Monthly Archives: March 2011

Baking Mad with Eric Lanlard

Baking Mad are so pleased to announce that they will be working with Award-winning, world renowned patisserie and desserts chef, Eric Lanlard.

Spend an exciting and delicious day with Eric and hone your baking skills.

You will be welcomed with a truly continental breakfast to fuel you for the day ahead.

Eric will share three of his treasured recipes. Chocolate Passion, a most extravagant cake with layers of chocolate and almond genoise filled with dark Indonesian and Peruvian rare bean chocolate mouse is served with a passion fruit syrup. A chef’s favourite is the preserved apricot tatin with pears and juniper. Eric will share a foolproof technique to this French classic dessert. Last, but by no means least, a light tea fruit loaf packed with Italian peel and South African dried fruits flavoured with pure orange blossom flower nectar. All of the recipes use the very best ingredients including Billington’s unrefined sugars.

A seasonal lunch with be served with wine and a yummy pudding.

Students will take home everything they have baked along with the recipes, and will be given a Cake Boy apron and a Baking Mad goody bag courtesy of plus a shopping discount voucher for the Shop at Cake Boy.

£250 per person
Maximum 8 students per class.

Baking Mad – Spring
Tuesday, 22 March – 9.30am to 4.30pm
Thursday, 5 May – 9.30am to 4.30pm

Baking Mad – Summer
Wednesday, 1st June – 9.30am to 4.30pm
Thursday, 9th June – 9.30am to 4.30pm

For more information on these clasees please go to;

Allinson’s New Look

Introducing the new look Allinson’s Nature Friendly Flours!

The two new look products are Allinson Nature Friendly White Plain Flour 1kg and Allinson Nature Friendly White Self Raising Flour 1kg both of which are available at Tesco, Sainsbury’s, Morrisons and ASDA stores.

The new design allows them to be clearly differentiated from Allinson bread flours and stand out on the shelves.

Allinson’s Nature Friendly flour is made from Conservation Grade Wheat which comes from farms that actively manage their farmland to promote biodiversity and create conditions in which wildlife can flourish.
This includes:
Planting hedgerows and trees to protect essential food sources e.g. wild berries.
Building ponds and erecting bat and bird boxes
Sowing a variety of wild flowers
Prohibiting the use of harmful agro-chemicals