What’s Next For Bakers?

Financial support, regional events and intrepid training were just some of the topics covered at the latest Australian Society of Baking (ASB) meet-up. TAFE SA educational manager applied food, bakery and patisserie Fee Lee tells us what went on.

The ASB held its mid year conference in May, with bakers coming from around the country to discuss the industry and explore new avenues for growth.

Rani Berry from Global Insights explored upcoming trends for the baking industry. This was a riveting presentation that took attendees through a long list of exciting new product launches in Australia, and around the world.

Paddock to Plate event organiser Neil Unger and Pruatos’ Morten Staer delivered a lively and comical account of their event in regional Australia. We also heard about the challenges they faced while attempting to turn wheat into an edible loaf of bread in Guinness world record time

The conference certainly took an interactive turn when Australian Export Grains Innovation Centre’s Dr Ken Quail literally had us eating out of his hand. He suggested innovative ways to turn pulses into delicious spreads – practical knowledge our bakers will take home with them.

With TAFE NSW head teacher Ken Train discussing how businesses can engage with young bakers and pastry chefs, conversations surrounding the industry’s future were positive. Of course, we can always do more to shed light on how best to motivate bakery apprentices and trainees; no doubt, this will be a key area of discussion at future ASB meetings.

The industry tour was again a popular event, taking in commercial artisan bakery Nonas Bakery and frozen dough bakery The Original Croissant Gourmet. Tour participants received a real treat when owner and baking legend Steve Anderson (pictured) showed them around Textbook Patisserie.

The next ASB meeting will be held on October 26 at Bay View Eden, Melbourne. I look forward to seeing many of you there.

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