On Thursday, 9th October, I had the privilege of attending the 70th Anniversary Conference of the British Society of Baking (BSB) under the theme “Insights into Future Profits”, which MorePeople were sponsoring.
Celebrating 70 Years of Bakery Progress
This year marks a key milestone for the British Society of Baking as it reaches its 70-year mark and reflects on its contributions to the UK baking industry. From its early roots to today’s diverse membership (plant bakeries, craft, ingredients, education), the BSB has served as a hub for knowledge exchange, technical development and professional connections.
Setting the Scene
The audience at this year's conference comprised a cross-section of the UK bakery sector — from craft bakers to major industrial players, from ingredients specialists to retailers. The mood was both reflective and positive, looking back with a sense of pride whilst looking forward with pragmatism and ambition.
The theme “Insights into Future Profits” resonated throughout, emphasising not just survival in an evolving market but thriving through adaptability and innovation.
Stand-out Sessions & Key Takeaways
Some great talks were starting with Stan Cauvain, Director of BakeTran -“BSB and its key role in the development of the UK baking industry” Stan took us on a sweeping review of the past seven decades: how the BSB’s relationship with technological developments in bakery (equipment, process, ingredient formulation) has had both social and global impact.
David Deeley, Senior Insights Manager at Kerry Europe - “Bakery at the Crossroads: Looking to the Future” David’s talk felt timely. He framed the bakery sector within three disruptors:
Weight-loss drugs and their potential impact on baked goods consumption.
Shifting consumer expectations around wellness, clean labelling, and sustainability.
The effect of warmer climates (and by implication supply‐chain stress, agricultural impacts) on raw materials, logistics and cost base.
Through his “future lens”, he mapped out a 5-10 year horizon: opportunities in health-forward bakery, agility in product ranges, and the need for insight-driven strategy.
Kerry Barker, Head of Category for Bakery Chilled & Frozen at Ocado - “The Digital Evolution of Bakery: How Customer Trends Shape Ocado’s Online Strategy”
Kerry explored how digital channel consumer behaviours (rise of home delivery, changing ordering patterns, expectation of freshness and convenience) are forcing bakery supply-chain and assortment decisions.
From the sourdough boom to wellness-centred bakery (lower sugar, “better for you” formats), she explained how Ocado uses insights to drive volume-led growth, how range choices are adapting and what they are looking for in new bakery suppliers.
Adrian Hipkiss, Director at Wm Jackson Food Group - “Baking Growth: Culture, Strategy and Lessons from the Journey” Adrian shared a more operational, cultural and strategic dimension of baking growth. Using Wm Jackson Food Group (which includes the Lottie Shaw’s bakery business) as a case study, he emphasised:
How values and workplace culture matter in scaling up bakery operations.
The importance of embedding strategy (not just production) in the bakery business.
Lessons on team-nurturing, brand development, supply-chain resilience and maintaining quality while scaling.
Tom Molnar, CEO of Bread Holdings - “The Growth of Gail’s & Bread Holdings”
Tom traced the journey of building the retail brand Gail’s and its wholesale sister company. The practical insights stood out: opening new retail units, scaling wholesale operations, leveraging brand equity, managing the tension between craft credentials and volume growth. His tips for doing business better (customer focus, operational discipline, innovation) felt grounded and immediately applicable.
Themes that emerged
Throughout the day, a number of themes became clear:
Insight-driven adaptation: Whether it was digital commerce, consumer wellness, climate pressures or ingredient sourcing - the message was clear that bakery businesses must be agile and responsive to insights.
Brand and culture matter: Growth is about the people, the brand promise and the consistency of delivery.
Tech & digital aren’t optional: The consumer of the future won’t behave like the consumer of 2000. Bakeries must pay attention to omni-channel, fresh supply chains, on-demand and convenience formats.
Sustainability and climate are business issues: It’s not just “nice to have”. Raw material volatility, supply-chain risk and consumer scrutiny mean that sustainability is now a profit-and-risk issue.
My personal reflections
It was refreshing to hear speakers at different ends of the spectrum (digital merchant, craft baker, industrial supplier) yet sharing a surprisingly aligned message.
I came away with a new appreciation for the role the BSB has played in the technical progress of the UK bakery (thanks to Stan’s overview).
The session with Ocado (Kerry Barker) reminded me that if you’re not thinking about online/omni-channel supply now, you’re probably behind.
Final Thoughts
The 70th Anniversary Conference of the British Society of Baking was equal parts celebration but also acknowledged that the next chapter will demand more than tradition: it will need insight, speed, and innovation.
Happy 70th Anniversary and here’s to many more years of the British Society of Baking - a society that MorePeople is pleased to be a member of!
