our research shows that although most people believe fibre is good for them, they also believe that it tastes bad,” says Joni Simms, research and development manager. “This is why eating cookies can be a great way to add extra fibre into the diet.”Simms adds that Promitor Resistant Starch offers bakers the opportunity to add extra fibre into baked products such as bread, biscuits and crackers.A similar product made by National Starch, called Hi-maize, which can also be added to bread, was prepared in a pasta dish by celebrity TV chef Michael Caines, who was giving live cookery demonstrations throughout the day. He told British Baker that it was reassuring to see health was the main focus of the 2007 Food Ingredients Europe exhibition. nlast_img read more

Roy Flint

first_imgRoy Flint, craft baker, plant baker and former president and treasurer of the National Association of Master Bakers has died. He had been ill for some time with lung cancer.His wife Elisabeth, to whom he had been married for almost 40 years, told British Baker: “The baking industry was his life. He knew so many people. He would be in raptures over a loaf of bread, its taste, crust, colour and texture.” From running a big plant and 15 shops, he latterly ran three craft and coffee shops.He was a third- generation baker, who followed in the steps of his father and his grandfather.His funeral will take place at Croydon Crematorium East Chapel on Thursday 19 February at 12.45. Family flowers only. Donations to the RNLI or Royal Marsden Hospital.last_img

Diary Dates

first_img== 1-3 May == == 24 April == IFE09Location: ExCeL, London == 26-27 March == == 15-18 March ==center_img BCCC Sector Group Technology ConferenceLocation: IFST Conference on SustainabilityLocation: UWIC, CardiffContact: [email protected] Alliance for Bakery Students and Trainees’ (ABST) Annual ConferenceLocation: TLH Leisure ResortTorquay, DevonContact: [email protected]last_img

Campaigning baker falls to competitive pressures

first_imgNorman Olley, a well-known baker and one of Rick Stein’s food heroes, has closed his business in Dereham, Norfolk, after falling sales left him with no choice. The self-proclaimed “campaigning baker” told British Baker he blamed the increasing dominance of the supermarkets, for the falling number of consumers coming to buy bread from his shop. “I’ve been trying to fight the big boys and everything they represent… but now they’ve finally got me,” he said.The North Elmham bakery, which Olley had run for 34 years, shut its doors on Saturday 16 January, after he had run through his finances the day before and realised he didn’t know where the money was going to come from to pay the bills and his staff their wages. “I thought it best to walk away now, rather than be pushed,” he said. The business, which employed eight people, comprised a shop in Dereham and a stall at Norwich market. The bakery also supplied between 30 and 40 wholesale clients in the local area, including schools.Sales had fallen over the past year, explained Olley. “A year ago I was taking around £1,500 a week on the market stall, but this has dropped to £500, and the business had been turning over around £5,000 a week, but this had dropped by around £1,200 a week on average.” Olley said he’d noticed falling customer numbers over the past five years as people chose to shop at the supermarket for their bread instead. Looking back, he said he probably should have closed about five years ago, “but being a baker you run business from your heart rather than your head”.last_img read more

Food in the news

first_imgKraft Foods has laid all its cards on the table with a final bid for Cadbury. The US manufacturer announced details of a recommended final offer on 19 January 2010 the deadline for acceptance is Tuesday 2 February.Research commissioned by the Food Standards Agency (FSA) has revealed there is a low level of consumer engagement with, and understanding of, country of origin labelling (COOL). Price and food safety information, for example use-by dates, were largely considered to be more important factors than COOL by consumers, according to the report.A disgruntled supermarket cleaner who feared he was about to lose his staff parking space sought revenge by hiding nails in bread, chickens, and boxes of cereal, reported the Daily Mirror.As part of a novel marketing device, the biggest bakery retail chain in the US, Panera, has come up with an idea to tie in with National Random Acts of Kindness Week, from 15-21 February. Entitled “Panera it Forward”, the campaign by Ohio franchisees will see ’goodwill ambassadors’ handing out flyers with two freebie coupons one to keep yourself and one to pass on to friends or family as a way to “spread kindness into the surrounding community”.last_img read more

Next issue: 7 October

first_imglBakers’ Fair ReviewFollowing the industry’s gathering in Bolton on 2 October for our second Bakers’ Fair, we highlight the innovations and developments on show and announce competition winnerslCleaning & hygieneWith best practice in focus, we report on what is new in hygiene, health & safetylHealthy optionsWe look at which baked goods are likely to attract consumers who aim to start the New Year in a healthy waylast_img

South African firm looking for UK supplier

first_imgA South African company is looking to purchase half a container load of Christmas cakes, puddings, stollen and a variety of biscuits for Christmas 2012.According the UK Trade & Investment (UKTI), the tender deadline is 10/10/12 and interested companies should register their interest via the UKTI website. The site also lists other exporting opportunities for UK companies.The UKTI said that for any business not yet exporting, going global should be their number one objective in 2012.“Firms that export report a 34 per cent uplift in productivity; achieve stronger financial performance and are 12 per cent more likely to stay in business,” it said.Nick Baird, chief executive officer of UKTI, the Government Department helping UK-based companies succeed in the global economy, added: “The value of UK exports and their importance in rebalancing our economy cannot be underestimated. Next year, as hosts of the Olympics, the UK has a unique opportunity to showcase our talented businesses to overseas investors.”last_img read more

DOJ telling U.S. Attorney’s to prioritize COVID-19 fraud cases

first_img DOJ telling U.S. Attorney’s to prioritize COVID-19 fraud cases Pinterest Medical providers obtaining patient information for COVID-19 testing and then using that information to fraudulently bill for other tests and procedures.      In a memorandum to U.S. Attorneys issued March 19, Deputy Attorney General Jeffrey Rosen also directed each U.S. Attorney to appoint a Coronavirus Fraud Coordinator to serve as the legal counsel for the federal judicial district on matters relating to the Coronavirus, direct the prosecution of Coronavirus-related crimes, and to conduct outreach and awareness activities.   The Northern District of Indiana Coronavirus Fraud Coordinator is Assistant United States Attorney Gary Bell.The public is urged to report any suspected fraud schemes related to COVID-19 (the Coronavirus) to Assistant United States Attorney Gary Bell at 219-937-5656, the Indiana FBI at 317-595-4000, and the National Center for Disaster Fraud (NCDF) hotline (1-866-720-5721) or to the NCDF e-mail address [email protected] NCDF can receive and enter complaints into a centralized system that can be accessed by all U.S. Attorneys, as well as Justice Department litigating and law enforcement components to identify, investigate and prosecute fraud schemes.  The NCDF coordinates complaints with 16 additional federal law enforcement agencies, as well as state Attorneys General and local authorities.To find more about Department of Justice resources and information, please visit Twitter WhatsApp (“Court Gavel – Judge’s Gavel – Courtroom” by wp paarz, CC BY-SA 2.0) The Department of Justice and Attorney General William Barr are taking steps to make sure that they are prepared and prioritizing potential cases of COV-19 fraud. This included directing individual US districts to appoint an attorney to act as a Coronavirus Fraud Coordinator.Locally, anyone that thinks they have experienced some sort of fraud related to the pandemic should immediately contact Assistant United States Attorney Gary Bell at 219-937-5656Below is the full release:HAMMOND – In coordination with the Department of Justice, Attorney General William Barr has directed U.S. Attorneys to prioritize the investigation and prosecution of Coronavirus fraud schemes.“Our mission will not change during this national emergency,” said United States Attorney Thomas L. Kirsch.  “We will continue to prosecute criminals, including fraudsters, who wish to prey on our citizens, either by fraud or force.  Our law enforcement partnerships remain strong and committed to reducing crime throughout the District.”Some examples of these COVID-19 schemes include:Individuals and businesses selling fake cures for COVID-19 online and engaging in other forms of fraud.Phishing emails from entities posing as the World Health Organization or the Centers for Disease Control and Prevention.Malicious websites and apps that appear to share Coronavirus-related information to gain and lock access to your devices until payment is received.Seeking donations fraudulently for illegitimate or non-existent charitable organizations. By Carl Stutsman – March 24, 2020 0 238 Previous articleStay-at-Home Orders are in place, and government offices are making changesNext articleLippert Components shifts production, donates masks to help hospitals Carl Stutsman CoronavirusIndianaLocalNewscenter_img Twitter Facebook Google+ Google+ Facebook Pinterest WhatsApplast_img read more