McVitie’s launches new multi-million-pound campaign to bring the nation ‘together’
The multi-channel marketing push is designed to deliver the Pladis-owned biscuit brand’s highest reach of 2026 and create a major sales opportunity across grocery, wholesale and convenience
What consumers really think of Britain’s biggest bread brands
A new survey, conducted for British Baker by Tracksuit, has examined what shoppers think about Warburton’s, Hovis, Kingsmill and Jason’s Sourdough
Bread Ahead told to leave Borough Market after becoming ‘too successful’
Craft bakery brand has been told the lease at its original Borough Market site will not be renewed due to its international growth, but has launched a public appeal to help protect 83 jobs
A clean break: Just Love strips down vegan cake ingredients for new brand Fussie
South Wales manufacturer is splititng up its gluten-free and plant-based cake ranges, with the latter lines reformulated with fewer ingredients and coming under a new brand
Trends
Beyond the boule: what’s next for supermarket sourdough?
GLP-1s, Gen Z, and drama: afternoon tea trends for 2026 and beyond
Meal deal maths: premiumisation, health, and all-day grazing change the equation
Sun, scrolling, and sweet treats: top bakery trends for summer 2026
Sarnie safari: discovering the trends driving out-of-home sandwich consumption
Botanicals, brews, and bold fruits: the flavour trends defining bakery in 2026
From Biscoff to Nutella: how big brands are powering bakery growth
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Longer reads
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Reports
Bakery Market Report 2026
Bakery NPD Guide 2026
Top Bakery Trends 2026
Bakery Retail Guide 2025
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My bakery job
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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
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Webinar
Webinar: How to bake on strength – enzyme solutions that keep dough in shape
If you want stronger dough and fewer headaches in real-world production, this session is for you.