The 20th Baking Industry Awards (2007)

John Waterfield, Waterfields (Leigh), Lancashire

WINNER Managing director of a third-generation family business, John Waterfield studied at Salford College before travelling around the bakeries of Britain and Europe. He started work at Waterfields in Lancashire in the confectionery department, before becoming production director and MD.

The 81-year-old company has 40 shops in the north west, as well as a few wholesale customers, and boasts a big £13 million turnover.

John says that he aims to deliver traditional bakery goods with a modern feel.

The judges commented: “John’s talent, dynamism and sustained commitment to the highest standards of quality set him apart. He is exceptional in terms of innovation and is a great example of the individuals our industry needs to continue to grow and prosper. John is a credit to his business and thoroughly deserves this recognition.

Maple Leaf Bakery UK, Rotherham, South Yorkshire

WINNER Part of Canada’s largest food processor, Maple Leaf Bakery UK was set up in 1998 to produce own-label bagels.

The company’s annual turnover now stands at £80 million, thanks to a combination of organic growth and an aggressive acquisition strategy which saw it buy out New York Bagels in 2001 and, more recently, four plants at Rotherham, the French Croissant Company and speciality firm Avance.

Strategy and marketing director Guy Hall believes Maple Leaf stands out because of its commitment to the UK market; it produces 85% of the bagels consumed here and has a significant presence in ISB bake-off supply, sliced bread, ciabatta and other speciality morning goods.

The judges said the company demonstrated strong growth in driving penetration through advertising (£2 million in the past year).

Terry Tang, Terry Tang Designer Cakes, Wavertree, Liverpool
WINNER  When demand for his skills as a stone-mason waned, Terry Tang made his cake-decorating hobby his profession. Now four people, including his wife Carol, work in his 2,500sq ft, double-fronted shop, producing up to 40 celebration and 12 wedding cakes a week. Nine flavours are on offer, including rich fruit, chocolate and carrot.

Visitors can wonder at the 150 displayed cakes and rifle through the 25 photograph albums, but the Tang motto is “anything goes”. Terry says he never makes the same cake twice and willingly customises cakes with colours, flowers, even mobile phones for his customers!

The majority of his customers come by recommendation and he is proud to produce great engagement, wedding and christening cakes.

Simon Oddie, Waterfields (Leigh), Lancashire
WINNER Operations manager Simon Oddie says the north west–based family bakery Waterfields makes a point of differentiating its products from those served by ‘high street’ bakers. He believes the policy of looking backward to more traditional handcrafted methods adds value to products, citing Waterfield’s longer slab cakes, sliced to show off their luxury fillings, and hand-mixed apple strudel as classic examples of products that customers are happy to pay more for.

The judges were impressed with the quality and consistency of products and the way shops were being developed to meet the needs of younger customers, as well as Waterfields’ commitment to recycling packaging and food waste – describing it as “the best bakery in the country right now”.

Cuisine de France, Stone, Staffordshire

WINNER Cuisine de France is an in-store bakery and food-to-go supplier to the UK convenience market. Established in 1989, the company views the convenience retail sector as its ‘heartland’ and its in-store bakery offer is in place in over 4,000 outlets across the UK. The concept
allows retailers to bake-off varieties of bread, confectionery and hot food daily.

National accounts manager Sharon Carney says the firm has a focused partnership approach to customers and that, by working together, the needs of shoppers can be targeted more effectively and solutions found to drive profitable sales. The judges agreed, saying Cuisine de France was the winner due to the all-round inclusiveness in identifying and providing solutions to the customers’ needs.

Cinnamon Square, London

WINNER Husband and wife team Paul and Tricia Barker opened their bakery/patisserie two years ago and concentrated on developing a brand rather than a one-off business. The judges were particularly impressed with the “off-beat name” and its brave signature product, the US-inspired Cinnamon Square itself. Tricia says the success of the family-orientated business, a combination of quality coffee shop and training academy for all ages, relies on marketing its superb products and service.
Customers are also encouraged to look into the kitchen to see what’s baking.

With Paul’s baking and Tricia’s marketing experience, the Barkers have opened – and promoted – a very individual business and they are looking towards expansion in the future.

Stamp Collection Foods, London

WINNER Stamp Collection Foods was established in 1994 by Elizabeth Buxton and Terence Stamp, producing firstly vegetable chips and then baking flours, pasta and cheese. The quest for a wheat-free bread proved fruitful in 2000; requests for a gluten-free loaf led to the entry into these Awards.

The 400g loaf is made from maize flour and is described as pale and dense. It is a fresh (not long-life) bread and it includes no improvers,
additives or preservatives. Feedback from customers in independent retailers, where the loaf has been on sale for 10 months, is positive,” says MD Sid Aston. The judges said the company had totally understood and focused on a specific need and provided a good tasting, attractive bread in a convenient size for this niche market.

Asda, Boldon Colliery, Lancashire
WINNER With weekly sales of £30,000, this bakery is number one in the Asda estate for ISB sales, meriting two managers, Chris Spoors (pictured) and Ed Turnbull. These two work as a team with their 45 staff to ensure the best and freshest products are available in the 24-hour store, says Ed.
Many of the breads are made from scratch, and most of the rolls, with some supplied frozen. Top-sellers include Extra Special Batch Loaf and  Sunflower & Sesame bread and rolls. The 45 staff (including eight fully trained bakers) are a proactive team, according to Chris, and willing to learn.

Monty’s Bakehouse, Westerham, Kent

WINNER Kent-based Monty’s Bakehouse produces high-quality pastries, pizzas and melts, which are cooked in an ordinary oven and served in their packaging, making them ideal, says product director Jacqui Davidson, for venues such as sports stadia, universities and airlines.

The pastries are made without hydrogenated fats and use a low-crumb pastry, featuring sophisticated fillings such as barbecue chicken, lamb & mint and chargrilled vegetables. They are supplied frozen with a 12-month shelf life and are all cooked at 180˚C for just 20 minutes.

Clients include Air Canada and Chelsea FC and the company has seen its turnover rocket from a projected £70-£100,000 to £2million in the past year. The judges said the company “goes the extra mile” and that its NPD process and innovative products really stands out.

Ernst Bachmann, Bachmann’s Patisserie, Thames Ditton, Surrey
WINNER “What would you like?” is Ernst Bachmann’s favourite question! Passionate as he is about his products, he strives to give his customers exactly what they want, whether it is a wedding cake, a box of hand-crafted chocolates or a coffee-time Danish.

Set up 18 years ago, Bachmann’s is a one-shop family business, producing patisserie, speciality breads and biscuits. Ernst is as passionate about people as he is patisserie, and devotes much of his time to training. He uses the best-quality ingredients – butter, cream, chocolate and seasonal fruits – to create delicious goods, which bring a touch of magic to anyone’s day.

Ernst’s winning individual strawberry & lime cheesecake was described as visually very appealing with a melt-in-the-mouth texture and with a refreshing combination of flavours.

Paul Barker, Cinnamon Square, London

WINNER Cinnamon Square owner Paul Barker studied in his own time, then took on a full-time technical course while working (voluntarily) one day a week at the Campden & Chorleywood Food Research Association. He went on to work at Puratos and United Biscuits and the judges were impressed with the way he had effectively contributed to the growth of all his employers.

He opened his own business two years ago and his passion for applying his acquired bakery skills helped establish a new brand. The bakery/patisserie, described as having a ‘City’ feel, is aimed at families. While parents enjoy a sophisticated coffee and a signature Cinnamon Square, children can decorate cookies, or even hold their own baking birthday party! Bakery courses are also offered.

Bells of Lazonby, Penrith, Cumbria
WINNER Bells has three strings to its bow: Bells of Lazonby, a regional brand that sells traditional baked goods into local shops; Village Bakery Melmerby, a pioneering organic and environmentally-friendly brand; and Ok Foods, which produces free-from gluten, wheat and dairy products. The firm has a turnover of £12 million and employs some 250 people, investing heavily in training.

MD Michael Bell says the company has a “triple bottom line – people, environment and profit”. The family firm uses local suppliers wherever possible. Bells impressed the judges with its rapid evolution from regional bakery to national player by seizing the ‘free-from’ opportunity, but most of all, by showing how it has embraced corporate social responsibility.

John Gillespie
In the past 19 years of the Baking Industry Awards, the Special Award for Services to the Industry has gone to people from craft baking – Ian Terris; confectionery – Hugh Weeks; plant baking – Derrick Warburton; supermarkets – Asda’s Albert Wood; milling and baking science – Stan Cauvain; and education – Jean Grieves, among others. This year’s 20th anniversary award goes to a very special person from the ingredients sector – John Gillespie.

I am privileged to have known John many years, writes Sylvia Macdonald. One of the first people I met in the baking industry was his employer Stuart Macphie, then MD of the family company. Stuart could not have been more genteel, but one could sense his excellent business brain and I learned of the respect he held for his employees, especially John, whose sales and marketing expertise had helped grow the company in England and overseas.

John was born in Glasgow in 1941 and educated there. In 1959, he entered the baking industry as a commercial apprentice with J & R Snodgrass, a privately-owned Glasgow flour miller, and became responsible for the introduction and promotion of Granary flour to the Scottish bakery trade.

In 1969, he joined Macphie & Co (Produce), then a Glasgow-based distributor of ingredients to the Scottish baking trade. This was the beginning of a 37-year career, during which he helped Macphie expand as a manufacturer and develop new markets in the wider food industry at home and abroad.

When Stuart Macphie died in 1995, John felt he had lost a great friend and mentor. But when Alastair Macphie took over, John’s career continued upwards and he eventually became commercial managing director of the firm, before retiring in October 2006.

But John has also served both the company and the baking ingredients industry in a number of associations, often holding high office. He has been president of the Association of Bakery Ingredients Manufacturers; founder chairman of the Scottish Food and Drink Federation; council member of the British Food & Drink Federation; international president of FEDIMA (European bakery Ingredients Federation); and board member of the Confederation of Food & Drink Industries of the EU.

John married Fiona back in 1967. They now have three grown-up children and three grandchildren.He and his wife are active Christians and, in recent years, he has conducted the annual church service at the Scottish Association of Master Bakers (SAMB) annual conference in Peebles. He was elected an honorary Life Member of the SAMB in May 2007.

In April this year, John was a key speaker at the British Society of Baking conference, when he urged members from all corners of the baking community to unite over key issues and to speak with one voice – a suggestion that has won wide industry support.

His former employer Alastair Macphie says of him: “I cannot sing his praises enough. From the moment I joined the business, my father gave John the job of training me. When my father died, John was the rock. If he thought I needed to keep my feet on the ground, he would remind me that, the first time we met, I served him crisps at my parents’ drinks party!

“John is of the ‘old school’ in his manner and dedication. We owe him a great deal. We have even named a trophy after him for the employee or team of the year who, like him, goes that extra mile.”
The industry, too, values John’s contribution – and all those extra miles – enormously.