Bakery Insights | News, Innovation & Expert Advice

The Baker’s
Journal

News, updates and expert insights from the world of baking. Stay informed, inspired and ahead of industry trends.

Real Experience

From the bakery floor to the boardroom

INDUSTRY INSIGHTS

Knowledge that drives better baking

INNOVATION

Ideas shaping the future of our industry

GLOBAL PERSPECTIVE

Supporting bakers around the world

Bakery Innovation, From Lucas

August 27, 2026

Seeded Rolls and Twists

Seeds, oats and milled grains laid out on the bench, and one dough taken two ways — hand-seeded crusty rolls and plain twists.

Events & Demonstrations, News & Press

August 18, 2026

Fully Stocked in the Test Bakery

Free 3-litre DUBOR release agent samples and a limited number of new Unispray 5-litre handsprayers, now available from our test bakery.

From Lucas

August 15, 2026

A Week in Italy

A week in Italy for family time, finishing with an espresso on a balcony in Verona — and a reminder of why time away from the bench matters.

Bakery Innovation, From Lucas

August 12, 2026

Developing Sourdough Ciabatta with San Francisco Sourdough

San Francisco sourdough and sweet malt, baked into a ciabatta with a crackling crust, a clean short eat and a crumb that stays soft all day.

From Lucas

August 7, 2026

My Dad’s Crusty Rolls

A basket of plain rolls with nothing to hide behind. My father's recipe — rye and sweet malt for a crackling crust, fat and milk for a light,

Bakery Innovation, From Lucas

August 5, 2026

Testing Oat Quality in Flapjack

One recipe, two different oats. A test bakery experiment on how oat size changes flapjack — and why smaller oats give control, larger oats give taste.

News & Press

July 24, 2026

Fussnegger Ltd Opens State-of-the-Art Test Bakery

Fussnegger Ltd has officially opened its new £35,000 Test Bakery, creating a dedicated space for product development, technical training, customer demonstrations and bakery innovation.

From Lucas

July 23, 2026

Developing Malted Sourdough Baguettes

Innovation Never Stops One of the most rewarding parts of my work is that no two weeks are ever the same. Recipe development is a continuous process of

Bakery Innovation, From Lucas

July 19, 2026

Sourdough Focaccia, Three Ways

Sun-dried tomato and oregano, nduja and pepperoni, rosemary with parmesan and sea salt. One sourdough focaccia dough, finished three different ways.

Events & Demonstrations

July 10, 2026

Visiting Harrods Bakery With Lucas

Why Great Bakers Never Stop Learning One of the things I enjoy most about working in the baking industry is the people. Recently, I had the pleasure of

From Lucas

July 4, 2026

Authentic New York-Style Bagels

A Recipe Worth the Effort Some recipes are famous for a reason. Today, I decided to take on the challenge of creating authentic New York-style bagels using a

From Lucas

June 24, 2026

Strawberries & Cream Sourdough Brioche Inspired by Wimbledon

Every great bakery product starts with an idea. Sometimes that inspiration comes from a new ingredient, sometimes from customer demand, and sometimes from an iconic moment in the

From Lucas

May 24, 2026

Four Months of Learning & Growth – A Reflection

Reflecting on a Remarkable Start to the Year Sometimes it’s worth taking a moment to pause and reflect. The first four months of the year have been incredibly

Events & Demonstrations

April 23, 2026

Judging Britain’s Best Loaf 2026

Celebrating the Best of British Baking I’m incredibly proud to have returned as a judge for Britain’s Best Loaf 2026, one of the UK’s most respected bakery competitions.

News & Press

March 24, 2026

Our Website Is Now Live!

We’re delighted to welcome you to the brand-new Fussnegger Ltd website. Our new online home has been designed to better reflect who we are, what we do, and