CAVAN BAKERY
BREADY TO GROW
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CAVAN BAKERY
I PROFILE
Cavan Bakery has been making authentic handmade bakery goods since it was first established in 1929. From perfectly flaky pastries to wonderfully crusty loaves, Cavan Bakery is a doyen of dough. CEO Jeff Greenall laid out the bakery’s journey, in an exclusive interview with Hannah Barnett and Imogen Ward. 78 Inside food & drink
F
amily-built and organically grown, Cavan Bakery has maintained a history of success over nearly a century.
According to CEO Jeff Greenall, this can be attributed to a very important set of principles: “From the very beginning, Founder David Cavan embraced innovation, craftsmanship and quality. Those principles remain a crucial part of the business today, and they have been incredibly successful for us. Last year, we managed to surpass £5 million in turnover.” Established in 1929, Cavan Bakery was brought to life by the Cavan family whose passion for pastries resonated throughout every element of the business. From its first expansion in the 1950s to its leap into wholesale at the turn of the century, the bakery has always strived to create an enjoyable and memorable experience for everyone involved. “In 2012, we moved the bakery to a new location,” Mr Greenall said. “At the time, we had six shops, and 30 per cent of the business was dedicated to wholesale. When the pandemic hit, we were really beginning to focus more on retail and that led to the introduction of our sourdoughs and more up-market products. “We had to reassess our business strategy: most of our wholesale customers were in the hospitality sector, and with the whole industry shutting down overnight, we lost a big chunk of our business. That’s when we really refocused our efforts on expanding our retail portfolio.”
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CAVAN BAKERY
I PROFILE
A baker’s dozen
When the company decided it was ready
The company has invested in further shops,
to relocate, there were many factors to take
taking its total to 13. After coming to the
into account, number one being the cost.
conclusion that its site was too small to
“The move cost us somewhere in the
accommodate this expansion, the com-
region of £750,000,” Mr Greenall said.
pany made the courageous decision to
“On top of that there were a lot of other
relocate to a new facility in 2022.
smaller things to consider, including the
“We moved into a 16,000 square foot
acquisition of new machinery. Our rela-
purpose-built facility last November,”
tionship with Lloyds was purely transac-
said Mr Greenall, “and that has really
tional until 2021 when I approached
opened the door for future growth. But
them about a loan for the factory move.
it wouldn’t have been possible without
They allowed us to modernise our facili-
significant investment from Lloyds Bank.”
ties, take our wholesale sector into new markets and were incredibly supportive throughout our expansion. All that was really thanks to the bank’s Relationship Manager, Victoria Vawdrey, who has been really helpful.” The move has also enabled Cavan Bakery to take a more hands-on approach when it comes to sustainability. The company now uses an electric delivery van and intends to purchase more in the near future. The bakery also features an eco-oven that is designed to retain heat and reduce the
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need for firing up. Waste management is
wanted bread; now, we feel our relationship
an important factor, and the company
with the client is much more important.
has been using recycled and recyclable
“If a client’s only priority is price, then
paper and cardboard packaging where
that isn’t the kind of partnership we want
possible for many years.
to go into. They have got to value quality
Despite expanding the retail side of
as much as we do. They need to understand
the business, wholesale remained a vital
our process and the time and effort that
component. Once hospitality reopened
goes into that. Not just that though: we
its doors, the bakery set its sights on
want to ensure that our clients feel they
rebuilding its presence within the sector.
can come to us when they want a new
“Our wholesale trading took a huge hit
product. We can work together to create
from Covid, and once we were on the other
something great.”
side, we decided we wanted to reinvigorate that side of the business. However; we really
The perfect balance
wanted to go in with a different approach
Keen to stick by its roots, Cavan Bakery
and change the way we interacted with
incorporates many traditional methods
that market,” Mr Greenall said. “Before the
into its production process. With a commit-
pandemic, we would go after anybody that
ment to authentic, great-tasting goods,
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CAVAN BAKERY
I PROFILE
The creations behind Cavan: Currently making 15 different types of cakes each week, and around 6,000 cakes, 5,000 pastries and 10,000 loaves per day, Cavan Bakery expects these numbers to double in the future thanks to the capacity of its new state-of-the-art facility.
and ovens and also utilise new technology that ensures the accurate measurement of ingredients, but those technologies still remain a smaller element of the business. If we were to automate everything, we would lose the essence of what we have and who we are. That’s why we are determined to remain an artisanal bakery.” Everyone at the bakery goes the extra mile to ensure its customers receive something
the business has developed a process
handcrafted and special. Cavan Bakery
that mixes passion, skill and time to make
aspires to create an experience for its cus-
the perfect products.
tomers at every step, and that is not limited
“Much of what we do is handmade,” Mr Greenall explained. “Making sourdough
to its food. “We strive to create a warm and
bread for instance: that is a four-step
welcoming atmosphere in all our shops,”
process which occurs over the space of
Mr Greenall said. “With our riverside café
48 hours – sometimes even longer. All the
an exception, our shops are not coffee
pastry for our morning goods is also lami-
shops; we are a grab-and-go bakery com-
nated, rolled out and cut by hand.
pany: one where people can expect an
“Of course, we incorporate technology into that as well. We have mixing machines
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exceptional service.”
Sweet on sourdough
“Whatever people come into our shops
As the company has adapted, so has
for, we really want them to leave feeling
consumer preference. Twenty years ago,
satisfied with their purchase,” Mr Greenall
a firm favourite was the bakery’s traditional
concluded. “Ultimately, we want to blow
white bloomers. Today, that bloomer has
our customers’ socks off, and really have
been superseded by the company’s
a positive impact on their daily lives. If we
sourdough selection.
are doing that, then we are doing well.”
n
“Our biggest seller now is the classic sourdough,” Mr Greenall said. “Hot on the heels of that bread is our multiseed sourdough, which is also fantastically nutritious. We also have rosemary and sea salt, malted, and our house Cavan Rye sourdoughs which are starting to kick off as well.” Going forward, Cavan Bakery intends to continue baking goods that its customers love. With an eye on developing trends, it remains open-minded about what the future holds.
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