Bakers Dozen: Fat Bakers Feed Themsleves

A barage of crisitcism leveled at bakers since last year's baking debacle -which saw many a Soufflé fold in on itself.

Bakers were found to be adding extra loaves to their standard, regulator approved, batch.

Paris based regulatory body the FSA -Farine Sous Approbation- advises a standard batch of twelve loaves or buns. But bread makers have been found to be making batches of 13 while failing to declare the extra bun.

Known to the industry as a 'bakers dozen', the practice is now feared to have become widespread among commercial bread outlets.

"These bakers are just feeding themselves; its disgusting" said a source at one of the UK's top baking firms. "That bread should be made available to the customer, its as if they don't realise how hard it is to get a decent loaf these days."

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