Blog
Five minutes with Paul Wayne Gregory
Paul is an award-winning Pastry Chef and Chocolatier with over 25 years’ experience in the industry.
Gelato trends for 2021
Glorious gelato – Often considered the more upmarket version of ice cream, gelato is now a cosmopolitan staple in the UK.
Perfecting plant-based this Christmas
Perfecting plant-based this Christmas by Matt Turner of the Vegan Society
Decadence defined - giving your chocolate a USP
As chocolatiers we are constantly hunting for the next big thing and striving to up our game.
How to work the Christmas magic - cool cost savings and hot profits
Where has this year gone? One minute it was full of daffodils on the way to work and the next minute we have to plan for turkey and crackers!
New chocolate cups and décor
We are delighted to introduce two new suppliers to the Henley Bridge family, Confiletas, chocolate cups and Barbara Decor, chocolate décor.
Meet Banana Java
Banana Java is a new idea from gelato masters Rubicone. Inspired by Blue Java Bananas, known as “Ice Cream Bananas” because they have a creamy texture and flavor which is reminiscent of vanilla gelato.
Meet Belcolade Amber
The chocolatiers at Belcolade are always beavering away on new ideas and their latest innovation is Amber – a white chocolate with a natural carame...
Tony Williams joins Henley Bridge
HB Ingredients are thrilled that Tony Williams has joined the HB family as Business Development Manager to the Foodservice Sector.
Ice cream expert Mark Eastman joins Henley Bridge
HB Ingredients are delighted to announce the appointment of Mark Eastman as Business Development Manager to further enhance our presence in the Ice Cream sector.