Pie specialist Mypie is to boost its production capability after gaining listings with a major retailer.
The company is set to move from its current production kitchen in Heathrow to a 4,500 sq ft unit on an industrial estate in Wandsworth Town, London. The facility, which is expected to be fully functional by the end of August, will allow Mypie to increase maximum capacity to 10,000 pies a week – currently, capacity tops out around 3,000 pies per week.
“We’ve been trading for four years with food trucks and at corporate events, but we have outgrown our current kitchen, so we’re taking the leap and taking on a new, bigger one,” Mypie owner Chris Brumby (pictured right) told British Baker. “We’ve just done a deal with a high-end retailer, which is why we’ve taken the plunge.”
As well as increased capacity, the Wandsworth site will allow Mypie to deliver to wholesale clients, including pubs, on a more regular basis and reduce the distance travelled by its delivery trucks.
“This will help us go a bit more mainstream and give us space to grow,” added Brumby. “I also want to provide a lifestyle difference for my staff. The biggest thing for me is that it will allow me to save time and cover the more mundane aspects of running the business.”
Mypie manufactures a changing menu of pies for its trucks and wholesale clients, with previous flavours including:
- Hampshire steak, pickled jalapeños and smoked Cheddar
- Free-range chicken, smoked ham and leek
- Sweet potato, green chilli and feta
- 16-hour slow-cooked lamb, red wine and caramelised onions
- Minced beef, pan-roasted onions and cheese.
Brumby also plans to run classes as part of a pie school that will be situated at the Wandsworth site, although he insisted this wouldn’t be a formal affair.
He also has ambitions to open a number of concession stands across the capital, which could be serviced daily by the new production site.
“Our trucks are effectively our sales outlet, but over the next 18 months we’d want to open half a dozen Mypie pop-ups. We’ll still continue with the food markets and festivals, but we’ll also look for rent-a-spaces,” Brumby added.