Award-winning Bakery Expands into Breakfast Cereal with New Range

Award-winning artisan bakery Pipp & Co is expanding its range, this time into preservative-free breakfast cereals. The Swindon-based bakery – which recently scooped a national award for its rhubarb and ginger jam vegan doughnut – is launching two cereals, staying true to its ethos of using only quality ingredients, with no additives or preservatives.

The two varieties – seed and maple granola, and apricot, cranberry and seed muesli – are based on family recipes, and available for retail as well as for wholesale.

Both lines are crafted using high-quality ingredients and designed for retail shelves, café breakfast menus, farm shops, and grab-and-go merchandising. At the same time, Pipp & Co – whose success is founded in its signature range of artisan doughnuts, fresh baked and all free from artificial additives, colourings and preservatives – is also expanding its popular range of savoury bakes.

Following five months of successful trials with several large wholesale partners, now available are spinach and feta brioche pastry diamonds, and brioche cheddar, cream cheese and chive pinwheels. The two products are available for wholesale and distribution, and are supplied fresh, so they can be frozen on the day of purchase, so eliminating waste.

Just last month, Pipp & Co’s rhubarb and ginger jam doughnut was the stand out winner at this year’s annual awards, run by PETA – the UK-based charity dedicated to establishing and protecting the rights of all animals.