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Speciality Breads Announces New £3 Million State-of-the-art Bakery

14 December 2015

Flying the flag for British ingredients and manufacturing, Red Tractor-certified Speciality Breads is continuing its astronomical rise after announcing the launch of a new £3 million state-of-the-art bakery facility and the immediate introduction of the National Living Wage for all its employees.

The home-grown success story provides a wide range of premium, freshly-frozen breads to Wholesalers, who in turn supply restaurants, pubs, cafés and hotels throughout the UK.  Since starring at the London Olympics in 2012, the company has seen consecutive year on year growth of over 30% and its turnover is now nearing the £6 million mark. 
The grand opening of the new site and ribbon (giant ciabatta actually!) cutting ceremony took place on Wednesday, 11th November at 1.30pm and was attended by MP for North Thanet - Sir Roger Gale and special guests for a champagne reception and tour of the new facility. 
The New Bakery
The new 3,000 square metre site is situated on Westwood Industrial Estate in Margate, just down the road from the company’s current bakery and was constructed by another family-grown Kent based company, The ICA Group, specialist contractors in cold store construction and refrigeration. 

The new factory consists of chilled production area, ovens and cooling tunnel room, blast chiller, -30°c freezers, packing areas, racked freezer, offices, changing rooms and staff areas all constructed with Kingspan food-safe insulation panels. The production, storage and packing areas are all cooled with Ecostar condensers and fan units to ensure maximum cooling and storage efficiency with the lowest green credentials available.

“When Peter came to us for his new facility, we had the choice to use the existing layout of the building or to take down what was there and start afresh.” says Andrew Wills, MD of The ICA Group.  “We worked together on the design and layout that would meet his required production targets and decided that a whole new bespoke set up would be best to see the business through the projected growth over the next number of years. The project went extremely well and we are pleased that Peter is so happy with the facility. It was a privilege to build the next generation of Speciality Breads; especially as my father, John Wills, built their first production facility many years ago. We’ve seen the business grow into the success it is today.”      

The new production building is a prime example of The ICA Group’s portfolio of projects for fresh produce and food manufacturing facilities. The family owned company consists of design, construction, refrigeration, electrical and controlled atmosphere technology divisions which enables the group to offer a complete turn-key service for install and maintenance of food facilities.

MD Peter Millen explains how the new facility will enable the team’s artisan bakers to produce around 20 handmade lines, a fourfold increase in the company’s current production capacity, and is the final piece of the puzzle to ensure the company has everything it needs to continue to move forward:
“The company has gone from strength to strength since we made a big splash at the Olympics with our high quality breads now used by leading bars, pubs, cafes, restaurants, hotels and caterers.  With the UK food service sector as vibrant and diverse as it is and interest in our breads going through the roof, this new site was vital for us in order to keep up with demand and continue to grow.  We think it is vitally important to use British and local suppliers for as much as possible from our ingredients to our service providers. We chose ICA and STS to provide a complete and cost effective solution for our new cold store. It was important for us to use a contractor that had the experience and in house knowledge to deliver a state of the art cold store that not only minimises our carbon footprint, but gives us the lowest running costs in the industry. The team completed the project on time and on budget, we will definitely be using them again.”

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