Aryzta Ireland & UK has also expanded its speciality bread manufacturing plant at the company’s Grange Castel bakery in the region of Dublin for the purpose of capitalizing on the growing demand for the sourdough.
The expansion of the state-of-the-art plant is going to be doubling the production capacity of the bakery for the sourdough and speciality breads for the customers across the United Kingdom and Ireland. It is also following the investment of the company in 2020 in the company’s Next Generation Stress Free French Bread and its baking capability at Grange Castle, and Aryzta Ireland & UK has been the owner of the Cuisine de France brand, which has recently celebrated 32 years on the market of Ireland.
According to Aryzta, the demand for sourdough bread has shown some significant growth in the recent years, and the investment of the company is also going to allow for the development of the new products for the purpose of meeting more complex tastes of the consumers.
Anthony Proctor, managing director of Aryzta Ireland & UK said, this expansion is having an important step on the Aryzta journey for the purpose of making the range of their bread more premium. He also said that, the extra capacity is going to enable them to maximizing the consumer demand for the breads with the high nutritional value, along with seeds, grains, fibre and sourdough.
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