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We have released a new blog article to explain how BFP are undergoing further change.
Our aspirations for the future and becoming the yeast in your dough. We have
gone through change, and our customer feedback shows us that we have headed in
the right direction! So what does the future hold?
Easter is all about indulgence. After 40 days and 40 nights of fasting and denying yourself the pleasure of a favourite foodstuff or tipple, this important period in the Christian calendar offers a green light to enjoy some of life’s culinary pleasures. And that, of course, includes cake – and lots of it!
We’ve been busy bees recently, working away in the background and undertaking a fundamental review of every aspect of our business. We’ve appointed a new management team, made several significant investments and today we’re delighted to be revealing our new look and new website.
BFP may have been serving bakers since 1932, but we're a spring chicken compared to the Craft Baker's Association (CBA) who have been there for bakers since 1887.
We’ve recently turbo-charged our rewards programme so we thought it was also time to give it a lick of paint and a new name. So without further ado, we’re delighted to introduce ‘Dough’. It’s our way of saying thank you to people like you who work with dough, by giving you some dough (the money kind, not the bready kind of course).