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Steak & Stilton Pie
Author of café industry insights for The Original Baker. Read Kevin’s articles on bakery performance, consumer behaviour and café growth.
All Articles
Where Customers Look First on a Café Counter (And How to Use It to Increase Sales)
Farm Shop & Deli Show 2026: What Café Buyers Want & What Sells Right Now
Why Café Food Counters Underperform (And How to Increase Sales in 15 Minutes)
How to Design a Café Counter That Sells (Layout, Flow & Display Strategy)
Best Hot-Hold Food for Cafés and Delis
Best Café Menu Ideas to Increase Average Spend
How to Price Food in a Café to Increase Sales and Profit
Why Customers Don’t Buy at Your Café Counter (And How to Fix It)
How to Improve Food-to-Go Speed Without Reducing Quality
How to Increase Café Sales (Complete Guide for Cafés, Delis & Food-to-Go)
How to Increase Food-to-Go Sales in Your Café (Proven Strategies That Work)
Best Food to Sell in a Café in 2026 (What Actually Drives Sales)
Best Pies for Cafés to Increase Sales
The 7-Second Rule of Bakery Counters (Decision Science)
The One-Oven Kitchen Model: Simpler Kitchens, Smarter Menus, Better Margins
Why Cheap Pastry Costs You More: The Hidden Impact on Sales, Waste and Margin
New for 2026: Pork Stroganoff Pie & Cottage Pie with Rustic Mash
The Psychology of Crimping, Glaze & Golden Colour
The Original Baker celebrates five wins at the Farmshop & Deli Product Awards 2026
The Hidden Cost of Too Much Scratch Cooking
Streamline Your Menu for Faster Service, Less Waste and Higher Margins
Comfort Food vs Trend Food: What Actually Sells in 2026
13 things to know before you open a café (and how to build a food offer that actually works)
What Slows Down Food-to-Go Counters (And How to Fix It)
How to Bake Frozen Pies With Crisp Pastry
Build a Ploughman’s Corner: Pork Pies That Drive Margin
How Much Should a Café Charge for a Sausage Roll in 2026?
First 30 Days Selling Frozen: The Setup Checklist
The Rise of Premium Sausage Rolls in British Food Culture
Why Festive Flavours Drive Repeat Business in December
Why Foodservice Needs Authentic Storytelling
The Return of the Pub Pie: How Traditional Dishes Are Back on Menus
Reducing Food Waste in Wholesale Bakeries with Smart Freezing
Is Your Café Missing Out on the Pastry Brunch Boom?
Pastry Trends 2026: Hybrid Heat and Comfort Reborn
What’s the Best Way to Bake Frozen Pies in a Commercial Oven?
Café Workflow Secrets That Improve Speed and Service
What Food Buyers Can Learn from the Craft Beer Revolution
The Psychology of Comfort Food: Why Pies and Sausage Rolls Always Sell
How Gen Z Is Reinventing the British Bakery
Festive Pairings: How to Match Pies, Quiches, and Rolls with Winter Drinks
Why the All-Day Menu Is Changing How Britain Eats Pies
Sweet Meets Savoury: The Rise of Crossover Pastries
Seasonal Menus That Drive Repeat Spend in Cafés
The Power of Seasonal Sampling: How Free Tastes Turn into Festive Sales
How to Plan a Holiday Menu Using Our Bestselling Savoury Pastries
Frozen vs Fresh Pastries: Which Is Better for the Environment?
The Hidden Power of Smell: How the Aroma of Pastries Drives Sales
How Long Do Frozen Pastries Last? Shelf Life Explained for Businesses
All-Butter vs Margarine: The Ultimate Guide to Pastry
Product Strategy & What Sells
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