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How can bakeries make the most of hot beverages?

By Jerome Smail2021-05-05T13:38:00+01:00
It’s not exactly a revelation that hot beverages and bakery items are a good match. After all, a cuppa and a slice of cake has been a favourite combination for generations.
However, there’s no doubt that the relationship has been cemented by one of the retail phenomena of the last quarter century: the coffee shop. It’s no exaggeration to say there has been a cultural shift in the way UK consumers have embraced all kinds of coffee over the last few decades.
“We have all explored the diverse range of coffee available, thanks to the extensive and high-quality variety in high street cafés,” says Mark Stevens, group relationship director at equipment solutions provider Scobie McIntosh. “The nation embraced this, and now in the UK coffee consumption has reached over 95 million cups per day – a staggering figure.” ....

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Three up-and-coming bakeries to watch on the UK market

Three up-and-coming bakeries to watch on the UK market
bakeryinfo.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from bakeryinfo.co.uk Daily Mail and Mail on Sunday newspapers.

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Here's A Really Simple Hot Cross Bun Recipe To Try At Home

Method:
1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until warm – you should be able to dip your finger in without scalding it.
2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside. Transfer the milk mixture to a medium bowl and stir in the yeast.
3. Sift the flour into a bowl, then add one teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Chop the stem ginger and stir it into the mix. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl. ....

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The rise of home baking | lady.co.uk

The rise of home baking
By Lucy Robinson
Last year, living in lockdown resulted in an inevitable rise of home baking. All over the country, brits were getting creative in the kitchen; suddenly social media feeds were FULL of homemade masterpieces, from infamous banana bread bakes, to creative coriander olive loaves, sourdough sensations and even the odd crumpet here or there. Pre-lockdown, it s certain that many would have
never contemplated baking their own sourdough loaf, for the reason alone that in order to first succeed you must grow and tend to your own starter yeast. in the fridge. what s that about? However now, our nation embraces the complex science behind the art of sourdough making, releasing our inner Mary Berry, waving goodbye to shop-bought breads. ....

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How I Got Here with Hoxton Bakehouse founding director Darren Bland

Doing less and learning to say no.
What piece of advice would you give to those looking to climb the rungs in the business?
Never quit when times get tough, keep powering forward and learn to adapt.
If you could change one thing about the restaurant industry today, what would it be?
Restaurants that use tweezers to plate.
Bio
Born in Essex, Bland left school at 16 and started his career in hospitality working at The Schoolhouse bar and restaurant in London s Battersea. During his career as a pastry chef he s worked at a number of high-profile places including the OXO tower, Smiths of Smithfield’s and Searcys London. He founded Hoxton Bakehouse with his wife Florence Hellier in 2014. ....

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