15/16 April 2025
Cotswold Hotel, Golf & Spa, Chipping Norton, Oxfordshire OX7 5QH
Please put the date and venue in your diary now!
Award winning bakery brand Jason’s Sourdough lined up to speak
Golf — Wednesday 15 April 2025 – 11.00am start
Conference — Thursday 16 April 2025
CONFERENCE THEME: CHANGE FOR SUCCESS!
Come and hear our six top speakers reveal how they are changing in order to drive success and growth!
Geary’s Bakeries has been around for many generations but now the brand has shot to the top five under the brand name of Jason’s Sourdough. What changes are propelling it up so fast? Can momentum be maintained? What is planned for the future? Barry Dawber has been Geary’s sales and marketing manager during this rapid climb. Come and be inspired – and prepared to rip up the rule book!
Another ‘traditional’ business grasping the future with vision is one of Scotland’s best known names: Fisher and Donaldson. And while bakery has long been more of a man’s world, BSB is seeing women young, and not so young, now meeting the business challenges thrown down daily, every bit as much as their forbears did. Chloe and Jade Milne are two of three siblings pioneering big changes and truly driving success. What are the changes that now see them serving 40 thousand customers – and growing – monthly?
Flexibility, scaleability, sustainability, profitability, AI, automation…! Every single baker, ingredient manufacturer, and equipment supplier now has to juggle all these aspects to drive profits and keep up with the competition. Bart Schmaal of Kaak not only has degrees in baking but holds an MA in Sustainability. He will tell us how we need to change to succeed, use AI, adopt greener practices, reduce energy consumption, lower waste and importantly, enhance profitability!
Recruiting staff is one thing, keeping them is another! Guy Moreton, founder and chairman of MorePeople recruitment agency, has grown from two people in 2000 to nearly 40 in 2025. Guy’s role has evolved from recruiting management level candidates to focusing on Non-Executive Directors and staff at all levels. Whether it’s board directors, middle management, bakers or retail staff, each needs a defined role. What attracts and keeps students, middle or senior management? How important is pay, bonuses, personal development, working hours or even shift patterns? How should companies Change for Success in 2025?
Wilda Haddad is project director at Dina Foods, a leading supplier of flatbreads and baklava. Under the supportive eye of her father, Souheil, the company now operates from three dedicated factory spaces in London, while an NPD team devises new recipes using authentic ingredients. Success means an increasing client list – major supermarkets, wholesalers, foodservice, hospitality and sandwich manufacturers, both own label and branded. What next?
We hope to have confirmation from our sixth speaker, shortly but please do BOOK NOW! Our conference chairman Stephen Ville looks forward to welcoming you together with the voluntary BSB Executive Team. We are non-profit –making and support bakery students/trainees but we hugely value YOUR attendance! And hope you enjoy the unrivalled networking, as we learn from each other in this period of rapid changes.
Our session chairs will be Aisling McGhee, Commercial Director at McGhee’s Bakery and Roy Parton Commercial Director at Lesaffre UK & Ireland.
We look forward to seeing you, your guests or any representatives!
Packages & Prices
Book Online
Package A — Member Conference Overnight Rate
(inc. Conference/Dinner)
Package B — Member Conference Only Day Rate
Package C — Member Plus 1 Sharing — Conference Overnight Rate
(inc. Conference/Dinner)
Package D — Non-Members — Conference Overnight Rate
(inc. Conference/Dinner)
Package E — Non-Members — Conference Only Day Rate
Package F — Golfers, Dinner, B+B, Golf Round and Conference
Package G — Golfers, Dinner, B+B, Golf Round
Package H — Golfers Sharing Twin Room, Dinner, B+B, Golf Round
Package I — Golfers — Dinner + Golf Round
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 ‘SPRING’ 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.