![\"Village](\"http:\/\/ceidiog.com\/pr\/files\/2014\/12\/2811VB04-ceidiog.jpg\")
<\/a><\/p>\nIt’s been installed at one of the family firm’s two bakeries on Wrexham Industrial Estate.<\/p>\n
Twelve new members of staff have already been recruited bringing the total workforce to more than 350, including their other bakery in Minera on the outskirts of the town.<\/p>\n
By\u00a0next Spring they’re hoping to ramp up production so that the new line is running 24\/7 and being operated by three shifts.<\/p>\n
When it’s at full capacity the company will need to recruit another 24 workers to run it.<\/p>\n
The crumpets will be sold under the Village Bakery’s own brand and in supermarkets across the UK.<\/p>\n
The investment marks a fitting climax to a big year in the history of the company which is celebrating its 80th anniversary and is building a new Baking Academy at their site on Wrexham Industrial Estate.<\/p>\n
The sourdough crumpets are the latest in a number of new products they’ve unveiled during the last 12 months.<\/p>\n
Managing director Robin Jones said: “We\u2019ve developed a sourdough crumpet which is the first on the market.<\/p>\n
“Sourdough is a mixture of flour and water and it\u2019s fermented over a period of time. Over that period of time it produces lactic acid which gives it a certain flavour and it doesn\u2019t taste sour, it just tastes lovely and bready and how a crumpet should be and how crumpets tasted 80 years ago.<\/p>\n
“The new crumpets sum up our approach. When we develop a new recipe, we\u2019re looking at the past for our future and we\u2019re just taking those old methods and producing them in high volume using traditional methods allied to the best modern technology.<\/p>\n
“This is the Rolls Royce of crumpet machines and all credit to our engineering team for installing the production line in record time. They\u2019ve moved mountains and I\u2019m over the moon with what they\u2019ve done.<\/p>\n
“We\u2019ve had a fantastic year, some great, great highlights and it\u2019s always nice to squeeze one extra thing in before the year ends and this is the rabbit out of the hat which we\u2019ve turned around in record time.”<\/p>\n
Among the new recruits is production operator Craig Herling, 20, from Marchwiel, a former agency worker who was delighted to join the Village Bakery.<\/p>\n
He said: “The Village Bakery is hugely successful it\u2019s up and coming so it\u2019s a good time to start your trade here.<\/p>\n
“I have tasted the crumpets and they\u2019re fantastic. It’s also a fantastic opportunity for me to build a new career as a baker.”<\/p>\n