Aryzta doubles Irish sourdough and speciality bread capacity
The expansion of the state-of-the-art plant will double the bakery’s production capacity for sourdough and speciality breads for customers across the UK and Ireland.
It follows the company’s investment in 2020 in its ‘Next Generation Stress Free French Bread’ baking capability at Grange Castle. Aryzta Ireland & UK is the owner of the Cuisine de France brand, which recently celebrated 32 years on the Irish market.
The growing taste for sourdough
According to Aryzta, demand for sourdough bread has shown significant growth in recent years. The company’s investment will also allow for the development of new products to meet the ever-more complex tastes of consumers.
All of the specialty and sourdough breads produced at the Grange Castle bakery are made using a perpetual live starter, which was born 30 years ago. This exceptional starter is regenerated on a daily basis at the bakery, and gives the company’s speciality breads their distinctive flavour.
“This expansion is an important step on the Aryzta journey to premiumise our bread range,” said Anthony Proctor, MD of Aryzta Ireland & UK.
“The extra capacity will enable us to maximise consumer demand for breads with high nutritional value, fibre, seeds, grains and of course, sourdough.”
Headquartered in Schlieren, Switzerland, Aryzta AG is a leading bakery manufacturer with operations in Europe, Asia, Australia and New Zealand producing goods for the convenience channel under the Cuisine de France, Otis Spunkmeyer, Coup de Pates and Mette Munk brands.
