Leicestershire-based Geary’s Bakeries is to relocate to a new site and double production of its loaves, following a £1m investment.Joint managing director Tony Marriott told British Baker that Geary’s hopes to be up and running at its new bakery, in Barrow upon Soar, by the end of March 2010. “The company is relocating from its original site – in Ratby – where it has been for 104 years,” he said.The move is due to the increasing logistical difficulties of, for example, getting supplies, such as flour silo deliveries to the bakery, which is currently located in the centre of a village. “It’s also now a very old building,” said Marriott.The move will enable the bakery to ramp up its production. “We currently produce around 700-800,000 speciality rolls a week and about 50,000 loaves a week – and we are expecting to be able to produce 100,000 loaves a week,” he said.The firm has been working on getting the new site ready since June last year, including extensions to the building. The new bakery, based in Hayhill Industrial Estate, is only 10 miles from the old site, but was not previously a bakery, so there has been a lot of work involved, explained Marriott. “Travelling ovens are being put in at the moment, and the provers are already in,” he added.Geary’s had been looking for a suitable site for about three years. Marriott said it had been important to find one close to the original bakery, so that the existing staff could easily move with the firm.The bakery employs around 70 staff at present, but Marriott said there are hopes to employ around 110 staff when the new site is fully up and running.Geary’s predominantly produces bread and rolls for major retailers and sandwich producers, including Samworth Brothers and Uniq.
The Danish baker who founded Bread Etcetera and managed the Celtic Bakers has set up a new wholesale bakery near Chichester in West Sussex, supplying a range of artisan breads and pastries.Troels Bendix set up the Hungry Guest Bakery in August this year and has since opened a café and local food store in the nearby town of Petworth under the same name. The 3,000sq ft bakery makes products such as the wholemeal Petworth Loaf, using flour from a local mill with wheat grown in the area. Other breads in the 20-strong range include Swedish rye bread and the sprouted West Sussex Loaf.The firm also makes cakes and flapjacks and will supply a new mobile bread company called Du Pain Du Van, delivering to rural areas.