Lancashire-based artisan business Outpost Bakery is to invest £70k in an expansion of its production and retail premises.
The expansion will increase overall capacity by around 80% at the bakery, which was established 12 months ago in the village of Eccleston near Chorley.
Australian co-founder and head baker Katrina Bozikovic is leading the transformation project, which got underway this week. Central to the plans is a restructuring of production that will see all bread-making move to a 140 sq ft purpose-built bakery at the rear, freeing up the existing 463 sq ft interior space to focus on elevating the standard of pastry and viennoiserie.
The additional capacity will allow the team to push the boundaries of their craft and meet growing customer demand, said Outpost. A current output of roughly 80 sourdough loaves a day is expected to rise to 150, while production of other breads will more than double. Capacity for viennoiserie production is also to be expanded thanks to the new dedicated production area, which resolves the bottlenecks created by the old layout.
Meanwhile, the outdoor seating area at the front will be given a complete makeover with new planting and fresh furniture, creating an inviting space for customer to savour their purchases at. The bakery also intends to introduce Australian-style steak sandwich grills and soft serve ice cream during the warmer months, bringing a relaxed, seasonal street-food feel to the Eccleston setting.
In addition, the covered courtyard at the back will be retained and repurposed as an events space, with wine tastings and a programme of community and cultural functions planned throughout the year.
Outpost is looking to recruit another head baker and commis baker to add to the five-strong team and support its growth ambitions.
Bozikovic set up the business last year with her partner Felix Stenhouse, whom she worked with at three-Michelin star restaurant Moor Hall in Aughton, Lancashire. Outpost’s bestselling sourdough in the Aughton, originally developed for breakfast guests at Moor Hall. The signature Cinnamon Scrolls, meanwhile, feature laminated brioche dough and are top sellers among pastries.
“Reaching our first anniversary feels like a real moment to reflect, and to look forward,” said the co-founders.
“Our artisanal bakery remains the heart of everything we do. Craft, patience and respect for ingredients are our foundation, and this investment is about giving our team the space and tools to do what they do best, while creating something really special for our customers and community.”
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