With seven, successful sites across Suffolk and Norfolk in the UK, artisanal bakery and cafe group Two Magpies Bakery is opening the first of its ‘Mini Magpies’ site in the market town of Beccles, in Suffolk.
Having opened at the end of January, the new site will be different to the cafes and bakeries the company is known for in the region with a smaller format targeting customers who want to grab a quick coffee or handmade bake on the go.
The new Mini Magpies cafe will offer 10 covers and focus on pushing takeaway sales. It is the first in what the company hopes will be a concept they can roll out across the region.
“Since opening in Southwold over ten years ago, we have brought Two Magpies Bakery to towns and villages across East Anglia, and have developed a strong identity for delivering beautiful handmade treats, using only the best ingredients, whilst offering great customer service,” said Yasmin Wyatt, Operations Director at Two Magpies. “Our amazing team will now deliver this same expertise and passion at the new Beccles site, with a similar selection of delicious bakes, hand-laminated pastries, sourdough bread and coffee, but all available to takeaway.”
“We have witnessed a change in people’s preferences since first opening and there is now a growing demand for great-tasting coffee and treats to go, particularly in these tourist hotspots. We hope the Mini Magpie concept is something we can roll out to other towns in the future,” added Yasmin.
The opening of the Beccles site means the creation of more new jobs and will be open 7 days a week and focus on taekaway sales. The company currently has a team of over 200 bakers, pastry chefs and baristas across its seven sites in Southwold, Aldeburgh, Darsham, Woodbridge, Norwich, Blakeney and Holt.
In addition to its bakeries and cafes, the company also holds a ‘Bake school’ which provides training and support to a range of attendees, from beginners to more experienced bakers on a range of topics including European baking, sourdough, a pizza masterclass and baking macarons and meringues.
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Caitlin Gittins
Editor, International Bakery
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