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Branding/Marketing

What one cake maker did when the lockdown struck

Victoria Carr, chief baker at Victoria’s Sponges, on how she extended her cake business into baking kit supply during lockdown.

Ensure your vegan NPD is more than a flash in the pan

George Roberts, client services director at Five by Five, examines how brands can make their vegan product launches more than a gimmick

Do your healthy products stand out from the crowd?

Aoife McGuinness, neuroscience consultant at HeyHuman, looks at ways brands can use neuroscience to tap the healthy snacking trend

Mars barred? Branded ingredients and the law

Using brand name confectionery in a product range can be a sure-fire way to sell. But is it legal? Copyright specialist Ben Evans of law firm Blake Morgan explains.

Warburtons’ bagel bonanza offers food for thought

As far as I’m concerned, the most you do with a bagel is toast it and smother it in butter and Marmite or, very occasionally, peanut butter.

‘How you position your products is key’

Val Kirillovs, research & insight director, Him & MCA Insight, on challenges and opportunities for the bakery food-to-go market.

‘People were collaborating in an entirely different way’

Isabel Kelly, co-director of the PX+ Festival, on the inspiration behind the event, which is taking place again this August.

‘Standing still isn’t a comfortable option in such a competitive marketplace’

Catherine Connor, who founded 2019 Farm Shop & Deli Awards-winning bakery Lovingly Artisan with husband Aidan Monks, on maintaining a successful business

“Sampling remains one of the smartest ways of building awareness”

Liz Richardson, managing partner, of communications agency HeyHuman on the benefits of a multi-sensory approach to product trials

School’s in! Bakery classes can help build a community

As we head into February, many New Year resolutions are but a distant memory. It’s too cold to go running, and too gloomy to not eat cake.

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