The team from Matthews Cotswold Flour was delighted to host a fantastic networking event for South West Bakers on Tuesday 19th May in the heart of Exeter.
Held at the stunning Quayside Distillery, the afternoon brought together food and baking professionals from across the region, alongside South West press and baking influencers. It offered a great opportunity to trade ideas, share tips and connect with fellow industry professionals from the baking community. They were joined by representatives from bakeries including Boatyard Café and Bakery, Ryder’s Bakery, Peppina Sicilian Bakery, Warrens Bakery, Fika, One Mile Bakery, Artigrano, Panino and Blossom & Bee Bakehouse.
Matthews Cotswold Flour has recently added five new regenerative flours to its premium quality, award-winning range: Regenerative Plain, Self-Raising, Artisan T65 Bread Flour, Wholemeal and Fine Cake flours. Each of the new flours is milled from grains farmed in a way that improves soil health and will enable trade customers and consumers to create delicious, nutritious, planet-friendly bakes. The new products have been added to the brand’s regenerative range which already includes All Purpose, Light and Dark Spelt and Strong Bread Flour. The aim is that all their flours will be made entirely from regeneratively grown grain by 2030.
Bertie Matthews, 8th generation MD of Britain’s leading artisan flour mill, which is a 200 year old family-run business, says: “It was fantastic to welcome bakers from across the South West to join us for a chance to chat about all things baking. It was a great opportunity to hear more about their plans and challenges and we were able to talk about how we can support bakers in the South West. I particularly enjoyed explaining our commitment to regenerative farming and how we are building long term partnerships with our farmers that will benefit them, the soil and our customers for generations to come. It was a really fascinating evening.”
For more information visit www.cotswoldflour.com or contact Kath@rawfoodanddrinkpr.co.uk.
Feature image – The Matthews Cotswold Flour team (L-R): Sophie Carey (Bakery Development Manager), Bertie Matthews (Managing Director), Emily East (Administration Manager), Adrian Dodds (Head of Sales), Melissa Hawkes (Senior Marketing Executive)
