Bakery deliveries all in one delivery, how cool is this?
The big question is this..do people like entering competitions and being bombarded with free giveaway tweets and Facebook competitions. There are loads of them about and I must admit I have been guilty of putting a good few on social media myself. I have used it as a way of getting customers to follow me and my bakery brand Bakestone. It has been successful on my part till recently. The interest in recent competition entries has fallen, so is it that the prize value isn’t aspirational enough or the wrong prize in the first place? comments would really be appreciated.
Scones are traditionally served with jam and cream for Afternoon Tea. With our fantastic, simple recipe you can enjoy tasty homemade scones at any time. Enjoy them plain or for a fruity twist add sultanas or glacier cherries.
Makes 15 5cm scones, 30 minutes prep, 10-15 minutes cooking
*225g plain white flour
*15g baking flour
*40g caster sugar
*50g butter, chopped into small cubes
*Optional additional ingredients: 75g sultanas or 75g roughly chopped glacier cherries
1. Preheat the oven to 200°C, then sieve together the flour, salt, and caster sugar into a large mixing bowl.
2. Rub in the butter using your fingertips until a consistency of ground almonds has been achieved. If you are adding sultanas of cherries stir them in now.
3. Make a well in the centre and slowly start to add the milk whilst mixing gently with a wooden spoon and then combine the ingredients together to form a smooth paste.
4. Leave the mix to rest for ten minutes in a bowl covered with cling film.
5. Then roll out the mix on a lightly floured surface to approximately 15mm thick, then take a 5cm cutter and start cutting out the scones then place the scones on baking tray lined with baking paper (or a silicone mat of you have one) and rest for a further ten minutes.
6. Carefully brush the scones with egg wash (simply made from whisking an egg) then place in the oven and bake for 15 minutes until golden brown in colour.
7. Remove from the oven and allow the scones to cool on a cooling wire. Serve whilst still warm with butter or for an even sweeter treat serve with jam and cream, yum!
It promises to be battle that will delight those of a sweet-tooth persuasion.
Dunkin’ Donuts is to square up to Krispy Kreme in what promises to be an epic clash of the fried dough treat.
The US chain is making a return to Britain 20 years after it first tried to break into the UK market.
The rise of coffee chains such as Costa and Coffee Republic in recent years has tempted the business to return to these shores for another try.
Dunkin’ Donuts last attempt to break into the UK market ended in failure, and it pulled out in the mid-1990s.
It has agreed deals with two franchise partners to launch 50 restaurants in London over the next five years, with talks ongoing over a possible further 100 branches across the UK.
Read more: http://www.dailymail.co.uk/news/article-2419826/Dunkin-Donuts-Krispy-Kreme-bid-crack-UK-market-20-years-pulling-Britain.html#ixzz2eqxgPrGL
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This is a small video that I took part in for Santander Bank. We have banking arrangements with them and they wanted to have business feedback from their customers. I took part because I thought it was a great opportunity to promote our bread brand Bakestone.
When you look around at all the available bread choices out there its difficult to see how anyone can make a living being a baker nowadays. From the basic sliced bread to ciabatta, panini, and now wraps and sandwich thins the choices are bewildering. But maybe choice is what everyone wants and so that is why the white sliced bread market is declining by 50 million loaves a year. People want change and so it is up to the bakers to keep developing new products that will attract us to try them. The Bakery sector is huge and ever changing and the bakers that adapt will flourish. What would your favourite type of bread be? would it be white, seeded , fruited or wholemeal. It would be interesting to see what people comment on and if they are not satisfied with the choice out there.
okay, so i decided that i would start blogging all about bakery related things. I love bread and the bakery business that I have started from scratch way back in 1979. Technology has moved so fast recently that even at the age of 59 (at the time of writing this) I felt I had to embrace it fully. So here it is, my first words that other than Twitter, Facebook and Pinterest I have ever blogged. I have tweeted regularly silly gags, jokes or sayings mainly to amuse myself and my followers in the hope that they would be interested in reading snippets about bakery products that I bake in our Bakery in Manchester UK. This really is the next step, where using more than 114 characters maybe a bit more challenging. Anyway we will see whether anyone really does read or have an interest in what I know about bakery after 35 years in our industry.