Speciality Breads Move To The Bakery Of The Future

We’re thrilled to announce a transformative new chapter for Speciality Breads. As part of our mission to become the most sustainable bakery in the UK, we are investing £20 million in a brand-new, state-of-the-art bakery—an exciting leap forward for the business and the world of artisan baking.

Our new 180,000 sq ft facility, located in Manston, near Margate in Kent, is set to open its doors by the end of this year. This move marks a significant step in our journey. Not only will it allow us to expand into the retail sector, but it will also enhance our already much-loved foodservice range—delivering even more variety and quality to our customers.

A Bakery Built for the Future

At the heart of the new site is an unwavering focus on sustainability and innovation. The bakery will generate its own solar electricity and house the UK’s first electric/gas hybrid stone bake oven—an industry game-changer—along with a cutting-edge production line, both supplied by Royal Kaak. This technology gives us unrivalled flexibility, efficiency, and consistency in our baking processes while drastically reducing our environmental impact.

But we’re not stopping there.

Our partnership with Wildfarmed flour, which began last year, has already seen us become the first large bakery in the UK to use their regenerative flour across our entire range. Combined with our move towards plant-based ingredients and the launch of the new bakery, we believe we’re setting a new standard for sustainability in the baking world.

Sustainability at Our Core

Managing Director Simon Cannell describes the new facility as “the Bakery of the Future.” He explains,

“The bespoke-built Royal Kaak production line enables us to retain our incredible flexibility and breadth of range, whilst providing a huge step change in both quality and efficiency. By making this move, we are future-proofing the business for the next 20 years and developing long-term partnerships with our key customers.”

The hybrid oven technology gives our customers an exciting choice: they can specify the percentage of energy derived from gas or electricity and even personalise their Wildfarmed flour blend. It’s a unique, customer-first approach to production, helping them align with their own sustainability goals.

What Else Can You Expect?

Here’s a quick snapshot of what’s happening behind the scenes:

• The New Site: Our new home in Manston, Kent, is a redeveloped 2006 building that recently underwent a major refurbishment. This open-plan space offers a perfect blank canvas for our eco-friendly bakery fit-out. Importantly, repurposing an existing building significantly reduces our carbon footprint compared to building on a greenfield site.

• Solar Energy: While our rooftop solar panels won’t quite meet 100% of our energy needs (that’s not practical or efficient), they’ll make a substantial contribution. Final figures on panel numbers and energy output will be shared soon!

• Production Capacity: Currently, we bake around 50 tonnes of bread each week. Our new production line will comfortably quadruple that—and there’s room for three more lines as we continue to grow.

• Investment: The £20 million investment is being funded through a combination of a bank loan and our own resources. A true show of confidence in our future!

• New Products on the Horizon: Alongside customer favourites like Ciabatta, Brioche, and Focaccia, we’ll soon be introducing a range of sourdough loaves and rolls. And yes, we’ve got a long list of exciting new products in development—though they’re top secret for now!

Looking Ahead

This isn’t just a move to a bigger bakery. It’s a commitment to better bread, better practices, and a better future—for our customers, our people, and our planet.

As we prepare to open our new doors, we couldn’t be more excited about what’s ahead. Watch this space for more updates on our ‘Bakery of the Future’—and maybe a sneak peek or two at those secret new product lines!