North Wales bakery Siwgr a Sbeis is celebrating its 30th anniversary this week.
Starting in 1989 as a small shop making desserts, over the past three decades the business has grown to become a 5,000 sq ft bakery with a customer base stretching across Wales and beyond.
The business was set up by Rhian Owen and Rhian Williams, who met at school and went on to study bakery together in Wrexham before getting jobs in catering and hospitality.
When they dediced to set up their own business in 1989, they came up with the name Siwgr a Sbeis, which translates to Sugar and Spice.
“We had lots of fun trying out suitable company names, but chose Siwgr a Sbeis as it conveys what we actively produce. It is a talking point and, when translated, it is very similar,” said co-founder Rhian Owen.
Siwgr a Sbeis is part of the Fine Foods Cluster, a development programme supported by the Welsh government and facilitated by Cywain, which has a remit to grow business through collaboration.
“Being part of the cluster group makes a difference; it is important to interact and support other businesses and share everyday experiences,” added Owen.
“It’s good to catch up with other food producers, to learn how someone else overcame a particular problem, and to see new trends.”
Throughout its 30 years, Siwgr a Sbeis has had highlights, including supplying Harrods with almond meringue mince pies, sending luxury Christmas puddings to Australia, and creating a cake for a wedding in France with the decorations hand-painted to replicate the bride’s dress.
As part of its 30-year anniversary celebrations, the business will attend the National Eisteddfod festival and will also be at national and international trade event Taste Wales.
This week, it will be in London with a stall at Borough Market (28 February – 1 March) as part of Wales Week in London.