All Bakery articles
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NewsEnterprise Foods’ sudden collapse forces Co-op to step in with supplier support
The Scotland-headquartered group, which underwent a full rebrand as Localist – The Food Merchant in 2025, has appointed liquidators at Begbies Traynor to handle the winding-up of the company, which ceased trading on Wednesday.
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Analysis & FeaturesNPD rolling out at The UK Food & Drink Shows 2026
Just a few examples of products buyers will be able to see at the event in Birmingham
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Range PreviewJammy Wheel biscuit egg and yeast extract hot cross buns: Aldi Easter range 2026
Aldi has launched its Easter 2026 range with new value-led chocolate eggs and seasonal bakery items
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Range PreviewPistachio mini eggs and carrot cake hot cross buns: Sainsbury’s Easter 2026
Sainsbury’s has launched its Easter range for 2026 focusing on premium eggs, Nectar pricing and free-from
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NewsValeo buys Bulgarian biscuit business to push Europe growth
Valeo Foods has acquired heavyweight Bulgarian biscuitmaker Prestige-96, marking another milestone on the company’s mission to become Europe’s “sweet treats champion”
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NewsStarbucks UK rolls out Signature Bakery Collection nationwide
New products include the Pistachio Scroll and the Raspberry Jam & Custard Doughnut
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NewsCakesmiths buys bakery, joins Proper Cornish in leadership rejig
The restructure followed the business’ acquisition of a new ‘little sister’ factory in Warminster, producing muffins, scones, and filled croissants for Cakesmith
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Guide ToThe Grocer Guide To Breakfast & Brunch
From functional health to sheer indulgence, the growing breakfast & brunch occasion now serves multiple needs – and there is an exciting opportunity for retailers to capitalise.
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Range PreviewCherry bakewell hot cross buns and vegan raspberry & dark chocolate eggs: Asda Easter 2026
Highlights from Asda’s Easter 2026 line-up include a pistachio & Himalayan salt white chocolate egg and a caramel, pretzel & honeycomb milk chocolate egg
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NewsCapital Croissant secures £1.5m funding package as it scales up
The company makes ready-to-bake French breakfast pastries, such as croissants and pain au chocolat, without the use of additives
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Range PreviewSticky toffee eggs and jelly-stuffed hot cross buns: Tesco Easter 2026
Viral dessert-inspired flavours dominate Tesco’s Easter 2026 lineup, with sticky toffee, caramelised biscuit and pistachio featuring across the range
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NewsGreggs profits hit by challenging food-to-go market
Like-for-like sales increased 2.4% year on year, and the company improved its market share in a challenging food-to-go market
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Comment & OpinionMorgan Freeman talks viewers through history of Warburtons
Freeman takes us back to the brand’s birth, providing an amusingly daft alternative history of a bread-obsessed family
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ProfilesMy food & drink job: Carys Barton, area lead, Warburtons
‘I think people hear ‘factory work’ and assume it is all manual labour and grunt work’
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NewsAldi sourdough loaf sparks complaint to Trading Standards
The Real Bread Campaign has lodged a complaint with Trading Standards over Aldi’s Specially Selected Signature Bake Dark Rye Sourdough loaf
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NewsM&S’s ‘Only 4 Ingredients’ loaf becomes ‘Only 6 Ingredients’
The Real Bread Campaign complained to Trading Standards last year about a “numerical mismatch” in labelling claims on bread products in M&S’s Only… Ingredients range
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NewsGenesis Bakery enters distribution partnership with Brennans Bakeries
Genesis Bakery will distribute a selected range of Brennans Bakeries bread products directly to local retailers
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NewsGood Guys Bakehouse adds fmcg veteran to board in six-figure funding round
Former St Pierre Groupe CEO David Wagstaff joined as non-executive director after taking part in the latest investment round
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Range PreviewPistachio crème eggs and hot cross loaf: Co-op Easter range 2026
Co-op is going retro for Easter 2026, with a smaller range built around nostalgic flavours and comfort-led formats for its convenience-first shoppers
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NewsTesco to cut nearly 400 jobs amid bakery restructure
Tesco is cutting almost 400 jobs as it phases out its centralised bakery operation and transitions to a new in‑store model