Viennoiserie supplier Capital Croissant has obtained a £1.5m loan to improve production capacity and efficiency.
The funding, secured by brokerage firm Leonard Curtis, is to be spent on new machinery imported from Europe to be installed at its 12,000 sq ft site in Acton, West London this autumn.
Founded by Jerome Beraudo, Marion David, and Francois Bonnefoy, Capital Croissant began operations last November, supplying a frozen range of ready-to-bake laminated dough products including croissants, pain au chocolat, New York rolls, and pastry sheets to wholesale customers. All items are 100% additive free and offer an optimal freezer shelf life of between 21 and 30 days, and are distributed in reusable or compostable packaging.
The funding team at Leonard Curtis, led by business development manager Richard Bruton, worked with an extensive panel to secure a deal with Lombard Asset Finance in just two weeks.
“As a newly established business entering a capital-intensive phase, we required a flexible funding solution that could support staged drawdowns for equipment arriving in phases and completed quickly in order to match supplier timelines,” commented Capital Croissant managing director Francois Bonnefoy. “Securing this funding so quickly was a game changer for us.”
Leonard Curtis business development manager Richard Bruton, who helped lead the funding team, noted that Capital Croissant came to them at a pivotal moment – poised for investment but needing funding structured in a way that matched its unique cash-flow and equipment supply timescales.
“Our role was to listen carefully, move quickly and work with a lending partner prepared to be flexible and decisive,” he said. “We’re pleased to have delivered a solution that supports the business’ growth trajectory and gives the management team confidence to execute their plans.”
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