Products in the all-butter, gluten-free line-up included three pies, four quiches, a classic pork pie, flavoured scotch eggs and pastry blocks for consumers to make their own baked goods at home.
Pastries are available in a range of frozen formats, made to suit the individual requirements of delis, farm shops, garden centres and high-end eateries.
The development of The Original Bakers’ new gluten-free offering stemmed from the creation of its own blend of flour that is suitable for people suffering from coeliac disease – the inability to consume gluten.
Commenting on the launch, sales and marketing director Cheryl Barrett said: “Over recent years we have gained a much sought-after reputation as a leader in this niche, but rapidly expanding area of artisan food.
“We have been overwhelmed with the positive feedback and utter delight from coeliac consumers who are now able to enjoy ‘proper pastry that just happens to be gluten-free’.
The launch followed an expansion of the baker’s original premises as part of a £750,000 investment, which saw the company acquire two additional units. The final stage of the investment will see the creation of a three-storey office block and a new product development kitchen.
In an exclusive interview, The Original Baker’s managing director Gill Ridgard told Food Manufacture that once the work into creating a dedicated gluten-free facility was complete, the next step would be to explore vegan options. “Our customers are crying out for them,” she said.
Meanwhile, Ridgard and Barrett have explained how the time, passion and quality put into their products stems from engaged employees who are enthusiastic about their work in this exclusive video interview, and their plans to keep the business small in order to focus on the quality of its products.