9th & 10th October 2024
Ardencote Hotel, Country Club & Spa,
Lye Green Road, Claverdon, Warwick CV35 8LT
SAVE THE DATE!
Contact: Sharon Byrne at bsb@freeuk.com
Wednesday 9th October 2024
17.00 BSB Members Annual General Meeting, Henley Suite
19.00 Networking Drinks Reception in the Cocktail Bar
19.50 Take your seats for dinner
20.00 Excellent 3-course dinner to be served
Thursday 10th October 2024, Conference: Arden Suite
Conference theme: Going for the Gap!
Session Chairs for BSB Presentations: Ian Dobbie, Hannah Sibley
08.30-09.20 WELCOME! Registration with tea & coffee, outside Arden Suite
09.20-09.30 Opening of Conference by BSB Chairman Stephen Ville. Reading of BSB Creed
09.30-10.05 Technical Paper: Latest update! Bread, what IS Ultra-Processed, versus Processed and Natural? Mike Adams, Head of Product Innovation at Camden BRI, explains the differences and definitions that we all should be aware of.
10.05-10.40 Driving Growth, Maintaining Trust. Helen Bowyer, Commercial Director of The Compleat Food Group. How do you merge a trusted family business, Wrights, into a leading food manufacturer? How do you target new gaps in the market, overcome merger challenges, tackle labour shortages, cope with inflation? Helen reveals encouraging answers.
10.45-11.20 NETWORKING COFFEE BREAK, LAKESIDE LODGE
11.20-11.45 Business Transformation and Development: Frank Bird, award-winning CEO of Hill Biscuits, explains his approach of “operational excellence”, through customer focus and spotting gaps for growth. Frank offers insights on leadership, fostering ‘agility’ and putting sustainable work practices in place, while prioritising people development. How does it come together?
11.55-12.30 Going for the Gap – and Nailing It! Rhiain Gordon, owner and director of Babyfaced Baker, working in hospitality for 15 years. Lockdown saw her job end overnight. Not one to quit she started with postal bakery orders. Post-Covid, Rhiain opened her own bakery to welcome the crowds and went on to win Scottish Baker of the Year (!), leading her team of six. What drives this entrepreneur?
12.40-13.45 BUFFET LUNCH, PALMS CONSERVATORY
13.50-14.25 Seizing the Initiative! Steve Magnall is owner and director of Two Magpies, an artisan bakery employing over 100 bakers, pastry chefs and baristas! Definitely different, no gap remains unfilled. Whether it’s running shops, cafes, and a baking school, or selling sourdough pizzas and delivering Letter Box Brownies. Steve also runs a successful Supper Club and won Britain’s Best Cake award. You can feel the energy! What’s next?
14.25-15.00 The Psychology of Colour: Emilio Saklambanakis of Oterra knows that colour sells. We buy with our eyes: yellow is lemon; pink is strawberry… colours connect consumers to your products. Emilio explains how they can be used in bakery and he’ll divulge a brand new, naturally-sourced dark blue colourant that is stable in all areas of bakery from crumb to frostings.
15.00-15.15 Closing remarks from BSB Chairman Stephen Ville.
Packages & Prices
Package A (for one person):
Full conference attendance for one person, including drinks reception, conference dinner, wine, and accommodation on Wednesday, and conference presentations and lunch on Thursday.
Member: £360
Non-Member: £430
Package B (2 people sharing room):
To get the member rate, at least one attendee must be a BSB member.
Full conference attendance for two people, including drinks reception, conference dinner, wine, and accommodation on Wednesday, and conference presentations and lunch on Thursday.
Member: £650
Non-Member: £750
Package C (for one person — NO hotel):
Full conference attendance including drinks reception, conference dinner, and wine, but NO accommodation on Wednesday, and conference presentations and lunch on Thursday.
Member: £285
Non-Member: 350
Package D:
Conference attendance on Thursday only, including lunch and presentations.
Member: £180
Non-Member: £250
If you have any dietary requirements, please contact the BSB Secretary.
Conference Payment Methods
Please note: New bank details below.
- by direct bank transfer, using:
Bank: Lloyds Bank
Account Name: British Society of Baking
Sort Code: 30-99-50
Account Number: 11735663
(Please reference with ‘AUTUMN’ and your member/company name.) - by credit/debit card, using the secure Stripe online payment system (links above).
- Please note: The Society is no longer able to accept payment by cheque.