Build a Ploughman’s Corner: Pork Pies That Drive Margin
A Ploughman’s Corner helps customers turn a pork pie into a proper lunch - pie, cheese, pickle and crunch — without menus, chefs or complexity.
How Much Should a Café Charge for a Sausage Roll in 2026?
How much should a café charge for a sausage roll in 2026? Read our practical guide to premium pricing, portion size, and lunch-led value.
Why Festive Flavours Drive Repeat Business in December
Turn Festive Flavours into Repeat Sales This December December is the month of nostalgia and indulgence, and nothing captures that feeling better than festive flavours baked to perfection. If you...
Why Foodservice Needs Authentic Storytelling
In a crowded food market, real stories win. Discover how heritage, honesty and craft-led pies help cafés and retailers build lasting customer trust.
The Return of the Pub Pie: How Traditional Dishes Are Back on Menus
The humble pub pie is back! The Original Baker’s handmade pies, from Steak & Ale to Chicken & Mushroom, use premium ingredients and flaky pastry for a comforting, high-quality dining...
Reducing Food Waste in Wholesale Bakeries with Smart Freezing
Stop binning profit. Discover how smart freezing lets cafés, delis and coffee shops cut food waste, keep bakes peak-fresh and protect every margin.
Is Your Café Missing Out on the Pastry Brunch Boom?
Cafés across the UK are embracing the pastry brunch trend — buttery pies, golden sausage rolls, and premium bakes are redefining the morning menu.