Euphorium Bakery & The Bakery Project

written by Guest Angel

Hel’s Angels have been working with Euphorium Bakery and The Bakery Project on an exciting new venture!  For the last couple of months we have been providing CRB Checked & Food Hygiene Certificate Holding Brand Ambassadors to sample new products to the public and spread the scrummy word… Over to Angel Rhi for more details….

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“When you’re asked if you’d like to earn your daily bread sampling cake, you say yes – unless you’re a sandwich short of a picnic…

And so for the last few months I have been promoting the delicious wares of Euphorium bakery.

Euphorium began in 1999, a single bakery that quickly became renowned for it’s gorgeous breads, cakes and pastries made freshly every day. They are now dotted all over London and, if you’re lucky, they’re in a Tesco near you too.

 Hel’s Angels was asked to help promote the opening of two new Euphorium bakeries inside Tesco stores, and introduce shoppers to the sheer gorgeousness of the brand.

We sampled from both Euphorium and it’s new exclusive to Tesco range, The Bakery Project. This focuses on bringing back British classics – think Victoria Sponge, Rock Cakes and Bannock.

We had a variety of tasty morsels to sample throughout the day, from almond croissants and macaroons for breakfast, to a variety of savory treats at lunch, whilst early afternoon saw us trailing some of those British classics. Plus, there was always a range of Euphorium’s freshly baked artisan breads for people to taste.

 We also spent Saturdays and Sundays hosting a ‘gingerbread decoration station’ for The Kids Bakery Project.  The Bakery Project aims to get involved in local communities, and this free activity allowed children aged 3-10 to design and decorate a gingerbread inside Tesco stores.

It was amazing to see people’s reactions to these tasty morsels  - the ‘sample to sale’ conversion was brilliant – once tasted, products disappeared off the shelves like, pardon the pun – hot cakes! And, as a bit of a foodie, it was also really exciting to see people try new flavours.

All in all, a sweet sweet job.”

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