Retail baker Greggs said this week that its prices were increasing 4.5% a year on an ongoing basis as ingredients’ costs mounted.The company, the UK’s number one bakery chain with 1,353 shops, said cost pressures arising from increases in the price of flour and dairy products have been mitigated to some extent by forward buying.But group managing director Sir Michael Darrington told British Baker that this would not prevent prices to customers continuing to increase, with protein commodity rises also expected. Greggs’ prices had risen 4.5% over the last year and were likely to rise that much, or even more in the next year.”Our robust performance to date encourages us to believe that current and anticipated cost increases will be recoverable from the marketplace,” he added.Favourable weather in August and September coupled with a positive response to Greggs’ latest TV advertising campaign have boosted sales, the company said in a trading update to 6 October.The group saw like-for-like sales up 5.9% in the first 16 weeks of the second half of its financial year, compared with the same period of 2006, it said. Operating profit was above the comparable period in 2006, where it saw “disappointing” flat like-for-like sales.A new Greggs’ bakery in Cambuslang, outisde Glasgow, intended to boost growth in Scotland, completed last week.
The blistering heat forced tourist Ashley Kramer to follow the crowds through the Yard to the Harvard Farmers’ Market, where he might have quenched his thirst with a sample of lemonade. Instead, he found Culinary Cruisers, a bicycle-powered food cart selling kombucha, a funky probiotic drink.“I’d never had kombucha until I came to the states,” said Kramer, who is from New Zealand by way of South Africa, “but when I return home, I think I’m going to start brewing my own.”The taste of kombucha is somewhere between sparkling apple juice and wine; and while it’s fermented, it’s nonalcoholic.“People really like it,” said the man behind the cart, Josh Danoff, who runs the enterprise alongside his sister. “I drink a lot of coffee — I love coffee — but now when I wake up, I drink this. It’s given me so much more energy.”“I never expected to find a farmers’ market right in the middle of campus — it’s pretty cool,” said Kramer, who supped more than a few samples of the drink, slid on his silver aviators, and headed on his way.Ah, summertime.The Harvard Farmers’ Market brings the season’s luscious bounty to Harvard every Tuesday outside the Science Center and every Friday in Allston.There’s an array of produce from farms across Massachusetts — spicy arugula, fragrant tomatoes, fresh-plucked corn, and juicy strawberries. But one-stop shopping is possible too, with meat purveyors such as John Crow Farm and seafood from Cape Ann Fresh Catch, pasta from Nella Pasta, and cheese from Narragansett Creamery. Why not pick up some sweet and spicy Sassy Mo’ Lassy barbecue sauce from Burnin’ Love Sauces? Nothing says summer like wafting charcoal smoke and the scent of barbecue chicken filling the block.JoAnn Marsh and her husband, a chef of more than two decades, dreamed up their sauce business from their home in Dorchester, Mass. “We make everything from scratch,” she said, and her barbecue and hot sauces, as well as salad dressings, are all low in sodium and gluten-free. No preservatives, no corn syrup.Carrie Ayers, a financial and operations coordinator at Harvard Law School, visits the market often to supplement what she gets delivered from a local community supported agriculture program — this week it’s broccoli, corn, and a jar of pasta sauce.“I like that I can come and get fresh food and that it’s local and sustainable and convenient,” she said. “There’s some places I go that I’d like to stay away from — like the Danish Pastry House — but there’s so much here to choose from.”The Harvard Farmers’ Market runs through October. For more information and a list of vendors.
Facebook Twitter Google+ Published on February 22, 2014 at 5:39 pm Contact Stephen: [email protected] | @Stephen_Bailey1 After edging Duke 91-89 in overtime on Feb. 1, No. 1 Syracuse travels to Cameron Indoor Stadium for the first time on Saturday in search of another win. Here are the five keys that would allow the Orange to sweep its first season series with the No. 5 Blue Devils.No. 1 C.J.’s slumpThe last time C.J. Fair faced Duke, he played the best game of his career. Fair took over in the second half, hitting anything and everything en route to a career-high 28 points. Since then, though, he’s been dreadful. Fair is shooting 35.4 percent in the last five games, including a 7-for-23 performance in SU’s 62-59 overtime loss to Boston College on Wednesday. If the Orange is to pull off the upset in Cameron, it’ll need a rejuvenated and efficient senior leader.No. 2 Duke’s 3-point shootingThis season, Jim Boeheim has played most opponents to take 3-pointers. It’s a dare of sorts, but the Blue Devils aren’t most opponents. With four marksmen who connect on more than 40 percent of their 3-point attempts, Duke can shred the Orange from beyond the arc. Andre Dawkins (4), Rasheed Sulaimon (4), Tyler Thornton (3) and Rodney Hood (3) spearheaded the Blue Devils’ efforts from long range in the first matchup as the team ultimately finished 15-of-36. The Orange guards and wings will have to close out quickly to keep that quartet from a repeat outing.AdvertisementThis is placeholder textNo. 3 Jostling with JabariThe Orange handled Jabari Parker well on Feb. 1. Boeheim kept his centers back to shade Parker on the baseline while playing off Amile Jefferson in the high post. The result was a frustrated Parker, who scored 15 points but fouled out late in regulation. This time, Parker could see more time in the high post. If that’s the case, Boeheim will need to adjust accordingly and bring Rakeem Christmas or Baye Moussa Keita forward.No. 4 Center playSpeaking of the centers, Christmas will be relied on for a bounce-back performance after the BC game. Christmas is likely the best post player on the court and will need to play like it for SU to win. He blocked Parker three times (including a nasty denial in transition) in the first matchup, but if Parker is moved to the high post, he’ll have to do a lot more to not only keep the sensational freshman in check, but also to stay out of foul trouble. With Keita playing only two minutes against the Eagles, it’s likely he’s still far from 100 percent.No. 5 Closing strongThose four keys and any other factors aside, the success of this Syracuse team is built on efficiency in the final five minutes. That’s how SU has won about half of its games this year. But against Boston College, and even N.C. State before that, the Orange hasn’t turned into the well-oiled machine that beat Duke once and Pittsburgh twice. No matter what else happens in the first 35 minutes, if Syracuse doesn’t play its best ball in the final possessions, it can’t win. Comments