STORY: Aryzta poised to double sourdough and speciality bread capacity

Bakery specialist Aryzta has announced the installation of a new speciality bread manufacturing plant at its Grange Castle bakery in Dublin.

The investment, which includes a significant expansion of its state of the art live sourdough starter plant, will result in a doubling of capacity for the production of sourdough and speciality breads for customers across the UK and Ireland.

Demand for sourdough bread has shown significant growth in recent years and the increased capacity will enable Aryzta to keep pace with this growing trend.

This expansion will also allow for the development of exciting new products to meet the ever more complex tastes of consumers.

All of the specialty and sourdough breads produced at the Grange Castle bakery are made using a perpetual live starter, which has 30 years of heritage in the business. This starter is used and then regenerated on a daily basis.

“This expansion is an important step on the Aryzta journey to premiumise our bread range," says Anthony Proctor, managing director of Aryzta Ireland & UK.

"The extra capacity will enable us to maximise consumer demand for breads with high nutritional value, fibre, seeds, grains and of course sourdough.”

This announcement follows the 2020 Grange Castle investment which saw the installation and commissioning of Aryzta’s “Next Generation Stress Free French Bread” baking capability.

Aryzta Ireland & UK is the owner of the Cuisine de France brand, which recently celebrated 32 years in the Irish market.

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