Conference Archives

BSB 2024 Spring Conference report by Sylvia Macdonald

One of the British Society of Baking’s most successful conferences of recent years took place at the Cotswold Hotel in Oxfordshire in April. It attracted well over 100 high-level delegates and resulted in more than ever before signing up to become members!

For sporting golfers there was a competition held the previous afternoon. Then in the evening, after a BSB pre-conference networking drinks reception, chairman Stephen Ville hosted a dinner for conference delegates staying overnight.

Topics

The following day, speakers tackled six diverse topics. These ranged from how Lidl supermarket is achieving outstanding success in bakery giving it market leadership; the latest pastry trends; the benefits of a new bakery enzyme; how to achieve entrepreneurial growth in the free-from cake market; key practices and stages to follow during new product development; plus the benefits of sustainable and regenerative farming for millers and bakers.

Delegates were keen to ‘Learn about LIDL’ as Lidl’s head of buying – bakery, Holly Bleach, explained that she oversees a team of buyers responsible for bakery and snacking, including: In-store bakery, bread, cake, confectionery, biscuits, and more. Her role touches on every stage in the lifecycle of a product, including product and packaging development, agreeing commercials with suppliers and monitoring the performance of ranges! She’s also heavily involved in business strategy projects, including LIDL’s ‘Next Level Bakery’ project. While aiming for best consumer prices she explained that quality and choice are paramount and gave delegates examples of the company’s thinking and way of working, with results propelling the company to market leadership, securing an 18.2% share for the first quarter of 2024.

A number of speakers addressed their talks to in- attendance delegates only, so full details cannot be published. However, in the technical paper, Gilbert Van der Wal of IFF, explained that bakery producers are seeking to balance production costs with product quality, in the face of ingredient supply issues and global economic instability. But, at the same time, consumers are demanding ‘healthier, label- friendly offerings’ at an affordable price. He explained how he believes bakeries can tackle these situations and maintain competitiveness with a new enzyme that contains a patented innovative phospholipase, designed to meet such needs The robust Q & A session that followed revealed some skepticism but also gave assurances.

Stéphanie Brillouet of Delifrance unveiled fresh consumer insights into viennoiserie products both in and out of home. The key trends revealed an increasing appetite for pastry products on the go, as well as latest flavour and fillings trends aimed at maximising sales opportunities.

Everyone loves an entrepreneur and Mike Woods has certainly proved to be that. His talk entitled A leap of faith! showed the steps he took in leaving a lucrative job to set up his own allergy-free cake company, Just Love Food. It’s taken money, courage and and that giant leap for Mike to start his own business. When two of his children were diagnosed with life threatening nut allergies the former MD of Avana Bakeries and Memory Lane Cakes, set up his own nut-free factory and developed a range of prizewinning cakes free-from a challenging 13 of the 14 allergens! Now, with listings in major supermarkets and demand elsewhere, it proved an inspiring talk of triumph over adversity.

Wild about Wheat! was a much-anticipated paper by Andy Thomas, Head of Grocery at Wildfarmed, responsible for managing the regenerative farming company’s imminent launch into national grocery at Waitrose. It also supplies other major retailers and is working on key partnerships. Wildfarmed’s priority is ‘soil health’. Andy explained how, upon meeting the founders of Wildfarmed, he had his epiphany. He realised the impact on UK landscapes of the flour within the bread that we consume in such abundance. And importantly, the exciting emergence of an alternative regenerative farming system that prioritises soil health.

The final series of talks and Q&A’s centred around New Product Development. Bakels’ Mark McCormack led delegates through 5 key ‘gates’. Should an idea be pursued? Scope it out, build a business case and decide if it is still viable and attractive. Then develop it and decide if you can commit fully. The fourth stage involves testing and validation and the fifth is to ensure you are ready for launch, the launch itself and the post launch review.

The creative side was considered by Daniel Sanders head of product development at Hovis. He emphasised a focus on innovation, which has helped the company’s craft and artisan-style bakery products approach £20m sales in just three years.

Aisling McGhee of McGhees Bakery leads the team’s product costing and pricing proposals, as well as being heavily involved with all aspects of the NPD process. She explained the complexities of balancing ingredients and production together with the vital issues of product pricing.

Stan Cauvain the cereal and bakery scientist, founder of consultancy, Baketran, placed an emphasis on achieving optimal quality using correct processes. These are vital to achieve success in cost-effective development of new products.

The sessions were chaired by David Yates, MD of Luke Evans bakery and Chairman of Bako, who we learned in his spare time also breeds Shire horses! Plus marathon runner Paul Turner, Global Accts Director of Kerry Foods.

Autumn ‘24 Conference – Reserve your place NOW!
The BSB Autumn Conference at Ardencote Manor Warks, takes place October 9/10. The British Society of Baking hopes to see you there! Contact: Sharon Byrne at bsb@freeuk.com

BSB Spring Golf Day
Bakels’ Ambassador Keith Houliston says: “The BSB Golf Day has been ongoing since 1990. It took place at the conference venue of the Cotswold Golf & Country Club, Chipping Norton, which proved to be popular choice and the course was in excellent condition. The weather was kind to us on the day and the feedback was very positive. It also encouraged golfers to attend conference the following day, adding to its success.”

Among top prizewinners, the BSB trophy went to Ben Hutchinson of Calibre Control

BSB 2023 Autumn Conference report by Sylvia Macdonald

Growing Your Business was the theme at the British Society of Baking (BSB) October Autumn Conference at the Ardencote Hotel, Warwickshire.

Delegates listened to inspiring ideas and personal testimonies from owners and MDs, monitored trends with the help of big business, kept abreast of technical developments and learned vital business turnaround tips.

An excellent array of six speakers introduced by BSB chairman Stephen Ville, gave up valuable time to address delegates. Profits go to support students and apprentices, a selection of whom were invited to attend conference with their tutor.

Session chairs were Alex Waugh, outgoing director general of UK Flour Millers and Mike Tully CEO of Bako.

High-level speakers included Tesco’s Category Buying Managers for In Store Bakery who shared valuable insights about their forward vision, product innovation and ways of working with suppliers. Amanda Hart and Nicola Jamieson job share, leading the very successful bakery buying strategy of Britain’s leading supermarket. Delegates learned the in’s and out’s of Tesco’s in-store bakery buying and vital points necessary to contribute to joint supplier/supermarket success.

Britain’s largest cake-maker, Finsbury Foods’ director Simon Staddon, together with group head of category and insight Ben Kirsby, both spoke on innovation, insight and cake trends currently responsible for growing business. They revealed how changes in tastes, health perceptions and the economic climate are influencing cake presentation, content and format across all categories.

Craft and online award-winning Mimi’s Bakehouse of Edinburgh demonstrated really imaginative ideas on relationship building, themed events, employee training and making customers welcome, plus some different eye-catching products. Owner Michelle Phillips and daughter Ashley Harley, inspired delegates with their compassionate but very savvy entrepreneurship.

Bertie Matthews MD of miller Matthews Cotswold Flour literally brought his 200-year old family business back from the brink together with his father Paul. Now they count Tesco and Waitrose among customers, as well as a host of artisan businesses and home bakers. An innovative range of flours, together with NPD for an increasing online community plus an ethical attitude towards regenerative farming, is leading Matthews’ inspiring aims for business growth.

A business turnaround expert and interim director who has notched up notable successes in both bakery and FMCG’s, Mark Cooper, of Executive Solutions, gave highly practical and useful advice on strategies to build business growth. He also discerns individual skills and enables companies and senior managers to be open and enthusiastic about assessing and revising their vision then coping with the changes required to grow their business.

Conference’s technical paper looked at advances in C Cell technology by Calibre Control’s MD, Paul Cliffe. Initially British, but now truly global, delegates learned how new advances are further enabling quality control and consistency throughout a wide range of breads, ingredients and baked products via digital imaging. This shows the reaction of different ingredients alongside time factors, production methods and baking mediums with digital imaging helping to produce the desired ‘perfect’ and consistent end product for volumes large and small.

BSB would like to thank all speakers, both chairs and all delegates for contributing to the success of the Autumn 23 conference and all the valuable networking.

Brief presentations were made to BSB secretary Sharon Byrne for 20 years’ service and Alex Waugh, outgoing director general of UK Flour Millers, for the many informative talks he has delivered to BSB.

The next BSB conference is 17/18 April 2024 at The Cotswold Hotel, Gloucestershire.

Please put the Date and Venue in your diary now!

For Spring we have an exciting new venue and added optional golf/spa afternoon. This will be followed by the usual BSB networking drinks reception and dinner, then next day conference.

Please SAVE THE DATE NOW!
17 APRIL 2024 – BSB GOLF/SPA Afternoon then DRINKS\DINNER\ENTERTAINER
18 APRIL 2024 – BSB CONFERENCE. COFFEE/LUNCH.
Book one or all. For further details email: bsb@freeuk.com.

BSB 2023 Spring Conference report by Sylvia Macdonald

The British Society of Baking’s Spring conference was one of the best attended for many years.

Held on 19 April at Tythe Barn, Bicester, approximately 100 leading industry figures were in attendance across the whole spectrum of bakery from ingredients to equipment and finished products. Networking was much to the fore throughout the breaks. The theme was one of overcoming challenges and defining forward strategy. Some speakers do not want their talks reported in detail.

Presentations kicked off with the scientific: Campden BRI’s Dr Phil Voysey’s explaining the path to reducing mould and increasing shelf life. While science can be baffling to anyone non-technical, Phil ensured everyone understood key factors affecting microbial growth. He defined the differences between moulds and yeasts and also defined sources of contamination. He then moved onto the causes and control of rope. Finally, he discussed specific bacteria of concern – all things bakers need to be aware of in avoiding, controlling and eliminating mould. Phil runs courses at Campden BRI, which demonstrate his talk in greater detail.

Grupo Bimbo’s Innovations and Strategy Director, Kate Haskins, took delegates through the company’s thinking, explaining in a lively and informative way how the company works and how it plans ahead.

Entrepreneurship was much to the fore in Bako ‘s CEO Mike Tully’s presentation about completely turning around Bako’s profits from £100 thou to £ 6.2 million. In a motivating talk he divulged his own forward-looking strategy and leadership style.

On the technical front, Neil Olly, who’s completed 32 years at Tesco, revealed how suppliers should communicate with the supermarket, plus the sort of information and actions required by the supermarket, the problems that ‘kept him awake at night’ and how, being open, efficient and transparent, can lead to a good and often lasting collaboration with the supermarket.

Tesco’s Bakery Category Specialist, John Lamper, gave a forward-looking talk on how Tesco works in partnership with suppliers to deliver what he defines as ‘operational excellence’ across all ISB channels, from equipment to ingredients to bake-off. His remit is to ensure quality across on shelf across 1,500 Express Outlets, 600 large format stores with scratch baking in 450 outlets.  He looked in detail at the digital evolution: how QR codes and content, developed with suppliers, give access to support material. This in turn drives quality and capability for both instore and field colleagues. He gave helpful examples of three case studies, then summarised the collaborative approach that needs to be achieved with suppliers of equipment, ingredients and bake-off, in order to fulfil his demanding brief of ‘operational excellence’.

The next generation was also represented not only by the attendance of students from UCB with two tutors but also in the next two presentations. The first portrayed excellence in milling: seeing and hearing the progress made by Wright’s world-beating, innovative flour mill in Harlow, Essex. A video and entertaining talks followed the new mill through inception to completion, with joint presentations from MD David Wright and son James, commercial director.

David revealed the history of the family company, which began in 1867 and how as a boy his duties included litter picking but it was clear how under his strategy the mill and the range of products has greatly increased in size and diversified hugely in the number of flours and mixes supplied both to trade and retail. Son James took delegates through the extremely modern, environmentally conscious, world-beating, new milling facilities, the third site in the company’s operation.

BSB Conference ended on a controversial talk by a former Student Baker of the Year, Sophie Carey, now Bakery Development Manager at Matthews Cotswold Flour. She decried the efforts of communication between employers and students regarding recruitment and industry opportunities for bakery students and apprentices. There are several key ways it could improve, she suggested, including: assigning each trainee mentors, having one industry committee working towards one goal with the support of all baking organisations, plus asking for more feedback from students and trainees. If bakery wants to incentivise students, recruit and keep them, it needs to try much harder, she suggested.

Delegate feedback to the BSB conference and speakers was excellent and networking was much to the fore, defining this competitive industry that is also a ‘community’.

Thank you to everyone to spoke and attended!

The next BSB conference is 11 October dinner, conference 12 October. The Ardencote Hotel, Warks.