Jones Village Bakery flies the flag

Jones Village Bakery is flying the flag for Wales as part of a major export drive to promote the nation’s food and drink around the world.

Commercial officers from 15 different countries working for the UK government in partnership with the Welsh government were reportedly “blown away” by a visit of the Jones Village Bakery in Wrexham.

This included food specialists from international offices from as far afield as South Korea, Japan, Saudi Arabia, Italy, Belgium, Canada and America. The visit was organised by the Department for Business and Trade as part of a week-long tour, with the Village Bakery being one of two Welsh producers on their itinerary.

As part of the visit, they were shown the new sourdough and pancake production lines installed at the company’s 140,000 square foot headquarters complex on Wrexham Industrial Estate.

Over the last two years the family-run brand has invested a total of UK£18 million in the two state-of-the-art lines, creating more than 100 new jobs with more in the pipeline.

According to Managing Director Robin Jones, the visit was timely because the growing bakery is set to more than triple the amount it exports this year, with overseas sales increasing from £1.5 million to £5 million in 2023.

“Their job is to sell British food and drink and this visit was part of a week-long tour and we’re proud we were one of only two Welsh food producers chosen as champions of the sector,” said Robin. “When the commercial officers go back to their respective countries, they have relationships with distributors and retailers to enable them to be equipped with knowledge and information to sell our food and drink.”

After the tour of the bakery, the commercial officers were given the chance to make their own sourdough bread in the bakery’s test kitchen, under the eye of Paul Andrew, a Master Baker and Bakery Specialist at the Village Bakery.

“I think it’s fair to say that they were totally blown away by what they’ve seen today, which is essentially one of the most modern bakeries in the world where we marry the artisan skills of craft bakers with high-volume production,” said Paul. “What we make in our bakeries reflects what we do here in the new product development kitchen which is an artisan bakery, from the way we mix to the way we condition the dough, then to the way we finally mix and shape all the dough pieces down to resting and baking.

“We have given them a taste of what it’s like to be a proper baker, feeling the flour and the dough. They got to be a baker for 30-45 minutes and they loved it.

“Hopefully, they will now become our ambassadors and tell the world about how amazing our breads are.”

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920

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