Cornish pasty franchise Oggy Oggy, owned by New-quay-based Crantock Bakery, is planning to establish another 15 to 20 shops this year.Currently there are 10 company-owned stores in Devon and Cornwall and 25 franchise operations. The new outlets will be located nationwide and will either be take-away premises or a take-away with additional restaurant facilities.Full support is given to all franchisees, including fitting-out of premises, sourcing of equipment and comprehensive training. The most recent Oggy Oggy outlet to open was in Glasgow. Franchise director Paul Clark told British Baker that Oggy Oggy is currently in discussion with the owners of two bakery outlets looking to convert to the pasty franchise. Frozen pasties baked by Crantock Bakery are delivered to franchise premises weekly for bake-off. Shops also sell made-to-order baguettes, jacket potatoes, soups and coffee.
The streets are alive with the smell of coffee, but not necessarily from bakery shops – an omission Chris Brown, director and co-owner of Turpin Smale Foodservice Consultancy thinks is a shame. “It is ludicrous that you can buy a pastry from many retail bakers but not a coffee to go with it,” he says. This poses the risk that prospective customers could opt for the likes of Starbucks where they can pick up both muffin and coffee under one roof.So bakers are potentially missing out on incremental sales that having a café can bring – a pity when quality coffee sells for a premium. “The beauty with bakery is it should be an easy add-on because the products are there. The difficult issues non-bakery cafés have are providing unique bakery products rather than getting them delivered off the back of a Brake’s lorry. Bakers have an inbuilt advantage,” says Brown.Any baker needs to make sure they have the space, the right local demographics and the skills to make a café work. But it does not have to be complicated. Why let the likes of Starbucks, Caffè Nero, Costa and Coffee Republic get away with cornering the market?Brown says retailers such as Selfridges have been successful in converting little more than corridors into highly successful cafés. So have libraries, hospitals, youth hostels and all manner of public buildings. “It’s such a logical fit to have a café in a retail bakery if there’s space available,” he says.And, subject to a ’pavement licence’, which some local authorities will insist on and might be hard to get in some instances, you could also use space outside.ready-made productSo what’s involved? Bakers have a ready-made product, so it might be as simple as just adding tea and coffee and investing in a bit of furniture. Brown says a casual lunch format will require espresso machines, panini grills, multi-vend units and smart display cabinets.The simplest type of operation will just offer cakes and coffee, but hot soup, quiches and jacket potatoes could be added. Orders can be taken at the counter, but anything more sophisticated that involves preparation will probably require table service.The trick in cafés is to get the customer to do as much as possible, as it keeps labour costs down. Many operations have multi-deck open display units, so that customers can select their own cold drinks or a ready-made sandwich.Brown says full service is a nightmare because customers expect attention immediately. “It implies a bigger offer and more spend; if you do it for tea and cake, it’s a lot of mucking about for £2.10.”An investment of £10,000 will suffice if you are not altering your building, just adding a bar area, or tables and chairs, and some basic equipment. But any fully or semi-automatic coffee machine should have good capacity for lots of hot milk to cater for the British taste for cappuccino and latte.What the trade saysIf you’ve got the space and there’s not much competition in the neighbourhood, a small café in your shop could be just what the baker ordered. Hazlemere Cafe and Bakery, in Grange-over-Sands, started out as a café before adding the bakery, knocking two premises into one 20 years ago. Cath Burrow, manageress, says both sides are as successful as the other. “Everything we sell in the bakery and the café are prepared on the premises, from jams and chutneys through to bread, cakes and ready meals.”It has a separate bakehouse at the back, where the bread and cakes are made and a large kitchen with four chefs. The operation is more sophisticated than a basic tea and coffee operation, selling a variety of meals, and it is licensed to sell alcohol. The café seats 90 people on two floors, serving 300-400 a day.Long Crichel Bakery, in Dorset, began as a baker six years ago and introduced a café two years later, using the existing space by moving things around. Everything is organic and made on-site. The menu is kept to the basics: tea, coffee, cakes and a Ploughman’s, although the bakery is considering doing more and is open to the possibility of opening a dedicated premises nearby for lunches and light meals.The premises cover 200sq ft, so the space is limited to four tables inside, but the business invested £750 in a tent outside on the grass, which is visible from the road and fits up to seven tables. It spent about £1,500-£2,000 in total to set up the café – well below the £10,000 the experts say should be the minimum.The mark-up is 20% including VAT for eating on the premises.Jamie Campbell, director, describes it as an “add-on” to the shop that must drive extra sales in the bakery. “People buy things they wouldn’t otherwise buy,” he says, adding that it is also a way of getting to know your customers. The service element is important, he adds. “It might mean having to get another person, so you have to make sure the return is enough to support that. You can get rushes of people coming in, which is challenging, and you have to make sure the rest of the business doesn’t suffer.”Evans Café and Bakery, in Newtown, Powys, started off as a cafe and bakery from inception, selling hot drinks, snacks, pastries, paninis, sausage rolls and baked potatoes. The business uses the café as a test for new bakery lines.The catering side accounts for 40% of profits and turns over about £150,000 annually. It is profitable because of the synergies.Gian Antoniazzi, owner, says the café, which has room for 45 people, has built up from one or two people a day to 100 a day. The business has 16 staff and tries to keep retail and café employees separate although they will interchange to prevent queues.Jeffrey Young, managing director of consultancy Allegra Strategies, says a café should ideally be a profit centre, but it could have “a positive halo effect” on retail sales by driving footfall and increasing the premium perception of the products sold. “And there clearly are some synergies that can be used to accentuate the products that bakers make,” he adds. n—-=== Legislation and planning ===? Contact your local authority before making any changes. Jenny Morris, policy officer at the Chartered Institute of Environmental Health Officers says: “It’s better to get it right at the start, rather than someone turning up and telling you you are doing it wrong.”? Shops are classified as A1 for planning purposes, restaurants and cafés, A3 and hot food take-aways, A5. Whether you will have to apply for change of use, under the Town and Country Planning (Use Classes) Order 1987, will vary from area to area. Mike Harlow, construction and property solicitor with Winward Fearon, says you could also fall under a mixed category called sui generis, but he says it is more likely a local authority would prefer to decide a single category, based on the principal activity of the business. Let the local council know what you are planning so you do not fall foul of planning law.? If you are a leaseholder, you will need to check that your lease allows for you to add a café.? There are also several licences you might have to obtain, such as a Late Night Refreshment Houses licence, Pavement Café Licence and Pavement Display Licence.? Depending on local council legislation, cafés or restaurants may be required to provide a customer toilet.? Bakers should already be registered with their local authority as a food premises and will already be aware of Hazard Analysis Critical Control Points (HACCP) procedures required under EU Regulation 852/2004 (Article 5).
Franchised sandwich bar chain O’Briens will open three new cafés in Scotland this spring. O’Briens has opened a café in Glasgow-based shopping centre Silverburn, and plans to open one in Kilmarnock and another in Gretna by the end of May, bringing the total number of Scottish franchises to 45. Scottish master franchisee John Irvin said: “As this is a busy spot, our express-style café provides customers not only with a greater choice but also quicker turn around on their orders.”This includes an extended hot offer such as pastries and quiches, as well as iced drinks and milkshakes with the summer coming up.”
Table spaces are selling fast for British Baker’s Baking Industry Awards 2008, to be held at London’s Grosvenor House on 15 September. TV personality Kate Thornton will host the event, which will be attended by key players from across the industry – don’t miss a great networking opportunity!The Las Vegas themed evening will feature a drinks reception, three-course meal and entertainment, and the winners in each of our 11 categories will be revealed.To book your place, contact Elizabeth Ellis on 01293 846593 or email [email protected] second tranche of BIA finalists will be revealed in the next issue of BB, 8 April.
Allied Bakeries has relaunched its Kingsmill Wholemeal loaf as Kingsmill Tasty Wholemeal. The loaf’s packaging will also get a new look to “promote a healthier, tastier image”, says AB, which is investing in a supporting press campaign to run throughout October and November.The new-look packaging includes a transparent window, wholegrain imagery and highlights the bread’s high fibre content and lack of artificial preservatives. Kingsmill brand manager Ky Le Vuong said: “The wholemeal sector is now worth £322m and is growing at a rate of 12.9% year-on-year. The new Kingsmill Tasty Wholemeal Loaf is designed to appeal to consumers who demand a healthy option that doesn’t sacrifice taste. “We’re excited to see the advertising campaign launch in October with the focus being on print media.”
There has been a change of venue for the entries from the London and South East Region leg of the California Raisin Bread Competition 2009.Entries need to be taken to the National Association of Master Bakers’ head office in Ware, Hertfordshire – and not BAKO London as stated on the flyers sent out. If entrants are unable to deliver their products to the Ware office on the 19 March deadline, please contact Anthony Kindred on 0207 642 0799.
Finsbury Foods’ shares have shot up by around 5% following a preliminary approach regarding a potential offer for the company, but the moved to dampen speculation that a bid would be successful. The cake manufacturer said the approach “was exploratory in nature and the directors believe that there is considerable doubt that an offer will be forthcoming from this party”. A statement from Finsbury said a further announcement would be made in due course.
Lemon tarts have become very popular and are based on the classic French recipe Tarte au Citron, which tastes so fresh and tangy that it is impossible to imagine the calories hidden inside.The pastry is Pâte Sucrée and the filling a mixture of eggs, sugar, double cream and, of course, lemons. However, this basic formula can be adapted to ring the changes. The pastry should be sweet, but can be varied from sweet shortcrust to hazelnut pastry, almond pastry or even chocolate pastry, which is good with an orange tart.VariationsSome suggestions for fillings are lime, lime and ginger, orange and lemon, chocolate and orange, passion fruit and lemon, raspberry and lemon and even pink grapefruit. If fewer lemons are used, the amount of sugar can be reduced. Also the cream can be replaced by Greek yoghurt, for a filling which is a little lower in calories.St Clement’s TartServes 8-10For the pastryFlour250gButter, cut into pieces170gCaster sugar85gToasted hazelnuts, finely chopped100gEgg, beaten1For the fillingEggs6Medium oranges, juice & finely grated zest3Lemon, juice and finely grated zest1Caster sugar110gGreek yoghurt300gMethod1. First make the pastry: sift the flour, rub in the butter and add the sugar, hazelnuts and the beaten egg. Bind it together.2. Roll out the pastry and line a 27cm/11-inch flan tin.3. Bake the pastry blind at 190C for 20 minutes until it has turned a pale brown.4. To make the filling, gently beat the eggs, but do not make them too frothy. Add the orange juice and zest, lemon juice and zest, sugar and yoghurt. Taste and add more sugar if necessary it will depend on the sweetness of the oranges.5. Pour the filling into the baked flan case and place in the centre of the oven. Bake for 50 minutes at 150C or until the filling is just set. Serve cold, dusted with icing sugar.
Greggs has submitted a planning application to Wiltshire Council for a new bakery at Solstice Park, Amesbury, as it continues with its expansion plans in the south.A spokesperson for Greggs said the firm had found it difficult to open shops in the south west, due to distribution issues, and explained this new site would “unlock shop potential” in the region. The firm said that, subject to planning permission, the new site would employ around 300 staff, but it does not yet have an opening date.Greggs has also received planning permission for its new cake and confectionery bakery in Penrith, due to open in summer 2011. And its replacement bakery construction in Newcastle upon Tyne is progressing well, it said.The chain’s total sales were up 2.6% for the 39 weeks to 2 October 2010. Following strong breakfast sales, Greggs said it will be extending its breakfast range with the addition of croissants, pains au chocolat and porridge.
Lord Alan Sugar’s team of apprentices proved that it’s not an easy job being a baker, as they carried out their latest task in the BBC1 series, screened last night.The two teams – Apollo and Synergy – were split into two groups: one to manufacture the products, and one to pitch the rolls and muffins to potential clients, including top hotels, restaurants and coffee shop Apostrophe, before coming to together to try and flog the goods from a market stall to, you might say, the unlucky general public.The premises of two London bakeries were used by the apprentices for the day, before they were kicked out at midnight when, presumably, the bakery’s real staff had to come in and clean up the unbelievable mess of cake mix the apprentices had left in their wake, before starting their night shift.Team Synergy’s first pitch, to the hoteliers, was almost laughable, with team leader Melissa (somewhat shockingly a food business manager) pricing a roll per unit at more than double the correct amount, before disappearing with the team for five, or should that be 15 minutes, to try and get to grips with the figures. Not surprisingly, the client was not very impressed.Next up was Apollo, pitching to the same hotel. It all seemed quite promising as Paloma managed to upsell an agreed 1,000 muffins to 1,500. However, things then took a turn for the worse with their manufacturing arm not taking the order seriously, and team-leader Shibby huffing and puffing like a child before telling his next potential clients, “No, we can’t do it” as it slowly dawned on him that, maybe, his team was not going to be able to produce another huge order.The two teams then tried selling their wares directly to the consumer from a market stall, with Apollo’s Shibby telling his team to focus on selling muffins, because “nobody cares about bread”… or words to that effect.The quote of the night came from Shibby, who shamefully tried to offer his top-notch hotel client 16 bread rolls instead of the 1,000 he had ordered for breakfast that morning. When posed with the question: “That hotel’s full of people, what am I going to tell them?” Shibby replied: “Try the Atkins diet?”The saying ‘don’t promise what you can’t deliver’ springs to mind.