Fantastic effort by them, well done
Fantastic effort by them, well done
Coultons Bread Ltd are proud to be associated with this prestigious charity event, held at Greenmount Cricket Club in Tottington, Bury in Lancashire , and are main sponsors under their Bakestone brand banner.
The organisers behind this event are Andrew and Terri Eccles who are the Tenant landlords of the local pub “The Dungeon Inn” located in the village of Tottington, and they work tirelessly all year round to raise money for the Help for Heroes charity. They organise fundraising events throughout the year to raise awareness and last year they raised an awesome amount of money.
The community really did dig deep, but this year we are hoping to raise even more.
The charity itself needs to raise millions each year to help as many ex-servicemen and women as possible get back to leading a full life just like many of us are fortunate to have.
If you would like to know where all the money goes and the great work Help for Heroes does, then visit their website Help for heroes website
There are just a few tickets left for this “Black Tie” gala dinner and if you would like to join us at this prestigious event, you can buy the tickets from Andrew or Terri at The Dungeon Inn The Dungeon Inn, Tottington ,or if you can’t come along and wish to donate please feel free to do so, or just pop into the pub any time all year round as they have collecting tins on the bar.
Well what a great experience we just had. Our merry team of ladies and myself worked really hard at The Fine Food Speciality show at Olympia Exhibition hall this week. We had been in London for 4 days promoting our unique Eccles cakes from Eccles in Lancashire.
Eccles is “the home of eccles cakes” and we met some lovely people who ate our product samples and said they were gorgeous. Their words not mine I hasten to add.
Older folk seemed to know what they were, but the younger people, and people from around the world had never heard of them loved them.
It was our first time that we had done a trade show and it is really hard on your legs and feet and you are really glad to get back to the hotel for that lovely hot bath to ease your aching body. I know I sound a bit dramatic, and it’s probably nothing like running a marathon or climbing a mountain. I think it’s because you are just stood around in the same sort of spot for hours.
So you ask was it worth it? well we got a lot of interest, and we will look through all the business cards we collected, and speak to potential customers over the coming weeks.
You never know what may come of it, one day you could be eating one of our gorgeous eccles cakes.
Gluten free produce is everywhere nowadays and health conscious people are buying it in bulk – but has anyone stopped to think, ‘is gluten actually bad for you?’
Everywhere I go I see gluten free this, gluten free that… Newburn Bakehouse by Warburtons make gluten free bread, the supermarkets stock gluten free soup and you can even crack open a can of gluten free beer! But what actually is gluten? And why are more and more people wanting to steer clear of it?
According to celiac.org: “gluten is a general name for the proteins found in wheat, rye, barley and triticale… it helps foods maintain their shape, acting as a glue that holds food together.” It has 4 basic functions when it comes to baking; it acts as a binder, adds structure and elasticity – and helps with water retention.
That doesn’t sound too bad, does it? It helps our loaves become bouncy and moist. So gluten is good, right? In general, yes… unless you have coeliac disease or another form of irritable bowel syndrome that is.
Coeliac disease is a digestive condition where people have an adverse reaction to certain food types and gluten in particular. Symptoms are pretty nasty, too. It causes bloating, abdominal pain, weight loss, tiredness, malnutrition… but luckily, it only affects around 1% of people.
So why are people without bowel conditions avoiding gluten? I think that people have been fed false information and just seen it as ‘gluten is bad for you’, full stop. When in fact, bread and wholegrain bread in particular is full of B vitamins, fibre, iron and in a balanced diet can reduce the risk of diabetes and heart disease.
So unless you have coeliac disease or another form of IBS you can (and should) carry on toasting,and making sandwiches. Keep bread as a British staple and buy Bakestone!
Coulton’s Bread Ltd, based in Liverpool and one of the UK’s leading distribution bakery operators, has launched its NEW Bakestone Brite loaf.
The new range has been developed specifically because the healthier option bread market does not have a retail long loaf. Some of the difficulty in creating a name that is punchy but also describes the product has been overcome with a simple but ingenious word play of Brown and White. The first two letters from Brown and the last three letters from White make it a simple name to remember.
The Healthier bread market includes a whole host of trademark names such as Kingsmill’s 50/50, Best of Both from Hovis and Warburtons’ Half and Half.
The Brite range currently comprises of one core product, a thick sliced long loaf, containing 20 slices. If successful, there are plans to extend the range to include everyone at Bakestone. The launcgdate is 17/11/2104
The branding has also been designed to give the product maximum standout on shelf, and sees the use of golden yellow and brown packaging, colours not generally used in sliced bread packaging design, yet linked with cheerfulness, creativity and nature. The launch will be promoted by introducing a PMP product priced at £1 to give it maximum saleability in the shops. The long loaf also offers better value for caterers, increasing their sandwich yield per loaf.
Coultons Bread comments:
“Bakestone has already become an iconic brand in many parts of the UK and we think it fills a real gap in the market for a great tasting value loaf. The range looks great and provides a strong commercial offering to retailers. We’re looking forward to seeing it spreading Briteness throughout the UK over the coming year!”
Coulton’s Bread Ltd
Tel: 0151 523 8226
or follow @Mr_Bakestone on Twitter
By Lesley Foottit
Craft Bakers’ Week kicks off on Monday (29 September) and almost 400 bakeries have already signed up.
Registration is still open and 389 bakeries have already pledged to the week, equating to 1,072 shops.
Businesses have been provided with POS including posters and bunting with media support also available to help spread word about events they will be putting on for the week. Support is also on offer from the Make-A-Wish Foundation UK regional team for fundraising ideas.
Returning for 2014 will be TV baking stars Tom and Henry Herbert, who will support the campaign on social media and with a series of media interviews, as well as providing some of their favourite recipes.
Keith Houliston, sales director (craft sector) at British Bakels and chair of Craft Bakers’ Week 2014, said: “We are so excited that Craft Bakers’ Week is just around the corner. Those who participated in Craft Bakers’ Week 2013 reported great benefits to their business and it benefits the industry as a whole too.
“We hope bakers across the country get in to the spirit and have fun during Craft Bakers’ Week while showcasing the skill and passion involved in bringing freshly baked goods to communities across the UK, encouraging the nation to love your baker.”
The week’s organisers recommend that bakers put on events to drum up awareness and support in their communities. Options include two-for-one promotions, children’s guessing or colouring competitions, tastings and giving customers bakery tours and demonstrations where possible to show them what goes on behind the scenes.
Bakers also have access to special sugar discs to place on cupcakes, buns and cookies with 10p from the sale of each item going directly to the charity.
Getting involved can mean positive PR and column inches for your business with many of 2013’s participating bakers reporting an uplift in footfall, sales and staff morale.
Craft Bakers’ Week is funded and supported by the Craft Bakers’ Association, Scottish Bakers and stakeholders from across the bakery sector including British Baker, California Raisins, CSM, Bakels, Bako, BFP, Dawn, Ireks, Marriages, Macphie, Puratos, Reynards and Zeelandia.
– See more at: http://www.bakeryinfo.co.uk/news/fullstory.php/aid/13203/Craft_Bakers__Week_kicks_off_in_three_days.html?utm_source=newsletter_weekly&utm_medium=email&utm_campaign=Newsletter%2BWeekly%2BIssue%2B455#sthash.2Xn5p4Lc.dpuf
Visit http://www.craftbakersweek.co.uk for more information. – See more at: http://www.bakeryinfo.co.uk/news/fullstory.php/aid/13203/Craft_Bakers__Week_kicks_off_in_three_days.html?utm_source=newsletter_weekly&utm_medium=email&utm_campaign=Newsletter%2BWeekly%2BIssue%2B455#sthash.2Xn5p4Lc.dpuf
By Martyn Leek
Bakery supplier AB Sugar has launched a new website that aims to debunk some of the myths around sugar and obesity.
Makingsenseofsugar.com is is packed with the latest facts and stats, and AB Sugar hopes it will clarify some of the confusion behind sugars. The company has also launched a Twitter account @senseofsugar
The website comes after health campaigners this week called for sugar to account for less than 3% of people’s energy intakes.
AB Sugar has also commissioned an independent report in partnership with 2020Health, exploring potential policy solutions to the current obesity epidemic, along with launching the website and social media campaign.
Mark Carr, chief executive of AB Sugar, said: “This campaign forms part of a long-term, sustained investment from AB Sugar and, as a responsible business, reflects our commitment to help tackle the UK’s obesity challenge.
“Obesity is a complex issue that has no single cause. Current scientific consensus points to the over-consumption of calories in all its forms and our increasingly sedentary lifestyles, rather than obesity being a result of a single ingredient, such as sugar. In fact, as obesity rates continue to rise total sugars in the diet have actually fallen by almost 12% per capita in the past decade.**
We believe that there is an important job to be done to help empower consumers to make informed choices and to balance their overall calorie intake and diet. Tackling the obesity epidemic requires collaborative action and we are committed to playing our part.”
Sharon Fisher, communications manager of AB Sugar, added: “We’ve launched Making Sense of Sugar to inform and educate people about sugar. Our research has found that there is much confusion around health and obesity, especially where sugar is concerned.
“With this campaign, we want to provide factual and helpful information, where people who may be confused or simply want to learn more about sugar can do so and we encourage anyone with an interest in sugar to visit the website and follow us on Twitter to get the latest campaign news and updates.”
On Monday it was reported that a study in a BMC Public Health journal had suggested sugar should account for less than 3% of people’s energy intake. This is even more ambitious than the proposal from the World Health Organisation and government advisors, which advised it should account for 5%.
Report co-author Professor Philip James, a nutrition expert at the London School of Hygiene and Tropical Medicine and past president of the World Obesity Federation, suggested that vending machines should be removed in government controlled areas like schools and hospitals.
– See more at: http://bakeryinfo.co.uk/news/fullstory.php/aid/13159/AB_Sugar_fights_back_in_sugar_obesity_row_with_facts_website.html#sthash.nfrDkJTc.dpuf
The final loaves of bread have been baked by Jersey’s Channel Island Bakery and Warry’s Bakery in Guernsey.
The bakeries – both operated by Cimandis – made their last batches of loaves on Friday and they have since been distributed.
The company announced the closures last month and confirmed earlier that production had stopped.
A spokesman said competition from cheaper, imported bread had led to the decision to close the operations.
The bakeries employed 44 staff in Jersey and 36 in Guernsey.
‘State of flux’
Mario Pirozzollo, from Empire Catering in Jersey, said 60% of his company’s bread supply had come from Cimandis.
He said his costs would inevitably rise as a result of having to import greater quantities.
“We’re in a state of flux at the moment,” he said.
“The freight charge to get a pallet of bread over is quite considerable, bearing in mind that bread is very low density.”
Mr Pirozzollo said he would freeze more imported bread in order to ensure he could continue to supply his customers.