Upwardly mobile 20 September 2019 The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
In this week's issue... Upwardly mobile The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
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Baked goods: From Portuguese tarts to squid ink loaves, make the most of your offering to satisfy the growing market

05 December 2018 by
Baked goods: From Portuguese tarts to squid ink loaves, make the most of your offering to satisfy the growing market

Current trends in baked goods can act like yeast on profit margins. Anne Bruce explains the attractions of squid ink loaves, vegan flatbreads and two-bite tarts for customers and operators

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Scandi, French, Greek, Asian and Latin flavours are a great place to start, but that's only the beginning, as the more than 8.3 million #bakery posts on Instagram make clear.

As well as being Instagram-friendly, bakery needs to accommodate a rising tide of customers with special dietary requirements, such as gluten-free, dairy-free and vegan. Food allergen issues have also come to the fore, with products containing nuts and sesame seeds increasingly avoided in foodservice.

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