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Speciality Breads has invested £20m in a new bakery facility as part of its mission to become the ‘UK’s most sustainable bakery’.

The wholesale bakery’s modern new site, located in Kent, UK, is set to open by the end of 2025. Marking a significant step in Speciality Breads’ journey, the 18,000-square-foot facility will enable the company’s expansion into the retail sector and enhance its existing foodservice range, improving product quality and delivering more variety to customers.

Designed with a focus on sustainability and innovation, the bakery will generate its own solar electricity and house what is claimed to be the UK’s first electric and gas hybrid stone bake oven, along with a modern production line, both supplied by Royal Kaak.

The technology aims to offer enhanced flexibility, efficiency and consistency in Speciality Breads’ baking processes while significantly reducing its environmental impact.

Currently, the company bakes around 50 tonnes of bread each week. The new production line will quadruple this output, with the site offering space for three more lines as the company continues to grow.

Simon Carnell, managing director of Speciality Breads, describes the new facility as the “bakery of the future”. He commented: “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.”

Last year, Speciality Breads partnered with Wildfarmed flour, using the supplier’s regeneratively farmed flour across its entire range. With the site’s hybrid oven technology, customers can specify the percentage of energy derived from gas or electricity and personalise their Wildfarmed flour blend.

The company revealed it has a ‘long list’ of new products in the pipeline, including the introduction of a range of sourdough loaves and rolls.