Norfolk-based cake specialist Sponge has secured Coeliac UK accreditation for products made at its gluten-free bakery in Holt.
This means that cakes and brownies produced by the business at its dedicated gluten-free production facility can bear the Crossed Grain trademark. The range of more than 20 types of sweet treats includes lemon meringue, carrot, apple crumble, chocolate, and Victoria sponge cakes as well as triple chocolate, raspberry, and salted caramel brownies.
Sponge sells cakes direct to consumers via its website and also supplies cafes, restaurants, attractions, and retailers across the country.
The business opened its gluten-free bakery in June 2021, next door to its main bakery. It now has four members of staff baking around 1,000 gluten-free treats every day.
Siobhan Wilson, brand manager at Sponge, described the milestone as one that required “dedication, hard work, and a wealth of baking expertise”.
“To meet Coeliac UK’s stringent standards, we established a separate bakery to ensure our gluten-free cakes are produced in an environment free from wheat and gluten contamination. Our skilled bakers and food technologists meticulously crafted recipes that not only meet but exceed Coeliac UK’s requirements, while also upholding our own rigorous taste and quality standards,” she added.
To achieve certification manufacturers must meet a range of criteria to ensure that the ingredients and processes are gluten free – this includes laboratory testing. Certification lasts for a full year and an annual certification fee is charged (this varies according to turnover and exports).
Mark Joll, Sponge co-founder, described the process as “a real labour of love”. “It is testament to the years of hard work our team has put in to make our cakes and brownies as accessible as possible for all our customers, from restaurants and bakeries to people wanting a sweet treat,” he added. “I am very proud of what we’ve been able to achieve so far and am excited to continue to open up the boundaries of what we can achieve with our baking.”
Gluten-free baked goods have been in the headlines of late as studies found that a weekly gluten-free shop can cost 37% more than a standard one. However, manufacturers Warburtons and Dr Schär were keen to highlight the complex nature of producing gluten-free items noting that the volumes and ingredients used differ from standard baked goods.
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