STORY: BSB AUTUMN CONFERENCE 2024 - SAVE THE DATE
SAVE THE DATE BOOK NOW! SAVE THE DATE BOOK NOW!
BRITISH SOCIETY OF BAKING AUTUMN CONFERENCE
Wednesday 9 October, Drinks Reception and Networking Dinner.
THURSDAY 10 OCTOBER, CONFERENCE DAY!
Join us for THE pan-industry bakery conference and networking forum
Ardencote Hotel & Country Club, Lye Green Rd, Claverdon, Warks, CV35 8LT Tel: 01926 843111
Email: [email protected]
CHECK IN from 2.30pm 9 October or come for Conference Day
Dress code throughout: Business/lounge suit
Plenty of parking on site
Our Theme: Going for the Gap!
Almost every successful business has spotted a gap in the market and gone for it!
At this Autumn BSB Conference we catch up with entrepreneurs who have done just that. It takes courage, determination – and very sound business planning.
Our conference speakers will tell us all about finding the gap, growing business and their vision for the future – with helpful pointers along the way.
Do join us. Bring a guest! Non-members welcome.
Our speakers include:
Helen Bowyer, Commercial Director of the Compleat Food Group who will explain how Wrights has successfully merged into the bigger entity of Compleat She will discuss the difficulties of a merger how they were overcome and how using the scale and expertise of being part of a bigger group can increase availability, distribution, product innovation and customers. Finding gaps and filling them is a major ingredient of Helen’s success. And her vision goes further...
Rhiain Gordon Owner and Director of Babyfaced Baker is not exactly a conventional baker – but she’s a very skilled one. Customers will queue round the block to buy her products but after 15 years working in hospitality why did she suddenly spot a gap, start her own business, build her own team and then amazingly win Scottish Baker of the Year! What can we learn from Rhiain about the importance of having time to think, talent to create and the guts to go for it !
Can a large scale bakery also be ‘artisan’? Steve Magnall might be the man to ask. His award winning bakery, Two Magpies, employs over 100 bakers, pastry chefs and baristas. Always looking for that gap, he says: “We opened our doors in 2012 and have been baking our hearts out ever since.” Shops, cafes, a baking school – with products ranging from sourdough pizzas to deliverable Letterbox Brownies and now winner of Britain’s Best Cake, who also runs a supper club. What opportunity is next?
Frank Bird is CEO of Hill Biscuits. It’s a market that’s highly competitive and thriving - we Brits love our biscuits. So how do you go up against the very, very big boys? Hill started in 1855 but while its passion lies in tradition, its recent seven-year partnership with LDC has seen Hill more than double revenues to over £40m in 2024, including reported sales growth of 44% for last year. Now, with the backing of portfolio company Cerealto, new avenues are being pursued to “accelerate growth and innovation even further”. We ask Frank to reveal his vision.
Two more speakers will be announced shortly. But please join us and Chairman of BSB Stephen Ville, who will give everyone a warm welcome.
Our session chairs are Ian Dobbie and Hannah Sibley.
Ian was the first non-French CEO for the International Délifrance Group, with responsibility for managing a 700m € business. He now runs his own consultancy, focusing on transformational change. Ian led the successful sale of the Wrights Food Group to PAI Partners Private Equity / The Compleat Food Group. Plus he’s taken on Non-Executive Director roles across bakery and food-to-go including Bako Group and Deli-Lites based in Ireland.
Hannah Sibley says: “I've always had a passion for food therefore the choice of degree "Food Quality Management" put the building blocks in to place for my 24 years in FMCG with the last 18 years focused on bakery including roles at Premier Foods, Tesco, Sainsbury’s and Grupo Bimbo.” Her current role aligns with all her experience to date as the Product and Innovation Director of Aryzta.
Please BOOK NOW! Booking form attached. We look forward to welcoming you and guests.
Issued by the British Society of Baking
