History.

Leap of faith

In 1995 a former BT engineer of 26 years Alan Davis decided to switch career and move his passion for baking into a business; an organic bakery, a new concept of its time. The business began in his converted garage adjacent to the family home in rural Gloucestershire. The aim was to create a high quality product, returning taste, texture and variety to bread. This would ultimately provide a alternative to the mass produced tasteless loaf sold in supermarkets at the time. Alan and Janes four children never enjoyed super market bread but the moment Alan started baking at home, the children couldn't eat enough of it.

Using traditional methods the bread dough is left to ferment without the use of improvers, with these time-honored methods tastes and textures develop, giving the bread a character unlike that found in the mass produced bread market. 

National recognition

Over the years, the product range has grown with recipes being tried and tested at the Davis' home. 'He took us on holiday and we ended up in a bread museum' remembers daughter Emily. For Alan and Jane, baking truly is a passion, they have always admired the french culture, baking bread fresh using traditional methods and eating it every day. So french holidays were as much about rest and relaxation as they were for new product inspiration.

In 1996, during their first year of Business, Alan and Jane impressed the judges at the Soil Association Organic Food Awards to win the Baked Goods overall category, a prestigious award for any organic producer but especially impressive considering their young business. Judge and celebrity chef Michael Barry (BBC's Good Food Program) presented Alan with the award at the NEC. 

Growth and Expansion

With Alan working long unsociable hours to hone his artisan techniques and Jane spreading the word throughout the day, the business quickly grew to the national wholesale bakery it is today. In 2000 the company moved to a larger site a stones throw away from the family home at Strawberry Hill, Newent in rural Gloucestershire. Originally a pig unit for an old farm, the family worked to create a fully equipped bakery which received A Grade, British Retail Consortium Accreditation.

In 2020 with business growing and additional equipment needed, the decision was made to move to a state of the art facility at Longhope Business Park. Construction was completed in June 2021 and with three times more space, the company has the potential to innovate and expand further for many years to come.