The 22nd Baking Industry Awards (2009)

Colin Lomax, Rank Hovis

This year’s winner of the British Baker Special Award for Services to the Industry is known to many because he has given time, talents and

support to every sector of bakery. Colin Lomax of Rank Hovis is renowned for encouraging students, helping craft, plant and in-store bakers, giving demonstrations – and giving up his own time to develop and inform others.

Colin was ribbed at school for choosing cookery over woodwork. He left school at 15 and went to work for one of the best bakeries in the north west – Greenhalgh’s. Here, as a trainee baker and confectioner, he says that owner Alan Smart and others taught him to do things right – first time.

After four years, he moved to Hampsons Bakery, then owned by Warburtons, in the days when it had retail shops. During the next four years, he ran the bakery, savouries and confectionery departments, while continuing his studies at Bolton Tech. He gained six bakery qualifications, including City and Guilds and a full technology certificate, including microbiology, cake decoration, art and design.

In 1974, Colin joined Rank Hovis. He began as a technical representative in the north west and then Scotland. He also moved into plant bakeries, as well as craft. From 1976-78, he was involved in making bread for the Hovis TV advertisements, while also working on improving products and developing recipes.

“I was learning all the time – going to good bakeries, meeting great people,” says Colin. He remembers visits to “wonderful bakers such as Ainsleys of Leeds and Woodheads of Scarborough, among others”.

Increasingly, Colin was called on to judge bakery competitions and Hovis ran its own until 1990. Then they stopped. But nine years ago, he reintroduced them for students and his efforts were worth it. He says: “For 2009, with the help of some excellent college tutors, we received a record 400 Hovis and Granary entries at the annual bakery students conference in Torquay!”

Colin has been chairman of the British Society of Baking, president of the National Federation of Bakery Students, he sits on the committee of bursary-awarding Baking Excellence and started the Hovis Scholarship six years ago to fund learning – nurturing some brilliant students along the way.

Colin, who is from Bolton, but now lives in Andover, Hants, also serves on the committee, setting up the new National Skills Academy for Bakery, which is developing a skills course for the future of baking.

As technical sales manager, Colin gives many demonstrations to supermarkets and companies and runs hands-on workshops for those who need to learn the basics of how to make a good loaf – even though they may be accountants or company directors in a bakery environment. Last year, he was invited to give a keynote talk to the Worshipful Co of Bakers.

The Bread Factory, Hendon, London

“Many of our staff are ‘lost people’, who have wandered out of a business background and fallen in love with great bread made by wonderful bakers,” says Tom Molnar, co-managing director of The Bread Factory. This combination of business acumen and pure craft enchanted the judges, who described The Bread Factory as a “sophisticated operation which remains true to its craft roots”. The company employs 240 people, including all shop staff and produces artisanal breads, rolls and Viennoiserie for over 500 customers, including retail multiples and London restaurants. Molnar says the scale of the business, which never detracts from its craft element, enables staff to work in a ground-breaking facility and to introduce their products to an ever-growing audience. His bakers are the heart of the business and he is proud they produce hand-rolled croissants and long-fermented breads using a 15-year-old levain.

Rich Products , Fareham, Hampshire.
Manufacturer of sweet goods such as cookies, muffins and cupcakes, Rich is part of a US-owned global company; the UK arm has a turnover of approximately £30m and employs 250 staff.

The company was recently charged with the globalisation of Starbucks’ muffins: the challenge was to standardise 30 products across the US, eight European countries and the UK over an eight-month period and to launch them all on the same day.

“A standard recipe would not work across all areas,” explains marketing manager Gail Lindsay, “as we had to consider local legislation, ingredients and palates. But we developed three variants that delivered visual standardisation while accommodating the other considerations.”

The judges were impressed with Rich’s strong collaborative client relationship, shown by the speed with which it redeveloped its chocolate muffin and other products to merit consumer approval.

Robert Pashley, Senior assistant bakery manager,
Coopland & Son, Scarborough, North Yorkshire.

Before joining Cooplands, Robert Pashley worked in craft bakeries, with particular experience in handmoulded breads and patisserie. His new employer encouraged him to take his NVQ Level 2 in bakery, his assessors and trainers qualifications and a Certifi cate of Education. “This company takes training very seriously; it’s only by keeping up the core skills that the business keeps moving forward,” says Pashley. “And it’s important that staff develop their careers while striving to maintain our corporate values. Every employee has an individual training plan and we constantly monitor, and reward, their progress.”

The judges noted that the company’s policy of developing employees to the best of their abilities brought major benefi ts to the business, in terms of low staff turnover, high morale and a committed workforce.

Hobbs House Bakery,
Chipping Sodbury, Gloucestershire.

“The Wild White is a personal favourite,” says Sam Wells, production director at Hobbs House Bakery. “It tastes like proper bread should.”

The 800g sourdough loaf was a huge hit with the judges too, who cited its “total simplicity and perfection” as the reason it was named winner. Containing just organic flour, sea salt and water (and Hobbs’ 45-year-old ‘Monster’ levain starter), the loaf has a 72-hour prove and delivers a chewy crust with a hint of sourness.

Hobbs House has been running since 1985 and has four retail outlets, around 200 wholesale customers and a £2.8m turnover. It uses a lot of spelt and rye flours, making products suitable for the wheat-intolerant. Wells says its biggest investment is time: “Everything here is handmoulded, baked on the oven floor. We use very little mechanisation; making bread is a labour of love.”

Alan Pearce, Managing director,
WC Rowe, Penryn, Cornwall

“I live and breathe bakery, and my motivation is always to improve,” says Alan Pearce, and it was this enthusiasm and passion for the industry that so impressed the judges.

Pearce served his hands-on four-year apprenticeship at Rowe’s, before becoming a director and eventual MD. Over the past nine years, the originally single-shop business has grown to two bakeries and 18 shops. Its wholesale customers include Tesco (for whose Finest range it makes scones) and Morrisons (to whom it supplies cream teas). Rowe’s pasties are also supplied to Sainsbury’s nationally.

Pearce explains there is a craft element to all products – the pasties, for example, are all handcrimped. “We’ve got the skill level to do it, and everyone takes pride in what we turn out.” Personally monitoring the production fl oor, Pearce purports to sample a scone and a pasty every day!

David McClymount, New product development,
Lightbody Celebration Cakes, Hamilton, Lanarkshire

A former steel worker, David McClymont studied bakery when he was made redundant. He has worked at Lightbody’s for 16 years, designing and developing celebration cakes for retailers.

David’s art deco-themed Moonlight Over Manhattan cake features a flapper girl, modelled from Mexican paste and handpainted, wearing a fringed dress and sporting an Egyptian-influenced ‘bob’. Lying on the sugarpaste covered cake, she is surrounded by brush-embroidered flowers in red, purple, black and white – colours favoured by art deco designer Charles Rennie Mackintosh. New York’s Chrysler building inspired McClymont to create his coloured chocolate replicas of its silhouette, positioned around the cake.

The judges said his entry showcased his skill level to the maximum, demonstrating his attention to detail and all-round neatness.

Genius Gluten Free Loaf,
United Central Bakeries, Bathgate, Edinburgh
It was the incredibly strong consumer emotions attached to Genius bread which made it a winner for the judges. Described by commercial director Paddy Cronin as “the first fresh glutenfree bread”, the 400g unsliced loaf can be used as ordinary bread; consumer feedback revealed real joy in the ability to eat a freshly-cut sandwich, rather than having to toast a pre-sliced alternative.

Genius was developed by United in conjunction with chef Lucinda Bruce-Gardyne, whom the judges called “a true innovator”. The loaf uses potato starch and cornflour and its gluten is replaced with egg proteins. On sale in a national multiple, it is due to roll out later this year.

United Central Bakeries is part of the Finsbury Food Group and produces both conventional bakery and gluten- and wheat-free products for the major multiples and foodservice. It has 120 employees and a £10m turnover.

Kensey Foods,
Launceston, Cornwall.

Samworth Brothers subsidiary Kensey Foods makes premium chilled desserts and quiches, mainly for Tesco and Cadbury. With 800 employees and a £63m turnover, Kensey produces on a huge scale, but still maintains its ethos of quality and craftsmanship, says managing director Des Kingsley. Ingredients are sourced locally wherever possible, and everything is made from scratch. Kingsley cites the company’s focus on training and rewarding its staff as providing the perfect environment for quality and
innovation. “We’ve invested heavily in our premises and our people – and that’s reflected in our products.”

The judges agreed, adding that, even in this strong category, Kensey had had an exceptional year in terms of product quality and innovation, launching 20 new products, including the innovative Cadbury Hot Eating puddings, and implementing a lot of volunteer and charity work in the community..

Morrisons
Laceby, Grimsby, Lincs

“A credit to the baking industry,” was how the judges described this ISB’s bakery manager Steven Mumby. They were particularly impressed with his on-shelf presentation and cited his excellent team as one of the reasons for his success.

A baker for 25 years, Steven has been running his 13-strong department (which includes four qualified and one trainee baker) for five of those. Some 80% of products are made from scratch – bread, buns and doughnuts – with others, including croissants and Danish, baked off from frozen.

The monthly-changing Baker’s Table showcases handmoulded breads, including the department’s single biggest-seller, Spelt & Rye. Baking throughout the day, the department turns over £13,000 a week, and Mumby credits his “supportive and quality” team for increasing sales and improving customer service. “Staff are doing internet research so they can tell customers about the products,” he says.

Burns the Bread, Glastonbury, Somerset

This 26-year-old business operates three shops in and around Glastonbury and serves a few wholesale clients. During the winter, Burns runs a weekly showcase programme. “I think it’s a unique way of promoting ourselves; it demonstrates our products to groups like the WI,Brownies and the Rotary Club,” says partner Terri Petherbridge. “They spend an evening here, sampling products, trying their hand at making pastry and touring the bakery.”

The judges described this as a well thought-out, long-term project, which was all about the customer. They added that there was no financial gain involved, just a chance for customers to learn more about the bakery.

“We also do a lot in the community to support our customers- donating products to help raise money for the local hospice. I think it’s really important to be part of the community,” adds Petherbridge.

John Ruddock, Senior supervisor, Coopland & Son, Scarborough, North Yorkshire.

John Ruddock joined the £25m business straight out of school, initially as a member of the hygiene team. By the following year he was a trainee chargehand and now, aged just 24, he is managing a shift with 14 staff.

“I’d like people to think I’m hard-working, self-motivated and dedicated,” he says, and the judges were very much in agreement. They were impressed with his tremendous commitment to learning and development, pushing himself to complete training programmes both internal to Cooplands and external; he has recently completed a BTEC National Certifi cate in Food Science and Manufacturing Technology and is about to start a food science degree.

Ruddock says he is keen to further his understanding of savoury products, while learning more about running the business, including marketing and logistics.