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Biscuit specialist Phoenix Brands snapped up by Orchard Foods Valley

2026-05-22T10:02:00+01:00

Ingredients supplier has strengthened its position within the sweet bakery inclusions category by acquiring Wolverhampton-based Phoenix Brands

Peter Wenzel at BIA 2026

Give your bakery hero the recognition they deserve

2026-05-22T09:30:00+01:00

Do you know someone who makes the baking industry a better place to be? Then be sure to nominate them for the Outstanding Contribution to the Baking Industry award 

Café Mama & Sons x Mama Li - Adobo Duck Sandwich wider - 2100x1400

From roast duck to Biscoff: limited-edition eats for British Sandwich Week 2026

2026-05-22T09:25:00+01:00

Hong Kong-style roast duck, Korean-style pork belly, slow-cooked beef, and even Biscoff spread are featured in the limited-edition creations marking the week-long event

Tesco - Cheddar Ham Croissant - 2100x1487

Tesco trials new hot bakery options in breakfast meal deal line-up

2026-05-21T14:34:00+01:00

A new hot range of filled croissants, rolls, wraps, and paninis have been unveiled by the retailer as it looks to offer greater choice, convenience, and value throughout the morning

Awards

BIA 2026 logo

Could this be your year? Baking Industry Awards 2026 open for entries

2026-04-20T10:04:00+01:00By

Could you be among this year’s winners? You’ve got to be in it to win it, so get your entries in for the 2026 Baking Industry Awards today

Reports

  • Bakery Market Report 2026

  • Bakery NPD Guide 2026

  • Top Bakery Trends 2026

  • Bakery Retail Guide 2025

Events

  • Britain’s Best Cake 2026 winner revealed

  • Britain’s Best Loaf 2026 winner revealed

  • Full list of Britain’s Best Cake 2026 medal winners revealed

  • Full list of Britain’s Best Loaf 2026 medal winners revealed

  • Magic sponges and top frostings: photo gallery from Britain’s Best Cake 2025

  • Caught bread-handed: best moments from Britain’s Best Loaf 2026

Webinar

A blonde, long-haired child eating bread

Webinar: How to bake on strength – enzyme solutions that keep dough in shape

2026-02-12T14:58:00+00:00Paid for by

If you want stronger dough and fewer headaches in real-world production, this session is for you.