Fighting to save Ferrari’s

first_imgYou would be hard put to find somebody who has lived in South Wales in the past 75 years who has not heard of Ferrari’s.The bakery’s logo, as well as its cakes and pastries are known to everyone. The business has bakeries on almost every high street, from Cardiff to Tonypandy, serving up everything from ’breakfast baps’ to wedding cakes. Ferrari’s has been offering good value, quality produce and providing quick affordable lunches to workers all over South Wales, for years. Sadly, for the people of the area, the company went in to administration before Christmas. I hope that a buyer is found as soon as possible to keep the bakery and shops open and, most importantly, secure the jobs of the workforce.On 19 December 2006, when the company announced it was going into administration, it cited falling sales and greater fuel costs for the decision. The firm employs around 600 workers all over South Wales. The business has been advertised here in British Baker and in the FT, and several interested buyers have contacted the administrators.I met with the workers at the factory in Hirwaun just after Christmas and they told me of their concerns. Some of them have been working at the bakery for 30 years. Others have a whole family of five working together at the bakery. Although they are obviously worried about their jobs and the business, they are continuing to work as usual and are determined to fight to save the firm. They know Ferrari’s has an excellent reputation and, while customers continue to buy, the workers will continue to bake.They mentioned Tower Colliery, the only deep mine left in South Wales. It is about half a mile from the bakery and is now a worker’s cooperative. In 1994, I sat down the mine at Tower for some 27 hours, and it was saved as a working pit, since the men invested their redundancy money to keep it going.On my visit to the bakery, I also met with union representatives, managers and administrators. As I told them, I am talking to the Wales Office, which is working on a package to support the business in the light of recent developments. It would certainly be a body blow for the whole of the Cynon Valley, as well as the economy of South Wales, if the business were to fold.John James of The Bakers, Food and Allied Workers Union has told me that he is hopeful that a buyer will be found and that the staff are keeping positive. One employee of 17 years, summed it up when she said, “Apart from how important it is to keep the jobs, it has been so popular over many years. We need to keep the name going now.”I shall do everything I can to help find a buyer for the company and secure the brand as well as jobs in the area. Ferrari’s is part of the social fabric of South Wales. It would be a great shame for all its customers if it ceased to exist in its present guise, and another small, local brand was squeezed out, in favour of the larger, more expensive high street bakeries and supermarkets.Ferrari’s has a long history in the area. The Ferrari’s family started baking in 1925, after setting up a chain of successful cafés, first established in 1912, for the chapel-going miners and non-conformists, who wanted an alternative to pubs and chapels to fill their leisure time. Like many other Italian immigrants at the time, the Ferraris came over on the boats from Italy, trading Italian timber, needed to support the mines for Welsh coal. The family came from the Bardi region in Italy, near Parma, and originally worked as miners, until they saw the gap in the market and became some of the earliest café owners in the UK.Around 1960, some of the younger members of the family decided to expand the bakery and acquired new premises in Hirwaun, opening more retail outlets. Robert Ferrari, the son of the original founder, has fond memories of the business: “We had a wonderful workforce. I know all of them and continue to take an interest in whole families.” When the next generation moved into other occupations, the company was sold to Paul Cleary of Cleary foods in 1995.The Rt Hon Ann Clwyd is MP for the Cynon Valleylast_img read more

Briefs

first_imgn Singer Gordon Grahame is hoping the £14 million Kingsmill ad campaign will boost his career. Gordon, 39, who performs as Lucky Jim, was stunned when parent Allied Bakeries asked to use his song, You’re Lovely To Me.The Edinburgh-born musician said: “I have been playing tiny gigs, but this will allow me to take things to a whole new level.”n The former Home Secretary and Secretary of State for Education and Skills, Charles Clarke, will be the keynote speaker at the Forum of Private Business’ second national Small Firms Summit on 17 October at Central Hall, Westminster. The event aims to give owners and managers of smaller businesses a chance to meet and discuss how different aspects of government policy affect their companies. Book online at [http://www.fpb.org/summit].n Caterers will receive a £10 HMV voucher for every two cases of Tetley 2 x 1100s bought between 2 April and 11 May. If they buy 10 cases, they can choose between £50-worth of HMV vouchers or a Pure Digital Radio. Buying 48 cases will mean they are eligible to receive a mixture of the two gifts or the latest Sony DAB Micro Hi-Fi Unit.n The family behind the Patak’s brand is considering a sale of all or part of the business and has hired the investment bank NM Rothschild to review a deal with Unilever or Heinz, or the sale of a stake to private equity. Chairman and chief executive Kirit Patak said the review was intended to help the business become “the world’s leading supplier of authentic Indian food”. The family is understood to be keen to retain some involvement with the company.last_img read more

International activity

first_imgIn its latest bakery report, research company Mintel found that sales in the US cookie and biscuit market grew 14% during 2002-07. The market was worth $5.9bn in 2007.Mintel found that 97% of individuals ate cookies in the US, with 79% penetration into households. Three in ten people said they ate cookies several times per week.In the US, from 2004-06, sales of in-store bakery items grew by 5.5%, with cookies registering 8.5% growth, according to the research from Mintel.Nearly half of respondents who ate cookies had bought fresh-baked cookies in the past month from in-store bakeries.Sales of ’better-for-you’ cookies had grown steadily from 2002-07, gaining 20% at current value.This was one of the category’s biggest success stories and included the 100-calorie pack, following healthy and low-carb eating trends. Mintel predicts that portion control will be an important trend in 2008.Nearly half of respondents eating more cookies this year point to “a greater variety of healthier cookies to buy” reinforcing healthy indulgence as a market driver.Standard cookies lead the market, representing 57.5% of total sales. However, they are clearly losing ground to more specialised cookies targeting niche consumers, as sales declined by 17% during 2002-07.last_img read more

Gail’s announces fifth shop opening

first_imgLondon-based artisan bakery Gail’s has announced plans to open a new shop in Queen’s Park, hot on the heels of its latest store opening in Clapham last month. The new outlet, Gail’s fifth, is due to open in November and will have its own unique interior, as with all other Gail’s shops.Co-general manager Emma King told British Baker that the company will be keeping many of the existing features of the building, such as some old tilework, and the design is planned to have a Moroccan feel to it. “We don’t want to be a cookie cutter-type brand. We try to make sure each store is very different,” said King. Gail’s sweet range has recently had an overhaul, with around a 90% change in what’s on the shelves compared to last month, she said. It is also currently trialling a range of products at Harvey Nichols. Its new Clapham shop has been open for around seven weeks and stocks a range of breads, produced at its parent company The Bread Factory, as well as cakes, pastries and sandwiches.last_img read more

Tesco raises security on trailer fleet

first_imgTesco is to improve the security of goods in transit by introducing tamper-evident trailer seals by Secureseal. The supermarket will replace the electronic seals for all new-build trailers, as well as any existing faulty seals in order to increase the security across its 4,000-strong fleet.Secureseal is a permanent reusable seal with a unique random security number generator that monitors unauthorised door openings. The devices, made with stainless steel, have a life-span typically exceeding eight years, said the firm. Tesco’s fleet engineering manager Cliff Smith said: “Secureseal offers a more reliable, better-value and longer-term solution that will improve the security of goods in transit.”www.secureseal.comlast_img read more

Administration plagues Firkins for a third time

first_imgWest Midlands bakery firm Firkins Foods has been bought out of administration by MD and sole director Ian Bolderston for the third time in three years, saving all 200 jobs.Bolderston called in the administrators on 11 November 2009 after the firm, which operates a bakery and 27 shops, came under pressure from utility creditors.Administrator Mark Bowen of MB Insolvency said the company, which will continue to trade as Firkins, “fell foul of non-contract rates”. When the business, formerly known as Firkins Bakery, was bought out of administration in November 2008, it failed to agree contract rates with two specific utility companies, said Bowen, who added that the bills were “significantly more than the company had provided for”. “Bolderston has bought the assets of the business,” explained Bowen. “The shops and bakery are leasehold properties so it is now up to him to enter into negotiations with the individual landlords to see whether they’re prepared to allow him to trade from those sites. I believe the majority of these approaches have been met positively.”Bolderston also saved the West Bromwich-based firm from administration in 2006.last_img read more

Traditionals with a twist BROWNIES by Fiona Burrell

first_imgA traditional American recipe, brownies have caught on in a big way in the UK. With the arrival of coffee shops on every high street, brownies came too.Traditionally, the basic brownie had nuts in it, such as walnuts or pecans, but these can equally be substituted with fruit or pieces of solid chocolate. They are easy to make, but the important element is to make sure they are not overcooked as a good brownie should be very moist inside if not almost gooey.These brownies are rich and moist and have the addition of raspberries and mint. Once baked, they need to cool down completely before being cut into portions as they can fall apart very easily when hot.As a change to the basic recipe you can add a variety of different ingredients and flavours for example macadamia nuts, whole almonds or ground almonds, fresh raspberries and cherries, dried cranberries, cherries, mango, peach, apricot or blueberries, mint and orange zest.Chocolate, Raspberry and Mint BrowniesThis quantity, which can be scaled up, makes approximately 12 piecesIngredientsDark chocolate 250gUnsalted butter 250gSoft light brown sugar 300gEggs 3Plain flour 100gBaking powder ½ tspCocoa powder 30gRaspberries150gChopped mint5g (1 tsp)Method1.Melt the chocolate and butter together. Whisk the eggs and sugar for a few minutes until they are pale and light.2. Sieve the flour, baking powder and cocoa powder together.3.Mix the melted chocolate into the egg mixture and fold in the flour. Quickly fold in the raspberries and mint.4.Bake (170C) for 30-40 minutes. A sharp knife pushed into the centre should come out still moist with a few bits of mixture sticking to it. It will solidify on cooling. Once cold, take out of the tin and cut into pieces.last_img read more

Tangs of New York

first_imgFirst came cupcakes, then whoopie pies; it’s no wonder New York is being hailed by British retailers as inspiration for innovative baked goods.”We travel the world to find new products and New York is one of the best cities,” says Matthias Kiehm, business unit director for food at Harrods. “There is definitely a New York lifestyle for sweet treats a lifestyle that British consumers are attracted to, and that retailers are tapping into.”Harrods, Waitrose and Marks & Spencer send product developers and buyers to New York to unearth bakery trends and, after establishing cupcakes, retailers and bakeries are now looking for the next best-seller from the US. “There is an array of US baked goods that Brits have never heard of, but are well-known to the American consumer,” says Tarek Malouf, founder of London’s The Hummingbird Bakery. Having recently visited New York, Malouf believes traditional American pies are making a comeback. “Pies are a great part of the American baking tradition, where American baking really excels.”Momufuku’s Milk Bar in New York’s East Village is proof of the popularity of pies. Its menu includes: candy bar pie a chocolate crust filled with caramel and peanut butter nougat: grasshopper pie a mint cheesecake and brownie filling; and crack pie a toasted oat crust, with a butter, sugar and vanilla filling. There’s not a single cupcake for sale.Since crack pie was mentioned on national television and consequently featured in the LA Times it has been a best-seller. Milk Bar has couriered pies across states and copyrighted the name in light of its success. At $40 (£30) for a 10-inch pie, these aren’t cheap, but they are very much in vogue.In Brooklyn, hip bakery Baked, whose menu includes pumpkin, apple and chocolate pecan pies, alongside cakes, says it, too, is seeing more customers choosing pie over cupcakes. “All signs are pointing to the pie,” says Renato Poliafito, co-founder of Baked. “Even at weddings, we’ve already catered for couples who have asked for pie as the main dessert. Meanwhile, I don’t think cupcakes are going anywhere; the spotlight has definitely shifted.”The US National Association for the Speciality Food Trade (NASFT) listed pies in its July food trends update, citing the opening of a New York pie bakery, Four and Twenty Blackbirds, as indicative of a fresh focus on homely American baking. However, Malouf, who is considering introducing more pies for Thanksgiving, says the challenge for UK retailers is how to sell them. “Pies are for the real fan of the baking esoteric and not the mainstream. We like to do pies, but we’ve never had a huge take-up on them. Perhaps because pies aren’t individual portions, like cupcakes, they might not be as popular.”The sweet-salt mixBack in Brooklyn, Baked’s best-seller is sweet and salty chocolate cake, which won the ’Best Bakery Recipe’ accolade from New York’s French Culinary Institute. The sponge is infused with salted caramel, then topped with caramel chocolate ganache and crunchy fleur de sel. Sweet and Salty, as the cake is called, has proved so popular that the bakery has created smaller cupcake, tart and brownie versions.”There’s a real craze right now in American food for slightly experimental flavours,” says Alex Leger, Baked’s manager. “We’ve expanded that to cake. The chocolate tastes deeper because of the salt, and vice versa; we’ve also introduced that sweet-savoury combination using rosemary in our apricot bar.”The NASFT’s Fancy Food Show, which took place in New York in June, also highlighted sweet-and-salty flavours, with artisan food producers displaying chocolate bacon and burnt salted caramel. “Consumers are constantly looking for new, unusual combinations and salt adds a certain zing to sweetness,” says Louise Kramer, from the NASFT. “The counterbalance of sweet and savoury has long been popular for meats, but now we’re seeing salted cakes, salted chocolate, salted caramel even cold salted desserts. Bakers always want something exciting to attract customers.”In the UK, M&S is re-introducing a salted caramel range for Christmas, but could sweet and salty cake ever work in the UK? “Definitely,” says Chris Seaby, product developer for bakery produce at M&S. “The key element is to master the balance but the UK guidelines on salt content are tight, and we wouldn’t be able to achieve the same salt levels as seen in the US. However, we are trialling more and more sweet and salty combinations, starting with peanut butter cupcakes in September.”It’s not just salt content that is high in the US; the sugar also has to be tweaked for British tastebuds. “Americans like their cakes achingly sweet,” explains Bea Vo, an American who runs the Beas of Bloomsbury bakery in London. “Most American bakeries use processed, artificial ingredients, which just wouldn’t fly here. In the UK, ingredients must be more natural, which is what the British customer wants.”However, in Manhattan’s Lower East Side, a tiny but busy bakery, Babycakes, is introducing Americans to healthier cake, free from dairy, eggs, soy and gluten, with sugar replaced by agave syrup, and fat substituted with coconut oil. The bakery has had its credentials boosted by celebrity customers, including actresses Natalie Portman and Zooey Deschanel. After its success in the US, the Babycakes book (Recipes from New York’s Most Talked About Bakery) was published in the UK this February.”Food sensitivities are very topical, as an increasing number of people are discovering what they cannot eat that’s true for the UK as it is for the US,” explains Babycakes’ founder Erin McKenna. “My advice is if you can be helpful by offering delicious cakes that people with food allergies can still eat, then you will be popular.”Kramer says the gluten-free trend has recently gained momentum in the US, especially in ready-mix baking. Last month in the UK, M&S released an improved gluten-free bakery range, including muffins and brownies, although the largest producer of gluten-free bakery products remains Mrs Crimble’s.Jeremy Wood, MD of Mrs Crimble’s, Hampshire, says he believes ’free-from’ ranges will become mainstream, as awareness of food allergies continues to grow: “Gluten-free could be the next premium tag, like organic, or Fairtrade. There have been a lot of new free-from products in the market in the last year and this will continue.”Meanwhile, The Hummingbird Bakery believes the cupcake will remain the biggest American baking trend: “Decorating and flavours will come and go, but ultimately, the cupcake is definitely here to stay,” says Malouf.Yet some warn the novelty of American baking on British consumers could wear off. Vo says: “The UK is five years behind the food scene in New York, and ultimately British consumers do love cupcakes, but they still want lemon drizzle over anything else.” Size matters Portion sizes in New York are huge cakes are no exception. “What can we say? We just really enjoy our cakes,” says Alex Leger, from Baked. Marks & Spencer had to dramatically shrink whoopie pies into bite-sized rounds, while London’s Beas of Bloomsbury bakery used to offer American-sized portions, but says, “Customers just couldn’t finish what they’d ordered, so we started making them smaller.” Why are American cakes so big? “Good question,” says Renato Poliafito, also from Baked. “Have you seen us lately? We’re turning into monsters!”last_img read more

Scone company expands as it plans to diversify

first_imgScone manufacturer Haywood & Padgett (H&P) is investing in expansion at its Barnsley bakery, with plans to develop new lines, and diversify into foodservice.The firm currently supplies predominantly retailer own-label scones, as well as H&P branded scones and Melters into the major multiples in the UK, including Tesco, Asda, Sainsbury’s and Morrisons.Senior account manager Lee Ingram told British Baker that the firm’s ability to expand is, in part, down to the support shown by the supermarkets, as well as increasing sales. Ingram said the firm is currently on target to achieve 12-13% year-on-year growth, with turnover currently just below £11m.Ingram said the firm has invested just under £500,000 so far on a new mixer and an additional silo, which have allowed it to achieve increased buying efficiencies. It is also looking to double the size of its warehouse in December. “It will enable us to store more products, and to make the business even more efficient,” explained Ingram.”The aim next year is to try and break into some new lines,” he said. “We’ve asked the supermarkets to come to us with any particular products that they would be interested in us making for them.”He said the firm would happily invest in new machinery as long as it got the support of the supermarkets in terms of orders.”We are also now branching out into the catering/foodser-vice area, which is probably our biggest area of expansion,” said Ingram, who added the firm is currently in talks with a number of foodservice firms about supplying them with scones. He said this move was one of the key reasons behind the expansion, as the firm would have the capability to supply its products frozen.H&P currently manufactures around 35,000 scones per hour, but is capable of making up to 50,000.last_img read more

Chicken and beef taquitos, chimichangas recalled due to plastic contamination

first_img Pinterest Chicken and beef taquitos, chimichangas recalled due to plastic contamination By Brooklyne Beatty – August 4, 2020 0 437 Facebook Pinterest Twitter Google+ Google+ Previous articleSouth Bend, PHM school boards pass back-to-school online learning plansNext articleTrial begins for first of five charged in Nappanee child abuse case Brooklyne Beattycenter_img WhatsApp TAGSchimichangascontaminationplasticrecalltaquitosusda Facebook Twitter WhatsApp IndianaLocalMichiganNews (95.3 MNC) Several varieties of chicken and beef taquitos and chimichangas products have been recalled, as they may contain pieces of plastic.The U.S. Department of Agriculture’s Food Safety and Inspection Service issued the public health alert after the products’ producer, Sun Valley Foods, reported the potential issue.The recalled products were distributed nationwide, and bear the establishment number “EST 5590,” “P5590” or “EST. 17417” printed on the packaging above the expiration date.All recalled products are listed below:19.2-oz. carton containing 16 pieces labeled as “Great Value Flour Chicken Taquitos Tortillas Stuffed with All White Chicken Meat & Monterey Jack Cheese” with a best if used by date of “11 JUL 2021” and “P5590” printed on the side panel.20-oz carton containing 20 pieces labeled as “CASA MAMITA BEEF TAQUITOS ROLLED IN CORN TORTILLAS” with a best by date of “26 JUN 2021” and “EST 5590” printed on the side panel.22.5-oz carton containing 15 pieces labeled as “CASA MAMITA CHICKEN AND CHEESE TAQUITOS ROLLED IN FLOUR TORTILLAS” with a best by date of “26 JUN 2021” and “P5590” printed on the side panel15-oz. carton containing 15 taquitos labeled as “JOSÉ OLÉ TAQUITOS CHICKEN AND CHEESE POLLO Y QUESO IN FLOUR TORTILLAS” with a best by date of “08 JUL 2021” or “18 JUL 2021,” and “P5590” printed on the side panel.20-oz. carton containing 20 taquitos labeled as “JOSÉ OLÉ TAQUITOS BEEF CARNE DE RES IN CORN TORTILLAS” with a best by date of “08 JUL 2021” and “EST 5590” printed on the side panel.22.5-oz carton containing 15 taquitos labeled as “JOSÉ OLÉ TAQUITOS CHICKEN AND CHEESE POLLO Y QUESO IN FLOUR TORTILLAS” with a best by date of “09 JUL 2021,” “14 JUL 2021” or “17 JUL 2021” and “P5590” printed on the side panel.55.5-oz carton containing 37 taquitos labeled as “JOSÉ OLÉ VALUE PACK TAQUITOS CHICKEN AND CHEESE POLLO Y QUESO IN FLOUR TORTILLAS” with a best if used by date of “15 JUL 2021” and “P5590” printed on the side panel.60-oz. carton containing 60 taquitos labeled as “JOSÉ OLÉ TAQUITOS BEEF CARNE DE RES IN CORN TORTILLAS” with a best if used by date of “9 JUL 2021” or “10 JUL 2021,” and “EST 5590” printed on the side panel.5-oz. individual plastic bag containing “JOSÉ OLÉ CHIMICHANGAS LOADED BEEF NACHO” with a best by date of “15 JUL 2021” and “EST. 17417” printed on the label.So far, there are no reported injuries related to the recall. Anyone concerned about an illness should contact a health care provider.Consumers who have purchased one or more of the recalled products should not eat them. Instead, throw them away or return them to the place of purchase.last_img read more