There is still time to book a place to catch a strong speaker line-up at the British Society of Baking’s Spring Conference 2018 in London later this month.
Cutting-edge developments in the craft of chocolate, the current thinking on emulsifiers and the lowdown on government policies to support UK bakers are all on the event’s jam-packed agenda.
The 2018 BSB Spring Conference will be held at the National Bakery School, London South Bank University, on Wednesday, April 25, 2018. Founded in 1894, The National Bakery School is the world’s oldest bakery school and conference-goers will be treated to a tour of the historic institution.
Headline speaker Gordon Gafa, Tesco UK’s Category Director for Bakery, Dairy & Local, will be making his second presentation to the BSB.
Since his debut appearance at the BSB’s Autumn, 2016, event in Leamington Spa, Gordon Gafa has rolled out a new in-store bakery concept across Tesco’s stores in the UK, winning the Supermarket Bakery Business of the Year 2017 at last September’s Baking Industry Awards in the process.
In his new presentation, “Winning together in Bakery: Tesco’s perspective”, Gordon Gafa will discuss how changes implemented over the past two years have improved Tesco’s customer offerings and rebuilt trust in its brand.
Bread Ahead Bakery and School founder Matthew Jones is another much-anticipated speaker. With a CV that reads like a who’s who of the capital’s flourishing modern bakery scene, Matthew Jones will tell the story of how by doing what he loves best, he has not only fulfilled his goals in creating Bread Ahead, he has found a place to teach baking to a new generation of enthusiasts.
Both will speak after a lunch which will include a short tour of the school and a presentation by David Phoenix, vice chancellor and chief executive of London South Bank University.
Before that, Professor Paul Berryman, Food & Drink Investment Specialist at the Department for International Trade will discuss advances in innovation and research within the food sector and, in particular, the bakery trade.
Kerry Group’s Martin Mullally and Alireza Jawad will make a technical presentation on choosing functional ingredients and picking the right emulsifiers for baked goods. And Beverley Dunkley from ruby chocolate pioneer Barry Callebaut will talk about the very topical issue of sugar reduction and how the properties of different types of cocoa affect their best applications in bakery.
The Spring conference will be chaired by popular BSB member, Peter Baker of Finsbury Foods.
Paul Turner, chairman of the BSB, says: “It’s great to be hosting such a strong speaker line-up at the world’s oldest bakery school. I would particularly encourage bakers based in and around the capital to join us. We seek to be the place where the whole of the British baking industry comes together and the agenda for this conference is a perfect example of the depth of knowledge that’s on offer at our events.”
The fees for attending the BSB Spring Conference are £125 for BSB members and £140 for non-members. For more information and to book a place, please see the conference webpage.