Brownie firm doubles production

Bad Brownie bakery has more than doubled its product output after opening a new kitchen.

The London-based brownie company has moved into a kitchen that is more than twice the size of the old space which it shared with others three days a week.

The bakery has now upped its brownie production from making 1,500 to 4,000 a week. The company has also invested in a new rack oven and mixer to help increase the volume of production.

The bakery sells its brownies online, at market stalls and also through wholesale to other upmarket cafés.

Paz Sarmah, co-founder of the company, said: “There are now so many areas we want to grow the business in. We sell the brownies at around 10 to 12 markets, whereas before we had about 5-6.

“Basically we want to take over the world with our brownies!”

Thanks to the opening of the new kitchen, the firm is now concentrating on growing its market offering, as well as its wholesale and online business arms.

Sarmah also said that he had not ruled out the possibility of opening a shop one day.

He continued: “It would be great to open a brownie bar that sells teas and coffee. It’s something that could work either in central London or in travel locations because of the high footfall.”

The top-selling brownie at Bad Brownie is the salted caramel flavour, made with a salted caramel sauce sandwiched between two fudge brownies.

The bakery was first set up by Paz Sarmah and Morag Ekanger in 2012 in a home kitchen.

The pair quit their jobs in marketing to pursue a career in baking high-end brownies to sell around London. 

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