Warburtons invests US$135M in new site to expand production capacity
The deal includes the purchase of the land, buildings, and all existing machinery for an undisclosed sum.
UK – Warburtons has officially announced the acquisition of the former Rathbones bakery plant in Wakefield, northern England, as part of a wider investment programme exceeding £100 million (US$135.19M).
The deal, finalized with the Myton Food Group, the manufacturing arm of supermarket chain Morrisons, covers the land, buildings, and machinery at the 28,000‑square‑foot site, which had been earmarked for closure earlier in 2026.
The former Rathbones facility, previously operated by Morrisons’ manufacturing division, was shut down in January as part of a restructuring after years of financial losses and failed turnaround attempts.
Under Warburtons’ plan, the now‑closed site will be reopened and redeveloped to produce Warburtons‑branded bread and bakery products, marking the company’s 13th bakery in the UK and bolstering its production capacity to meet growing consumer demand.
The purchase price has not been disclosed, but Warburtons has framed the transaction as a key element of the investment initiative timed to coincide with the business’s 150th anniversary.
Company leaders say the acquisition will create more than 40 new jobs in manufacturing, warehousing, and distribution once the Wakefield site is fully operational, with operations expected to ramp up around September 2026.
Chairman Jonathan Warburton described the move as an opportunity to safeguard local manufacturing capability, welcome new colleagues into the Warburtons family, and expand the company’s innovation pipeline for bakery products.
Alongside the Wakefield deal, Warburtons is doubling the size of its gluten-free bakery in Newburn and adding a new distribution centre in Biggleswade.
The company is also installing three production lines across its existing network: a pancake line in Bolton and two crumpet lines in Burnley.
Last October, Warburtons acquired Roberts Bakery’s Ilkeston site as part of a strategic move to boost its production capacity and strengthen its position in the specialty bread market.
St Pierre launches category-first Croissant Loaf
Still in the UK, the fastest-growing continental bakery brand expands its morning goods offering with a unique hybrid format set to bring new shoppers into the fixture.
St Pierre is set to drive further growth in the UK breakfast bakery category with the launch of its latest innovation, St Pierre Croissant Loaf, available from April 2026.
Building on strong momentum in the breakfast occasion, the launch taps into growing demand for premium, versatile products that elevate everyday eating. Breakfast remains the largest bakery occasion, with shoppers increasingly seeking high-quality options that deliver café-style experiences at home.
As the fastest-growing croissants brand in the UK, St Pierre continues to lead the way in bringing innovation to the fixture. The Croissant Loaf introduces a category-first hybrid format that combines the familiarity of a sliced loaf with the light, flaky texture and rich flavour of traditional croissants.
The launch also responds to strong shopper appetite for newness within the bakery, with Mintel research showing that 60% of UK bakery shoppers would like to see more global baked goods or pastries.
By introducing a unique format to the category, St Pierre is well-positioned to deliver incremental value and differentiation at the shelf.
The Croissant Loaf will be available to UK retailers from April 2026 (RRP £2.85 (US $3.85)), with each pack containing 10 slices, making it suitable for both families and smaller households.
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