A LEADING food production company says that it is investing in a new fleet of low carbon vans. Clayton Park Bakery, based in Clayton-le-Moors, says that this has been made possible by increased sales and a strong growth in demand for deliveries. As such, the firm will be investing in four new ISUZU Grafter Green vans, each of which has been specially for Clayton Park Bakery with advanced temperature control and featuring the firm s Baked for the taste livery. Marketing manager Paul Bradley said: Clayton Park Bakery is a company routed in tradition, but our focus is firmly on the future.
By Amy North2021-05-11T09:56:00+01:00
Source: Clayton Park Bakery
Lancashire-based Clayton Park Bakery has invested in a fleet of low carbon vehicles to help it meet rising demand for its products.
The wholesale bakery has acquired four new Isuzu Grafter ‘Green’ vans which have been adapted for use by the bakery with temperature control while the exterior boasts its ‘Baked for the taste’ livery.
They utilise technology that “enables a reduction in CO2 emissions, greater fuel efficiency because of the reduced weight of the cab, and a significant noise reduction”, according to the manufacturer.
“Clayton Park Bakery is a company routed in tradition, but our focus is firmly on the future,” said Paul Bradley, marketing manager at Clayton Park Bakery. “With these new vehicles we’ll be able to cut our carbon footprint and keep our customers’ shelves stocked for years to come.”
Leidenheimer Baking Company: A 125-Year-Old New Orleans Tradition
Since 1896, the family-run institution has been making crisp, airy loaves of the city s famous French bread
New Orleans is passionate about its bread, especially when it comes to the po-boy. Some say the city’s signature sandwich, usually stuffed with fried oysters, shrimp, roast beef, sausage, or meatballs, isn’t the real deal unless it’s served on a locally baked Leidenheimer loaf.
“The most important part of the po-boy is the bread,” said Joanne Domilise, one of the family members who runs Domilise’s Po-Boy & Bar. “Leidenheimer’s bread has a crispy crust and is light and airy inside. It’s not bready or doughy like a hoagie or submarine. If you don’t have the right bread, it’s just not a po-boy.”
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One Park business received a surprise lifeline this week.
Sherwood Park businessman Miguel Hechavarria received a $10,000 grant from Desjardins Insurance GoodSpark Small Business Grants program on Wednesday, April 14.
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He’s owned and operated Heritage Dry Cleaners at the corner of Baseline Road and Clover Bar Road for 16 years, in addition to running Swan Dry Cleaners off Wye Road.
You could say he knows a thing or two about how to smooth out wrinkles, but the pandemic’s economic wrinkles have proven to be more challenging.
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