Tuesday 10th and Wednesday 11th October, 2017 Woodland Grange Hotel, Old Milverton Lane, Leamington Spa CV32 6RN
Our autumn conference was a superb success, with 80 members and guests attending a drinks reception and superb conference dinner on Tuesday evening, with after dinner entertainment from comedian George Zack. This was followed the next day by the excellent presentations described below. Other than the National Bakery School presentation video, which is too large for the website, to download the PowerPoint presentations of the other speakers, click on the paper titles. Please note that some presentations are large files and may take a few minutes to download.
Cliff’s presentation was an overview of the scale and reach of Grupo Bimbo to provide the context of what globalisation means in reality and he spoke about the benefits in R&D, global brands, manufacturing practices and procurement from this globalisation. Grupo Bimbo is the largest baking Company in the world, in terms of volume and sales. Grupo Bimbo has 175 plants and more than 1,700 sales centres strategically located in 24 countries throughout the Americas, Europe, Asia and Africa. Its main product lines include fresh and frozen sliced bread, buns, cookies, snack cakes, English muffins, bagels, pre-packaged foods, tortillas, salted snacks and confectionery products, among others. Grupo Bimbo produces over 13,000 products and has one of the largest direct distribution networks in the world, with more than 2.9 million points of sale, around 56,000 routes and more than 133,000 associates.
Emma is a senior analyst on the Mintel Food and Drink team and has been covering the bread market for a number of years, as well as having a wealth of expertise in other areas, including healthy eating trends. She gave an excellent overview of the performance of the retail bread market and the factors driving it; exploring how the market is affected by current key trends, such as health, the income squeeze and flavour trends.
The National Bakery School, London South Bank University
Eight students from the National Bakery School , together with lecturer Devon Petrie and Course Director Elaine Thomson, attended the conference. Devon Petrie opened the session, given information on the NBS and the current bakery courses it runs. He then showed a video film produced by the college, featuring the eight students individually discussing their course, with background shots of activities in the bakery department classrooms and products being produced. This was followed by three of the students and Devon and Elaine joining session chair Sara Autton to take a wide range of questions from the audience
Head of Business Development Christian told the story behind Paillasse bread, which was created by a Swiss baker named Aime Pouly. The product has been a ‘Grand Cru’ of bread since 1993, featuring a golden, crunchy crust, a light crumb and the unmistakable taste of Pain Paillasse. He went on to describe in detail how bakers throughout Europe are using the process. Samples of Paillasse rolls were served for the conference dinner and lunch.
Founded in 1936 to supply a wide range of bakery products to local shops, McGhee’s Bakery is still family owned today and Managing Director Gordon McGhee discussed their progress over the last 12 years, including: their customers and product range; their processing equipment and the mechanisation of production processes where possible; the major extension to their bakery; how they became Scottish Baker of the Year at the 2016 Scottish Bakers conference; and what benefits this has had on customer relations and sales. An excellent video was shown with the above paper but it is a large file size and we cannot show it on the website at present.
Lena described their extensive consumer research into the growing gluten free bakery markets of the UK, France, Spain and Italy and their conclusion that gluten free is no longer a trend but has moved to the mainstream bakery sales. She discussed some of their principal findings from the UK market and included information on the methodology of the consumer study and on the reasons why they chose gluten free.
The full conference programme leaflet can be download by clicking here.
The conference booking form, which give full details on the conference packages available and on the special offers, can be downloaded by clicking on booking form. Payments can be made by: cheque and bank credit transfer (BACs) as detailed on the booking form. You can also pay by using the PayPal facility below.