Say cheese...If you are looking for the pictures from Conference 2025 you are in the right place! If you have found a picture that you want to keep, you can download them directly. If you would like the original copy, which will be better quality, then click the button below, detailing the picture you require and we will send it to you on email!
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Friday 13th June 2025 |
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Friday at conference is all about networking! Many of our sponsors are here to talk to student members about opportunities in the baking industry, sample products and try out ingredients. There were some excellent and interesting products on display from a number of sponsors including Lesaffre, Callebaut, Greenhalghs, Bakels, BAKO, Cotswolds Flour, Nelstrops, Kudos Blends, Dawn foods, Craft Bakers Association, ADM, IRCA Group, FDQ, CSM, Rainbow Dust and Country Style.
Students were treated to a demo by IRCA Group and then the evening entertainment consisted of Pirate Fancy Dress! |
Saturday 14th June 2025 |
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Cake Decoration EntriesOne of our favourite categories to see at National Competitions are the cake decoration entries. Its great to see so many different ideas around the themes for each competition, and the skills and creativity from students that have worked so hard on these, and managed to get them to conference in one piece too!
Congratulations to everyone entering this category this year! #ABSTConference |
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Chocolate Egg & Cupcakes |
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Some really interesting chocolate work this year and innovative ideas from students. The cupcake decoration theme was fashion through 100 years, and some very creative ideas to capture this theme in the products. Well done to everyone that entered, and check out some of the products that we captured on camera to see if yours is there!
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Bread & PastriesWe are always overwhelmed by the amount of bread entries into our national competitions but this year there were some really great ones presented for judging. Bi-colour croissants were excellent overall and it was nice to see lots of different bread making processes used, to celebrate our 100th anniversary theme, including sourdough, bulk fermentation and Chorleywood Bread Process!
The 3-D display breads were especially impressive this year and its great to see these skills being learnt by trainee bakers! |
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LIVE Competitions |
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Students taking part in the LIVE competitions at conference including the Dead Dough Display Bread, Piping, Marzipan Modelling and Gingerbread display house. Under pressure and against the clock, these competitions really do test the skill of trainee bakers.
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Lob the Cob FinalIt wouldn't be conference without Lob the Cob! This year we had finalists from Birmingham, Blackpool, Tameside, London, Limerick and Liverpool. It was a close final, but Limerick won both the male and female final. Congratulations to all of our finalists! Here is the video of the winning "Lob" of the day!
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Judging your entries |
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Its a hard life being a judge... You have all those beautiful cakes that you have to taste! Seriously though, this year our judges had their work cut out for them. Here are some of the pictures from behind closed doors, when the judging takes place.
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Leo the baker keynote |
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After feedback, we were treated to a keynote talk from Leo the Baker, providing advice to student bakers on starting a business and social media. This was a great opportunity for students interested in becoming entrepreneurs and was very interesting to hear about Leos journey into baking!
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Awards Ceremony |
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One of the most special part of the conference weekend is the awards ceremony, where students and trainees that have won in the competitions get to take the stage and celebrate with their friends and lecturers.
This year was also our Conference Secretary, Sophie Carey's last year so the organisation showed our appreciation for all of the hard work and dedication to the role over the past 6 years. |
...and the winners areCongratulations to all our winners of the competitions this year. Whether you placed or not, we are sure that you learnt valuable skills and knowledge related to the products that you produced which will be indispensable when you start your careers in the baking industry!
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