Geary’s Bakery opens new US$48M sourdough facility
This expansion represents a significant step in Geary’s long-term growth strategy as both its branded and own-label operations continue to scale.
UK – Geary’s Bakery has officially opened a new £36 million (approximately US$48.8M) custom-built facility in Leicester to expand its production of sourdough bread, responding to a continued growth in demand.
This new site, which is the company’s third, will double production capacity and create 380 new jobs, bringing the total workforce to 950 by the end of 2025.
The new bakery will begin operations in two phases, with the first phase already operational, and the second set for completion in September.
“This new site enables us to distribute our products to more stores and homes while remaining committed to the quality and craftsmanship that set us apart. It’s a vital part of our ambition to make proper bread more accessible,” said Jason Geary, the company’s fourth-generation master baker.
The company’s sourdough range, sold under its leading brand, is now available in 4,000 stores across the UK, accounting for approximately half of Geary’s turnover. In just the last 12 months, the brand’s value has grown by 107%.
In addition to investing in its facilities, Geary’s is also focusing on enhancing workforce skills. Currently, thirteen apprentices are training in bakery, engineering, and operations, and eight lead bakers are being recruited.
As the UK’s fourth-largest bread brand and a market leader in sourdough, Geary’s aims to double its business in the coming years, reinforcing its position in the premium bread segment and supporting the growth of its retail partners.
According to a report from Market Research Future, the global sourdough market was valued at US$2.83 billion in 2023 and is projected to grow from US$3.16 billion in 2024 to US$6.90 billion by 2032, exhibiting a compound annual growth rate (CAGR) of 10.27% during the forecast period (2024 – 2032).
Sourdough bread has gained immense popularity in recent years due to its numerous health and nutritional benefits.
The fermentation process involved in making sourdough gives it a distinctive taste and texture, along with several advantages over traditional bread.
The low pH levels and longer fermentation time in sourdough contribute to better nutrient availability, including carbohydrates and proteins.
Additionally, lactic acid in sourdough plays a vital role in improving digestion by helping break down phytic acid in grains, which can interfere with nutrient absorption. This makes sourdough bread easier to digest and beneficial for gut health.
Furthermore, scientific studies suggest that acids released during fermentation aid in the slow digestion of starches, preventing spikes in blood glucose and insulin levels, which makes sourdough a suitable choice for individuals with diabetes.
Those engaged in weight loss are increasingly favoring sourdough bread over regular bread, as it promotes the production of short-chain fatty acids, leading to a reduction in diet-induced obesity.
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