Blog

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.

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).

BFP may have been serving bakers since 1932, but we're a spring chicken compared to theCraft Baker's Association(CBA) who have been there for bakers since 1887. 

We're delighted to announce another big investment in our service commitment to customers today with the opening of BFP's new multi-million-pound, purpose-built depot in Daventry, Northamptonshire.

BFP opened its fourth UK depot in Lewes, East Sussex, in July 2019 to serve bakers across the South of England.  A year on and we’re growing again with the addition of two freezers and a chilled storage unit on the site. For you our customers, this means a wider range and greater product availability.

Every bakery industry commentator has their own take on it, but most would agree that there are five inter-linked mega-trends driving changes in the bakery sector. Bakers need to adapt to and embrace these trends if they're to thrive.

Pimp up your buns and dec out your doughnuts, ‘Hatch’ some new ideas this Easter with some egg-citing new twists on traditional favourites. 

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!

There’s nothing like baking doughnuts from scratch. You put your own unique signature on them, you bask in the smells as they’re prepped and you get the satisfaction of seeing customers enjoy your creations.

Flour is a baker’s workhorse. It’s a staple of the bakery and fundamental to most baked goods. And with the UK bakery industry making 12 million loaves of bread and 10 million cakes and biscuits every day, we’d be lost without it (source: UK Flour Millers).