1 minute read - 20th April 2022
Aryzta expands capacity with investment at Dublin bakery
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.
The company says the increased capacity will enable it to keep pace with the growing demand for sourdough bread and also allow for the development of new products.
Aryzta has made an investment at its Dublin bakery to double capacity for the production of sourdough and speciality breads / Picture: Aryzta
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 at the bakery to create the distinctive flavour of the Aryzta premium sourdough breads.
The announcement follows the 2020 Grange Castle investment which saw the installation and commissioning of Aryzta’s “next generation stress free french bread” baking capability.
Anthony Proctor, managing director of Aryzta Ireland & UK, said: “This expansion is an important step on the Aryzta journey to premiumise our bread range. The extra capacity will enable us to maximise consumer demand for breads with high nutritional value, fibre, seeds, grains and of course sourdough.”
Aryzta Ireland & UK is the owner of the Cuisine de France brand which recently celebrated 32 years in the Irish market.