Three-mile bread’s a hit at Heatherslaw Bakery

02 July, 2009

Heatherslaw Bakery hopes to be making bread “on a big scale” following the success of its new bloomer, produced with ingredients sourced within a three-mile radius.

Heatherslaw Bakery in Northumberland, which employs up to 40 people, has previously concentrated on producing cakes and biscuits, but is now looking to breadmaking as an additional focus of the business.

The idea for its new 1lb Heatherslaw Bloomer came from Heatherslaw Mill shop manager Marlyn Mair, who is keen to promote locally-made products, and the product is already proving popular with customers,

The whole production process takes place within a three miles of the Ford and Etal Estate in north Northumberland.

The wheat grown near the site of the Battle of Flodden is supplied to the water-driven Heatherslaw Corn Mill, and the flour is then taken to the adjoining bakery.

The business is on target to reach a turnover of around £1.4m, in line with last year’s performance, and “we might even do better”, commented Colin Smurthwaite, who runs Heatherslaw Bakery.

In addition to the success of the bloomer, the bakery has also been boosted by orders from Wyevale garden centres.

“When we started making the bread we tested it out on customers in the tea rooms next door and they couldn’t get enough of it, so we’re pretty sure we’re on to a winner,” commented Smurthwaite.

Smurthwaite said he plans to sell the bloomer throughout the North East initially. It is made from stoneground wholemeal flour and cracked wheat.


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