What can we learn from Le Pain Quotidien’s downfall?
Several factors contributed to the recent closure of the chain’s UK bakery cafes, says Future Foodservice founder Simon Stenning, who applauds brands finding a way past the pitfalls
View ArticleHow to craft the perfect on-trend sandwich
Marking National Sandwich Day, we hear from Délifrance’s Paul Beard on the most popular breads, future predictions of the market, and top sarnie-making tips
View ArticleBritish Baker editor shares highlights of 2023
Amy North shares some of her favourite moments from the past year, including eating chicken bakes with Grace Dent and celebrating achievements at the Baking Industry Awards
View ArticleHow to run a zero-waste bakery café in five simple steps
Waste management expert shares the processes that can help ensure 90% of a foodservice operator’s waste is reused, recycled and diverted from landfill
View ArticleTraining diary: my week at The School of Artisan Food
Having secured a place on the five-day bursary course courtesy of the Worshipful Company of Bakers, one young baker details their experience
View ArticleHow technology is making flour production more sustainable and healthier
Patent attorney Andrew Tindall discusses the need to diversify wheat crops and the ways that latest agricultural tech advances could provide health benefits
View ArticleTop tips for bakeries to boost social media marketing (and why it matters)
Experts Sam Chance and Katie Wood share the benefits of gearing chanels towards social searches and creating user-generated content
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