Bakery Exporter of the Year 2021 finalists announced

This year’s finalists for Bakery Exporter of the Year ship sweet and savoury treats across the globe from Australia to the USA and into the Middle East.

This category, which is sponsored by St Pierre Groupe, highlights bakery businesses that have demonstrated sustained success overseas with plans for future growth.

Here are the three finalists for Bakery Exporter of the Year 2021:

Bells of Lazonby

With expected market value growth of 10% in its export brand, We Love Cake, this Penrith-based business is motoring ahead with new product development targeted at export markets. It launched a new vegan, gluten, wheat- and milk-free caramel slice into the Australian market last year which proved a real winner. The Iberian and UAE markets are shaping up well for the business too. The judges said the company’s performance and plans were notable and clearly targeted to leverage the opportunities identified for great tasting free-from products in key export markets.

Crust & Crumb Bakery

With a dedicated gluten-free bakery and free-from production line, Crust & Crumb is Northern Ireland’s largest manufacturer of ambient, chilled, and frozen commercial and gluten-free dough-based products. Crust & Crumb’s exports grew by 25% last year to top £40m. When the pandemic struck, the company adopted a new production ethos: “If we can’t go to our customers, we must show them why they should come to us.” The growth in total export revenues and the number of customers, that resulted from this strategy, really impressed the judges.

Fatherson Bakery

Exports are growing fast for this go-ahead business based in Alcester, not far from Stratford Upon Avon. Its products travel as far as the Falkland Islands as well as selling well in Spain, Ireland, and the USA, where it works with a partner business. The Middle East is another target growth area where Fatherson will once again work with a distribution partner to build exports. During the past year the firm has concentrated on driving exports by producing a wider range of products with better shelf life and developing frozen bakery ranges. The star of Fatherson’s export thus far has been its breakfast muffin that sold particularly well in Spain. “The passion and the drive were great to see,” said the judges.