Kerrygold Boosts Nigerian Bakers with ICES Partnership at Cake Expo 2026

Kerrygold baker support took centre stage at the two‑day Cake Expo 2026 in Lagos, where the Irish dairy brand teamed up with the International Cake Exploration Society Nigeria (ICES) to offer hands‑on training, product demos and networking for bakers across the continent. Held on 7‑8 October at All Seasons Plaza, Ikeja, the event attracted seasoned cake artists, boutique patisseries and aspiring home bakers eager to learn new techniques and source premium butter for their creations.

Why the partnership matters for African bakers

The collaboration between Kerrygold and ICES Nigeria is more than a marketing stunt; it addresses a long‑standing need for reliable, high‑quality ingredients in the African baking sector. Many small‑scale bakers in Nigeria, Ghana and South Africa have struggled with inconsistent supply chains, often resorting to margarine blends that compromise flavour and texture. Kerrygold’s pure Irish butter, known for its rich creaminess, offers a consistent standard that can elevate the crumb, flakiness and overall mouthfeel of cakes, pastries and breads.

Through the partnership, Kerrygold provided free samples of its 250 g and 500 g butter blocks, alongside a series of masterclasses led by ICES‑certified instructors. Participants learned how to temper butter for layered pastries, incorporate it into sponge cakes without compromising rise, and even how to substitute butter for oil in healthier recipe variations. The practical focus resonated with bakers who often rely on trial‑and‑error rather than formal culinary education.

Key highlights from the Cake Expo 2026

Over 300 attendees walked through the Kerrygold booth, where the brand showcased three flagship products: Kerrygold Pure Irish Butter, Kerrygold Light Butter and a newly launched butter blend designed for high‑altitude baking—a nod to the growing number of bakers operating in Nairobi and Addis Ababa. Each product station featured live demonstrations, allowing bakers to see the butter melt, aerate and fold in real time.

• Masterclass sessions: Four intensive workshops covered topics such as “Butter‑Based Frosting for Stable Finish,” “Creating Flaky Croissants with Irish Butter,” and “Healthier Sweet Treats Using Light Butter.”
• Networking lounge: A dedicated area encouraged bakers to exchange contacts, discuss sourcing challenges and explore collaborations across West, East and Southern Africa.
• Recipe competition: Participants submitted original cake recipes using Kerrygold butter; the winning entry, a mango‑infused buttercream cake, will be featured in Kerrygold’s 2027 recipe booklet distributed to retail partners.

The expo also hosted a panel titled “Future of Baking in Africa,” where industry veterans from Nigeria, Kenya and South Africa discussed trends such as plant‑based alternatives, e‑commerce growth for boutique bakeries and the role of digital training platforms. Kerrygold’s regional manager, Chinedu Okonkwo, highlighted the brand’s commitment to supporting local supply chains and hinted at upcoming collaborations with culinary schools in Lagos and Accra.

Impact on small‑scale and home bakers

For many home bakers, the cost and availability of premium butter have been prohibitive. By offering free product samples and discounted bulk purchase options exclusive to expo attendees, Kerrygold lowered the entry barrier for quality baking. Several participants reported immediate improvements in crumb structure and flavour depth when they swapped their usual margarine for Kerrygold butter in test batches.

One Lagos‑based home baker, Adaeze Nwankwo, shared her experience: “I’ve been baking for birthdays for years, but my cakes always felt a bit dry. After the demo, I tried Kerrygold butter in a vanilla sponge and the difference was night and day – it was moist, buttery and held the frosting better.” Such testimonials underscore the tangible benefits of the partnership for everyday bakers who form the backbone of Nigeria’s vibrant informal food economy.

Regional ripple effects across Africa

While the expo was Lagos‑centric, the ripple effect is already being felt in neighbouring markets. ICES Nigeria has pledged to roll out satellite workshops in Accra, Nairobi and Johannesburg throughout 2027, using the same curriculum introduced at the expo. Moreover, Kerrygold’s distribution network is expanding to include major retail chains in Ghana, Kenya and South Africa, ensuring that the butter showcased at the event reaches a wider consumer base.

In Egypt, where pastry chefs are renowned for their delicate phyllo work, the introduction of a consistent butter product promises to reduce the variability that often arises from locally sourced fats. Similarly, in Morocco’s burgeoning boutique patisserie scene, chefs are eager to experiment with Kerrygold’s light butter to create lower‑calorie desserts without sacrificing taste.

How bakers can continue the learning journey

Post‑expo, Kerrygold and ICES Nigeria have launched an online portal where participants can download recipe PDFs, watch recorded masterclasses and access a forum for peer‑to‑peer advice. The portal also features a “Butter Basics” quiz that awards digital badges, which bakers can showcase on social media to attract new clients.

For those who missed the expo, the portal offers a monthly webinar series, each focusing on a specific baking challenge – from gluten‑free cake layers to high‑humidity frosting stability. Registration is free for anyone who signs up with a valid email address, reinforcing Kerrygold’s commitment to inclusive education.

Looking ahead: 2027 and beyond

Building on the momentum of Cake Expo 2026, Kerrygold plans to deepen its engagement with African bakers through a series of initiatives slated for 2027. These include a scholarship program for culinary students at the Federal College of Education (Technical) in Akoka, Lagos, and a partnership with the African Culinary Institute in Nairobi to develop a certification track focused on butter‑centric baking.

Furthermore, the brand is exploring a co‑branding line of ready‑to‑bake pastry mixes tailored to African taste profiles – think spiced carrot cake, pineapple‑coconut cupcakes and suya‑infused shortbread. By aligning product development with local flavour preferences, Kerrygold aims to become a staple in both professional kitchens and home bakeries across the continent.

FAQ

1. What is the main benefit of Kerrygold butter for bakers? Its high butterfat content delivers superior moisture, flavour and structure, leading to lighter crumbs and more stable frostings.
2. Can I access the Cake Expo masterclasses if I didn’t attend? Yes – all sessions are available on the Kerrygold‑ICES online portal, free for registered users.
3. Will Kerrygold’s products be available in local supermarkets? The brand is expanding distribution to major retail chains in Nigeria, Ghana, Kenya, South Africa and Egypt, with wider rollout planned for 2027.

For more details on the partnership and upcoming events, visit the Bellanaija article.

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