Docker Bakery is marking the latest phase in its expansion with a move back to Folkestone and into a much larger production unit.
The business, which specialises in artisanal sourdough loaves and pastries, was founded by Wes Burden and Pete Nelson in 2016 inside a repurposed shipping container on Folkestone Harbour Arm. With a growing local customer base and portfolio of wholesale client, it relocated to a 750 sq ft bakery a few miles down the road in West Hythe.
Continued growth in demand for its artisanal range of sourdough loaves and sweet and savoury pastries has enabled Docker’s return to its Kentish hometown with a new 5,000 sq ft site in Park Farm Industrial Estate, close to the town centre and M20. Operations are set to kick off from next week.
“Folkestone has always been at the heart of Docker,” commented co-founder Burden. “We started here, grew here, and now we’re excited to come back to a larger space that allows us to serve our customers better and diversify our offerings.
“Staying in Folkestone means we continue to be a part of this vibrant community, supplying our neighbours with the best local and sustainably sourced products,” he added.
An onsite retail space is also being opened from which local customers can purchase a range of products including signature items such as house sourdough and seasonal cruffins. Peach Crumble is said to be the current limited-edition cruffin flavour, while Docker’s Vegan Rhubarb & Custard Cruffin is in the running for Free From Bakery Product of the Year 2024.
The larger bakery will allow Docker to expand capacity for its retail and wholesale channels and also introduce new products. A vegan burger bun is set to be the first new addition to its bread offering with more slow-fermented lines as well as sweet and savoury pastries to be rolled out in due course. The existing team of 15 staff will be strengthened too via a new hire in September.
Docker said its expansion is driven by a commitment to greener practices, with a new wood pellet-fired oven helping to minimise carbon footprint by using waste products from forestry operations.
The move mirrors that of fellow artisan bakery Northern Rye, which expanded into a bigger production site in North Shields earlier this year including an onsite retail counter.
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