Insight

Shop Talk

J’adore Paris

I am now on a much-needed cleanse after an indulgent tour of the best patisseries Paris has to offer. We are really spoilt for choice in Paris....

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Rosters and family responsibilities

Here's an example of how not to handle a roster change. An employee who had childcare responsibilities was found to have been unfairly dismissed after the Fair...

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Video is Poised to Dominate, But Can You Afford It?

By 2018, Cisco predicts 84 per cent of all internet traffic will be produced video. With increasing accessibility and faster internet speeds, more and more people will...

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Raise Your Value

The valuation of a bakery business is a precise science – the negotiation of a shop lease equally so. It’s time to explain, bluntly, how bakeries are...

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Clean Eating’ Trend to Inspire Back-To-Basics Product Development

Clean Eating Trend to Inspire Back-To-Basics Product Development We’ve released our annual Top 10 Trends for 2016 research, throwing a spotlight on better-for-you products and confirming health...

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World Chocolate Masters in Paris

How lucky are we? Recently, the two of us experienced three days of nail-biting intensity – and a little bit of chocolate biting – while viewing the...

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A Taste of Tomorrow: What’s in Store for the Industry?

Now is the perfect time to reflect on the year that has been and start planning for success in the new year. What challenges lie ahead and...

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A Message From the Proud Coach

The 2014-2015 Louis Lesaffre Bakery World Cup is now behind us, and I’m proud to say Australia had great success winning food critic William Wongso’s award and,...

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Smoked sourdough: An industry experiment

About a year ago, Tommy Prosser and I smoked flour, something we’d wanted to do for a while. It sat on a shelf, waiting for inspiration, but...

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There’s change in the air for patisserie

My days are filled with creating and developing new products and concepts, and I’ve noticed a big change in how our products now look with glossy glaze....