Bakery

World Pastry Champion, Emmanuele Forcone will run a dedicated 5 hour seminar covering the art of pastry technique and innovation. You will learn about geometrical pastry design, new techniques, and the importance of shaping award winning desserts. You will learn how to execute a meringue tube, a technique that was

Written by Irini Cavalliotis, Baking Business Image: The Tin Pin Bakery, Bondi. Image by Sue Robbins Photography One of the Asia-Pacific region’s fastest-growing industries, organic food, is soaring to new heights… and it’s promising to give bakers a piece of the $6 billion pie. Australia’s appetite for organics is at

Written by Irini Cavalliotis, Baking Business Given global trends towards direct trade are booming in coffee – no good hipster barista would be caught without an exotic selection of estate and micro-lot beans – it’s little wonder bakers and pastry chefs are joining the single-origin movement. By definition, single-origin refers

Written by Irini Cavalliotis, Baking Business Image: The Tin Pin Bakery, Bondi. Image by Sue Robbins Photography Two decades ago, more than 80 per cent of households reported consuming margarine. But today, the “I can’t believe it’s not butter” mantra has gone by the wayside as ‘real butter’ labelling makes

Baked goods have long been popular with consumers – after all, who doesn’t love an indulgent brownie or melt-in-your-mouth croissant – so what can we expect to see on the baking scene for 2015? We break down trends in shopping and purchasing that are set to be key to bakeries.

In 2014, the country’s most anticipated and highly attended trade event for the food industry returns to Melbourne to celebrate its 30th birthday! A veritable candy store for those in the baking industry, Fine Food Australia is the largest and most relevant food and hospitality event – and with a dedicated