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Unox Bakertop-X
category manager for bakery and desserts at Bidfood, consumers can’t get enough reimag- ined versions of the French classic. “This trend is all about decadence, indul-
gence and Insta-worthy pastries to draw in the crowds,” she says. “We know the British pub- lic love to try something new, and with 43% of 18- to 35-year-olds liking to take pictures of their food or drink, operators should whip up a bit of that wow factor.” Bread Ahead now has six branches in London, with three more operating in the Middle East and others to follow. “We’ve got a lot of people approaching us,” says Jones. “I think Asia will be the next hotspot for us.” The firm offers classes at Borough and at its Wembley branch too. Jones says the classes are a good way for businesses to build team spirit, particularly given the events of the past few years. “During Covid, people were isolated, they forgot about customer service – they were struggling,” he says. “If anyone in hospitality tells you, ‘We’ve got a great team, we’ve got it all sorted’ – no chance. When people join us, the first thing they do is go on a baking course. It's a really good way to immerse them in the business.”
Sarnie stars Like cakes and pastries, sandwiches have come a long way in recent years. They’re equally social-media friendly, too: small sand- wich-makers like Mondo Sando and Wilde’s Deli, both south London-based, have built
42 | The Caterer | 26 January 2024
“Over the next six to 12 months, the
sandwich market is set to move to a new level” Stéphanie Brillouet, Délifrance
up impressive followings based on images of pastrami bagels, fish finger doorstop sand- wiches and smoked rib burgers, bulging with ingredients and gustatory possibility. It’s clear that there’s interest out there
for sandwiches that venture beyond sliced white and pallid ham. “Over the next six to 12 months, the sandwich market is set to move to a new level,” says Stéphanie Brillouet, market- ing director at bakery, pastry and viennoiserie producer Délifrance. “It’s no longer just about two slices of bread holding fillings together; sandwiches are evolving into gourmet creations. Top restaurants and chefs are now proudly serving ‘upscale’ sandwiches. “We’re seeing vegetarian, Mexican and Viet- namese influences take centre stage. And over- sized sandwiches filled with an abundance of ingredients are fast becoming a favourite among customers with hearty appetites.” At Cavan Bakery, founded in Twickenham
in 1929, a blend of the traditional and mod- ern defines the sandwich options. “We aim
Panesco Caruso
to strike a balance,” says Nicky Taylor, man- aging director. “The trend towards premium products has helped us showcase our freshly baked artisan breads, including sourdough, focaccia, multiseed bread and more.” He added that Cavan’s customers “have their go-tos, such as a classic cheese and ham, but
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