Speciality Breads Ltd is to move into a new state-of-the-art 180,000 sq ft bakery to help achieve its goal of becoming the most sustainable bakery in the UK. The new site is set to be operational by the end this year.
The move represents a significant step change for the business as it sets its sights on adding retail to its growing portfolio, whilst at the same time enhancing the quality & range of its foodservice offering.
The bakery will be capable of generating its own solar electricity and will feature a first-of-its-kind in the UK, electric/gas hybrid oven and state-of-the-art production line, both supplied by Royal Kaak.
The business partnered with Wildfarmed last year, becoming the first large bakery to use their regenerative flour across its entire range.
The use of Wildfarmed flour, the new bakery and their move to plant-based ingredients all combine to create a compelling offer. Speciality Breads believe that this move will position them as the UK market leader in terms of sustainability in the world of bakery.
Managing Director Simon Cannell said of the move “This new facility is the ‘Bakery of the Future’. The bespoke built Royal Kaak production line enables us to retain our incredible flexibility and breadth of range whilst also providing a huge step change in both quality and efficiency. By making the move to this site we are future-proofing the business for the next 20 years so that we can develop partnerships with key customers for the long term.
The hybrid stone bake oven is a game-changer in the industry, allowing us to move quickly towards net zero as the energy market allows. Customers with volume will be able to choose what percentage of gas or electric they want to use, as well as specifying their own percentage blend of Wildfarmed flour. This is unique in the market and a hugely exciting innovation in the world of bakery.”
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Media contact
Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: [email protected]
