General News
14 November, 2024
Looking back on Bow Bakery
Some 23 years ago I spent around five hours with Stuart and Mark Cocks as they toiled during the night at the Bow Bakery producing their delights for the next day.
The upshot was a full-page item in the “Argus” of March 15th, 2001 (a copy of which is in Martin Keller’s window).
With the amazing 50th Anniversary of the family’s tenure at the “Bow” actually taking place back on May 10, this year when the “Argus” highlighted the Cocks family’s remarkable achievement, I thought it high time to for me to revisit. And so I did, but this time during the day.
Well, some things have remained exactly as they were when John Howard was PM.
I then wrote, “the seamless teamwork is an outstanding feature of what I see”.
That certainly still applies 100 per cent, but is now enhanced by the addition of Celie Fuller who quietly and efficiently steps into the established work sequences without prompting. The way Celie and Stuart co-operate in dealing so quickly with the dough-handling processes is a sight to behold.
The 'steady, efficient, no spells' pace is still maintained, with movements quick and sure between the various working spots across the bakery. The only pauses were when I held up one of the three to ask another question.
I was delighted to see that the 'set of vintage and much-loved scales' are still being used by Stuart, though they date from the pounds and ounces era. There is possibly a change in the air however.
As it was in 2001, the integration of the whole operation remains utterly professional, where, as Mark says, “Timing is everything”. Planning is essential, so that the oven remains free when the bread has to be put in. This means tight co-ordination, so that the hedgehog, pastries, pies, sausage rolls etc. all get their turn in the oven too, without time-wasting. It is simply a logistics master-class.
The 'back-room' support of staff and key organisers, partners Caroline and Jacinta, have taken over the earlier roles of mum Val and sister Tracey, and their crucial importance remains as ever.
But there have been changes to the bakery too.
Naturally enough, the passing of the years have meant equipment replacement, and the enlargement of the customer base with the acquisition of the Hopetoun business, has required further updating and modernising.