Aryzta has announced that it is in the final stages of completing the installation of a new speciality bread-manufacturing plant at its Grange Castle bakery in Dublin.
The Cuisine de France owner noted that 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.
This project, supported by Enterprise Ireland, will result in additional capacity for both its Irish and UK customers, the company added.
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 its Irish and UK consumers.
Specialty And Sourdough Breads
According to 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 regenerated on a daily basis at the Grange Castle bakery, and this creates the ‘unique and distinctive flavour’ of the Aryzta premium sourdough breads.
Grange Castle Investment
This announcement follows the 2020 Grange Castle investment, which saw the installation and commissioning of its ‘Next-Generation Stress-Free French Bread’ baking capability, producing the highest-quality French bread available on the market today.
Commenting on the news, Anthony Proctor, managing director of Aryzta Ireland/UK, said, “This expansion is an important step on the Aryzta journey to premiumise our bread range and to align the business with the consumer demand for breads with high nutritional value, fibre, seeds, grains, and, of course, sourdough.”
The company’s popular Cuisine de France brand recently celebrated 32 years on the Irish market.