Village Bakery of North Wales relies on a combination of selected automation and its signature ‘slow dough’ philosophy to soar to new heights.
Managing Director Robin Jones along with his brother Christien, projects director, and father Alan, chairman, have overseen the rapid expansion of Village Bakery, recognized as one of best and one of the fastest-growing companies in North Wales, UK.
Credit: Village Bakery
Freshly baked loaves of gluten-free bread exit the oven on one of Village Bakery’s most automated lines.
Village Bakery’s signature item, Welsh cakes, head from the hot plate to the spiral cooler.
Because of the delicate nature of gluten-free bread, Village Bakery relies on a needle depanner to transfer the freshly baked loaves to the cooling conveyor.
Christian Jones, projects director, proudly displays the drawing of the company’s Bakery Academy and Innovations Centre, which will open this year and promote training and new product development.