September 2014 - Scottish Bakers

September
August 2014
64,740 reasons
to be cheerful!
Goodfellow and Steven
Celebrate Pasty Tax Ruling
Read more on page 2
supported by
Pictured - Alan Clarke & Don Henderson,
Managing Director of Goodfellow & Steven
www.scottishbakers.org
contents
A VERY WARM WELCOME
TO OUR NEW MEMBER:
Cobbs Bakery
Message from the Chief Executive
1
Message from the President
1
Goodfellow & Steven Celebrate Win
2
Small Wholesale Bakery Takes a Giant
Leap to Feed Commonwealth Games Crowds
3
BFP is sold to Private Equity Consortium
3
Being Innovative Pays Back For Members
4
Lindsays to provide Personnel & Employment
Law Advice Services
5
Consumers urged to love their local baker
6
40 Group AGM & Factory Tour 7-8
Scottish Bakers Roadshows
9
Scottish Bakers Training
9
Message from the
Chief Executive
It’s been a busy time recently. We
were delighted at getting the HMRC
to overturn their decision on unpaid
VAT prior to the change in legislation in
October 2012 and getting £64,740 paid
back to Goodfellows and Steven. We
have taken the time to further develop
our on-line bakery training resource, the
James Allan Bakery Academy, which will
enable learners to build their portfolio on
line and access modules to assist their
learning. The first of these learning modules is currently being piloted.
We have also developed the first ever Scottish Bakers App which will be
launched during the month and you will soon see a new look and feel
to our website. We have become a registered centre to deliver the new
Food Manufacturing Excellence (FME) Qualifications which introduce
LEAN manufacturing principles to all learners who undertake the
qualifications. These are available at SVQ level 2 and 3.
We have developed a one day seminar which we will deliver across
Scotland starting on the 28th October in Edinburgh then moving to
Glasgow on the 5th November, Inverness on the 12th November,
Aberdeen on the 13th November and Dumfries at a time to be confirmed
in November. This will include a presentation from Tom Fender, the
former managing Director of Him Consulting which is a consumer
research company whose major customers included companies like
Greggs. He has recently sold the business to William Reed who own
British Baker and has now set up a new business and will be identifying
behaviours of bakery customers in Scotland and sharing this insight
during his presentation. We will also have updates from the Scotland
Food & Drink Academy about the support available for bakers, and
will cover updates on issues including employment law, pensions,
succession planning, accessing finance as well as giving bakers the
opportunity to meet with their counterparts. We would encourage you to
identify key people in your business that would benefit from this.
Also two members of our team made brave decisions, Hannah
Strachan our Marketing Manager has left to set up her own business.
Hannah has done a great job for us especially with our newsletters and
communications; we wish her every success for the future. Emir Blaiej
our Training Administrator for England and Northern Ireland got married
and I was delighted to attend as Emir and Kerry tied the knot and we
wish them both a long and happy marriage!
Alan Clarke
Chief Executive
1
Message from the
President
I would like to say a really big well done
to our Past President Gordon McGhee,
Chief Executive Alan Clarke and our
Board Member Don Henderson for
representing our member Goodfellow and
Steven of Dundee at the recent meeting
at the Treasury Building in London. As
you will see inside this month’s newsletter
Goodfellows and Steven had been issued
with an additional VAT bill for £64,740.78
To get a large Government Agency to
change its mind is a very difficult task and we were able to use our
strong links with Government Departments to engage with Richard
Lochhead, Cabinet Secretary for Rural Affairs and Alistair Carmichael,
Secretary of State for Scotland. Both of these politicians worked
together to secure us a meeting with the Head of Food & Drink Policy
at the Treasury. As a direct result of this meeting, the original decision to
charge the additional VAT was overturned and the money has now been
credited to the bakeries account.
As mentioned in our last edition we have been putting together our
Autumn programme. I encourage all of you to take part in each of our
activities, to not only deal with business issues but have the opportunity
to meet with like-minded bakers. We have developed a one day seminar
on customer behaviour, skills support, employment law, succession
planning and use of technology that we will deliver across Scotland.
I would also encourage you to take part in this year’s Craft Bakers’
Week along with more than 350 bakeries across the UK that have
registered so far. The week long publicity campaign runs from Monday
29th September through to Friday 5th October 2014 and as well as
urging customers to support their favourite baker we will be raising
money for the Make-A-Wish charity that supports many children and
young people facing life threatening conditions. Tuesday 11th November
sees the World Scotch Pie Championship judging and once again we
expect to get hundreds of entries. We have been pleased with the
introduction of the mystery shopping part of the judging process which
means that the final decision is made on pies and savouries purchased
over the counter from the bakers or butchers shop.
Our Northern Dance takes place in Aberdeen on Saturday 15th
November and we welcome a Rod Stewart tribute band and I am sure it
will be an excellent evening. I look forward to meeting you there.
John Gall
President
proud to support Scottish Bakers
Goodfellow & Steven
Celebrate Pasty Tax Ruling
Don Henderson, Managing Director
of Goodfellow and Steven of Dundee
was delighted that after a meeting
with senior officials from the HMRC in
London a decision to charge them an
additional £64,740.08 in unpaid VAT
was reversed and the company has
now received a full re-imbursement.
During a routine VAT inspection the
inspector questioned how VAT on hot
food was being treated prior to the
change in the law in October 2012.
Goodfellows like many bakers across
the UK were baking product on site
and selling it hot but not charging VAT
as it was only hot as part of the baking
process and was not being reheated.
The company had therefore never
charged their customers VAT and were
totally shocked when they received a
demand for an additional £64,740.78.
Under the HMRC’s appeals procedure
Goodfellow’s had to pay the additional
tax and would receive it back if their
appeal was successful.
Goodfellows had to pay the money and
lodge an appeal against the decision.
After many months of negotiating they
felt that they were going to lose this
case and then contacted Scottish
Bakers their Trade Association and
asked for assistance. Chief Executive
Alan Clarke contacted the Secretary of
State for Scotland Alistair Carmichael
and the Scottish Cabinet Secretary for
Food & Drink Richard Lochhead who
assisted him to arrange a meeting
with the Head of Policy for Food &
Drink at the HMRC in Whitehall. He
was very pleased with the result
“I attended the meeting with two
of my Board members and we
also invited our sister association the
Craft Bakers Association in England
to attend as this is a major issue for
bakers across the UK. The Head of
Policy gave us an assurance that he
would personally review the case and
as a direct result of this the case was
withdrawn.”
“Without the
intervention of Scottish
Bakers I am convinced
that we would not have
got our money back.”
Don Henderson
A spokesperson for HMRC said
“we have decided to withdraw it on
the basis of the VAT tribunal’s rulings
in Ainsleys of Leeds and Waterfields
where food was being kept warm
in a similar fashion. This implies no
criticism of the officer concerned who
acted perfectly properly in raising the
assessment. This treatment does not
proud to support Scottish Bakers
apply to (1)
food that was heated to order
which we have always maintained
was standard-rated hot food and (2)
any transactions under the revised
legislation from October 2012 which
clarified the correct position in respect
of food that was being kept warm.”
Don Henderson was delighted with the
result “we pride ourselves not just on
the quality of our products but on how
we run our business and at no time
would we ever have done something
that wasn’t right. Therefore we were
shocked to be told that we had to
pay this additional amount as we had
previous VAT inspections and this
issue was never raised. Without the
intervention of Scottish Bakers I am
convinced that we would not have got
our money back and I would like to say
a big thank you to them for arranging
this meeting and to the HMRC for
clearly listening to our views and
taking action to rectify this. We hope
that this assists to clarify the situation
for bakers across the UK.”
2
Small Wholesale Bakery
Takes a Giant Leap to Feed
Commonwealth Games
Crowds
Weeks after the games, it can finally be
revealed who baked Italian sourdoughs,
rye bloomers and victoria sponges
for the Commonwealth venues and
VIPs. Behind the scenes of the 2014
Commonwealth Games in Glasgow, a
small artisan wholesale bakery, Bavarian
Bakehouse was busy adhering to a
rigorous procurement process in order
to supply to the games which involved
providing detailed nutritional information,
moving their production and purchasing
a new van to meet delivery criteria.
‘We are a small team and it was a
challenging process for us to meet the
criteria to supply, but we considered
it an honor to do so and the whole
experience went well. We are so pleased
we were involved and able to showcase
the high quality of baked goods
Scotland has to offer’ commented
Kathleen McShane, Managing Director
of Bavarian Bakehouse.
Bavarian Bakehouse supplied bread
to the Emirates Arena for the Queen’s
visit as well as the Velodrome, Tollcross
Swimming Centre, Hockey Centre,
Cathkin Braes Cycling, Kelvingrove
Lawn Bowling, Scotsoun Stadium and
the Winter Gardens with delicious freshly
baked artisan products. In addition they
also supplied the athletes families and
VIPs as well as Caledonian University.
Based in Kirkintilloch in East
Dunbartonshire, the Bavarian
Bakehouse is a family artisan bakery
supplying quality breads and cakes to
the west and central belt of Scotland
since 1984. Kathleen McShane and her
husband bought the bakery 3 years ago
strategic choice to focus on our core
activity of yeast production & sale and
we are very pleased to have found an
ambitious buyer for BFP.”
Managing Director of BFP, Nick Harris
comments “This was the right move for
us as we will now have the resources
to continue our development and face
future challenges with a strong partner.”
Marc Casier, Lesaffre’s General Manager
Baking Western Europe, conducted the
disposal. He said: “The sale reflects a
3
Although
they
currently only supply
wholesale, winning the contract to
supply to the Commonwealth Games
has further encouraged them to pursue
new challenges and opportunities
to continue to expand the business.
Bavarian Bakehouse have a number of
other VIP events they will be catering for
throughout the rest of this year and they
are currently considering
opening retail units to bring
their range of sourdough,
rye, specialty breads and
cakes to a wider market.
Scottish Bakers
Northern Dance
National UK Wholesaler BFP is
sold to Private Equity Consortium
French yeast producer Lesaffre has
sold 100% of UK food distributor BFP
Wholesale Limited (BFP) to private
equity consortium Zimt Holding.
BFP Wholesale offers a nationwide
distribution service to over 4,000
businesses in the bakery, food
manufacturer and take-away trade.
and since
then have
doubled the
turnover.
The consortium was led by David
Burresi and Sebastian Sipp. According
to Sipp: “BFP presents an exciting
opportunity for accelerated growth
in the years ahead. By deploying our
significant operational and management
expertise we will be working closely with
the management team to develop BFP’s
purchasing and distribution processes
and will invest in its personnel and
information systems to enable the firm
to take advantage of a fast-changing
environment.”
15th November
Thistle Hotel, Aberdeen
Contact Stacey Walls to book
on 01383 661 555 or email
stacey@scottishbakers.org
BFP have a portfolio of over 5,000
frozen, chilled and ambient lines and
a turnover of £75 million. BFP are
headquartered in Sevenoaks and have
many customers in Scotland including
Greggs & Krispy Kreme.
proud to support Scottish Bakers
Being Innovative Pays Back
For Scottish Bakers Members
What do leading
manufacturer of pies,
pastry and cakes, a
confectioners and a
premium quality meat
product manufacturer
have in common?
The surprising answer is that they
have all recently benefited from a
substantial and unexpected windfall
in the shape of R&D tax relief.
“As a business, we were
unsure how many of our
projects would potentially
qualify. However most
surprisingly, we learnt
that a ‘failure’ was one
of the best projects for
eligibility!” says Cameron
Kyle, Technical Director
at premium quality meat
products manufacturer,
Calder Millerfield.
In the current economic climate
many food-manufacturing
companies need help with raising
finance for their businesses. They
might require more working capital
to fund increased sales or plan an
expansion, but don’t yet know the
best way forward. This is why it is
essential for businesses in the food
and drink sector to investigate all
support available.
Specifically designed to stimulate
(and reward) innovative activity in
UK businesses, the R&D tax relief
programme is actually one of the
best ways of unearthing hidden
cash reserves within your own
company, which you’re legally
entitled to. It has been described as
having your cake and eating it!
to the finances of dynamic and
expanding companies.
One of the reasons that most
Scottish Bakers members think
they’re not eligible for the scheme
is because they believe R&D
tax relief is only for companies
with R&D departments and men
in white coats. However, many
bakers are involved in research and
development activities, although
they may not record them as such.
Companies can secure tax benefits
in the form of a payable cash credit,
a tax rebate, or a deduction that can
be used against future profits. These
benefits are of crucial importance
and can make a real difference
How much
could you claim?
Contact Cara Boag at
Jumpstart on
scottishbakers@jumpstartuk.
co.uk
or 0131 240 2900 and
quote Scottish Bakers
What are eligible activities?
In the last 2 or 3 years;
•
Have you tried to improve your existing products through technical changes? (e.g. Investigated and
trialled various recipe formulations)
•
Have you had to resolve technical problems with any of your products or manufacturing processes? (e.g.
produced a food or drink product with an acceptable shelf life without the use of additives)
•
Have you experimented with new equipment or production techniques? (e.g. scaled up production
without compromising quality)
•
Have you found more efficient ways to produce your products or services?
•
Have you developed new tools, products or services using technology?
If you answered yes to any of the above questions, you are likely to be performing
work that is eligible for R&D tax relief.
Congratulations!
Training Administrator at Scottish
Bakers, Emir Blaiej, married Kerry
on 3rd August 2014 at Broomhall
Castle in Menstrie. Scottish Bakers
were delighted to provide their
wedding cake (pictured). We wish
Emir and Kerry all the best for their
future together.
proud to support Scottish Bakers
4
Scottish Bakers appoint
Lindsays to supply
Personnel & Employment
Law Advice Services
Scottish Bakers are delighted to announce that following the recent procurement of our Personnel & Employment Law
Advice Service (previously provided by Peninsula) the contract has now been awarded to Lindsays.
Lindsays is an award winning Scottish law firm that provides legal advice to businesses, families and individuals.
The Employment team comprises of solicitors who specialise in all aspects of employment law and will provide you with
advice that will help you achieve the best possible outcomes for your business.
The services provided to Scottish Bakers members includes:
• 24/7 access to Lindsays Employment Law Advice
• Access to a library of 150 employment and personnel template documents
• Health & Safety Advice including Manual Handling, Fire Safety and HSE Regulations
Please start using the Lindsays helpline for advice on 0131 656 5643, or alternatively by e-mail at
prism@lindsays.co.uk, quoting your Scottish Bakers member code.
All bakery membe
The advice services are fully indemnified providing you follow
information post rs will receive an
er in the post.
the advice and guidance provided by Lindsays. Please see
www.scottishbakers.org/members for a full copy of the
insurance cover and key facts document.
We are aware that some businesses will
have ongoing or unresolved cases currently
being managed by Peninsula. If this applies
to you or you would like further information
regarding the service please contact
Andrew Campbell on 01383 661 727 or
via e-mail at andrew@scottishbakers.org.
McDonalds Bakers win
favour at the Games
The staff at McDonalds Bakers Trongate branch in
Glasgow have just had their busiest period ever
catering for spectators at the recent Commonwealth
Games in Glasgow.
The team led by Martin McDonald, baked and iced
hundreds of additional cakes including gingerbread,
apple and fruit squares to satisfy the hunger of
many different nationalities.
Their Scotch pie’s
were also a big
draw for all.
Staff at McDonalds Bakers
Adele Herriot & Margaret Brady.
5
proud to support Scottish Bakers
Consumers urged to love their
local baker and make children’s
wishes come true too!
Craft Bakers’ Week
29th September –
5th October 2014
Bakers from across Scotland are coming
together at the end of this month to
tempt people into their high street
bakeries to support Craft Bakers’ Week
(29th September – 5th October 2014).
This nationwide campaign aims
to encourage support from local
communities and highlight the quality
and variety of produce made by these
skilled craftsmen and women every day.
A range of fabulous bread, cakes and
pies will be available for people to try and
buy, with promotions and events taking
place during the week. Bakeries across
Scotland are already involved including
Murrays Bakers in Perth, Brownings
the Bakers in Ayrshire, Newlands Home
Bakery in Glasgow, G H Barnett &
Son in Fife and Buon Giorno Bakery in
Lanarkshire.
While showcasing all that is great about
local high street bakers, Craft Bakers’
Week 2014 is partnering with Make-AWish Foundation® UK, the charity that
grants magical wishes to children and
young people fighting life-threatening
conditions.
Scottish bakers will be fundraising for
Make-A-Wish during the week by
holding a host of activities as well as by
baking special “Make-A-Wish” buns,
cookies and cakes from which 10p from
the sale of each item will go directly to
Make-A-Wish.
Alan Clarke, Chief Executive from
Scottish Bakers said: “We are delighted
to be helping our members work closely
with the Scottish Make-A-Wish team
during Craft Bakers’ Week this year.
Make-A-Wish makes a real difference
to the lives of children fighting lifethreatening conditions and we’re
confident that our customers will get
behind this great cause by visiting their
local baker and supporting the charity.”
Carolyn Thornton, Volunteer and
Community Fundraiser at Make-A-Wish
said: “We are thrilled to be partnering
with Craft Bakers’ Week and encourage
everyone to get down to their local
bakery and purchase products topped
with a special Make-A-Wish sugar
disc. In doing so, you will be helping
raise vital funds to help grant magical
wishes to deserving children and
young people across Scotland and
every donation really makes a
difference.”
Craft Bakers’ Week is organised on
behalf of hundreds of craft bakers
across the UK.
Visit www.craftbakersweek.co.uk
to register and find out more about
Craft Bakers’ Week.
Join the conversation on Twitter
@craftbakersweek or like us on
Facebook: www.facebook.com/
craftbakersweek.
Scottish Bakers Board
members eagerly assist with
Alan Clarke’s Ice Bucket
Challenge for Make-A-Wish
The worldwide viral ‘ice bucket challenge’ campaign
finally reached Scottish Bakers. The campaign involves
people nominating each other to film themselves while
being emersed in cold icy water and subsequently
making a donation to charity.
Scottish Bakers Chief Executive Alan Clarke was
nominated by Martyn Leek from British Baker and as you
can see he had a bit of help from the Scottish Bakers
Board. As a result of the challenge, Alan made
a donation to Make-A-Wish for Craft Bakers Week.
proud to support Scottish Bakers
Watch the video > http://goo.gl/BPd5rY
6
Upcoming Visits
16th October 2014
Rondo & Bakels are hosting a visit
for Scottish Bakers to Bakels new
facility in Bicester. (see back page
of this newsletter for details)
13th – 16th April 2015
Puratos Study Tour
Attendees will travel to Puratos Bread
Innovation Centre and make starter
doughs in preparation for the
following day.
The next day will involve working in the
bakery with the doughs made the night
before and travelling to Brussels with
the possibility of visiting a few bakeries
to look at bread, fermentation and
patisserie.
The following day the group will visit
the Puratos Headquarters and go on
further bakery visits.
17
proud to support Scottish Bakers
40 Group AGM and
Tour of Carrs Flour
Scotland
Graeme Ford Appointed Chairman
of the Scottish Bakers 40 Group
At the recent 40 Group AGM on 26th August 2014, Graeme Ford from the
Premium Roll Company, who also sits on the Scottish Bakers Board, was
appointed Chairman of the 40 Group. The nomination was proposed by former
Chairman Keith Stuart from R T Stuart’s and was seconded by Alison Gilfillan
and Cameron Little.
Graeme passed on his thanks and confirmed he was looking forward to a good couple of years now the
40 Group was in a good position with a well-established core of people who will help drive it forward.
Graeme would like to encourage new people to join the 40 Group which provides invaluable friendships
and networking to engage with fellow bakers in the industry. Graeme himself has used this in his
business calling on fellow members for help and advice. He added that would like to see the 40 Group
as the traveling wing of Scottish Bakers moving forward.
Graeme confirmed “There will be more tours over the next few years
along with more social events to look forward to.”
40 Group Tour of Carrs Flour Scotland
After the AGM, held at Carrs Flour Scotland in
Kirkcaldy, the 40 Group were taken on a guided tour
of the flour mill which has been based at the East
Kirkcaldy site since 1856. The group were shown
the new state of the art Hutchisons Mill in Kirkcaldy
which is now fully in production and is the most
technologically advanced mill in the UK. The flour
mill can impressively produce a wide range of flours
milled from imported and locally grown wheat. The tour
incorporated visits to all of the different stages in the
milling process.
Following the tour, Carrs provided a lunch for attendees
and gave everyone a small memento of the occasion.
Thanks were given to Tim for conducting the tour and
Allan Burns of Carrs Flour Scotland for allowing the
40 Group to hold their AGM Meeting at their facility
and looking after everyone so well.
proud to support Scottish Bakers
8
autumn 2014 events
One Day Training Seminars 10:00am to 3:30pm
Scottish Bakers in partnership with the Scotland Food & Drink Skills Academy and the Scottish Federation of Meat Traders have
developed a one day training seminar aimed at bakers, managers, technical and support staff in bakeries, butchers and other food
and drink companies.
As well as meeting up with other like minded people you will have the opportunity to get an up-date on key issues including:what customers want, using technology to manage customers & reduce waste, and building skills within your team.
Dates & Locations
Key speakers
28th October – Edinburgh
Tom Fender, Managing Director –
Fizz Enterprises
6th Floor, Clydesdale Bank Plaza 50
Lothian Road Edinburgh, EH3 9BT
5th November – Glasgow
Kevin Windram Partner, Mazars
Clydesdale Bank, 30 St Vincent Place
Glasgow G1 2HL
Ben Doherty, Employment Law Partner,
Lindsays Solicitors
12th November – Inverness
Jane Tyler, Managing Director, Cybake
Clydesdale Bank 15 Academy Street
Inverness IV1 1JN
13th November – Aberdeen
Clydesdale Bank 1 Queens Cross
Aberdeen AB15 4XU
18th November – Dumfries
Key sessions
•
What Bakery & Butchery Customers Want!
•
Using Technology to Manage Customers,
Compliance and Turnover
•
Succession Planning! How are you preparing your
business for the future
•
What Support is available to Develop the Skills of
your Team
•
Accessing Finance by Clydesdale Bank
Venue TBC
cost & Bookings
£200.00 per person per seminar.
This can be 50% funded by Skills
Development Scotland (SDS) Flexible
Learning Opportunities Fund and
Scottish Bakers members can benefit
from an additional 50% membership
benefit funding.
Contact Andrew Campbell to book
your place on 01383 661 555 or email
andrew@scottishbakers.org
Lunch Time Drop-In Clinics
•
Pension & Auto-Enrolment
•
Labelling Regulations Q&A
•
Business & Professional Insurance
•
Cybake Software Demonstration
You can view a full copy of the roadshow programme by visiting www.scottishbakers.org/onedaytrainingseminar
100 Funded Apprenticeship Places Left!
Are all your employees Qualified as Craft, Plant or Retail Bakers?
Scottish Bakers currently have 100 places for Food and Drink
Operations Modern Apprenticeships in Scotland covering
craft, retail, production, automated plant and the new Food
Manufacturing Excellence (FME) qualifications. Anyone
registered by the 30th September this year is guaranteed full
funding support and the opportunity to experience the first
module from the James Allan online Bakery Academy!
9
NEW
Qualification!
Automated Plant
Bakery
Contact Scott Anderson to
find out more
scott@scottishbakers.org or
phone 01383 661 555
proud to support Scottish Bakers
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ur baked goods and
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proud to support Scottish Bakers
dates
Wednesday 24th September
Scottish Bakers Board Meeting,
Dunfermline
29th September - 5th October
Craft Bakers Week
3rd-5th October
Irish Bakers Conference
Sunday 12th October
Bakers Fair, Newark
Thursday 16th October
Rondo and Bakels Demo Day, Bicester
Monday 3rd November
Scottish Bakers AGM, Cumbernauld
3–4th November
Board Strategy Away Days, Cumbernauld
Tuesday 11th November
World Scotch Pie Championship
Judging Day, Dunfermline
Saturday 15th November
Scottish Bakers Northern Dance,
Aberdeen
Wednesday 14th January 2015
World Scotch Pie Championship Awards
Ceremony & Lunch, Dunfermline
Saturday 28th February 2015
Scottish Bakers Glasgow Dance,
Glasgow
Sign up now
to visit Bakels
new world class
training facility
Thursday 16th October 2014
Rondo & Bakels are kindly offering to host
members of Scottish Bakers to attend a day
of demonstrations at Bakels new Bakery
Training Facility in Bicester.
They will arrange a coach to meet the
Scottish Bakers party at a central location
(e.g. Birmingham) and will host the day then
return all bakers to the central location by
early evening.
FOR MORE INFORMATION
OR TO BOOK YOUR PLACE
Contact Stacey Walls on
01383 661 555 or email
stacey@scottishbakers.org
Scottish Bakers, Bakers House, Unit 2 Halbeath Interchange, Kingseat Rd, Dunfermline, Fife KY11 8RY
t: 0131 229 1401 or 01383 661 555 e: info@scottishbakers.org www.scottishbakers.org
www.scottishbakers.org