Sourdough Archives - Ireland's Forecourt & Convenience Retailer

Aryzta’s Q3 revenues up 20% amid a ‘return to normal’

Linda Stewart — Mon, 30 May 2022 09:35:39 +0000

Irish-Swiss food group Aryzta has reported an increase in revenues for its fiscal third quarter.

Aryzta said its total continuing revenue increased by 20.1% to €433.9m in the third quarter. The company said its strong organic performance was driven by volume growth of 15.6% and price/mix improvement of 7%.

Meanwhile, total continuing revenue in the nine months to date increased to €1.269 billion.

The company, which owns the Cuisine de France brand, said the increase was driven by a strong organic performance of 16.3%, comprising volume growth of 12.7% and a price/mix contribution of 3.6%.

During the third quarter, Aryzta said its Europe division performed very strongly with a 25.6% organic revenue growth. While all markets achieved growth, the performance in France, Germany and Fornetti was particularly strong, it noted.

It said its Rest of World division saw solid organic revenue growth of 7.2%, evident across all markets with Malaysia and Japan both outperforming.

Aryzta said that inflationary pressures remain, with limited respite expected in the near term, resulting in more frequent pricing and the use of temporary surcharges.

Aryzta chair and interim CEO Urs Jordi said that while the third quarter organic growth performance was strongly volume driven, significant progress was also achieved in terms of positive pricing and mix contributions.

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Aryzta to double its sourdough bread capacity at Dublin bakery

Linda Stewart — Fri, 15 Apr 2022 09:21:35 +0000

Irish-Swiss baked foods group Aryzta says it will double its sourdough and specialty bread capacity at its Grange Castle bakery in Dublin, following the installation of a new manufacturing plant which is close to completion.

The Cuisine de France brand owner said demand for sourdough bread has shown significant growth in recent years, with consumers across the Irish and UK market constantly looking for new, complex and exciting taste profiles for bread.

It said innovation will be a key driver in satisfying these demands and this expansion aims to meet these needs by providing a diverse range of delicious breads.

ARYZTA recently welcomed guests and employees to the launch event for its new production line in Grange Castle, Co. Dublin, including members from Bord Bia, Enterprise Ireland and Love Irish Food.

The latest investment, supported by Enterprise Ireland, will expand its state of the art sourdough starter plant and the bakery will be doubling its capacity for sourdough and speciality breads.

“This expansion is an important step on the Aryzta journey to premiumise our bread range and to align the business with the consumer demand for breads with high nutritional value, fiber, seeds, grains and of course sourdough,” said Anthony Proctor, Managing Director of Aryzta Ireland/UK.

All of the speciality and sourdough breads produced at the Grange Castle bakery are made using a perpetual live starter.

The company says the starter is unique because it has 30 years of heritage in the business and is continuously used and then regenerated on a daily basis. This starter gives ARYZTA its uniqueness and distinctive flavour for the premium sourdough breads.

This announcement follows the 2020 Grange Castle investment which saw the installation and commissioning of its “Next Generation Stress Free French Bread” baking capability, producing high quality French bread.

Caption: Anthony Proctor, Managing Director ARYZTA Ireland/UK, Kieran Rumley, CEO Love Irish Food, Tara McCarthy, CEO Bord Bia and Leo Clancy, CEO Enterprise Ireland.

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Pettitt’s open new state-of-the-art supermarket in Bray, Co Wicklow

Julie Nash — Wed, 23 Jun 2021 15:43:43 +0000

Pettitt’s have opened their new, state of the art, €4 million supermarket in Bray, Co Wicklow – and it looks fantastic.

“We are very excited to bring our many years of experience, expertise, and family values to our new Pettitt’s SuperValu store in Bray,” said store owner Cormac Pettitt. “The welcome we have received from the local community has been amazing. We have built a great team of 80 staff for the store, and I know they cannot wait to open the doors on June 10th to serve the people of Bray and the surrounding area.”

‘Cook at Home’

“Coming to the new 20,000 square foot store are Pettitt’s award-winning in-house brands, such as Pettitt’s Bakery, a Blas Na hÉireann award winner for its amazing sourdough bread,” he added. “Since 2015, our Pettitt’s Kitchen and Pettitt’s ‘Cook at Home’ ranges have included home-made traditional and ethnic meals, also made from scratch by our dedicated team of chefs and butchers, six days a week using natural and wholesome ingredients. We also have our very own Pettitt’s Florist creating bouquets for all occasions. It’s about using high quality, fresh produce and ensuring we have outstanding service and value, to cater for customers of all ages and ethnicities with a wide variety of multicultural cuisines.”

Since 1946

The Pettitt family has a history of quality, independent retailing since 1946. Pettitt’s currently employs over 600 team members across their existing SuperValu stores in Kildare (Athy), Wexford (St. Aidan’s, Enniscorthy, Gorey, Quaywest) and Wicklow (Arklow).

In-store cheesemonger

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Tasty, Healthy Sourdough Range from Gallagher’s Bakehouse

Julie Nash — Wed, 02 Dec 2020 12:47:35 +0000

Gallagher’s Bakehouse launch new range of conveniently packaged sourdough

Donegal-based Gallagher’s Bakery has returned to its roots to produce a new range of sourdough breads that are lighter, tastier, and healthier.

The Gallagher’s Bakehouse sourdough range was created at the bakery in the village of Ardara Co. Donegal, and involves traditional baking techniques, which include a sourdough starter that ferments for 12 hours.

The result is a range of great-tasting packaged sourdough breads, baps and buns – on shelves in the bread aisle – which are a great source of protein and fibre. One of the products in particular is high in Vitamin D3 which is beneficial for the immune system. Sourdough is generally rich in prebiotics, which complement good gut health and enhance the body’s ability to absorb vitamins and minerals.

Sourdough ‘on-trend’

Gallagher’s CEO, Patrick O’Sullivan acknowledged that sourdough has been growing in popularity generally in recent years, and the lockdowns of 2020 have seen it becoming particularly ‘on-trend’. He hopes the Gallagher’s Bakehouse range will change the way people think about bread.

Mr O’Sullivan said: “People are more conscious than ever of what they are putting into their body and want healthier food with more nutrients and fewer added additives or preservatives. They want to eat well and, when it comes to bread, that means great taste, great texture and great for gut health.

Traditional ways

“Traditional sliced pan is getting a bit old – we decided it was time to go back to our roots and create bread in a traditional way, that takes a bit longer to make. Our new Gallagher’s Bakehouse range is an opportunity for bread lovers to experience healthier, tastier products that we know they’re looking for and we’re certain they’ll enjoy.

“Our handcrafted sourdough starts with a sourdough starter that contains good bacteria which is rich in prebiotics. We take our time slowly crafting the bread, allowing the dough to ferment for more than 12 hours. The combination of the good bacteria and slow fermentation help produce nutrients for our bodies that lead to a healthier digestive system.

“Our unique Gallagher’s Bakehouse mild sourdough flavour allows everyone to enjoy our bread, and there are no added preservatives and no added additives. It is simply bread made better!”

The new Gallagher’s Bakehouse range consists of sliced family-sized and smaller-sized Rustic White, Wholemeal and Multigrain family pans, bloomers, baps, gourmet brioche burger buns, and a new handcrafted healthy range of Digestive Boost, Vitamin Boost, and Spelt & Oats loaves. The full range is on shelf in shops now.

Gallagher’s Bakery has a track record of innovation in the retail bakery sector. Sister brand, Promise Gluten Free brand has become the No1 gluten free bakery brand in Ireland since its re-launch in 2019, while also successfully launching the brand in international markets.

Master Baker, Peter Boyle inspecting the first batch of the new Gallagher’s Bakehouse range for delivery.

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