Bakery on the right tracks with free-from snacks launch
By Matt Hall | 25th February 2020
A Gloucestershire bakery has launched vegan and gluten-free treats onto Great Western Railway trains.
Veganuary may be over but if you travel by train you may now be able to indulge in some great new vegan and gluten-free treats courtesy of a Moreton-in-Marsh business.
'The Cotswold Bakery' Gluten-Free and Vegan flapjack and a Gluten-Free brownie are now available on all Great Western Railway long distance services which offer on-board catering, and at First Class lounges.
These new products have been created by 'Four Anjels' bakery.
Andrea Stevens, managing director and owner the firm, said: "It's great that GWR continue to develop the food offering in response to their customers and we have worked hard to produce these products that are made with responsibly sourced and high-quality ingredients.
"Our creative and technical team develop products that show how traditional baking methods and modern ingredients can produce outstanding results. Almost a quarter of food product launches in the UK last year were labelled as vegan and gluten-free.
"What we are seeing is a large number of people making changes to how and what they eat but also sticking to those choices."
Cotswold Bakery products may also be found in Debenhams which include a Gluten-Free Lemon and Almond cake and a Gluten-Free and Vegan Ginger cake.
Four Anjels Bakery produces a long list of products to several well-known high street outlets including Leon Restaurants; Pret; Graze; and Tesco Café to name a few.
Products range from the more traditional all butter shortbread to innovative raw bars.
Four Anjels was founded in 2010 with a vision to establish a bakery in the heart of the Cotswolds that employs passionate bakers to make the best bespoke hand made products.
The company began with five staff, one oven and one mixing bowl producing a range of biscuits for a handful of independent shops.
Now they have a team of 42 employees, led by managing director Andrea Stevens and technical and operations director Julie Painting. This enables the bakery to run 24 hours a day, five days a week.
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