Stacey’s Bakery is to supply a variety of its baked products to George’s Kitchen.
The restaurant chain, located in the north of England in cities such as Liverpool and Leeds, will use Stacey’s products such as brioche buns, ginger steamed puddings, chocolate orange tarts, Bakewell tarts and frangipane tarts.
Up to 1,500 brioche buns will be used for George’s Kitchens’ burgers each week. Stacey’s Bakery said it would hire additional staff members to cope with the high demand.
“George’s Kitchen has a development chef who comes up with new recipes which we then produce,” said David Stacey, owner of Stacey’s Bakery. “They started coming to the Bath Street shop [Ilkeston, Derbyshire] for bread years ago, because they found that our quality was good. They would sometimes buy 80 loaves a day.”
Development chef for George’s Kitchen Duncan Poyser said the business understood the importance of building close relationships with suppliers and hoped to continue working with Stacey’s Bakery for years to come.