Edinburgh artisan bakery lands four-store Waitrose deal

Jon Wood, Andante Bakery

Waitrose seeks out new producers and suppliers in Scotland

A selection of handmade sourdoughs and New York deli-style bread has gone down so well in Edinburgh that it’s now being rolled across four other Waitrose stores in Scotland.
Jon Wood’s award-winning Bakery Andante, which first opened in Morningside in 2010, has struck a deal to supply Byres Road, Milngavie, Stirling and Newton Mearns stores with artisan bread from mid-April.
Bakery Andante, which sells freshly-baked breads – all made from scratch from locally sourced ingredients, with no improvers, additives or food colouring – has also recently opened new premises in Leith.
Wood said: “Initially we weren’t interested in supplying supermarkets. However, when we got the call from Waitrose we decided it was definitely worth a try, as it suits our brand perfectly – and they liked our home-made, high quality artisan product.
“Supplying the two stores in Edinburgh has been extremely successful, and we’re pleased that with our new facility in Leith we’re finally able to supply more of the branches. We’ve hired some extra staff and have taken on some fantastic apprentices, so it’s an exciting time for us at Andante.”
Wood started baking when his children were born in a bid to make good, sustainable food for them. Before he knew it, he was getting up at 2am to bake for school fetes and had developed a passion for making bread. After being made redundant in 2010, he was able to follow his dream and open the bakery he’d been talking about for years.
The bakery lives up to its name, with Andante being a musical expression meaning ‘at a slower tempo’, since that’s exactly how the bread is made, using the slow food method. The sourdoughs take 24 hours to produce, allowing time to create the depth of flavours.
Tracey Marshall, Buyer for Local & Regional at Waitrose, said: “Demand for artisan bread is growing, with sales enjoying a 267% increase year on year. With the quality and taste of Jon’s bread it’s easy to understand why. You can tell time has gone into it, the flavours are exceptional. It has been incredibly popular with our Edinburgh shoppers and we have no doubt it will be successful elsewhere too.”
Andante white sourdough, Andante 30% Rye sourdough and Andante New York deli-style will be available at the Byres Road, Milngavie, Stirling and Newton Mearns stores, with an additional seasonal line which will change every two months.
Wood will host tastings in store for the first few weeks. If the bread proves popular, it’s hoped that an additional two lines will be added, to bring all six stores in line with the offering available in the Edinburgh branches.
Waitrose says it continues to seek out new producers and suppliers across Scotland, with more than 400 Scottish lines now available.

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