Joey Eccles

TOWIE but not as you know it – The only way is Eccles (Cakes)!

When we say TOWIE we’re not talking about people from Essex with teeth whiter than white. We’re talking Eccles! More precisely Eccles Cakes – the classic round flat cake that’s made with flaky pastry, filled with delicious sweet currants and finally topped with demerara sugar has been around for almost 250 years!

This week, at Bakestone, they have started baking them in their factory that’s in the heart of Eccles, Lancashire – less than half a mile away from the original bakery that first made them.

Bakestone Bread Eccles Cakes

The original bakery was James Birch’s shop, on Church Street, in the centre of Eccles. James Birch’s shop is documented as selling small, flat raisin-filled cakes in 1793.

They were an instant worldwide hit, said to be sold at all the markets and fairs around, even being exported to America and the West Indies.

Nowadays they are still being exported all over the world. Particularly to British expats, looking to get a taste of home.

eccles-cake-plaque

 

From humble roots in the heart of Eccles, they have become one of the nations favourite in the top selling cakes list.

They will always be a favourite on the cake counter.

More recently Eccles cakes have even been discussed in Parliment! Regarding whether they can still be called Eccles cakes if they aren’t made in Eccles!

 

Do you like Eccles Cakes? If

So you may be wondering, ‘what’s the big fuss?’ Eccles Cakes have been around for hundreds of years, yes they have, but they haven’t been made in Eccles since the 60’s.  We’re bringing the famous cake back home – and we’re really passionate and proud of this.

Eccles_Cake_Boxed

So why buy Bakestone Eccles Cakes?

Here are just a few reasons:

  • They are actually made in Eccles.
  • They are a handy snack, you can eat them anytime.
  • Eat them cold or warm, great with fresh cream
  • Unrivalled quality with flakier pastry.
  • Made by hand in Eccles, Lancashire  “The Home of Eccles Cakes”

We have started production today, so if you and your customer base want the closest thing to a traditional 1793 Eccles Cake please get in touch: sales@coultonsbread.co.uk

 

Providing essential bread supply for your business needs

Of the groceries which are at the heart of the staple diet for most people in Britain, it’s usually milk and bread which are used in “price wars” between retailers. Both are the most purchased grocery items in the UK today, and the perception is that consumers will take all of their grocery shopping to the store where they find they can get one or both of these the cheapest.

Whilst price is certainly an important factor for shoppers, when it comes to bread it is not quite as decisive or as important as reports sometimes suggest. In the overwhelming majority of cases, consumers want quality, freshness and choice, and it is these factors which determine their shopping habits as well as price. Although obviously people do not have a “spare no expense” approach to buying bread, it is nonetheless clear that quality is crucial when they are choosing where to shop.

We are committed to making sure you can harness all of these factors in your shop. Our bread and bakery category features close to a thousand different products, and we are perpetually adding to the selection. This means that whatever your customers are looking for in your bakery section, we are the people to supply it. We also deliver it at a time and on a frequency which suits you. Whether it’s early morning or late afternoons that would suit you best, or whether you need daily or weekly deliveries, we will work with you to get a time in place that ensures maximum freshness for your customers.

Costing is of course an important factor. That’s why we strive to present the most affordable service, allowing you to make savings which can be passed on to your customers. We firmly believe that it is possible to deliver high quality service at a low cost, and time and again we have proudly delivered on this belief. Over the course of the last three decades we have been able to provide outstanding bespoke bread supply in The North of England and beyond, and we are ready to provide the same for your business.

 

Serve up sumptuous French toast

eggy breadFrench toast is enjoyed around the world but here in the UK the toasted breakfast treat is more lovingly known as “eggy bread”. It has been a firm favourite for a long time and can be enjoyed in many ways. Some people love to sweeten it up with a side of fruit and syrups, whereas others stick to a savoury accompaniment of a dollop of red or brown sauce.

French toast is often made from stale bread. This is not only a way to use it up and prevent it from being wasted; it actually produces the best French toast, as stale bread absorbs more of the mixture than fresh. If you have even one day old bread spare, you are ready to create the most fantastic “eggy bread”.

You don’t want your French toast to turn out limp and soggy, so there are a few steps you can take to ensure it comes out as it should. Leaving your slices out overnight to dry ensures the bread will soak up the perfect amount of egg mixture. When you come to soak the bread in the mixture you infuse it with a custard, which always tastes better when it is made with cream. Try substituting the milk for a double cream and you are sure to see and taste the difference.

Butter is a big deal with this bread dish. You need enough butter in the pan to ensure your bread is crisped instead of steamed and to give your toast that unmistakeable flavour. If you wish, you can make your toast crunchy by adding a little flour to the egg and milk before you whip it up. When frying for a large number of people, keep your already prepared slices warm in a 300 degree oven as you cook.

When your toast is ready all that is left to do is perfect it with your favourite topping. Place the slices on a platter so they overlap slightly and if desired, sweeten them up with a light sprinkling of sugar. If butter is your preference keep it softened and if syrup is your ideal choice keep it warm. As a reputable name in bread supply for the North of England businesses, we love to help our clients and customers make the best of their bread products. Follow these tips for delicious French toast and an economical way to make great use of stale bread.

The perfect number of slices in a loaf

Bread is a staple of diets in countries around the world because it is cheap to make, versatile, tastt and packed with essential nutrients. The importance of bread means it is often produced in huge volumes to meet demand. However, this also leads to it being one of the most frequently wasted foods because people tend to buy more than they need to ensure they don’t run out.

In order to tackle the wastage, buyer trends would need to change. This can already be seen in some cases, particularly with the introduction of half loaves over the last few years. These are designed for people that only want a small amount of bread rather than a whole loaf that they may struggle to use up. They were introduced as an alternative to the smaller loaves because many people still want full size pieces of bread; they simply want fewer slices.

This has solved one problem, but it leaves another for people who consume slightly more than a single loaf of bread. Typically they would need to consume less or be forced to buy an additional loaf. Naturally both options are not ideal but the second could dramatically increase waste. We recognised this issue and introduced our long loaf to meet consumer demands. Longer loaves are perfect for people that need more bread than a single loaf but less than two.

There are a range of Bakestone long loafs to choose from including white, brown and wholemeal in medium and thick sliced varieties. We are proud to offer our bread supply across the north of the UK, catering for the needs of all kinds of business owners. We are committed to offering the most reliable bakery supply services in the region, both in terms of the range of products we offer and the flexible deliveries we can arrange. If your customers are looking for longer loafs of premium quality bread, we can certainly provide the products you need.

Bakestone Range
Bakestone Range

Great ways to use your leftover baked goods

As the specialists in bakery and bread supply in the North West, we’re passionate about bread and we want to make sure that everyone gets the full benefit of our products. Many of us buy too much bread and are unable to use it all up before the use by date, but bread still makes a fantastic ingredient even when it is past its best. Here are some great ideas for ways to use up those leftover baked goods.

– Stale bread is great for making breadcrumbs, which can be used in all kinds of recipes and stored in the freezer until you need them. Simply put your stale bread through the food processer and you have a ready supply of breadcrumbs to coat meat and fish, scatter over pasta dishes, make a crust for casseroles, and add to countless other dishes for texture and crunch.

– Croutons are an easy way to use up bread while adding a new dimension of flavour and texture to soups and salads. Simply cut your bread up into cubes or chunks and sautee them in some oil and seasoning of your choice, until they are crisp and golden brown.

– Leftover bread can also be used in sweet dishes, particularly in puddings. Why not try a classic bread pudding made with eggs, sugar and mixed fruit, or a summer pudding packed with berries?

Ingredients

Serves: 7
100g sugar
1 teaspoon ground cinnamon
5 slices of any bread
Butter
3 handfuls sultanas
500ml milk
2 eggs

Method
Prep:10min › Cook:30min › Extra time:5min resting › Ready in:45min

Preheat oven to 190 C / Gas mark 5. Lightly grease a baking dish.
Mix together the sugar and cinnamon.
Butter 5 slices of bread, cut in half.
Layer the bread in the dish adding a handful of sultanas and the sugar mix as you go, covering each slice.
Mix the milk and eggs together and whisk.
Pour over the bread and leave to absorb for 10 minutes.
Bake in the oven for 35 to 45 minutes, until the pudding is set and browned.

– Bread can be used as an ingredient in salads. One of the most famous bread salads is panzanella, an Italian recipe which traditionally incorporates chunks of bread and tomatoes soaked in olive oil and vinegar and flavoured with herbs. This recipe actually works much better with stale bread than fresh, as it holds its structure better after being soaked in the dressing.

bread pudding
Bread Pudding

Ingredients

200 g stale bread
600 g ripe mixed tomatoes, , roughly chopped
sea salt
freshly ground black pepper
1 handful small capers , drained
1 small red onion , peeled and very finely sliced
280 g jarred red peppers , drained and roughly chopped
8 anchovy fillets in oil , drained and finely sliced (optional)
red wine vinegar
extra virgin olive oil
a bunch of fresh basil

Method
Tear the stale bread into rough 3cm pieces and place on a tray.

Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, bread and anchovies, if using.

Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.

Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.

Italian_Panzanella
Panzanella salad
Sub Rolls

Bread Rolls still favourite

In recent years the UK has seen a growth of upmarket coffee houses and bistros offering a range of different snacks such as tortilla wraps, thins and ciabatta. This led to a slight decline in the demand for old favourites like the bread roll, but recent figures have shown a significant increase in the sale of rolls as consumer demand has risen by 20% in the last year.

The roll was once the staple of lunchboxes across the country. For many years it was outsold only by sliced bread and successfully held its own against the introduction of bagels, croissants and pitta bread. The roll lost momentum due to coffee shops and other eateries offering speciality bread and a range of exotic fillings. However, UK supermarkets have reported sales of almost 8 million more individual rolls in the past 12 months.

Surveys reveal that many people prefer rolls as they offer great value for money and are very filling. We are leading suppliers of sliced bread products, individual and multiple packs of rolls and other sweet and savoury baked goods and we are trusted to deliver the finest quality products, giving you the steady supply of rolls your customers demand. We can supply you with individual rolls, large packs of buns, burgers and barms. Our bread rolls and buns come in all shapes and sizes and we also offer plain and seeded options.

Our deliveries are structured to suit the individual needs of our customers and we aim to offer convenient solutions. We can deliver once or twice a week or on a daily basis if required. We can fill any order regardless of size and we take every step to deliver your orders at the times that suit your business schedules.

From small shops and cafes to large establishments and catering organisations across the UK,

Voluptuous Baps
Voluptuous Baps

A tasty and new product exclusive to us

My favourite flapjacks

Alongside bread supply in the North, we also offer a variety of cakes and confectionary which are ideal for stocking in any shop or cafe. With a wide range of choices to satisfy any sweet tooth, we are confident that our products will help to give your business a boost and ensure that your customers keep coming back when they are in the mood a sweet treat.

We currently have a brilliant offer on a delicious new sweet product. My Favourite flapjacks are exclusive to us, meaning that you won’t be able to get them anywhere else. They’re available in six fantastic flavours including white chocolate and raspberry crumble, and there are 48 flapjacks supplied in each box. They’re perfect for breakfast or as an afternoon snack with a hot drink, and have already proved extremely popular with customers – they’re flying off the shelves of our clients who have already stocked them in their shops.

These flapjacks don’t only taste great, they’re also affordable. We can supply them to you for just 37.5p per flapjack, or £18 a box, and they can be sold at 65p each or two for £1, providing you with a healthy profit. One of the biggest bonuses of these flapjacks is that they have a long shelf life, meaning you don’t have to worry about your stock becoming outdated before you have the chance to sell it all. With such high demand for these tasty items, it’s likely that you’ll need to restock very soon anyway.

If you’d like to stock up on these exclusive high quality flapjacks in your cafe, shop or canteen, or if you’d like to learn more about any of the other products we offer as part of our bakery supply in the North East, get in touch and we’ll be happy to set up an account for you. With great prices and prompt delivery, you can always rest assured your business will be well supplied when you are working with us.

My Favourite Flapjacks

Are you wasting bread unnecessarily?

Baked goods are amongst the most widely wasted in the UK and bread at the very top of the list. There are several possible reasons for this, including the easy availability of mass produced loaves and the fact that people tend to stick very closely to best before dates. One problem is people don’t want to run out of bread so they always tend to buy more rather than thinking closely about how much they will actually use. This can easily end up with a large amount being wasted.

Storing bread in the right conditions is important if you want to maximise its freshness. Many people put it in the fridge but this will actually cause it to go stale much faster. Instead you should leave it in a cool, dry place, preferably in a bread bin or a cloth bag.

The best before date is designed as a guide and does not mean that bread will instantly be unusable when the date on the label arrives. In fact, loaves can last a few days beyond this and you can freshen them up by moistening the crust with a little water and putting it in the oven to gently reheat for a few minutes. With careful storage a fresh packaged loaf could last for up to six days.

As long as the product is not mouldy you can still use it. In fact there are even a few uses for stale bread that hasn’t developed mould. This is the best for making breadcrumbs because it will hold together better. You could also use it for bread pudding.

Bread can also be frozen for later use and will last for up to six months in the freezer. It is better to freeze individual slices rather than the whole loaf so you can defrost pieces as and when you need them. This will dramatically cut the amount of wastage.

We specialise in bread and bakery supply throughout the North West, offering a fantastic range of bakery products for shops. We know how important is it to offer a reliable service to these clients so they can pass on the best goods to their customers. We aim to achieve just that by keeping a close eye on all of our services and investing in the supply chain.

Bread is a vital staple in our diet

Bread has been a staple of diets from cultures all around the world for millennia. It is made using various cereals and other ingredients and many varieties bear the name of the cereal used in the flour, whether it is wheat, rye or corn. There are almost as many different bread making techniques as there are varieties, showing just how much effort people have put into developing and discovering products.

The reason bread became so essential is that it is rich in carbohydrates and contains several other important vitamins and minerals. It was also cheap to produce, making it a cost effective way to help people get many of the nutrients they needed in their diet. All of these qualities made it into a staple food and are why the World Health Organisation (WHO) recommends people consume it every day.

The importance of bread has made producing and supplying it into a huge industry. The short shelf life of products means speed is important in all stages of the manufacturing and supply process if consumers are to get the fresh produce they demand. Any problems could cause delays and leave people without a vital staple of their diet. With such a high level of competition, it could also cause businesses to lose customers as they can easily purchase a different brand. This means producers generally invest a huge amount in their production and supply chains.

The key to bakery supply is to keep lead times to a minimum. Producers should ensure they have all of the materials they need to make products as and when they need to. Efficient machinery is also wise because it will help with production and meeting tough schedules. Finally deliveries should be regular and capable of providing a reliable supply to shops.

We understand the importance of efficiency when it comes to bakery supply in Yorkshire and across the North West. We can meet the needs of all kinds of clients and ensure they have fresh produce to sell to their clients whenever they open their doors. We deliver throughout the region and have extensive experience working with convenience stores. If you need a regular supply that you can rely on to arrive on time every time we are the producer for you. Additionally our products are high quality so your customers will be happy to make them part of their diet.

Winners of Baking Industry Awards revealed

10 September, 2015
By Martyn Leek
BIA
The BIA champions for 2015 have been revealed
So here they are… the 2015 winners of the prestigious Baking Industry Awards.
Last night saw a sell-out crowd celebrate all the best in bakery as the awards went off with a bang at the fabulous London Park Lane Hilton hotel.
Among the lucky winners of the event, which is organised by British Baker and William Reed Business Media, were: Alex Gooch from Alex Gooch Artisan Baker in Powys, who came away with the coveted Baker of the Year title, sponsored by Brook Food Processing Equipment.
Other winners included Sainsbury’s, which scooped the award for In-store Bakery Retailer of the Year, sponsored by Zeelandia, for the second year running.
Martyn Leek, editor of British Baker, said: “The Baking Industry Awards continue to go from strength-to-strength celebrating, as they do, the very best in British baking. All of our finalists were worthy entrants in their own right but, as in any competition, we have to pick the best and I’d like to congratulate all of our winners.
“All of our finalists had a great night and were entertained throughout thanks to our Studio 54 disco-inspired theme and the wit and charm of host Claudia Winkelman. I’d also like to thank the judges, and our sponsors, and look forward to doing it all again in 2016.”
On the night guests were also entertained by the AB Mauri sponsored casino, with the star prize of a luxury weekend away in the Cotswolds. Guests also flocked to the photo booth sponsored by Wright’s Baking Ingredients and had the chance of winning an Xbox 360 and an Ipad mini thanks to the Kluman & Balter raffle. And, before the event, VIP guests were treated to a drinks reception sponsored by Soreen.
The winners in full:
Rising Star Award, sponsored by Craft Bakers’ Association: Nathan Giles
Speciality Bread Product of the Year, sponsored by British Bakels: Reeve the Baker, Salisbury – Seeded Sourdough
Customer Focus Award, sponsored by CSM United Kingdom: The Kitchen Croxley
Craft Business Award, sponsored by Dawn Foods: Patisserie Mark Bennett
Celebration Cake Business of the Year, sponsored by Renshaw: Brown’s Handcrafted Cakes
Bakery Manufacturer of the Year, sponsored by Sonneveld Group: Finsbury Food Group
The Innovation Award, sponsored by Asda: Ireks UK – Pão de Queijo
Free-from Bakery Product of the Year, sponsored by Ingredion UK: Incredible Bakery Company – Incredible Onion Panini
In-Store Bakery Retailer of the Year, sponsored by Zeelandia: Sainsbury’s
Baker of the Year, sponsored by Brook Food Processing Equipment: Alex Gooch, Alex Gooch Artisan Baker
Outstanding Contribution to the Baking Industry, sponsored by Délifrance: George Ross
To register your interest for next year’s awards or for more information see bakeryawards.co.uk
– See more at: http://www.bakeryinfo.co.uk/news/fullstory.php/aid/14791/Winners_of_Baking_Industry_Awards_revealed.html#sthash.RfyT6fQy.dpuf