Baking & Snack - June 2015 - 35

SPECIAL REPORT
iba Bakery Tour: Village Bakery

BEST OF BOTH

WORLDS

Village Bakery of North Wales relies on a combination
of selected automation and its signature 'slow dough'
philosophy to soar to new heights.
by Dan Malovany
year" designation - a tribute to its size and commitment to quality.
Christien credited the business' success to its ability
to blend the best of both worlds. "We're a craft bakery,
but we can produce on scale," he explained. "We still
involve our craft principles. We'll use automated equipment. We'll use high-capacity equipment, but we will
use people where we can add value. We can form a piece
of dough if it needs a hand-finish or seeding or decoration by hand. We have a brilliant team of skilled people."
In all, Village Bakery produces up to 200 different
products a day, ranging from fresh bread, soft rolls and
hearty subs to sausage rolls, meat pies and a sundry of
other savory pastries. Moreover, its classic line of morning
treats includes crumpets, fruit scones, luxury tea cakes,
pancakes and pikelets - a Welsh variation of the crumpet
- as well as its best-selling authentic Welsh cakes.
Nearly 400 people work at Village Bakery, which
consists of three bakeries with a total of 16 production
lines. Its bakery in Coedpoeth is a 60,000-sq-ft semiautomated operation where it makes many of its premium breads, rolls and savories. "We do a lot of baking
there using thermal oil deck ovens," Christien said. "We
do a lot of hand-finishing up there, too."
In 2008, it opened a 30,000-sq-ft facility - Village
Bakery Nutrition Ltd. - that the company touted as
the largest and most automated gluten-free bakery in
the UK at the time. It also has a third 40,000-sq-ft bakery that houses many of the business' most automated
lines. Both of these facilities are located in Wrexham
Industrial Estate on the outskirts of the city.
As one of Wales' burgeoning businesses, it's not surprising that Village Bakery continues to invest in auto-

BAKERY TOUR

L

Located just a short drive from the rolling Welsh hills dotted with rustic ruins from centuries ago, Village Bakery
in Wrexham, North Wales, UK, revels in its past while
moving full-steam ahead into the future. Founded by
Chairman Alan Jones and his father, who bought a small
bakery in 1964, the day-to-day affairs of the familyowned business are now overseen by Alan's sons Robin,
managing director, and Christien, projects director.
"We have bakers running the company," noted
Christien, who with his brother grew up helping their
father in the bakery. "We don't have marketers or accountants or shareholders to think about. It's Robin, me
and Dad. To be honest with you, we are about the product. It's all about our passion for baking."
While Village Bakery prides itself as a craft operation
that specializes in making wholesome baked goods that
are "born and baked in Wales," the business is hardly a
sleepy, small-town operation. Rather, the £40 million
(US$63 million) company was recently recognized as
one of the Top 50 fastest-growing companies in Wales,
reporting more than 400% annual growth for fifth place
on the list in 2014.
Not only does Village Bakery serve many of the UK's top
retailers with branded and private label products, but it also
supplies independent supermarkets, hotels, restaurants,
caterers and convenience stores throughout the region.
Additionally, it freezes products for global distribution.
Throughout the years, Village Bakery has also earned
a reputation as one of the best in the business in the UK.
During the past two decades, the group was named by
its peers and the British baking industry trade press as
the top craft bakery - not once, but three times. Last
year, it received the coveted "bakery manufacturer of the

www.bakingandsnack.com / June 2015 Baking & Snack 35


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Baking & Snack - June 2015

Table of Contents for the Digital Edition of Baking & Snack - June 2015

Baking & Snack - June 2015
Table of Contents
Table of Contents
Editorial - Turning perception into reality
Newsfront - Weston invests big in baking
BBU completes initial Energy Star Challenge
Panera rolls out ‘no no list’
GMOs concern, confuse consumers
Lancaster Colony rises on Flatout performance
General Mills invests $250 million in Tennessee
B&CMA announces safety awards
People/In Brief/In Memoriam
Baking Industry Forum - The Art of Troubleshooting
Clean Label - The Clean Conundrum
New technology, new views on food
iba Bakery Tour: Village Bakery - Best of Both Worlds
Looking for Village people
Invest to stay the best
Highland Baking - Right Place, Right Time
Remembering Jim Rosen
Embedding the ‘Northbrook culture’
Alternative Snacks - Birth of Innovation
The state of snacking
Gluten-Free - Delicious and Nutritious
Gluten-free makes impact in foodservice
Fruits and Nuts - To the Rescue
Keeping taste a top priority
Ingredient App - Malt Meets Bread
R&D Perspective - Fad, Trend or Here to Stay?
Ingredient Handling - Good Housekeeping for Safekeeping
Keeping doughs without ice
Playing it by the book
Conveyors - Left Behind
Pass the meat, please
Secondary Packaging - Box Set
Sanitation Strategies - Food Safety Fast Track
Getting Technical in Tampa
Industry Images - B&CMA
TIA Ups the Ante
Industry Images - TIA
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - June 2015 - Baking & Snack - June 2015
Baking & Snack - June 2015 - 2
Baking & Snack - June 2015 - FC1
Baking & Snack - June 2015 - FC2
Baking & Snack - June 2015 - FC3
Baking & Snack - June 2015 - FC4
Baking & Snack - June 2015 - 3
Baking & Snack - June 2015 - 4
Baking & Snack - June 2015 - 5
Baking & Snack - June 2015 - 6
Baking & Snack - June 2015 - 7
Baking & Snack - June 2015 - 8
Baking & Snack - June 2015 - Table of Contents
Baking & Snack - June 2015 - 10
Baking & Snack - June 2015 - Table of Contents
Baking & Snack - June 2015 - 12
Baking & Snack - June 2015 - 13
Baking & Snack - June 2015 - Editorial - Turning perception into reality
Baking & Snack - June 2015 - 15
Baking & Snack - June 2015 - Panera rolls out ‘no no list’
Baking & Snack - June 2015 - 17
Baking & Snack - June 2015 - General Mills invests $250 million in Tennessee
Baking & Snack - June 2015 - People/In Brief/In Memoriam
Baking & Snack - June 2015 - 20
Baking & Snack - June 2015 - Baking Industry Forum - The Art of Troubleshooting
Baking & Snack - June 2015 - 22
Baking & Snack - June 2015 - 23
Baking & Snack - June 2015 - 24
Baking & Snack - June 2015 - Clean Label - The Clean Conundrum
Baking & Snack - June 2015 - 26
Baking & Snack - June 2015 - 27
Baking & Snack - June 2015 - 28
Baking & Snack - June 2015 - 29
Baking & Snack - June 2015 - New technology, new views on food
Baking & Snack - June 2015 - 31
Baking & Snack - June 2015 - 32
Baking & Snack - June 2015 - 33
Baking & Snack - June 2015 - 34
Baking & Snack - June 2015 - iba Bakery Tour: Village Bakery - Best of Both Worlds
Baking & Snack - June 2015 - 36
Baking & Snack - June 2015 - Looking for Village people
Baking & Snack - June 2015 - 38
Baking & Snack - June 2015 - Invest to stay the best
Baking & Snack - June 2015 - 40
Baking & Snack - June 2015 - 41
Baking & Snack - June 2015 - Highland Baking - Right Place, Right Time
Baking & Snack - June 2015 - 43
Baking & Snack - June 2015 - 44
Baking & Snack - June 2015 - 45
Baking & Snack - June 2015 - 46
Baking & Snack - June 2015 - 47
Baking & Snack - June 2015 - 48
Baking & Snack - June 2015 - 49
Baking & Snack - June 2015 - 50
Baking & Snack - June 2015 - 51
Baking & Snack - June 2015 - 52
Baking & Snack - June 2015 - Remembering Jim Rosen
Baking & Snack - June 2015 - Embedding the ‘Northbrook culture’
Baking & Snack - June 2015 - 55
Baking & Snack - June 2015 - 56
Baking & Snack - June 2015 - 57
Baking & Snack - June 2015 - 58
Baking & Snack - June 2015 - 59
Baking & Snack - June 2015 - 60
Baking & Snack - June 2015 - Alternative Snacks - Birth of Innovation
Baking & Snack - June 2015 - The state of snacking
Baking & Snack - June 2015 - 63
Baking & Snack - June 2015 - 64
Baking & Snack - June 2015 - 65
Baking & Snack - June 2015 - 66
Baking & Snack - June 2015 - 67
Baking & Snack - June 2015 - 68
Baking & Snack - June 2015 - 69
Baking & Snack - June 2015 - 70
Baking & Snack - June 2015 - 71
Baking & Snack - June 2015 - 72
Baking & Snack - June 2015 - Gluten-Free - Delicious and Nutritious
Baking & Snack - June 2015 - Gluten-free makes impact in foodservice
Baking & Snack - June 2015 - 75
Baking & Snack - June 2015 - 76
Baking & Snack - June 2015 - 77
Baking & Snack - June 2015 - 78
Baking & Snack - June 2015 - 79
Baking & Snack - June 2015 - 80
Baking & Snack - June 2015 - 81
Baking & Snack - June 2015 - 82
Baking & Snack - June 2015 - 83
Baking & Snack - June 2015 - 84
Baking & Snack - June 2015 - Fruits and Nuts - To the Rescue
Baking & Snack - June 2015 - 86
Baking & Snack - June 2015 - 87
Baking & Snack - June 2015 - 88
Baking & Snack - June 2015 - 89
Baking & Snack - June 2015 - 90
Baking & Snack - June 2015 - 91
Baking & Snack - June 2015 - 92
Baking & Snack - June 2015 - 93
Baking & Snack - June 2015 - Keeping taste a top priority
Baking & Snack - June 2015 - 95
Baking & Snack - June 2015 - 96
Baking & Snack - June 2015 - Ingredient App - Malt Meets Bread
Baking & Snack - June 2015 - 98
Baking & Snack - June 2015 - R&D Perspective - Fad, Trend or Here to Stay?
Baking & Snack - June 2015 - 100
Baking & Snack - June 2015 - 101
Baking & Snack - June 2015 - 102
Baking & Snack - June 2015 - Ingredient Handling - Good Housekeeping for Safekeeping
Baking & Snack - June 2015 - Keeping doughs without ice
Baking & Snack - June 2015 - 105
Baking & Snack - June 2015 - 106
Baking & Snack - June 2015 - 107
Baking & Snack - June 2015 - 108
Baking & Snack - June 2015 - Playing it by the book
Baking & Snack - June 2015 - 110
Baking & Snack - June 2015 - 111
Baking & Snack - June 2015 - 112
Baking & Snack - June 2015 - 113
Baking & Snack - June 2015 - 114
Baking & Snack - June 2015 - Conveyors - Left Behind
Baking & Snack - June 2015 - 116
Baking & Snack - June 2015 - Pass the meat, please
Baking & Snack - June 2015 - 118
Baking & Snack - June 2015 - 119
Baking & Snack - June 2015 - 120
Baking & Snack - June 2015 - 121
Baking & Snack - June 2015 - 122
Baking & Snack - June 2015 - 123
Baking & Snack - June 2015 - 124
Baking & Snack - June 2015 - Secondary Packaging - Box Set
Baking & Snack - June 2015 - 126
Baking & Snack - June 2015 - 127
Baking & Snack - June 2015 - 128
Baking & Snack - June 2015 - 129
Baking & Snack - June 2015 - Sanitation Strategies - Food Safety Fast Track
Baking & Snack - June 2015 - 131
Baking & Snack - June 2015 - Getting Technical in Tampa
Baking & Snack - June 2015 - Industry Images - B&CMA
Baking & Snack - June 2015 - TIA Ups the Ante
Baking & Snack - June 2015 - Industry Images - TIA
Baking & Snack - June 2015 - 136
Baking & Snack - June 2015 - Events
Baking & Snack - June 2015 - 138
Baking & Snack - June 2015 - Innovations
Baking & Snack - June 2015 - Ingredient News
Baking & Snack - June 2015 - 141
Baking & Snack - June 2015 - 142
Baking & Snack - June 2015 - Products & Packaging
Baking & Snack - June 2015 - 144
Baking & Snack - June 2015 - 145
Baking & Snack - June 2015 - 146
Baking & Snack - June 2015 - Patents
Baking & Snack - June 2015 - 148
Baking & Snack - June 2015 - New on the Shelf
Baking & Snack - June 2015 - 150
Baking & Snack - June 2015 - Marketplace
Baking & Snack - June 2015 - 152
Baking & Snack - June 2015 - 153
Baking & Snack - June 2015 - 154
Baking & Snack - June 2015 - 155
Baking & Snack - June 2015 - 156
Baking & Snack - June 2015 - 157
Baking & Snack - June 2015 - 158
Baking & Snack - June 2015 - 159
Baking & Snack - June 2015 - 160
Baking & Snack - June 2015 - Ad Index
Baking & Snack - June 2015 - New Product Spotlight
Baking & Snack - June 2015 - 163
Baking & Snack - June 2015 - 164
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