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Finished Goods

What’s on the horizon for sourdough?

Sourdough is breaking out of the bread category into morning goods, biscuits and more. We explore the opportunities this presents, as well as the technical challenges.

Say it with cookies

Cookies and biscuits of all sizes are increasingly being given a role in celebrating special occasions.

Can any baker offer patisserie?

Is it possible for a baker to offer their customers high-end patisserie without specialist knowledge and skills?

Steaming ahead: the future of doughnuts?

Deep-fried doughnuts don’t exactly scream healthy, and the industry is looking at new ways to produce the treats. Could consumers learn to love baked – and even steamed – versions?

Why vegan treats aren’t a piece of cake

As the ‘Greggs effect’ takes hold, and vegan-friendly treats from sausage rolls to croissants sweep the nation, cakes are being left behind

simnel cake
Does simnel cake need a makeover?

A staple for Easter celebrations, the simnel cake is steeped in tradition. British Baker investigates if it is a fruitcake of the past that needs modernising for younger consumers

Savoury bakery trends: the savoury smell of success

The lines are blurring as traditionally sweet treats, such as muffins, doughnuts and éclairs, are given a savoury makeover… 

Why small retail sites can be a big challenge

Travel locations and pop-ups are becoming increasingly popular, but these small spaces are not always as easy to run as they might seem.

Pizza: finding new ways to deliver the goods

The pizza market is changing as consumers demand a hot and tasty meal at the click of a button. So, how are pizza players reacting?

Why have Brits gone so nutty for the nata?

From Nando’s to Lidl, independent cafés and beyond, pastéis de nata are flying off the shelves. British Baker investigates why Brits have fallen in love with the teatime treats.