n Brennans Bakery in Ireland has teamed up with Irish tour operator Sunway for an online promotion. An offer on the wrappings of Brennans’ half-pan packs directs consumers to a website, [http://www.sunway.ie/brennans]. They can book holidays with a E100 discount, and have a chance of winning a four-star holiday.n Earls bakery shop in the Arndale Centre in Eastbourne has been shut, with rising overheads and competition from companies such as Starbucks and Millies Cookies blamed. It had been operating for 12 years. Owners Simon Knight and Stuart Cowley-Wenham said that they would concentrate on their five other shops in East Sussex.n Australia-based KH Foods has sold its cake business to George Weston Foods of Canada. KH Foods plans to use the proceeds to pay off debt, with a write-off of more than AU$15 million.n Atchison Topeka, a Worcester-based food ingredients distributor, has been awarded a rolling two-year distribution contract with ingredients manufacturer Dawn Food Products. The Evesham-based UK operation of Dawn Foods is celebrating its 15th anniversary this year.n Greggs North East is asking budding bakers to send in favourite recipes to their local Greggs store. It aims to put together a cookbook to raise money for the North of England Children’s Cancer Research fund. The book is set to go on sale in time for Christmas.n Two sister bakery shops in Cumbria, called The Bread Shop, will now both operate as Appleby Bakery. Owners Jackie Kirkpatrick and Carol Thornton have rebranded and relaunched the company.
Work is under way on Warburtons’ £45 million new ’super-bakery’ in Bristol, which is expected to employ 450 staff and produce 1.5 million products each week.The 220,000sq ft bakery, which is being built on a 12-acre site at the Western Approach Distribution Park at Severn Beach, is expected to be fully operational by December 2008 and will enable the production of a wider range of products for distribution to Wales and the south west.The building project will eventually involve the construction of two plants and forms part of the company’s national expansion programme. It will be Warbur-tons’ 14th bakery and will open up distribution to multiples, convenience stores and other retail outlets.Company chairman Jonathan Warburton said: “This is one of our biggest investments to date and reinforces our commitment to the south west. We opened our Welsh bakery in Newport two years ago, but we still need more capacity to meet increasing consumer demand.”David Williams, who has moved from the company’s Welsh bakery at Newport to become Bristol general manager, said the new bakery would have a climate-controlled mixing room. He added that the road infrastructure, with the close proximity of the M4 and M5, made it an ideal location. Recruitment is now under way to fill bakery and packaging positions.
Savoury pastry product specialist Pork Farms has teamed up with Peperami and Branston to launched a number of co-branded recipes.The new partnerships will see a Spicy Hit sausage roll with Peperami and two Pickle Hit sausage rolls – one with Branston Pickle and cheese and one with Branston Pickle and sausage meat – available from mid-March. The firm is also launching a Pork and Branston Pickle Pork Pie.Pork Farms general manager, Nigel White said the firm felt the sausage roll market was in need of a “new image”.“Our plan for 2010 was to hit the market hard with an innovative, fresh new range that would invigorate and grow the category,” he explained. “Our new co-brand products aim to broaden consumer appeal and drive a new and younger audience to the fixture.”
As is often the case, the creation of a new recipe is a twist on an old favourite or an ’accidental’ slip with ingredients. This decadent chocolate pecan pie is our attempt to add something to an already established product. It can be eaten cold, but is better slightly warm. A light dusting of icing sugar can be added to good effect.Chocolate PastryIngredientsAmountPlain flour175gCocoa powder25gMargarine or butter125gCaster sugar50gEgg yolks2Water30gMethodSieve flour and cocoa powder together. Rub in the fat, dissolve the sugar in the egg and water and make up into paste. Refrigerate for at least 10 minutes. Block into foils or hand line tins. We use 10cm tin foil with a fluted crimp.Chocolate Pecan FillingCaster sugar350gMaple or golden syrup300gButter100gVanilla 8gCocoa powder85gEggs6Pecan nuts, chopped400gPlus pecan halves for decoration (3 halves for each)Method1. Warm and dissolve, sugar, syrup and butter. 2. Add cocoa powder, egg and vanilla, (A) then stir in the chopped pecans. Deposit the filling into the prepared pastry cases (C) 70g in a 12cm tart case.3. Decorate the top with three half nuts. Bake at 190°C for 20 minutes When cool, use an apricot glaze to seal the tart.Note: The filling can be made in a larger quantity, then stored in a sealed pail in the fridge for up to two weeks. Fresh tarts can be baked each day from this mix, but stir well before use, as the mix tends to separate with standing.
bellasbakeryUK: had a nightmare about someone making me a marzipan and fondant ice croquembouche, it was horrid!beas_bloomsbury: eyeball cakes heading for the future gallery (pictured).PAUL__UK One of the recent attendees of our Bread Masterclass was a cabin crew member who did not have time to finish her baking at home… so she took her dough on board a transatlantic flight and finished her bread at 37,000 feet! It was delicious.Follow BB @BritishBaker
Fords Bakery in Prestonpans has been placed into liquidation, with 35 staff made redundant, and around 25 set to move to its parent company.The bakery had gone into administration last summer and was sold to Scullions Wholesale Bakery, a subsidiary of the McGhee Group, in the hope that it could reverse the bakery’s trading losses and make it profitable, liquidator Tom Hughes, partner at Gerber Landa & Gee chartered accountants told British Baker. “However, as the year went on, that became very difficult. Cut-backs to staff were made to try and address the issue, but it was still making serious losses, so there was no alternative but to close the business,” he said. The firm was placed into liquidation on Sunday 20 March, with the liquidator looking to make an asset sale only. A spokesperson for Scullions said: “Despite considerable efforts, the business continued to show trading losses. It was therefore concluded that the current operation was no longer viable. “While this will result in a number of job losses, around 25 positions will be saved, with those personnel redeployed within the restructured Fords Bakery business, as part of the McGhee’s Bakery Group.”Hughes confirmed that investigations were being made into any monies owed to creditors, with a creditors meeting scheduled for next Friday (1 April).>>Scullions comes to rescue for Fords
The UK’s leading supplier of sugarpaste, Renshaw, has recorded record sales for the year on the back of the continued boom in home baking.At parent company Real Good Food Company’s AGM this morning, it was announced that EBITDA rose 40% to £5.5m, based on successes in retail products for home bakers, as well as exports to the US.A “substantial” range of “first to market” products will be introduced later in June, branded as Renshaw, with new packaging. Seventy new products will launch through to the autumn, backed by an online marketing strategy.“We have plans to raise the profile of our brand,” said commercial director Sarah Summers.“Almost a third of consumers currently choose home baking as their hobby of choice. Therefore this continues to be a big opportunity for us. More consumers are coming to it and the household penetration is increasing. The sector is in double-digit growth.“We’ve continued to strengthen our retail resource and our capabilities to capitalise on the increasing popularity of home baking.”The launches will include a junior bakers range for children, based around baking and learning. “From our discussions with consumers, we found that they started baking from an early age. We wanted to introduce the Renshaw brand to consumers in these formative years.”The products will be supplied into new retail outlets, including Lakeland and the fast-growing Hobbycraft chain, as well as major supermarkets.Said Summers: “Most of our major listings are tied up and the range has been received very well by major retailers, but also in the wholesale bakery arena and sugarcrafters. The category is desperate for some innovation.”Meanwhile, Summers also revealed that the firm would be targeting growth in new sectors, including ingredients supplied into supermarket in-store bakeries and foodservice.To view Real Good Food Company’s AGM statement click here.
Mayfield Farm Bakery has worked with a Spanish master baker to create a range of Spanish breads.Owners of the Essex bakery met Manuel of Panaderiael Artesano Bakery whilst holidaying in Jerez, Spain, and invited him to share his traditional Spanish rustic bread recipes. The loaves were created using locally milled flour supplied by family run millers W & H Marriage & Sons Ltd.Nick Anderson, joint owner and head baker at Mayfield Farm Bakery & School, said: “Whilst in Spain for a friend’s wedding we were missing our daily bread, so asked for directions to the local bakery. On visiting, I was struck by the similarities with Mayfield: like us they employ a small team passionate about hand crafting artisan breads and pastries, and like here customers can watch the bakers working the doughs whilst they queue for their order. “Despite our limited Spanish, we met Manuel and suggested that if he ever visited the UK, he should come and see a British artisan bakery in action. We were delighted when he recently got in touch to arrange to spend two weeks working alongside our team.”The two bakers are looking to collaborate further in the future, with plans for Nick to visit Spain to teach the team at the Panaderiael Artesano Bakery about British artisan breadmaking techniques.Anderson added: “The Spanish bread has been flying off the shelves – we have even had local Spanish language classes visiting to speak with Manuel and pick up authentic Spanish loaves. It has been brilliant exchanging ideas with Manuel; not only does he love the local Marriage’s flour that we use here and wants to take a supply back to Spain with him but he has been fascinated by the way we make traditional British Christmas treats like mince pies.”
IndianaLocalMichiganNewsWeather Previous articlePresident Trump gives governors plan to reopen economy, Gov. Holcomb looking at early MayNext articleMan takes off after vehicle vs train crash in South Bend Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. Winter Weather Advisory for listening area in effect Friday morning Google+ By Jon Zimney – April 17, 2020 0 217 Twitter Facebook WhatsApp (Photo supplied/ABC 57) (Tom Coomes/ABC 57 Meteorologist) A burst of snow between 4 a.m. and 12 p.m. on Friday, April 17, will bring a widespread three inches of snow to much of Michiana, with localized higher amounts between Plymouth and Fort Wayne.This wet spring snow will be at it’s heaviest around 8 a.m. and then transition to a rain/snow mix after 10 a.m.The snow will mostly accumulate on grass and bare ground but roads may also be coated for a shorter period of time.Snow gradually melts through Friday afternoon.The weekend is fair and milder in the mid to lower 50s….WINTER WEATHER ADVISORY REMAINS IN EFFECT FROM 5 AM TO 2 PMEDT FRIDAY…* WHAT…Snow expected. Total snow accumulations of 3 to 6 inches.* WHERE…Portions of northern Indiana and northwest Ohio.* WHEN…From 5 AM to 2 PM EDT Friday.* IMPACTS…Plan on slippery road conditions. The hazardous conditions could impact the morning commute.* ADDITIONAL DETAILS…Snow will develop late tonight and persist into Friday morning. The snow may be heavy at times, especially north of Route 24. Most of the snow accumulation is expected from roughly 6 AM to 12 PM EDT Friday. Rain may mix with the snow south of Route 24, potentially limiting snow amounts.PRECAUTIONARY/PREPAREDNESS ACTIONS…Slow down and use caution while traveling.Friday: AM snow/mix, mostly cloudy. High 40.Saturday: Mostly sunny. High of 52.Sunday: Partly cloudy. High of 50. Pinterest Twitter Google+ Pinterest WhatsApp Facebook
Facebook IndianaLocalNewsSouth Bend Market Twitter Indiana considers a new cigarette tax Previous articleCOVID-19 vaccine eligibility expanded to 65+ in IndianaNext articleBBB warns about a fake “free year of Netflix” text message trying to gather your info 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. (“Cigarette box” by geralt, CC0 Creative Commons) Smokers in the Hoosier State may be paying more for cigarettes in the near future.For the first time in more than a decade, Indiana Lawmakers are proposing a tax increase on cigarettes and imposing a new tax on vaping liquids. The proposal would double the state tax on cigarettes by adding a full dollar per pack to the current 99.5 cent tax.The bill would also add a 39% tax on the liquids used in vaping and e-cigarettes which lawmakers say is roughly equivalent to the cigarette tax.The bill, if passed into law would become effective on July 1st. Pinterest WhatsApp Google+ By 95.3 MNC – February 1, 2021 2 394 Twitter Google+ Pinterest WhatsApp Facebook