A fast growing Tyneside bakery is set for rapid expansion after moving into the original home of North East baking giant Greggs.
Pink Lane Bakery was first opened by Neil Le Flohic in 2012 under the name Sugar Down Bakery as a companion business to a cafe he owned at the time, but it soon became clear that the firm’s artisan breads, pastries and croissants were the stars of the business. Having started out in a tiny 376sqft space on Pink Lane in the city centre, the business expanded into the old Fire Station in Gosforth High Street, and have since also opened a Jesmond bakery with an adjoining cafe.
Rising demand for the firm’s sausage rolls, sourdough breads and pastries has now led to the company moving into Baker’s Yard in Gosforth, the former home of Greggs which is now owned by property company Adderstone Group. After securing the freehold of the Baker’s Yard site from Newcastle City Council and negotiating extended leases from Greggs, Adderstone’s £14m redevelopment opened in 2020 and has become home to around 20 businesses.
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Newest tenant Pink Lane Bakery said the firm’s rapid growth makes the new production site a perfect location for producing its savoury products.
Co-owner Martha Jackson said: “We are one of the region’s first artisan bakers and while our initial home in the old Gosforth fire station is a perfect location our booming sales meant we needed to find additional manufacturing space. We wanted to avoid defaulting to a large-scale, out-of-town, industrial, production facility where staff would never see the light of day. Consequently, Baker’s Yard is perfect for us with close proximity to our existing outlets and, of course, the link to Greggs is fantastic.
“Greggs is an amazing business - a superb regional success story - and, while we admire what they have done, we are different in so many ways. Our focus is on delivering the finest, premium products using the best local meats and ingredients. We are a high-quality, traditional, High-Street baker, and we do it well.”
“Our artisan breads, pastries and croissants are the shining stars of the business, sales are soaring and we have a fast-growing, loyal band of regulars. Adderstone are brilliant. They really get what we are doing and accommodated our needs to the letter. This is a perfect location for our business and we anticipate being in a position to open more North East outlets over the coming months and years.”
As Greggs continues to grow, so too does Pink Lane. Its staff numbers have increased from six in 2019 to 53, the equivalent of 32 full-time jobs, with some staff working part time. The new site allows it to produce almost 3,000 of its popular pies and sausage rolls a week.
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Adderstone spent almost £100,000 on the fit-out of the new Pink Lane facilities, which are 2,228 sqft and situated in Unit 23 of The Pantry. In a nod to its former owners, Adderstone named the separate units on the four-acre Baker’s Yard site The Stottie Shed, The Confectionery Store, The Chiller and The Pantry.
Ian Baggett, CEO and founder of Adderstone, said: “Our team has worked tirelessly over a number of years to regenerate a dilapidated estate into a dynamic and thriving local business hub. We love Pink Lane Bakery’s back story and it’s great to be able to play in role in supporting their future ambitions. Baker’s Yard is close to full occupancy and is becoming well-established as a dynamic and thriving local business hub.”
To mark the opening of the new facility, Adderstone property manager Grace Thompson spent some time helping out with baking duties. The four-acre Baker’s Yard development is now home to businesses including Cleva, Stadler Rail, JC Consulting, Echo AM, Haus Distribution, Wave Direct and Verisure.