Innovation Showcase
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Easter offers bakers the opportunity to showcase new products, extend product ranges and create added-value goods to tempt high street customers, says Renshaw (Merseyside).
“Bakers looking to maximise profits at Easter should consider three specific product areas – traditional Easter fare, modern twists on old favourites and seasonal themes to enhance existing product ranges,” says David Grieve, sales and marketing manager.
The simnel cake is probably the most traditional Easter confectionery, but individual confectionery products have also increased in popularity due to changing family lifestyles and food-on-the-go trends. Renshaw says these influences will shape buying patterns for Easter. Loaf cakes sliced into individual portions make the ideal food on the go, as do muffins.
They are easy to wrap, easy for customers to carry without damaging and easy to eat, says the company..
- 09 July, 2008, 16:30 - 21:30
Introductory Bread Making Course - 09 July, 2008
Bako Confectionery Road Show - 17 July, 2008
Patisserie for Beginners and Enthusiast - 07 - 09 September, 2008
Speciality & Fine Food Fair - 15 September, 2008
The 2008 Baking Industry Awards - 17 September, 2008
Manufacturing performance masterclass
