Celebrate the most important meal of the day!

25 January, 2016

Next week marks the annual celebration of Breakfast Week with the key aim to ‘Shake Up Your Wake Up’ and champion the importance of breakfast.

From the 24th – 30th January the campaign will be highlighting the benefits that breakfast can have on your customers lifestyles, making them happier and healthier.

The team at BAKO NW are firm believers that breakfast is the most important meal of the day and that there are a wide variety of breakfast foods your customers can choose from that can be enjoyed at home, at work or on-the-go.


As many of you will have witnessed, many of your customers don’t have time to sit down and eat breakfast and they’re often seen grabbing something as they dash to work. Try offering your busy commuting customers an easy breakfast option which means they still have the energy and nutrients needed for their busy lifestyles.

Sweet and savoury muffins

Muffins, sweet or savoury, have always been a popular choice for a grab-and-go breakfast. Try adding some oats to your traditional blueberry muffins this week to fill your customers up for longer, keeping those hunger pangs at bay all the way through till lunchtime.


Or try adding a savoury muffin choice to your menu? Mini egg muffins have become increasingly popular over recent years, especially with the health conscious customer looking for something tasty and substantial to start off their day. Roasted vegetables, cheese and meats such as bacon or chorizo are sure to prove popular choices on your menu.



Sausage frittata

This tasty take on breakfast will be sure to go down well with the whole family. Enjoyed leisurely with a serving of hot beans, or chilled and on-the-go, a hearty slice of sausage frittata is sure to set your customers up for the day ahead.

Why not add in other breakfast ingredients such as mushrooms, tomatoes and bacon to give your customers an all-day breakfast on the go!

fried egg stuff with hot pan

Breakfast bars

As we discussed in our 2016 food predictions blog, baking with raw ingredients has become increasingly popular over the past year and is a trend that is going to be huge in 2016.

Try baking your own cereal bars using raw ingredients for a healthier alternative to the known sugary kind. The concept is simple, ditch the refined and modified ingredients and replace them with wholesome ones in their original state.

Combine dried fruit, nuts and seeds to create an energy fuelled breakfast bar that your customers can easily enjoy on the go or at their desk when they arrive at work. They’re also a great source of fibre and iron.



For those of your customers that enjoy a breakfast classic don’t forget to serve up some hot bacon and sausage rolls , breakfast bagels and generous slices of thick fresh buttered toast with an accompaniment of sweet jam.

iStock_000015269289_SmallBreakfast Series - Bagels, coffee and juice

If you’re championing the most important meal of the day on your menu, let us know and get involved using #BreakfastWeek .


Mixing up your soup specials

18 January, 2016

Whether served as a starter or a main dish, soup has always been one of the nation’s most loved dishes and a firm favourite on every menu.  With the cold weather still in abundance, January is the ideal month to celebrate #NationalSoupMonth and enjoy all kinds of soup in a variety of way.

From a creamy chowder to light broths, we think there is a soup to suit all of your customers’ tastes this month.

Lunch on the go

Butternut squash has always been a popular flavour. Known for its nutty yet sweet flavour, it’s hard to resist a warming bowl of this soup. Why not add a warming touch to your takeaway lunch menu by adding a cup of soup to your meal deal? Served alongside a panini or fresh sandwich this is sure to warm your customers up.

Take yours to the next level and surprise your customers by adding in some smoked paprika to add a gentle warmth and subtle spice to your soup. Topped off with thin slices of salty streaky bacon and your customers will not be able to resist.

sunday brunch

Ploughmans platter

Why not try adding some small cups of French onion soup to your ploughman’s platter? The deep savoury taste of the caramelised onions and glutinous cheese crouton is the ultimate indulgence and perfect finishing touch to accompany your cheese, meats and pie selection.

Simple to make, the key is to make sure you caramelise your onions to make them as tender as possible, sprinkling them with sugar half way through the process, before simmering in hot stock and dry white wine. We’ve made things even easier as we stock ready-to-use diced onion, to save you on preparation time. Topped with a crouton and melted cheese this soup is a real delicacy.

beef vegetable soup in a shot glass


Afternoon tea

Another fantastic way to introduce soup into your menu is serving it on the savoury section of your afternoon tea menus. A small tea cup of hot soup will be a very welcome addition on these cold winter days.


Full on flavour, why not add a simple seafood chowder to your menu this January? A chunky, creamy soup with salmon, smoked haddock and mixed shellfish and diced potatoes is sure to be a sell out during #NationalSoupMonth.  This seafood special would also pair well with some delicate prawn marie rose finger sandwiches.

Added extras

Remember soup doesn’t have to be boring, so add some texture and crunch to your next soup. Homemade croutons always go down well, are simple to make and are also a great way to recycle your stale bread. For that extra crunch, add crumbled streaky bacon to your soup – the salty flavour is sure to add a surprising punch to your soup.

How about serving your soup in an edible bowl? For your adult customers, they’ll enjoy tearing the bowl apart and dunking as they go, and for your littler customers you could liven things up by creating fun shaped bowls. Why not try making a spider shaped bowl, where they can use the legs as dunkers!

Homemade Broccoli and Cheddar Soup

Let us know on Twitter what soups you’re adding to your menu this month to celebrate!

BAKO’s Food predictions for 2016

21 December, 2015

2015 saw a surge in comfort food canapes, street food and the hybrid vegetable -Kale but what will 2016 have in store for bakers and chefs? We at BAKO NW understand that competition is fierce in the food industry and the key to success is keeping up with the hottest new food trends. Whether that means putting a twist on some of your classic recipes or completely reinventing your menu, it’s hard to keep up!

The team at BAKO have taken a look at some of the hot new food trends that are on the rise and below we share our predictions for what’s set to appear on menus in 2016.

Raw desserts

Baking with raw ingredients has become increasingly popular over the past year and is a trend that is going to be huge in 2016.

If you’re looking for a healthier alternative for your customers, or you’re just looking to create delicious twists on some of your dessert classics, there’s no need to substitute taste. The concept is simple, ditch the refined and modified ingredients and replace them with wholesome ones in their original state.

The base of these tasty desserts is usually made from a combination of ground nuts and seeds, with a filling made from some sort of nut butter or coconut substitute and then naturally sweetened by fresh or dried fruits. Some even go the extra mile and include plant-based sweeteners such as agave nectar or maple syrup.


Artisanal Candy Floss

Last year we saw popcorn and marshmallows go gourmet, but candy floss is set to get the ‘artisan’ treatment in 2016. No longer will candy floss be thought of as a childhood treat, as foodies are set to create grown-up version with flavours such as mojito, maple bacon and chilli and parmesan. 

assorted desserts

Burnt is back

We never thought we’d hear ourselves saying that burnt is better, but in 2016 it’s set to become a popular trend. Smoke and fire is the key to success – smoky is the new spicy. Keep your eyes peeled for charred or roasted vegetable side dishes and accompaniments. Desserts will even get a smoked finish with burnt sugar toppings and charred fruits, with cocktails featuring smoked ice, smoked syrups and smoked salts.



Eclairs are going to be appreciated as the new macaron or cupcake in 2016 and we can see exactly why. Not only do they look fantastic but they can take on most flavours too. Bakers will be replacing the traditional fondant toppings with the likes of meringue or caramel and transforming the custard filling with sweet and savoury curds.

Some exciting flavours you can expect in 2016 include mango yoghurt, blood orange, green tea and Christmas pudding!


Are you ready to get back into the kitchen this January to try out these new inventive trends? Stock up on all the professional quality baking ingredients you’ll need to get started from BAKO, and don’t forget to share your creations with us on Twitter.

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