Breakfast on-the-go

first_imgMcVitie’s Cake Company has launched a range of mini croissants, featuring a chocolate or strawberry filling.The croissants expand on McVitie’s morning goods range, until now consisting only of waffles. They can be eaten straight from the pack, or warmed in the oven. The mini croissants have been designed to capture spend from consumers who have missed breakfast or who want a snack on-the-go.Mike Benton, marketing controller at The McVitie’s Cake Company, commented: “People are finding that their lifestyles are becoming increasingly busy and it is more difficult to find the time to eat breakfast. The launch of these mini croissants provides consumers with the perfect solution for a quick breakfast or snack on-the-go.”The products will be available from May in packs of seven and the launch will be supported by in-store promotional activity.’’RRP: £1.19’’last_img read more

Bread by Bike sourdough tops World Bread Awards

first_imgLondon-based Bread by Bike has been declared overall winner of the 2019 Tiptree World Bread Awards with Brook Food.Hippy Bread, made by Andy Strang of the Kentish Town bakery, took the top spot at the event, held last night (15 October) at St John’s Church, Hyde Park, London.Bread by Bike describes the Hippy Bread, which also won the Authentic Sourdough with Added Ingredients category, as “an all-natural blend of organic wheat and rye flour fermented for 48 hours and packed with pumpkin, sunflower, flax and poppy seeds”.“The field was more competitive than ever,” said chair of judges Stephen Hallam, master baker and managing director of Melton Mowbray pork pie maker Dickinson & Morris. More than 100 judges selected the winners, including Apollonia Poilâne of the Paris bakery Poilâne and Harry Lomas, executive head chef at Wembley Stadium.“The choice, range and quality of bread in Britain today is immense,” said Caroline Kenyon, director of the awards.Strang was presented with a cheque for £1,000, a Tiptree hamper, KitchenAid equipment and trophy by Scott Goodfellow, joint managing director of Tiptree.The winners:Overall Winner Hippy Bread, Andy Strang, Bread by Bike, Kentish TownBrook Food Authentic Sourdough Pastonacre Sourdough, Ed Clark, Pastonacre, NorfolkBrook Food Authentic Sourdough with Added Ingredients Hippy Bread, Andy Strang, Bread by Bike, Kentish TownCarr’s Flour Baguette Tradition Française, Maxime Caillon, Hotel Café Royal, LondonCiabatta Ischia Ciabatta, Carl Ashworth, Fat Toni’s Pizzeria Bakehouse, GloucestershireFlatbread Cheese & Chilli Focaccia, Roger Haycock, Roger’s Bakery, HuddersfieldFruit Bread Irish Fruit Loaf, John Agnew, Ann’s Pantry, Northern IrelandGluten Free Gluten Free Bread, David Nizi, Nizi Bakery, HerefordshireGreat British White Old School Split Tin, Paul Barker, Cinnamon Square, HertfordshireHome Baker Open Focaccia, Graham Kinnear, NorthamptonshireHome Baker Authentic Sourdough Mum’s Sourdough Olive Bread, Gulsum Genc Koc, Mill Hill, LondonMatthews Cotswold Flour Best Restaurant/Gastro Pub Bread Potato, Fresh Thyme & Onion Seeds, Francois Bonnefoy, Capital Bread, MiddlesexReal Bread Campaign sponsored by Shipton Mill Smashed Pumpkin Seed Bread, Ildiko Toth, Cultured Bread Bakery, EssexSpeciality Savoury Sussex Seeded, Linda Kianfar, Foodhaven, East SussexSpeciality Sweet Apple, Honey & Pecan Challah, Tami Isaacs Pearce, Karma Bakery, Hampstead, LondonTiptree Patisserie Trainee Baker Caroline Jevachandran, National Bakery SchoolTiptree Showstopper Muesli & Marmalade Sourdough, Dominic Salter, Salt Bakehouse, GloucestershirePeople’s Choice Mark Bennett, Mark Bennett PatisserieZeelandia Wholegrain Malt Crunch Sourdough, Nicola Cooper, Blake’s Kitchen, Oxfordshirelast_img read more