Stornoway baker completes £250k expansion after surge in sales
Scottish producer Stag Bakeries has reaffirmed its commitment to the independent sector as it completes a major investment in production and storage.
An estimated £250,000 is being ploughed into a 350 sq m bakery extension, plus new offices and warehousing, at its base in Stornoway in the Outer Hebrides. Building work is due to be completed next month.
The baker, whose seaweed water biscuit was named Best Scottish Speciality at Great Taste 2013, has seen sales double year-on-year for the third year running.
Since relaunching its sweet and savoury biscuits in new branding three years ago it has picked up new UK retail customers, created a foodservice range and begun targeting export markets.
Already selling to 10 countries worldwide, it hopes to boost exports further after attending the Anuga international food show in Germany this October.
It also maintains a “very healthy trade” as a traditional bread and cake baker serving the Scottish islands.
In April, FFD reported that Stag was among more than 20 speciality producers to win listings under their own brands in over 400 Marks & Spencer stores as part of the multiple’s British artisan foods range.
Bakery owner Charles Macdonald said that, in a highly competitive market, it was important for Stag to “remain innovative and work hard on developing the bakery to remain ahead of the game”.
But he added: “We remain committed to developing sales with the independent trade, be it in the UK or further afield.”