10480 1pg_Reeds Bakery 1pg 03/12/2012 12:16 Page 1
THE Reed’s Bakery team are more than happy to let their customers eat cake - and they’re going all out to ensure even more South West businesses can have a slice of the action this year. Delectable bakes from these award-winning Devon baker’s are eagerly snapped up at establishments throughout the region, and the Reed team is eager to gain even more business links with independent retailers. With a clutch of successes at the recent Taste of the West awards its first competition in 60 years and it netted five prizes - it’s not only its bread that’s proving to be a high-riser. Managing director Paul Reed believes that hand-crafted methods are an integral part of the baking process and is a key element of the bakery’s success. That and the fact that only fresh local ingredients are poured into the recipes that are being baked today, more than 60 years after they first become popular with Reed’s customers. “They produce a unique taste that cannot be extracted from modern day compound mixes,” says Paul. He and his wife Wendy have been at the helm of the company since 1999, before which it had been run by his parents Raymond and Gwen, in Witheridge, since the 1950s. Prior to that, it was run by Raymond’s uncle William Churchill, who taught his nephew the baker’s craft. Paul and Wendy’s daughter Melissa is also very much part of the business, which is now in five star hygiene-rated premises on the Chivenor Business Park, near Barnstaple. Here is where the magic happens. Along with a wealth of crusty bread, traditional rich fruit cake, Battenburg, carrot cake made with fresh carrots and a vanilla cream filling, chocolate cake bursting with chocolate chips, moist sponges and Swiss rolls and crumbly scones emerge from ovens on a daily basis to tantalise the tastebuds. The range is increased still more by rich Tiffin, buttery flapjacks, date slices and Viennese shells with recent mouth-watering introductions including lemon drizzle, coffee and walnut and chocolate fudge cakes - the last proving particularly popular with restaurants. A wholesale business, with a delivery service on Tuesdays, Wednesdays and Fridays, Reed’s Bakery supplies its goodies to independent retailers, farm shops, camping sites and restaurants throughout north and east Devon. “Mole Valley is our largest supplier and we deliver to stores in South Molton, Collumpton and Newton Abbot,” says Paul. “Those at agricultural shows such as the Devon County Show and the Royal Cornwall Show are able to tuck in to our large Genoa slab where it is offered to visitors at the Mole Valley Farmers stand.”
Lucky visitors - it was the Genoa slab which took bronze at those Taste of the West awards, as did the Tiffin and Christmas cake while the Harvester Loaf and cherry Dundee cake picked up silver. Proof, if proof were needed, that Reed’s Bakery really is among the upper crust.
For further information about the company and its products, visit www.reeds-bakery.co.uk, or telephone 01271 815413.
W e s t e r n
Tel: 01884 831920
BAKO Western Ltd of Cullompton, Devon Suppliers of Bakery Ingredients to the independent craftsman bakers of the West country for over 50 years.
Wish Reed’s Bakery all the best on their successes to date and in the future.
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Published on Dec 7, 2012
Published on Dec 7, 2012
BBP is a high-quality glossy A4 magazine that is distributed throughout the South West region, directly to in excess of 20,000 named decisio...