A £1m expansion to help a Cumbrian bakery boost its production has been completed.
Bells of Lazonby said the expansion will also help support future growth.
It has expanded its traditional bakery to support growing demand in production capacity and said the new space would improve efficiency as well as employee facilities.
Home to one of Europe’s largest dedicated allergen free-from bakeries, the business has 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 450sq m of additional bakery space.
The firm said it would allow it 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, it added and the new layout allows for greater flexibility in scheduling, helping the business respond more quickly to customer demand and reduce bottlenecks during peak periods.
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.
