Eco-bakery Thoughtful Bread triples in size

15 June, 2010

Bristol-based eco-bakery The Thoughtful Bread Company has moved to a new purpose-built bakery at Farrington’s Farm Shop.

The 1,200sq ft bakery, which is nearly three times the size of the company’s previous premises, was built as a partnership between the owners of the shop and the bakery.

The collaboration means the shop has a regular supply of freshly baked bread and visitors can see the bakers working through a viewing window, while The Thoughtful Bread Company has been able to scale up production to meet growing demand from independent retailers and restaurants.

Set up in March 2009 by Duncan Glendinning and baker Patrick Ryan, the company produces artisan breads, such as sourdoughs and soda bread, as well as products made with foraged ingredients, including potato and rosemary loaf, nettle and chive baguette, and dandelion and apple loaf.

Reducing environmental impact is a “defining pillar” of The Thoughtful Bread Co, said Glendinning. “Measures include segregation, weighing and disposal of waste through re-use first, then compost or recycling, then finally landfill only as a last resort,” he explained.

“We have also been running our fleet of delivery vehicles on biodiesel from the first day we set up in business. We are currently piloting a scheme, which will see restaurants and other customers rewarded with a discount for the waste veg oil they allow us to collect, which we then have converted into biodiesel by a local company to power our vans.”





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