Cumbrian bakery Bells of Lazonby has completed its £1million expansion to boost production and support future growth.
The Lazonby-based family business has expanded its traditional bakery to support growing demand in production capacity – the new space will improve efficiency as well as employee facilities.
Home to one of Europe’s largest dedicated allergen free-from bakeries, the business boasts two bakery sites. A conventional sweet bakery and a dedicated Gluten Free site avoiding 12 out of the 14 notifiable allergens.
The new build adds 450 square metres of additional bakery space, enabling the business to scale up output, accommodate new equipment and production processes, and strengthen segregation between production areas to further enhance food safety and compliance.
The site investment also delivers upgraded wash facilities, improved workflow efficiency, and a more spacious, organised, and safer working environment for employees.
The new layout allows for greater flexibility in scheduling, helping the business respond more quickly to customer demand and reduce bottlenecks during peak periods.
In conventional bakery, Bells of Lazonby are a leading supplier in high street coffee chains and UK retail.
Managing director Rob Keeping, who joined the business from Bread Holdings this month replacing Tim Condor, said: “This expansion is a major milestone for the business. Bells of Lazonby is leading in bakery for innovation and recipe development, this expansion allows the business to add scale to production and meet growing demand.
“We are proud to have a facility that reflects our commitment to continuously improving the environment our teams work in. We’re focused on driving efficiency, quality, and sustainability as we look to the future.”
Next year Bells of Lazonby will celebrate 80 years of trading. The board is comprised of both second and third generation family members and the business remain wholly family owned.
