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Fine Food Digest Jan-Feb 2017

Fine food digest jan-feb 2017 f/c

Fine Food Digest January - February 2017

Focus on the South West

The Oaty Coconut Bar and Oaty Apricot Bar joined the recently launched Squillionaire and Fruity Nut Bar in Honeybuns range at the beginning of 2017.

The Dorset bakery says it's primary focus is to make 'truly delicious and decadent artisan treats that taste like cakes, not health bars'. Oaty Coconut Bar is a moist, slow-baked flapjack made with virgin coconut oil, while the Oaty Apricot Bar uses a fresh apricot puree, topped with toasted pumpkin seeds. Both are available in narrow 56g individual slices and 950g tray bakes. RRP for slices is "around the £2 mark".


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