Monthly Archives: June 2015

Baking with fruit this Summer

12 June, 2015

With Summer in full swing, we’re sure many of you have been adjusting your menus to compliment the delicious fresh fruit flavours of the season. One baking trend that’s always a hit when the warmer months roll around is baking with fruit. Bakers can take full advantage of the range of fruit on the shelves and customers are bound to enjoy a refreshing alternative to the indulgent flavours enjoyed in Winter.

As one of the leading suppliers to the baking industry, BAKO North Western understands that it takes quality ingredients to create the most delicious fruit filled desserts. So, we’ve put together some tempting ways for you to include fruit in your bakes this Summer.

Lemon meringue pie

This retro classic is sure to instil some nostalgia in your customers as the tangy flavours of lemon and contrasting sweet flavours of meringue unite within buttery pie crust. Perfect for those of you with less time on your hands, BAKO stock a variety of lemon fillings, to help you create perfect lemon meringue pies with ease.

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Rhubarb muffins

BAKO North Western appreciates that fresh fruit tastes its best when in season, so our fresh fruit fillings are always at their most delicious. James Finlays Rhubarb makes the perfect base for a variety of tasty cakes and bakes. So why not create some tempting cinnamon and rhubarb muffins? Simply add rhubarb filling to BAKO Own Label Plain Crème Cake Mix with plenty of ground cinnamon for flavoursome muffins every time.

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Jam tarts

If you’re looking for a fool proof way to incorporate fruit into your baking, jam could be the way to do so. How about creating a selection of different flavoured jam tarts? From apricot and lemon, all the way to raspberry seeded and seedless! There’s a flavour to suit every customer’s taste buds. Offering jam tarts as a tasty take-away treat will make the perfect addition to your customer’s picnics.

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Pineapple upside down cake

Not only is pineapple upside down cake bursting with fruity flavours, its bright colours also make it a fun and attractive addition to your cake counter. BAKO stock all the ingredients for mouth-watering pineapple upside down cakes, from tropical pineapple to vibrant cherries.

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Raspberry tarts

Raspberry tarts could add a touch of French sophistication to your menus this summer. Whether filled with simple whipped cream or crème patisserie, a fruity red topping of John Morleys Raspberry Filling and fresh raspberries will be hard to resist. How about serving raspberry tarts as part of your afternoon tea? Dainty bite sized portions are ideal for those not looking to over indulge.

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BAKO stock a variety of dried and canned fruits, as well as a range of delicious pie fillings so you can incorporate plenty of fruit in your baking this summer.

What are the most popular fruit filled bakes on your menu? We’d love to hear all about them on our Twitter, don’t hesitate to get in touch!

Food mashups: tasty two-in-one treats

9 June, 2015

One of 2015’s most irresistible food trends has been combining the most delicious elements of two dishes and turning them into one mouth-watering treat. Food mashups are a fun and unique way to indulge those customers who can’t choose between two of your creations.  As this food trend shows showing no sign of slowing down, the team at BAKO NW have put together some inspiration to show that two flavours can be better than one.

Croissant-Doughnuts

Croissant-Doughnuts, or Cronuts, have spent a lot of time in the spotlight after pastry chef Dominique Ansel invented them at his New York bakery. Laminated pastry is fried in flavourless oil to create a flaky doughnut like dessert. Typically filled with flavoured creams, custard or caramel and then rolled in sugar, these pastries fit the bill for customers with a sweet tooth.

Why not try filling croissant-doughnuts with a creamy mascarpone and strawberry filling to add an Eton mess style treat to your Summer menu? A white chocolate drizzle would make a deliciously indulgent finishing touch.

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Cheesecake brownies

Another food mashup that’s been taking the dessert world by storm are mouth-wateringly delicious cheesecake brownies. Made with the addition of a thick tangy swirl of cream cheese on top of a gooey brownie base, the contrast of flavours are hard to resist. But how about taking this mashup one step further by creating red velvet cheesecake brownies? These attractive bakes will certainly catch your customer’s eye.

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Maclairs

The Little Macaroon Shop in Liverpool have combined two French classics to create a unique pastry of their own, the Maclair. A choux pastry base is piped with an indulgent filling which is then topped with a chewy macaron. The combination of crunchy macaron, creamy filling and buttery pastry has made this hybrid one treat not to be missed.

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Brookies

Taking the rich gooeyness of brownies and the crisp chewiness of cookies, ‘brookies’ are bound to be a hit with customers of all ages. This mashup is made by simply adding more flour to brownie mix until it can be moulded using your hands, like with the cookie dough. How about adding finely chopped nuts for a deliciously crunchy contrast?

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Have you created any food mashups of your own that you’d like to share with us? Do get in touch on our Twitter, we’d love to see some snaps of your creations.

BAKO North Western’s Afternoon Tea Workshop

8 June, 2015

After the success of our Easter workshop, the team wanted to inspire bakers to make the most out of the Afternoon Tea season, so earlier this week the team at BAKO North Western proudly hosted an Afternoon Tea workshop. The BAKOry facility was jam packed with bakers looking forward to a day of new techniques and recipes from, a number of our key suppliers, to take away to their business including: Macphie, Renshaw, Dawn, CSM and Bakels. The day also featured plenty of delicious products from our BAKO Own Label range, as seen below.

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As warm weather calls for a lighter way to indulge, summer tends to be a popular time for customers to opt for an Afternoon Tea. Our workshop aimed to show bakers that with a little know-how, a simple but delicious Afternoon Tea can be put together with ease.

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There was a lot of emphasis on summer flavours with coconut and fresh fruit featuring in many bakes. Bakers in attendance certainly weren’t disappointed as the live presentations and demonstrations featured a delicious range of cakes and bakes utilised for the afternoon tea period. From tropical coconut scones, fruity vol-au-vents to crunchy crostini’s, there were treats to suit every occasion. BAKO Own Label’s selection also highlighted how effective a themed Afternoon Tea can be with bakes inspired by fairground rides.

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If you’d like to spend the day at our BAKOry facility to learn new tips and techniques, don’t hesitate to save the date for our Christmas and Halloween workshop on 23rd September.

If you were inspired by the treats created at our workshop, you can download the recipe guide from the day here. We’d love to hear from you on our Twitter if you whip up anything from the guide.

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