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THE SCOTTISH BAKER June 2022

In this issue: - Annual Conference - Three Little Bakers win Scottish Baker of the Year - Training News

THE SCOTTISH BAKER

WELCOME

IAN MCGHEE President

I am delighted to write this introduction to the latest edition of The Scottish Baker as your new President. My installation at the recent conference will be a life-memory for me, and to follow in the footsteps of my father and brother in this prestigious role is a unique honour. Every one of our members – bakers and allied trades alike – has gone many extra miles to keep bakeries, shops and factories going throughout the hardships of the pandemic and fulfilling the expectations of the public. I don’t need to tell you it’s been hard work; indeed, some of the hardest conditions I’ve known. As I said during my inaugural speech, however, now is a time for us to look forward as a trade. Like every part of society, we’ve got some big challenges facing us. But I know you are up to that challenge. I want to engage with all Scottish Bakers members, our Board, and the Scottish Bakers sponsors and supporters who are our vocal champions. I want to look forward, to capitalise and build on what we’ve experienced over the past two years. An immediate priority is how we ensure the stability and skills of our workforce. In my view, training has never been more important than it is today. If somebody leaves our employment these days, they aren’t going to another bakery. They will be going to the supermarkets, fast-food chains, or warehouse operators, attracted by high headline hourly rates, sometimes forgetting that we keep them employed for 52 weeks, not on a short-term contract. Training and learning are vital tools; not to just attract good people, but to hang on to them for the long term. Scottish Bakers has a rich tradition of delivering apprenticeships so please do get in touch to make training part of your business. As I begin my journey in this new role, I look forward to meeting as many of our members as possible over the coming two years. Best wishes,

ALASDAIR SMITH CEO

It is a pleasure to welcome Ian McGhee as Scottish Bakers latest President. He is the 125th incumbent in the 131 year history of the association and I’m looking forward to working with him over the coming months to develop our work.

CONTENTS

I would also like to pay tribute to Immediate Past President Linda Hill, whose tenure will forever be defined by the impact of the pandemic. Despite the many missed opportunities and engagements that come with the chain of office, Linda provided leadership at a challenging time for the association and for the trade and she undertook her role with great dignity. But 2022 will be the year we remember as being able to socialise and celebrate again after a three-year gap. Our conference and awards weekend at the Hilton, Glasgow on 6th and 7th May was bigger and more ambitious than ever before and I’m pleased to say that feedback has been excellent. It was so good to see so many old friends catching up, and I know how much this was missed by our membership. There’s a full report with pictures in this edition which I hope you will all enjoy. My thanks go to our headline event sponsor, BAKO Group, for their support and to all other gold and silver sponsors, and exhibitors: we couldn’t run an event of such scale without your generous support. And of course, thanks too, to the amazing team at Scottish Bakers who helped ensure the whole weekend passed without a hitch – you’ll appreciate we’re taking a little break before putting our minds to next year! I hope the coming months will see us all return to near normality after the disruption of the last two years, and Scottish Bakers will continue to work hard on behalf of members to ensure their voices are heard. Ours is a noble and ancient trade that provides food for Scotland’s tables, and long-lasting careers for those who are keen to embrace the opportunity. We will always do everything we can to support that. Wishing you all an excellent summer.

Single-Use Plastics

Peninsula Member Service

Annual Conference & Awards

Scottish Baker of the Year

Young baker attends Richemont Course

New Members

Member News

Training Update

THE SCOTTISH BAKER

SINGLE-USE PLASTICS

SINGLE-USE PLASTICS The Law is Changing The law on single-use plastics is changing. With the regulations for the single use plastics ban now published, some items – including plates, cutlery, and polystyrene food containers – will be banned from 1st June 2022.

Why is this being done? The introduction of market restrictions on single-use plastics is part of the Scottish Government’s drive to tackle our throwaway culture and the shift towards a circular economy in Scotland.

Businesses affected by the changes should take steps now to start planning for the restrictions by not stockpiling the items which will now be banned and where possible opting for reusable alternatives instead.

Around four fifths of Scotland’s carbon footprint comes from all the goods, materials and services which we produce, use and often throw out.

Read the regulations: www.zerowastescotland.org.uk/single-useplastics/regulations

What is covered by the regulations? Products: Seven different products are covered including: single-use plastic cutlery; plates; straws; drink stirrers; balloon sticks; expanded polystyrene food containers; and expanded polystyrene cups.

Materials: The regulations cover single-use plastic products of all types, including ones that are made of plant-based materials and that are biodegradable or compostable, as well as single-use items which contain a mix of plastic and other materials such as plastic-coated paper or plastic-lined cartons. Critical exemption: A critical exemption is applied to single-use plastic straws, to ensure those who need them to eat and drink independently or medical purposes can still get access to them. Businesses should continue to comply with the duty to make reasonable adjustments under the Equality Act 2010.

BAKO welcomes City of Glasgow students Earlier this year, the Scottish Bakers Awards kicked off with a competition between upand-coming City of Glasgow final year bakery students. They went head-to-head at Trades Hall in Glasgow, aiming to create “Scotland on a Cake”. As part of our lead sponsorship of the Awards, all the entrants received an experience day at The BAKOry, our Development Centre located on our Preston Site. Throughout the day, BAKO's Technical baker, Claire Powell, gave our visitors a view into her world. Everything from BAKO Select Testing for quality control to a development exercise for a hypothetical customer wishing to improve their chocolate gateau. Any baker worth their salt must have the skills to bake from scratch, which the final year students have worked hard to perfect over the course of their studies, but the reality of running a modern bakery means work on a different timetable. With this in mind, Claire wanted to give the students experience baking with our popular time and labour saving BAKO Select multi-seed bread concentrate and crème cake mix along with ready-to-thaw frozen products. Amazed with the ease of use and quality of results, the students had their eyes opened to a new way of baking and an insight into how the industry has adapted to recent challenges it has faced. As well as giving the next generation of bakers an insight into how the industry operates, we took the opportunity to get the students' thoughts and feedback on some of the latest and most innovative products available to BAKO customers. They were blown away by the infinitely colourful possibilities of Mona Lisa's ingenious "Power Flowers"; heading with samples to wow their fellow future-bakers.

Claire also let the bakers of tomorrow in on a sneak peek of BBMF, the revolutionary plant-based butter launching this month at BAKO. After baking with it themselves, here is what they had to say: As a 1:1 replacement for cow butter, they were impressed- reported having no issues using BBMF in recipe of their choosing- from cherry & blackberry pie to shortbread. In their words, there is "no compromise in taste", it "works well with the strong flavours like chocolate and cherry" and "gives a neutral, clean, light taste." They see it as all bakers' responsibility to make the industry more ethical and sustainable and the benefits vs cow-butter greatly resonated with them individually They expected the price to be higher than cow butter and were pleasantly surprised to find out it is actually more economical!

THE SCOTTISH BAKER

PENINSULA MEMBER SERVICE

PENINSULA HR AND EMPLOYMENT LAW SUPPORT

Members of Scottish Bakers have free access to Employment Law, Health and Safety and HR Documentation service with Peninsula who proudly support Scottish Bakers. Bakery members of Scottish Bakers, have access to Peninsula’s team of Employment Law experts and access to a documentation suite for your Employment Law needs. And that’s not all! Scottish Bakers also enjoy: -P eninsula’s “on Demand” E-learning platform on the latest HR, employment law, and health & safety topics which is available 24/7 365 days a year. What you need to know: When you call Peninsula you will be asked to quote your client account number, bakery/ business name and your full name to access the service. You have access to: Employment Law Advice -C all your Employment Law Experts to seek support on a range of topics from capability, conduct, redundancy, TUPE, sickness/

absence management and other HR related topics. You can expect to receive support with invite letter drafts, guidance on your outcomes and delivery within your bakery or business. You can also utilise the support of the Payroll specialists, who are based in Peninsula Manchester. As a benefit of your Peninsula Partnership you can receive free advice on payroll matters too. -A full suite of HR documents available including:-V arious contracts of employment which can be amended as required. -E mployee Handbook – containing statutory policies and procedures and general terms of employment. -O ther Documents – Deductions from pay agreement, training agreement, 48 hour opt out, Company Pool Vehicle policy. -S tationery Folder – containing various HR forms including full suite of GDPR documents.

Additional Free Access To OnDemand Training You may find it useful to know that Scottish Bakers bakery members have exclusive access to our Peninsula On Demand portal. Choose from a range of courses on the most important issues in HR and health & safety, broken down into bitesize modules for you to watch at your own pace. Plus, many of our courses are CPD certified, so you’ll earn professional development credits as you learn. We are still offering regular live sessions every month. That means you’ll continue to enjoy fresh insight on the biggest issues facing your business.

MORE INFORMATION For details of how to access Peninsula’s services, login in to the Scottish Bakers website to access the details.

-H ave many other employment law policies, procedures which can be provided.

The Peninsula team were at our recent exhibitor showcase to meet with members.

THE SCOTTISH BAKER

SCOTTISH BAKERS ANNUAL CONFERENCE

THE RETURN OF THE SCOTTISH BAKERS ANNUAL CONFERENCE! We hope that those who attended our Conference & Awards weekend, at the beginning of May, will agree what a joy it was to be back together with so many friends from the Scottish baking industry. The weekend was jammed packed with our Exhibitor Showcase, BAKO Cake- Off, panel discussions, key speakers, entertainment, awards, music, dancing and the installation of our new President Ian McGhee. It was the first time we had been able to come together since 2019 and we were doing so in a new venue – The Glasgow Hilton. We had a refreshed format with panel discussions designed to let the audience participate and ask questions along with keynote speaker, Apprentice winner Carina Lepore, who talked about her business journey, experience on the Apprentice and working with Lord Sugar. Life Member Awards We were delighted to present two Life Member Awards at the conference. Past President Ronnie Miles Scottish Bakers was delighted to honour Past President Ronnie Miles. Ronnie was installed as President of Scottish Bakers in 2018. Ronnie may not be a baker to trade, but he’s dedicated almost his entire career to the industry, working his way up through the ranks of Bells Food Group. As Managing Director he’s now in charge of a business that makes somewhere in the region of half a million Scotch Pies every week! Ronnie was a genuinely accessible President, always on hand to support the board and the team at Bakers House, and to fly the flag for the association at events and conferences around the country. He may have stepped away from front-line duty, but he continues to serve the association as a board member and is a powerful advocate and ambassador for this trade we all love.

Our top table guests at the Presidential Banquet

Ian Nelson The second recipient of a Life Member award at the conference was someone who has spent much of his professional life in the bakery trade in one way or another.

Without Ian, everything about the competition would just be harder. He’s always in total control of the judging process, absolutely clear on his expectations and rigorous in his attention to detail.

His experience has over the years helped many businesses to innovate and launch new products ranges, and it is his enthusiasm for quality and for our great trade that marks him out as a special person.

We were delighted to present Ian Nelson with his Life Member Award at the conference.

He gives his time selflessly to supporting the association and its work. Every year, bakers and butchers wait eagerly for the opening of the annual World Championship Scotch Pie Awards – a landmark event celebrated every January, and which is overseen by the ever-watchful eye of Head Judge Ian Nelson.

IT WAS THE FIRST TIME WE HAD BEEN ABLE TO COME TOGETHER SINCE 2019 AND WE WERE DOING SO IN A NEW VENUE – THE GLASGOW HILTON.”

We could not hold such a fantastic event without the support of our sponsors. GOLD SPONSORS

SILVER SPONSORS

THE SCOTTISH BAKER

SCOTTISH BAKER OF THE YEAR AWARDS 2022/23

THE THREE LITTLE BAKERS CROWNED SCOTTISH BAKER OF THE YEAR 2022/23 The Three Little Bakers of Inverness were crowned Scottish Baker of the Year during our fantastic conference and awards weekend. Taking the ultimate title, the baker beat nearly 60 other businesses to be crowned Scottish Baker of the Year. The baker also won: - Craft Baker of the Year - Best in Region and a National Silver award for their morning roll - National & Regional Silver Awards for their Fruit Scone - National Special Silver Award for their Potato Scone - Regional Bronze Award for their Multiseed Sourdough Paddy and Jane Murphy of The Three Little Bakers said, “We are delighted, we cannot tell you how proud we are of our team and their hard work which has paid dividends not just with product wins but with the ultimate win! We look forward to being the Scottish Baker of the Year and to enjoying the benefits being the champions will bring to our business.”

The Three Little Bakers, Scottish Baker of the Year 2022/23

Other big winners over the weekend were:

- Savoury – Goodfellow & Steven (Steak Pie)

- Bakery Café of the Year – Fisher & Donaldson

- Scone – Mackenzie’s Bakery (Fruit Scone)

- Retail Craft Bakery of the Year – Stephens Bakery

- Buttery – Goodfellow & Steven

- Wholesale Bakery of the Year – McGhee’s Bakery. The individual Best in Scotland Gold Awards for products went to: - Biscuit – Reids of Caithness (Caramel Filled Shortbread)

Special Gold Awards - Potato Scone – John Gillespie & Sons Ltd - Vienoisserie – Fisher & Donaldson (Strawberry Danish) - Free From Bread – Tower Bakery (Farl) For a full list of winners visit www. bakeroftheyear.scot

- Sourdough – Breadalbane Bakery & Pantry (White Sourdough) - Yeasted Bread – Breadalbane Bakery & Pantry (Multigrain Low GI Bread) - Celebration Cake – J M Bakery (Novelty Birthday Cake) - Free From Cake & Biscuits – Cuckoo’s Bakery (Strawberry Cheesecake Cupcake NGCI) - Individual Cake – Harry Gow Bakery (Vanilla & Raspberry Slice) - Morning Roll – Bayne’s the Family Bakers (Morning Roll)

WE ARE DELIGHTED, WE CANNOT TELL YOU HOW PROUD WE ARE OF OUR TEAM AND THEIR HARD WORK WHICH HAS PAID DIVIDENDS NOT JUST WITH PRODUCT WINS BUT WITH THE ULTIMATE WIN!” Paddy and Jane Murphy of The Three Little Bakers

THE SCOTTISH BAKER

YOUNG BAKER ATTENDS RICHEMONT SCHOOL

AMY ATTENDS OVERSEAS COURSE AT THE RICHEMONT SCHOOL Amy McBean of Maclean’s Highland Bakery in Forres recently attended The Worshipful Company of Bakers bakery course at the world famous Richemont bakery school in Lucerne, Switzerland. Amy joined thirteen other delegates on a four-day course learning new techniques and recipes to help develop her career in baking. The delegates were from a variety of bakery backgrounds from all over the British Isles. Here’s what Amy had to say about her experience: What new skills did you learn on the course? In patisserie I built on my knowledge and understanding of basic cakes and cake decorating skills and then I learned brand new recipes such as Italian buttercream and sable Breton. I also developed a new understanding of assembling and decorating cakes and have gained new and fresh ideas to bring back to Maclean’s to update and refresh the style of cakes we make. In bread I have learned that you can tell the life history of a loaf just by looking at the exterior, the cut, the interior and then the taste and texture. I also learned new recipes and the science behind the dough from each ingredient, to mixing and moulding to the proofing and baking. Both classes gave me valuable knowledge on processes and if there is a problem with a dough or batter there is a way to fix it.

How do you think you will use these skills in your workplace? I will use the cake skills as I’ve come away with so many new ideas and techniques. The main idea for me right now is to support local businesses so, for example, we did a Kirche slice and I would like to adjust the recipe to maybe use a local whisky as where I live there are around 50 distilleries within Speyside. There is also the possibility of using local fruit providers for the likes of cheesecakes and the fruits of the forest we made on the course.

Not only will I use the new ideas, I will use my new skills in chocolate decoration to finish and garnish cakes. Bread was a bit outside my comfort zone as I am mainly in confectionery but I’ve a newfound knowledge and understanding of bread from start to finish and have gained confidence that I could happily go into the bakery and produce a completely new bread using techniques that I have learned at the Richmont.

THE SCOTTISH BAKER

YOUNG BAKER ATTENDS RICHEMONT SCHOOL

Were there any cultural differences between Switzerland and the UK and will these influence your baking in future? I noticed that sourdoughs and artisan breads are very popular in Switzerland and it also seems they are popular in England whereas up in the north east of Scotland where I am, they are not as popular. Having said that, I think in a few years we will see a rise in demand and as I have new knowledge and understanding I will be able to develop new bread ideas. How did you find the course and what was your highlight? The course was absolutely fantastic. It was such a great experience. The highlight for me was the cakes/patisserie on the first two days, specifically, the second day as it was very hands-on and it was great to finish off the product and get more involved as I was more comfortable and had started to settle in. I would like to say a massive thank you to the Worshipful Company of Bakers for sponsoring me to go to the Richemont School. It was an amazing experience that I will never forget. It was great to learn new skills, build on basic ones and to be able to do it with fellow industry members who I will now be able to connect with throughout my baking career. I will forever be grateful for this opportunity and I look forward to being able to put my new skills and knowledge to the test and into practice.

IN BREAD I HAVE LEARNED THAT YOU CAN TELL THE LIFE HISTORY OF A LOAF JUST BY LOOKING AT THE EXTERIOR, THE CUT, THE INTERIOR AND THEN THE TASTE AND TEXTURE.”

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THE SCOTTISH BAKER

NEW MEMBERS

NEW MEMBERS We’re delighted to welcome more members to the Scottish Bakers Family! TOBERMORY BAKERY

KURVE KIOSKS Kurve Kiosks are leaders in Self-serve technology. The Kurve team are experts in PoS & Self-Service. They are committed to innovation and investment in self-serve tech which has enabled operators to quickly, easily and affordably role out new models to drive revenue and close profit gaps. With trusted operators on board, proven technology is driving new and exciting customer experiences, whilst delivering outstanding commercial results. By guiding, sharing their unique experience and advising, they deliver you the right self-serve solution to prepare your business for today and tomorrow.

Tobermory Bakery is café/bakery located on Main Street, Tobermory, Isle of Mull. They bake everything inhouse from bread, pastries to their renowned doughnuts. The also supply wholesale to five locations on the west coast of Scotland.

BLACKHILL BAKERY

CAKES BY REBECCA

The Blackhill Bakery is a micro bakery in collaboration with St Paul’s Youth Forum and Blackhill’s Growing in Glasgow. Plans are currently underway to open their first shop, so watch this space!

Cakes By Rebecca is a family run, hand crafted bakery in Lanarkshire. They lovingly create an array of luxury baked goods. They love to introduce the quirky and twist the classics from their own bake shop on Blantyre. They also do a fill range of celebrations cakes and supply over 300 stores across the UK.

THE SCOTTISH BAKER

MEMBER NEWS

MACPHIE WELCOMES FOURTH GENERATION TO BOARD OF DIRECTORS

Scott Anderson, Training & Quality Manager

Ed Widdowson and Alastair Macphie

Ed Widdowson has become the fourth generation of family to join the board of directors at Scottish ingredients manufacturer Macphie Ltd.

will oversee the development of Macphie’s Aberdeenshire manufacturing facility in line with commercial ambitions and growing sustainability agenda.

Nephew of current chairman Alastair Macphie, Ed started working at Macphie in 2017 and was promoted to the role of site director in April which also saw him joining the executive board.

Speaking of the appointment, Alastair Macphie said: “Ed brings fresh enthusiasm to our leadership team and I’m delighted to see the next generation of our family supporting the growth of this business.

Prior to joining Macphie, Ed spent eight years working in sales and marketing for Procter & Gamble brands including Gillette, Pampers and Oral B before becoming head of UK sales for Duracell. In his new position, Widdowson

“He has been instrumental in driving our business forward over the last two years against an assortment of challenges.”

HARRY GOW TO CREATE 12 JOBS IN ELGIN WITH OPENING OF NEW ASDA IN-STORE OUTLET Harry Gow Bakery is set to create 12 jobs in Moray when it opens a new shop this summer. Harry Gow will open a new outlet within Asda Elgin – its second in the town and first ever with the retail giant. The family bakery is currently recruiting team members for a variety of retail roles, from management and supervisory roles to full-time, part-time and weekend counter assistant positions.

Widdowson said: “This business has been a part of my family for almost a century and it’s a privilege to be part of its growing success. “Having worked with various teams since joining, I have gained invaluable experience of the way we do things, and the dedicated people behind the scenes who make it all happen. “I’m delighted to join the board and look forward to what this new role has in store for me.”

Director Jane McIntosh said: “We’re excited to be moving closer to opening our new shop in Elgin, and we’re on the lookout for baking fans who would thrive in a busy, inclusive working environment. “Our communities are so important to us, and building those relationships is key to what we offer at Harry Gow, alongside our award-winning bakes.”

WE WANT TO HEAR YOUR NEWS! Send your press releases to Lucy@scottishbakers.org

THE SCOTTISH BAKER

TRAINING NEWS

TRAINING NEWS Our National Food & Drink Training Team are continuing travel the length and breadth of the country providing work based learning Did you Know??

Benefits

Our Modern Apprenticeship Funded Pathways give your employees access to the latest Food Safety updates on Allergens and Natasha’s Law (PPDS)?

- 4 4% of employers have recognised waste reduction benefits.

Over the last year we have engaged with 83 employers covering Modern Apprenticeship programmes within the following Food & Drink manufacturing sectors: fish, dairy (milk, cheese & ice cream), biscuit, oatcake, agriculture (potato processing and crisp manufacture) and delivered our trade programmes and support to vegan, good for you, gluten free plant, craft and artisan bakers throughout Scotland.

- 100% of employers have recognised increased staff knowledge.

Now you Know!

- 60% of employers have recognised increased productivity.

- 67% of employers have recognised increased job satisfaction among employees. - 100% of employers would recommend NFDT training to other business. Recruiting Now We now have funded Modern Apprenticeship places available covering a range of pathways such as:

We conducted a survey over the last year and here are some stats:

- Craft Bakery

- 63% of employers contacted responded as follows:

- Food Sales & Service

- 100% of employers agree that MA programmes have helped their employees to improve and develop skills. - 100% of employers agreed that training visits were planned and well timed to suit business needs.

- Production & Processing - Food Manufacture Excellence - Distribution - Food & Drink Operations (for supervisors & managers) Contact us for more information.

- 100% of employers agree that advice, support and guidance given by the NFDT team was relevant to their business.

LOCAL AUTHORITY SUPPORT AVAILABLE

We at National Food & Drink Training, the training arm of YOUR Trade Association are here to help with the training requirements of you retaining and recruiting your staff!

CONTACT DETAILS Scott Anderson - Tel: 07702 520524 - Email: scott@scottishbakers.org - Website: nfdt.org

RECENT MODERN APPRENTICESHIP ACHIEVERS

‘The No-One Left Behind Employability Funding Stream’ helps people of all ages to gain skills and confidence. It is there to help people prepare for employment, training, education and/or volunteering. To take part, participants must not be in a job, education or training. Once employed these new employees are eligible for the Modern Apprenticeship (MA) training programmes delivered by NFDT. These programmes cover food safety, health and safety and many business improvement units. We normally suggest a minimum of 12 weeks for any new employee to be in place prior to enrolment onto an MA programme. This ensures the employment suitability between the employer and employee prior to programmes commencing.

Scott Anderson Training & Quality Manager

Congratulations to some of our recent achievers with National Food & Drink Training. These include: - Jillian Pearson, Head Baker at Mimi’s Bakehouse who has achieved her Level 3 qualification in Food & Drink Operations Claire Johnstone of Duncans of Deeside

J illian Pearson of Mimi’s Bakehouse

- Stewart Anderson from Cakes By Rebecca who achieved his Level 2 in Craft Bakery. He is the fifth member of their team to complete a Modern Apprenticeship. Owner Rebecca knows the importance of staff development in maintaining her business and building her team’s skills and confidence. - Barbara Strzelec and Joanne Bradley of Cobbs Bakery recently received their certificates for their Level 2 Production & Process Skills

tewart Anderson of S Cakes By Rebecca

Barbara Strzelec and Joanne Bradley of Cobbs Bakery

- Claire Johnstone of Duncans of Deeside who has achieved her Level 3 in Food & Drink Operations.

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