4.Delifrance stone baked bread line (landscape)

Despite the automation brought about by Renaissance, Bird describes the stone-baked bread line as “authentically French”​.

“Even though we have invested heavily in automation in some areas of the business, we’ve stayed true to what bread is about,”​ he explains.

“We follow the true artisan methods of producing bread, and we are proud of what we do. The process of bread making is made in the traditional way – but it’s just done on an industrial scale.“​

Not all of the investment has gone into making bread, Bird says. “It’s not all just about making bread either. We’ve spent a lot of money on the foundations of the business, including upgrading the refrigeration plant and the water treatment plant,”​ he explains.

“Sustainability is a big focus for us – our new oil-fired oven, for instance, uses a lot less energy than a conventional oven.”​

Bird says operating on a 24/7 rotating shift pattern has allowed the factory to become more effective in its practices.

“It’s a part of our continuous improvement drive. It’s about the reduction of paperwork and making people’s functions easier, so they are able to deliver what they need to do.”​​