The Lazonby-based manufacturer, which supplies bakery goods to high street coffee chains and UK retail, has added 450 square metres of additional bakery space.
Home to one of Europe’s largest dedicated allergen free-from bakeries, Bells of Lazonby has two bakery sites: A conventional sweet bakery and a dedicated gluten free plant which avoids 12 out of the 14 major UK allergens.
The expansion, which represents a £1 million investment, will enable the family-owned business to scale up output, accommodate new equipment and production processes, and strengthen segregation between production areas to further enhance food safety and compliance.
The new layout is also set to deliver improved workflow efficiency, allowing for greater flexibility in scheduling, helping the bakery to respond more quickly to customer demand and reduce bottlenecks during peak periods.
Upgrades have also been made to the wash facilities and created a more spacious, organised, and safer working environment for employees.
Managing director of Bells of Lazonby, Rob Keeping, who recently joined the business from Bread Holdings, replacing Tim Condor, said: “This expansion is a major milestone for the business. Bells of Lazonby is leading in bakery for innovation and recipe development, this expansion allows the business to add scale to production and meet growing demand.
“We are proud to have a facility that reflects our commitment to continuously improving the environment our teams work in. We’re focused on driving efficiency, quality, and sustainability as we look to the future.”
Next year Bells of Lazonby will celebrate 80 years of trading. The board is comprised of second and third generation family members, with the business wholly family owned.
