Born & Bread

Born & Bread: Truffles Bakery, Sussex

Despite opening on April Fool’s Day 1982, Truffles Bakery is no joke. Nearly four decades later, the business has 13 shops, a restaurant and a booming lunch truck business.

Born & Bread: Coughlan’s Bakery, Surrey

Now in its third generation, Coughlan’s Bakery has grown from a single store in Thornton Heath to 22 stores, a bakery headquarters and two mobile sites

Born & Bread: Rinkoff Bakery, east London

From humble beginnings over 100 years ago, Rinkoff Bakery in the East End now supplies businesses and people across the district with bread, cakes and its fast-selling Crodough.

Born & Bread: Silvery Tweed Cereals, Berwick-upon-Tweed

Currently in the hands of a fifth-generation family member, 175-year-old Silvery Tweed processes cereals and seeds for businesses including Premier Foods, Kellogg’s and Dorset Cereals.

Born & Bread: Turner’s Pies

West Sussex-based company Turner’s Pies evolved from the popularity of a steak and kidney recipe sold in Bognor Regis to a full-blown retail operation with four shops and an online delivery service.

Born & Bread: Slattery, Manchester

Slattery Patissier & Chocolatiers has grown from a two-shop business in 1967 to an award-winning enterprise, employing 92 staff and still very much under family control.

Born & Bread: Wrights Food Group, Stoke-on-Trent

With their origins in a terraced house, the popularity of Wrights’ pies has grown continuously, with the company now making multi-million pound investments and launching sub-brands.

Born & Bread: Brace’s Bakery, Crumlin

Wales-based Brace’s bakery, now run by brothers Jonathan and Mark Brace, has become one of the leading wrapped bread suppliers in the country, and has an ambitious product roll-out planned.

Born & Bread: Luke Evans Bakery, Riddings

During its 200-plus years, Luke Evans Bakery has seen some turbulent times. Here, current MD David Yates explains how it has survived through the generations

Born & Bread: Pukka Pies, Syston, Leicestershire

Britain is a nation of pie-lovers, from the traditional steak & kidney to more exotic fare. Here’s how one company helped to fuel a nation’s obsession with the pastry product.

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