Blog

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.

Here at BFP we have introduced a new brand of Dry Yeast. Discover the Advantages and benefits of dry yeast and how it can help our bakers.

very business wants more business, and you know fine well that the quality and price of your product are just a part of your overall success or failure. As a local baker, you strive to make the tastiest and most appealing products possible, and you know...

We discuss a few other routes to the bakery market. Let's try and open up some new doors together.

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.

Discussing Sourdough September and the Real Bread Project. How do you market your Sourdough to the general public?

BFP supports the artisan baker and the continued growth of bringing back traditional baking to the UK market.

What is British Pudding Day? And what are the classic British Puddings we all love? Discover more with our blog article

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!

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).