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THE SCOTTISH BAKER July 2020

In this issue: - Guide to Operational Best Practice - Members at the heart of their communities - Training update

Featuring: - Â£125K Scottish Bakers Grant Scheme Announced - Scottish Baker of the Year - Annual Conference Round Up

THE SCOTTISH BAKER

WELCOME

RONNIE MILES

LINDA HILL

President

Vice President

A few short months ago we could never have anticipated the challenges our industry would face as we entered the Spring of 2020. From being a relatively minor news report from far flung places, Coronavirus became a reality for our country and the dramatic nationwide lockdown affected us all. The crisis will leave an undoubted legacy of damage to our trade, but I’ve been equally heartened by the many examples of community care, innovation and resilience I’ve seen featured so regularly in Scottish Bakers social media posts since the crisis began to grip. You are all food heroes and I commend your resilience and determination. It is important too, to thank the many industry suppliers who have ensured essential supplies have been maintained throughout these months; without your support the industry would have struggled to survive. Finally, I have agreed to continue as President during the continuation of this crisis up to the point when we can formally pass on the Presidential chain of office to Vice President, Linda Hill, in the manner she deserves. It is a pleasure though to begin working more closely with Linda, and so I’m pleased to be sharing the introductory duties to this edition of the newsletter with her. Best wishes,

Three years ago, I was honoured to have my nomination as Vice President of Scottish Bakers accepted, and since then I have eagerly anticipated taking over the honour of the Presidency from President Ronnie Miles at our Annual Conference this year. The Coronavirus pandemic changed these plans, but my disappointment is nothing compared to the devastation this dreadful disease has spread across our communities. While my own business was closed for much of the lockdown, I am full of admiration for so many of my fellow bakers who kept their ovens on to ensure a reliable supply of freshly baked daily bread, savoury snacks and sweet treats. You should all be proud of your efforts. I also commend the team at Scottish Bakers who have worked tirelessly to keep information flowing to members during this time. The regular updates have been an invaluable source of advice and guidance. And we must not forget our Scottish Bakers colleagues who have been furloughed. Workplace training was effectively shut down by the restrictions and so to protect their livelihoods and our training capacity as best we could, we took the difficult decision to furlough our full training team. With restrictions beginning to ease as we go to press, more businesses will be returning to greater capacity, which I hope will mean more opportunities for training. Please do therefore consider making an early commitment to apprenticeships in your bakery or shop; training delivers tangible benefits to your business and helps support Scottish Bakers.

ALASDAIR SMITH CEO

As acknowledged by President Ronnie Miles and Vice President Linda Hill in their introductions, we have lived through the most extraordinary times most of us will have ever encountered. Indeed, we may yet still have a long way to go before we return to “normality”. We have shared the pain felt by our membership over the past few months; indeed, as an association we have also been heavily impacted by the crisis. It is to the enormous credit of all members that we are beginning to emerge from this wholly unprecedented shut down. Throughout the crisis, we’ve worked hard to ensure our members receive accurate and timely information. Our regular COVID e-updates have been well received by members and we’ll continue to issue these for as long as is required. In June we published our Guide to Operational Best Practice. Read more about this on page 8. We’ve also been tireless in our efforts to showcase the many members across Scotland who have done amazing things in their communities and businesses to keep baking our fresh daily bread, savoury snacks and sweet treats. Please follow our social media posts to make sure you see this good work. Our training team has borne the brunt of the impact on the association with all apprenticeship delivery ceasing at the start of April. While we’ve been able to protect the team by taking advantage of the furlough scheme, we all want to see them get back into circulation doing what they love supporting our members with quality training and development. Please, do consider starting or restarting an apprentice with us as soon as you possibly can; you’ll be helping your business and you’ll be supporting your trade association. Finally, I must pay tribute to the entire Scottish Bakers team who remain resolutely committed to the association and its members. I thank them for their efforts and resilience during exceptional circumstances. With best wishes to you all.

CONTENTS Industry News 03 Member News 10 National Food & Drink Training

THE SCOTTISH BAKER

INDUSTRY NEWS

IAN M GHEE CONFIRMED AS SCOTTISH BAKERS VICE PRESIDENT ELECT AT AGM C

At its first ever virtual AGM on 20th May 2020, Scottish Bakers has confirmed that incoming President Linda Hill from Murrays Bakers of Perth will be joined by Vice President Elect, Ian McGhee, of Glasgow-based McGhee’s Bakery to shape the future direction of the organisation at this crucial time. Outgoing President Ronnie Miles of Bells Food Group said, “To be president of such an esteemed association has been a great honour and it has been a wonderful two years in post. Although I would have by now handed over the chain of office to Linda, we find ourselves in truly exceptional circumstances. Therefore, I will continue to serve as President until such time we can give Linda the inauguration she deserves in front of her peers in the industry, however she will be taking a more active role in some of the presidential duties. Linda has been a great support to me and knowing that Ian McGhee will in turn be supporting Linda when the time comes is encouraging for the future of the association.”

Ian McGhee has served on the board of Scottish Bakers for 12 years. After studying Food Technology at the Glasgow College of Food Technology he joined the family firm McGhee’s in 1986 and became Production Director in 1990. He will follow in the footsteps of his father and brother in becoming President of Scottish Bakers. Chief Executive Alasdair Smith said, “We are delighted that Ian has agreed to take on the role of Vice President Elect. As we, as a sector, look to our post-COVID future, we will need a strong and strategic team to help direct us and with Linda and Ian, supporting the work of all at Bakers House, I am confident we can rise to the challenges ahead. It is vital that we have strong hands on the tiller as we move forwards into unchartered waters post pandemic and I believe we have the team to do it”.

Ian McGhee, Scottish Bakers Vice President Elect

SCOTTISH BAKERS REGIONAL MEETINGS In late May and early June we successfully piloted a series of online bakers forums using ZOOM video conferencing software. These meetings provided us with an opportunity see members personally, albeit in a virtual setting and update bakers on the work we have been doing on behalf of the industry during the pandemic. We were grateful to board member Suzanne Matheson, Head of HR at Bayne’s the Family Bakers, who provided an insight into how their bakery and operations have adapted during the crisis, sharing knowledge and key learnings with fellow bakers. We were also joined by Paul Long and Suzie Finlay of BAKO, who were able to provide an update from a supply chain perspective. Following the success of these meetings we are keen to continue this for members and non members of the association, so please keep an eye out for details of other dates in the second half of 2020.

THE SCOTTISH BAKER

INDUSTRY NEWS

CUSTOMER DEMAND AND FINANCE ARE BIGGEST COVID-19 ISSUES FACING BAKERS: BAKO SURVEY Customer demand and finance are the biggest issues facing UK bakers according to a customer survey conducted by national bakery products distributor BAKO North Western Group. Customer demand and finance were cited as key issues by 33% and 31% of survey respondents respectively. Staff availability and ingredients availability were named as key issues by a much lesser portion of respondents at only 5% and 6% respectively. Holding the middle ground, the impact of contactless operation and social distancing was identified as an issue by 20% of respondents. 5% of respondents reported no issues as a result of COVID-19. The number of bakeries still trading compared to those who have closed completely was also surveyed, finding that 17% of those surveyed had closed operations completely at this time. The survey also asked for general commentary on what would help bakeries, in the current situation, to serve customers and grow business.

KEY ISSUES Customer Demand Finance Impact of Social Distancing Ingredients Availability Staffing No issues reported

BAKO North Western Group CEO Mike Tully said: “The surveys were conducted with a cross section of our customers in order to analyse and gauge the impact that Coronavirus (COVID-19) was having on their businesses. The purpose of this was to use the information and intelligence that was gathered so that we, as a supplier to these businesses, could assess what actions we could undertake to help them through these difficult times. “The main findings from the surveys unsurprisingly were that many of our customers are finding it a real struggle to maintain their business operations at this time. They are facing many different challenges from staff availability to sourcing ingredients, but the overwhelming biggest issues businesses are having are around finance and simple lack of customers to service. “Further commentary as part of the survey shows that our customers of all sizes, where possible, have adapted their operations in an effort to minimise the negative impact on their sales and profits.

“The statistical and commentary results of the survey show that the most practical steps suppliers can take, that would have the most value to bakeries at this time, fall into three categories. “Finance: the ability to be understanding and demonstrate flexibility around credit and payment terms. Product Availability: the need to ensure plentiful stock of key lines to enable fulfilment. Communication: the need to maintain an ongoing dialogue with customers to provide mutual understanding and cooperation. “Basically, the consensus seems to be, these are tough times. But if we work together, we can get through this together.”

THE SCOTTISH BAKER

INDUSTRY NEWS

SCOTTISH BAKERS WELCOMES EXTENSION TO UK FURLOUGH SCHEME GIVING BAKERS IN SCOTLAND A FIGHTING CHANCE In May Chancellor Rishi Sunak announced an extension and updates to the staff furlough scheme which we welcomed. The UK scheme to pay wages of workers on leave because of coronavirus will be extended to October in a surprise announcement that was made by the Chancellor on 12 May. This was then followed by updates announced at the end of May. The scheme updates mean that the following will apply for the period people are furloughed: - June and July: The government will pay 80% of wages up to a cap of £2,500 as well as employer National Insurance (ER NICS) and pension contributions. Employers are not required to pay anything. - August: The government will pay 80% of wages up to a cap of £2,500. Employers will pay ER NICs and pension contributions – for the average claim, this represents 5% of the gross employment costs the employer would have incurred had the employee not been furloughed.

- September: The government will pay 70% of wages up to a cap of £2,187.50. Employers will pay ER NICs and pension contributions and 10% of wages to make up 80% total up to a cap of £2,500. For the average claim, this represents 14% of the gross employment costs the employer would have incurred had the employee not been furloughed. - October: The government will pay 60% of wages up to a cap of £1,875. Employers will pay ER NICs and pension contributions and 20% of wages to make up 80% total up to a cap of £2,500. For the average claim, this represents 23% of the gross employment costs the employer would have incurred had the employee not been furloughed. Chief Executive Alasdair Smith said, “This offers a real lifeline to many struggling small and medium sized bakery businesses throughout Scotland. The extension will allow businesses to more carefully plan their escape from lockdown and begin to bring back staff in a more measured way over a longer period of time.

This will help them build up their capacity as demand for their products begins to recover with greater freedom of movement for our population. “In these uncertain times, being able to plan as far forward as the end of October is a welcome extra relief for businesses as well as helping to preserve many jobs in the sector that would otherwise have been at risk”.

THE EXTENSION WILL ALLOW BUSINESSES TO MORE CAREFULLY PLAN THEIR ESCAPE FROM LOCKDOWN AND BEGIN TO BRING BACK STAFF IN A MORE MEASURED WAY OVER A LONGER PERIOD OF TIME.”

SCOTTISH BAKERS RESPOND TO THE SCOTTISH GOVERNMENT’S COVID-19 – FRAMEWORK FOR DECISION MAKING On 21 May, the Scottish Government published its framework for easing the lockdown restrictions over the coming weeks and months. Scottish Bakers will actively support the Scottish Government in its phased approach to amend the current lockdown advice by working with its members to devise and implement the best possible practices that protect staff and customers in preparation for changed circumstances. The safety of staff and customers is paramount in a sector which already prides itself on the highest standards of health and safety. Scottish Bakers supports the Scottish Government’s emphasis throughout on maintaining social distancing, wearing a face covering in enclosed spaces like shops and maintaining safe working practices.

Chief Executive Alasdair Smith said, “Scottish Bakers welcomes the initiation of an open and transparent conversation by the Scottish Government over the reopening of business and society in response to the COVID-19 crisis. Scottish Bakers welcomes the clearly structured and phased approach advocated and commits to work with the Scottish Government to design new measures that enable businesses to safely reopen while protecting the health and safety of customers and staff and to ensure the future economic viability of the sector.” The sector employs 12,000 people across Scotland though 80% of members have furloughed staff with a significant proportion of the sector currently not trading. Research indicates around a third of all bakery shops & all bakery cafes are now closed across 300 businesses Scotland wide. Many more bakers

fear they will be unable to continue trading or remain viable for much longer despite access to Government support. Nonetheless many bakery businesses have responded positively to the challenge of continuing to meet their customers and communities needs during the lockdown by launching innovative online and delivery services which meet social distancing requirements. However, they look forward to a time when retail premises and cafes can be fully reopened while accepting this can only happen once transmission rates have adequately declined and as part of the evidence based and phased approach advocated by the Scottish Government.

THE SCOTTISH BAKER

INDUSTRY NEWS

THOUSANDS FIND SCOTLAND’S BEST FOOD AND DRINK PRODUCTS ON NEW ONLINE DIRECTORY More than 3,500 Scots have used the supportlocal.scot online directory to source Scotland’s finest food and drink products during recent weeks of lockdown. The website is a one-stop-shop for foodlovers to access nearly 300 local suppliers of all shapes and sizes. Created by industry body, Scotland Food & Drink, the supportlocal.scot platform aims to connect consumers directly with food and drink businesses. Every Scottish region and every sub-section of the industry is represented, giving consumers a fantastic choice and the opportunity to sample new products or support their favourite brands. The appetite of the Scottish public to support their local food and drink businesses has been clear to see since Coronavirus restrictions were introduced in March and businesses across the country have innovated to survive. East Lothian’s Yester Farm Dairies pivoted their sales to online orders and home deliveries and have had to expand their delivery area to meet popular demand. Ethical Dairy in Dumfries and Galloway adapted their offering to create a successful cheese box that supported other local producers, giving the community a ready-made way to support local cheese makers. Lucy Husband, UK Market Development Director at Scotland Food & Drink, said: “At the start of the lockdown, trolleys were filled with pasta and flour as people stockpiled essentials, but since then lots more people have started sourcing their food and drink from local suppliers and going directly to their favourite brands. “We’ve seen that with our own eyes as thousands have accessed supportlocal.scot. The directory really highlights the incredibly diverse and high-quality food and drink that Scotland has to offer. “Many of our country’s food and drink businesses lost their markets overnight as lockdown was introduced, so innovating and finding new ways to reach their customers has been vital for their survival. But equally as important is the vote of confidence that the Scottish public has given the industry, buying more online and supporting their local suppliers.

“Our food and drinks businesses, which are some of the country’s biggest employers, needs public support now more than ever. It’s fantastic to see Scots get behind local businesses and appreciate the unrivalled larder that we’re so lucky to have on our doorstep.” Rural Secretary Fergus Ewing said: “The global crisis caused by the coronavirus pandemic has presented significant challenges for businesses across the food and drink sector. In these difficult times, we have also seen the sector’s resilience, creativity and innovation.

“Nearly 300 businesses have now registered to be part of the new Support Local website, giving people the chance to buy fantastic locally sourced and produced food and drink direct at the click of a button from home. “I want to take this opportunity to thank those working in the sector for their continued dedication to ensuring people have access to good food and urge everyone to explore the directory and support businesses by buying great local Scottish produce.” If you are offering a delivery or collection service and would like to register for a free listing on the directory head to www.supportlocal.scot

THE SCOTTISH BAKER

INDUSTRY NEWS

AMERICAN PAN UK OFFERS HIGHQUALITY STOCK BAKEWARE TO BAKERIES OF ALL SIZES. With locations in Skelmersdale and Irlam (Manchester), our American Pan UK operations provide custom and stock baking pan options for bakeries large and small, in addition to pan cleaning, straightening, and recoating services for our proprietary AMERICOAT®, DuraShield®, and OptiShield® coatings. Our stock bakeware consists of bread tins and lids, baguette trays, baking trays, bun and roll trays, muffin trays, cake tins, and pizza trays. All bakeware is designed to be used on a 762 mm x 457 mm (30” x 18”) rack. Jordan Hughes, Retail Sales Manager for American Pan UK notes that, “Our bakeware truly is high-quality. Each piece is designed with the customer in mind and is meant to make the job of bakery personnel easier and more productive.

We are committed to delivering unparalleled quality, expertise, and service to our customers.” Earlier this year, American Pan UK launched an eCommerce program allowing individuals in the UK to easily purchase bakeware online at shop.americanpan.com. In addition to bakeware, American Pan UK also offers bakeware refurbishment, through a process of cleaning, straightening, and recoating of pans. A Life Cycle Pan Management Programme is also an option, providing customers with a rotating supply of high performing bakeware and coatings resulting in optimal operating efficiency and product quality.

American Pan UK is a division of Bundy Baking Solutions, headquartered in Urbana, Ohio USA. Bundy Baking Solutions is proud to be a family-owned company since its establishment in 1964 and is the world’s leading provider of baking pans, pan coatings, and dough mixing and processing equipment. With 30 locations around the globe, Bundy Baking Solutions serves many of the world’s largest and most successful bakeries.

THE SCOTTISH BAKER

INDUSTRY NEWS

CORONAVIRUS: GUIDE TO OPERATIONAL BEST PRACTICE The Coronavirus pandemic brought unprecedented pressures to bear on our Scottish Bakers members, as the restrictions on our economy and on our livelihoods have become clearer over time.

START UP GUIDE

While the majority were able to continue production during this time, we know of others who closed completely or limited production because of the challenges of implementing the required social distancing measures and concern for the wellbeing of staff and customers.

CORONAVIRUS: GUIDE TO OPERATIONAL BEST PRACTICE

SCOTTISH BAKERS

GUIDE TO OPERATIONAL BEST PRACTICE

FIRST STEPS: RISK ASSESSMENT

This summary guide has been compiled to help you Plan, Prepare and Pilot your approach to restarting or increasing production and sales in a way that ensures you are doing everything possible to limit the spread of Coronavirus.

Food businesses are familiar with a risk-based approach to managing production, distribution, and sales. All business owners must thoroughly assess their ability to implement measures that prevent the spread of COVID-19 in their premises and protect staff and customers from infection.

KEY POINTS Businesses with more than 5 employees are legally bound to prepare a formal written risk assessment.

Only businesses with more than 5 employees are legally bound to prepare a Health and Safety Policy and formal written risk assessments, however those with fewer than 5 employees that don’t require a Health and Safety Policy, should still at least undertake the checklist to prove some form of due diligence. A full risk assessment (with full workforce involvement - eg recognised trade union safety representatives or relevant employee safety representatives) of all business areas should be undertaken including for retail spaces, production areas and office, communal and other site-wide areas (eg smoking shelters, loading bays).

Businesses with fewer than 5 employees should still at least undertake the checklist to prove some form of due diligence.

Risk assessment templates, with sample response measures, are available to download from the Scottish Bakers website:

Our members have all been on their own journeys, many of which have been shared on our Facebook pages and other social media channels.

• Risk Assessment: Bakery • Risk Assessment: Retail Food Standards Scotland has also published its own Risk Assessment Tool that you can download from their website. Remember, risk-assessment is a dynamic process and you should continue to monitor your actions and engage with your workforce to identify what measures are working, where refinements are possible and any gaps remaining.

As restrictions begin to ease, more of you will be looking to re-start or increase production and retail operations which is why we’ve brought together the essential elements of the official advice and guidance on safe operating practices into our own guide for you, our members. Coronavirus: Guide To Operational Best Practice has been compiled to help you “Plan, Prepare and Pilot” your approach to restarting or increasing production and retail operations in a way that ensures you are doing everything possible to limit the spread of Coronavirus. The guide also contains weblinks to useful Risk Assessment Templates for bakery and retail settings (kindly donated for members’ use by Bayne’s the Family Bakers), as well official documentation from the Scottish Government, Food Standards Scotland and others.

SCOTTISH BAKERS

QUESTIONNAIRE

DISTANCING IN RETAIL SHOPS

GUIDE TO OPERATIONAL BEST PRACTICE

To begin with, you should answer the following questions which will help you determine what additional steps you need to take to prevent the spread of COVID-19:

GUIDE TO OPERATIONAL BEST PRACTICE

10. Are you delivering training to ensure all employees understand the requirements for social distancing, and can you monitor adherence by all staff?

1. Have you reviewed your existing Food Safety Management System (FSMS), Health and Safety, and Infection Prevention and Control Procedures against Government advice on hygiene and social distancing requirements for preventing the spread of COVID-19?

11. Can you minimise external visitors to your premises, and ensure any essential visitors (delivery drivers/maintenance crews/cleaning personnel etc.) follow all your established protocols to minimise the risk of spreading COVID-19 to staff?

2. Do you have procedures in place for ensuring all staff are aware of the need to control the spread of COVID-19 in their workplace and if so, how are these evidenced?

12. Do you have measures in place to minimise contact between essential visitors to your site and your employees?

3. Can you implement robust hand hygiene measures through the provision of hot water, suitable soap, paper towels and hand sanitiser at every entrance and exit to food production/work and communal areas and at appropriate points within these areas?

4. Are all your staff trained in effective hand washing technique, and can you monitor this practice at all appropriate points throughout your business?

Effective measures are required to maintain social distancing in retail outlets, both behind and in front of the serving counter, and outside premises. The Scottish Government has published sector guidance to support the retail sector: • Coronavirus (COVID-19): retail sector guidance • See also: Operational Guide for retailers checklist It is recognised that implementation of effective measures will be determined by site-specific conditions, but the points below provide an indication of the kind of actions that will help maintain distancing and prevent the spread of the virus. This is not an exhaustive list of possible actions. Outside Store

13. Do you have procedures for monitoring the health of your staff in relation to COVID-19?

• Fewer staff serving behind counter areas to minimise opportunity for close contact: - Arrange shifts to maintain same staff working together, where possible. - Offer staff alternative tasks if concerns are raised. - Remind staff not to share items such as pens. - Staff to be side by side or back-to-back always: never face-to-face • Staff in “back-shop” areas must also maintain social distancing USDAW and the British Retail Consortium have collaborated to agree on some wider practical considerations for retail stores in general. The full document can be downloaded from the BRC website.

• Ask customers to order online, on apps or over the telephone to reduce queues and stagger pick-up times.

14. Are you able to put measures in place to isolate and remove symptomatic individuals and take any follow up action that may be required?

• Collection times should be staggered to discourage crowds.

15. Are you staying up to date with the guidance published by Scottish and UK Government?

• Use signage to show customers where to queue to maintain 2-metres separation.

• Limit entry and exit points – use a one-way system if possible.

KEY POINTS

• Restrict the number of people in your store at any time depending on its size and layout to ensure 2-metres distance between customers.

• Have a member of staff manage the queue if necessary.

5. Have you reviewed your existing cleaning and disinfection procedures to include additional cleaning and disinfection at all workstations, public/communal areas, common touch points and surfaces at an appropriate frequency to ensure they are sufficient for controlling the potential spread of COVID-19?

6. Can you maintain a 2-metre distance between people across all areas of your business including in stores, on-site, food production lines and communal areas?

CONTACTLESS PAYMENTS Encourage customers to use contactless methods of payment.

• Daily reminders about hand washing and correct coughing etiquette using the following:

HAND-WASHING

• During food collection and payment, ensure there is adequate separation between front of house serving staff and customers. Create a physical barrier such as a screen. • Encourage contactless payment from customers if possible. • Use floor markings to facilitate compliance with the social distancing advice of 2-metres.

9. Can you maintain a 2-metre distance between employees or segregate them whilst working on the line – eg: by reducing line speed, introducing shift patterns, constructing panels between workers? 04

Keep customers 2m apart at all times both inside and outside the store.

• Staff to have full access to suitable hand-washing facilities and supplies, including hand sanitiser.

• Identify and regularly clean key touch points: eg – work surfaces, door handles, glass display counters, preparation areas, keypads.

8. Do you have procedures to stop staff congregating in communal areas such as canteens, clocking-in areas, staff rooms, wash areas and corridors (e.g. staggered start/finish and break times)?

SOCIAL DISTANCING

Inside Store

- Additional signage - Written communication - Posters and signage.

7. Are you able to support all office staff in working from home?

• Place clear signage throughout the store reminding customers of the social distancing measures and asking them to follow these rules.

Staff to have full access to suitable hand-washing facilities and supplies, including hand sanitiser.

CLEANING Identify and regularly clean any key touchpoints.

ONE-WAY SYSTEM If possible use a one-way system within the store.

THE SCOTTISH BAKER

INDUSTRY NEWS

ONWARDS AND UPWARDS FLEMING HOWDEN In the April edition of our newsletter we reported on new appointments at Fleming Howden including Alan Leith who joined in January as Technical Sales Manager. Alan spoke to us reflecting on his first six months in his new role: “When summing up the last six months, it’s really been about reviewing and refining in certain areas”, says Alan. “We know that our core range of Fleming Howden mixes are a great platform on which to provide quality and build trust, so why wouldn’t we want to take this good work and refine further within the wider portfolio?” This process is paying dividends in NPD output; with a new three-strong range of bread concentrates - Super Seed, Sprouted Grain and Ancient Grains - coming soon. Alan says: “The products are inclusive of Holgran - All Natural Solutions ingredient technology. They’re all clean label and vegetarian friendly - the Sprouted Grain and Ancient Grains are also vegan friendly. They are also the perfect provision of on-trend flavours for the creation of a wide range of bread and bread products - our customers are already seeing the benefits” Meanwhile, recent development of the 4kg range of selected flour and mix products has been very well received by all the markets being serviced by Fleming Howden, and the question is now how the provision of small packs moves to become sustainable for the long term.

Scottish Bakers has also been speaking to Thomas Mackay, Sales Manager who updated us on the new team structure now in place. In March Anda Simpson and Craig Chandler were appointed Account Manager and Category Buying Manager respectively. Thomas said: “Having worked very successfully as a telesales operator for an 18 month period, Anda has extensive experience and knowledge of our account portfolio and the requirements in individual cases. We’re delighted that Anda has the opportunity to develop further areas of growth for the business.” Mackay predicts an exciting journey for the wholesale activities within Fleming Howden. Fleming Howden covers the following key categories, plus many others: - Flour and Bread Improvers - Cake and Confectionery Mixes New & Improved - Toppings and Fillings - New & Improved - Sugars/Jams/Jellies

Anda Simpson

Craig Chandler, will lead further development and additions to these areas. Craig has a wide ranging category management and procurement background, most recently working as procurement manager within JB Foods. “Craig is the ideal person to embark on this new chapter for our wholesale business” says Mackay. “We wish both Anda and Craig every success in their new roles.”

WE KNOW THAT OUR CORE RANGE OF FLEMING HOWDEN MIXES ARE A GREAT PLATFORM ON WHICH TO PROVIDE QUALITY AND BUILD TRUST...”

Craig Chandler

Alan Leith, Technical Sales Manager

THE SCOTTISH BAKER

MEMBER NEWS

SCOTTISH BAKERS MEMBERS AT THE HEART OF THE COMMUNITY Since the pandemic hit and we were forced in to lockdown we have delighted in sharing stories of how our members have continued to bake and support their local communities, whether that has been adapting their business with home delivery services, supporting the most vulnerable or generously rewarding and celebrating essential workers within their communities. It has certainly proven that bakers are at the heart of their communities. Here are some highlights from all of the stories we have shared over recent months. You can read all the other stories on our website or social media feeds.

FISHER & DONALDSON’S RANDOM ACTS OF FUDGE DOUGHNUTS Chloe Milne from Fisher & Donaldson told us all about these random acts of fudge doughnuts bringing much needed smiles. “We’ve been doing ‘random acts of fudge doughnuts’ too to try and have some fun in this difficult time! We have been asking people to nominate their friends, family and colleagues and we have picked winners who deserve a fudge doughnut treat. We also have one of our home delivery drivers hand out a free box of doughnuts each day as a random act of kindness. “And we have also been delivering free bread for NHS staff locally at Ninewells Hospital in Dundee, Adamson Hospital in Cupar and St Andrews Community Hospital. A small gesture, but something we hope shows our appreciation for the wonderful work all our local NHS staff are doing.”

CAMPBELL’S BAKERY CALLED IN THE KIDS TO HELP THEM BAKE FOR THEIR COMMUNITY IN CRIEFF AND COMRIE. When the pandemic hit, their shop staff were becoming more and more concerned about their own health and safety. Iain Campbell takes up their story: “We decided to temporarily shut up shop and furlough all staff except for our senior night baker. This was tough but the right decision. “Since then it has just been myself, my wife Ailsa and our two children who have continued to produce, pack and deliver to a few wholesale customers and local homes. Our 16 year old daughter Isla who was due to finish high school at the end of her S5 year had an abrupt end to her school life when her school closed. We have been so impressed by how she has adapted to this new life and given her time to

help keep her family’s business viable with minimal complaint. She is learning very valuable life and business skills during this time.”

THE SCOTTISH BAKER

MEMBER NEWS

DAVID@BROWNINGS PENSIONER PACKS PROVE POPULAR Galston bakery David@Brownings wanted to do their bit to help the most in need during the lockdown so the hard working bakers have been delivering food packs to the elderly within the community after a hard day’s work in the shop. David Gall picks up the story: “We have been open since the start of this pandemic working hard to produce freshly baked goods daily and also offering our weekly package to those in lockdown or isolation which we deliver after the shop has closed every day. “We offer free delivery and we are kitted out with proper protection including face masks, gloves and a large bottle of sanitiser to ensure we are taking all the steps we can whilst still offering a vital service. In fact, we have been issued with Key Worker cards from East Ayrshire Council to use if we are out and about in the car.

MIMI’S BAKEHOUSE DELIVERS ‘PAY IT FORWARD - NHS CAKE BOXES’ TO SUPPORT THE NHS

BELGIAN BISCUITS BRINGS LOCAL BOY JOY SAYS BAKER GOODFELLOW & STEVEN

As part of a drive to “Say it with Cake”, Mimi’s Bakehouse decided to launch a ‘Pay It Forward - NHS Cake Box’ for purchase on its website.

When Goodfellow and Steven received an email from a local mum asking for help, staff stepped in.

Each box is £5 and includes two Mimi’s classic tray bakes and a message of thanks. The boxes are delivered in bulk for distribution to staff at the Western General and Royal Infirmary Hospitals and other hospitals around Edinburgh and Midlothian. In return for customers generosity, each purchase will come with a 20% online discount code for a future order to say thank you for paying a box forward and supporting the NHS during this difficult time. Another great example of how Scottish bakers are doing their bit to keep us all going during this difficult time.

The mum wrote: “This may seem rather trivial during the current climate but it is very important to my son. He is 10 years old and has ADHD and autism, every Friday I go to my local Montrose store and buy him a Belgian biscuit (cinnamon biscuit) as a treat. He is now panicking as we might not be able to have one this week. Do you by any chance know of a recipe similar to your biscuits that we can try and make until we can get back into the shop”. Rob Sinclair, Production Director of Goodfellows takes up the story: “Rather than just send her the recipe, we made a very small batch of Connor’s favourite treat and now we send her two Belgian biscuits to the shop each week so that he can continue with his routine. It’s important during these difficult times that we must not forget that for some people it’s the very small things that matter and if we can help a ten year old boy who may not be fully aware of what is going on in the world today and to keep a little bit of normality in his life then it’s a win for everyone.”

THE SCOTTISH BAKER

MEMBER NEWS

HOME DELIVERY IS HAVING ITS DAY IN SCOTLAND AS BAKERS ‘BRING IT ON HOME’ It is an old adage that crises create new opportunities. We all know the story of the phoenix rising from the ashes. Through history businesses have reinvented themselves, adapting into changed circumstances and finding new ways to thrive. In recent years many bakery businesses have combatted the changing world of retail and commensurate decline of traditional high street shopping by opening cafes and offering “food to go” to draw in trade. However, the COVID-19 lockdown has forced practically all cafes and serveries to close, so bakeries are finding new ways to engage with customers. In the land of Scotch pies and morning rolls, Scots bakers have innovated by reaching out to customers via online ‘click & collect’ services, social media and delivery services.

Fraser, John and Nicola Gall

But being predominantly small businesses offering high volume goods at low unit prices how can the cost of delivery be made economic? The day of the baker’s boy pushing his laden bike up cobbled hills – mythologised by Hovis advertising – has faded into the mists of time along with the milkman and many daily deliveries of household goods. The modern age demands online access and instant delivery. But Scottish bakeries have been responding to the needs of their customers and communities for generations. Long established JB Christie Bakery, which operates in Airdrie and Coatbridge, has two shops as well as a bakery employing about 50 staff in the area. Andrew Chisholm, the owner of JB Christie decided to set up an online ordering system so the much-loved local business could continue to serve its local customers, many of whom would have to isolate in order to stay safe. With no idea if anyone would use the service, they set up a very low-cost option with just the basics, creating a shopping page with six products and a checkout. Using social media to promote that the online shop was available for pickups and local next day delivery, within minutes the first order had pinged through.

“Never ones to give up, we saw how the lockdown was affecting our community and how difficult those who were isolated were finding things, so we decided to re-open JB Christie’s online and to try and make a go of it despite the challenges. This was the start of an avalanche of orders. In the first day and a half, we took 310 orders; 73 on Monday and 236 on Tuesday”. At the end of a full weeks trading, the online shop’s takings almost matched the takings of JB Christie’s two shops pre COVID-19 and takings on one day at least exceeded normal high street shop levels by approximately 20%. “This run of orders has not slowed down and it has created its own pressures in terms of baking in a safe way and ensuring deliveries were made on time and safely socially distanced. It’s been a huge learning curve but we are delighted to have been able to pull it off for the good of our isolated and vulnerable customers.”

THE SCOTTISH BAKER

MEMBER NEWS

But sometimes back to basics works best as the Breadalbane Bakery found. When a family from Norfolk moved to Scotland in 2009 to take over the Breadalbane Bakery, they had big plans to transform this small single-shop bakery based in Aberfeldy, in the heart of Scotland. Over 10 years the family has built the business up, gaining locals’ trust and custom as well as that of seasonal visitors. With two skilled bakers, the son and daughter of the owner, Lynda, Breadalbane has diversified over the past few years building up the product range, and quality, even winning several awards for products at the Scottish Baker of the Year Awards and opening a tea room to provide a community hub for people to meet up, grab a coffee and a cake and have chat. But COVID-19 changed all that! Hannah Curston at Breadlabane said, “Whilst we had to shut our tearoom under the Government’s restrictions, we were quick to make use of the space to help the community. So we transformed it into a pantry and greengrocers, supplying a wide range of store cupboard goods including essential baking items (flour, sugar, yeast) plus lots of pasta, tinned goods and toilet toll. We also started a small selection of fruit and veg but this quickly grew and we now offer a huge range from our suppliers Les Turiff in Dundee. We stock local eggs, milk, cheese and much more as well as continuing to bake 6 nights a week to keep the community going with fresh bread and cakes. “We have had to change almost every aspect of what we do in a such a short time, but it’s all just to keep us going and the community fed.

WHILST WE HAD TO SHUT OUR TEAROOM UNDER THE GOVERNMENT’S RESTRICTIONS, WE WERE QUICK TO MAKE USE OF THE SPACE TO HELP THE COMMUNITY.”

As for the future, we have decided to turn our tearoom into a full-time greengrocers and pantry and we want to compile a list of local food producers whose produce we can sell. We’re looking to our community to help us source everything from local fruit and veg, jams, honey, tablet, cheese and chocolates.” This story is being repeated across the Scottish baking sector, with businesses experimenting with social media to engage customers, new online services and delivery systems even using local taxi firms equally impacted by the lockdown. One thing is for sure, the traditions of customer service and dedication count for much amongst Scottish bakers and perhaps the current crisis will be a turning point with the pressures to innovate driving the creation of a more diverse and healthy sector in years to come.

Hannah Curston, Breadlabane Bakery

THE SCOTTISH BAKER

TRAINING

SCOTTISH BAKERS CALL ON SCOTTISH GOVERNMENT TO RECOGNISE NATIONAL FOOD & DRINK TRAINING AS VITAL TO SUPPORTING GROWTH POST-LOCKDOWN In May we wrote to the Scottish Government to call for food and drink industry trainers and assessors to be recognised as ‘business critical key workers’ when it comes to supporting growth post-lockdown. Scottish Bakers Chief Executive, Alasdair Smith said, “It is clear now that any return to normal activities will be slow as bakers and food manufacturers focus on rebuilding their activities to pre-crisis levels. However, we believe that the delivery of relevant apprenticeships that deliver improvements to efficiency and productivity presents an opportunity for training providers to deliver meaningful support and sustainability to businesses at a critical time, and we are calling on the Scottish Government to recognise and support this new environment for apprenticeships.” Scottish Bakers believe there are a number of critical actions the Scottish Government must take to support efforts to regain some of the ground lost over the last few months. A recognition of Food & Drink sector training providers as “business critical” during this recovery phase. Ensuring Modern Apprenticeship workplace trainers and assessors have “key worker” status will provide greater confidence to employers to permit necessary visits and also aid the upskilling of employees in business improvements, as well as ensuring that trainers have quick access to testing so that rapid action to self-isolate can be taken if required – all, of course, subject to maintaining the necessary distancing and hygiene practices The development of new financial incentives to employers to recruit and appoint apprentices onto programmes will be necessary to override an understandable emphasis on rebuilding production and sales capacity. This must be quick and easy to access.

It is necessary to re-examine the Modern Apprenticeship contribution rates as a means of preserving training capacity. Rates have remained unchanged for some years now while costs borne by providers have increased steadily year-on-year. We believe, in particular, that the differential boundaries between age bands are no longer relevant in an environment where there will be significant and widespread disruption to employment across the economy. Finally, training providers, especially those who have to date been unable to access any of the existing government financial support, need urgent protection from the financial losses they will accrue during this most extraordinary of years in order to preserve delivery capacity in years to come. “Certainly the actions set out above would enable National Food & Drink Training (NFDT), the training arm of Scottish Bakers, to ride out the financial crisis brought about by the Coronavirus pandemic and enable us to preserve and protect our association and continue supporting Scottish food businesses,” continued Mr Smith. “And we believe this would apply to many other providers. We are keen to re-activate our service as quickly as possible once businesses are ready to move on with their training and development plans, but we will not be able to do this as quickly without clear interventions and support from the Scottish Government. “There is a clear urgency in this situation, and we would seek clarity and a definitive proposal for our consideration at the earliest opportunity.”

IT IS CLEAR NOW THAT ANY RETURN TO NORMAL ACTIVITIES WILL BE SLOW AS BAKERS AND FOOD MANUFACTURERS FOCUS ON REBUILDING THEIR ACTIVITIES TO PRE-CRISIS LEVELS.”

THE SCOTTISH BAKER

TRAINING

SKILLS VITAL TO POST COVID ECONOMIC SUCCESS SAYS SCOTTISH BAKERS With lockdown easing and businesses gradually reopening, thoughts turn to the longer term. The new normal will see COVID-19 remaining in circulation for some time ahead and experts believe further epidemics are probable. Businesses must therefore adapt to more demanding health and safety requirements and revised working practices both through the current crisis and beyond. Positive differentiation will come to those businesses able to offer the greatest protections to their customers and staff while improving efficiency and productivity. Those with a culture of training and continuous improvement will have a head start and be able to adapt more readily. Fortunately, members of Scottish Bakers have a strong history of training with 63% of members already having benefitted from governmentfunded apprenticeships delivered by National Food & Drink Training (NFDT), the training arm of Scottish Bakers. And though members have been hit hard by the restrictions imposed by the lockdown, the crisis has stimulated innovation too, with

many businesses creating new or boosting their online presence, reaching out via social media and meeting customer demand by distanced delivery services. With the sector preparing to open more fully, a recent survey of members shows 87% of them believing training to be an important part of business recovery. Even during the darkest hours of lockdown, 23% of businesses have maintained training activities and Scottish Bakers is committed to supporting its members in adapting and thriving within the new trading environment. Alasdair Smith, CEO of Scottish Bakers said, “Staff training and development is good for businesses, creates great career paths for individuals and enriches the industry. All our Training Advisors are experts in delivering industry-standard training and we look forward to working with members as soon as it’s safe for them to visit other workplaces. And when we do get out, all our trainers understand the need to comply with site-specific PPE and distancing requirements so businesses can continue to be confident in their health and hygiene protocols while we’re on site”.

One member business already looking to the future with training is Bells Food Group, where Scottish Bakers President Ronnie Miles is Managing Director. He said, “We’re 100% committed to restarting training as soon as possible as we see a direct link between skilled people and quality, efficiency and productivity. We also know that training is good for workplace morale and builds better teamwork. Individuals really do value this investment in their skills and the recognised qualification they get at the end of the process adds to their sense of personal achievement. We’ve already identified almost 60 apprentices that we plan to register through NFDT and will get them started as soon as we can.”

MORE INFORMATION If you would like to know more about the training options we have for your business, please contact Alasdair Smith on 01383 661 555 or email Alasdair@scottishbakers.org

SCOTTISH BAKERS Bakers House 2 Halbeath Interchange Business Park Kingseat Road Dunfermline, KY11 8RY T: 01383 661 555 E: info@scottishbakers.org www.scottishbakers.org