Bells of Lazonby, a Lazonby-based manufacturer supplying bakery goods to high street coffee chains and the UK retail sector, has recently expanded its facilities by adding 450 square meters of additional bakery space.
Recognized as one of Europe’s largest dedicated allergen-free bakeries, Bells of Lazonby operates two distinct sites: a conventional sweet bakery and a specialized gluten-free plant, which effectively avoids 12 out of the 14 major allergens recognized in the UK.
The recent expansion, representing a £1 million investment, empowers this family-owned business to enhance its production output and incorporate new equipment and processes. Moreover, it strengthens segregation between production areas, thereby improving food safety and compliance.
Additionally, the revamped layout is set to boost workflow efficiency. This change will allow greater flexibility in scheduling, enabling the bakery to swiftly respond to customer demand while reducing bottlenecks during peak periods.
Upgrades to wash facilities have also taken place, creating a more organized, spacious, and safer working environment for employees—an essential factor in food manufacturing.
Managing director of Bells of Lazonby, Rob Keeping, who recently joined the business from Bread Holdings, replacing Tim Condor, stated: “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 consists of second and third-generation family members, ensuring that the business remains wholly family-owned.
