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Engineer Climbs the Ladder at Village Bakery

An ex stone mason is carving out a new career at the Village Bakery.

Darryl Fountain, 26,from Buckley, became an engineer and played a crucial role in the £12 million investment in converting the former Caparo Wire factory into a state-of-the-art production facility for our new range of gluten free goods.

The facility is close to our existing bakeries on Wrexham Industrial Estate and makes the  Village Bakery’s own-brand Gluten Freedom range.

The building has been re-clad and extended from 55,000 sq ft to 75,000 sq ft.

We have installed cutting edge equipment with high levels of automation and robotics, making it the most modern bakery in operation anywhere in Europe.

Darryl, a former pupil of Richard Gwyn High School in Flint, studied engineering at Deeside College, which is part of Coleg Cambria.

He said: “After leaving school I served an apprenticeship as a stone mason for four years. When I got to the end of my apprenticeship I’d enjoyed it, but I felt like I always wanted to do engineering.

“Applying for a job at the Village Bakery was the best thing I have ever done because I have now found my dream job.

“I have successfully completed my engineering apprenticeship and everything is just going forward all of the time.

“I am proud and privileged to be working in such a fantastic new bakery and to have played a role in installing and now maintaining the state-of-the-art equipment.

“As an engineer this is my idea of heaven.  This bakery is setting a new benchmark in terms of quality.

“From my point of view, there is always more to learn and I am determined to keep on progressing through my career. The way that the company is growing, it’s a really exciting time to work here.

“When I first started at the Village Bakery I couldn’t have anticipated the progression I’ve made. I am very lucky to be working here.

Projects Director Christien Jones is proud of what Darryl has achieved.

He said: “Darryl was the lead engineer in the team that installed the state-of-the-art equipment at the new bakery.

 “The new Gluten Freedom bakery is about as high tech as it gets in our business and Darryl has played a massively important role in getting it off the ground. He has played an absolute blinder.

“He worked closely with the equipment installers and helped program the computerised systems and the computerised mixing system.

“He even coined the nickname of Tina Tray Turner for the robot that turns the trays.

 “People like Darryl provide the foundations for our future development and growth.

"Darryl is the epitome of what the Village Bakery is all about. He's started with us on the ground floor, he's been given an opportunity and he's risen to fantastic new heights.

“He is a clear demonstration that our grow your own policy works and he’s a role model who shows that there are fantastic career opportunities at the Village Bakery for those who work hard.

“Most of our supervisors and managers started out as apprentices and they have bought into the culture of the Village Bakery, and the constant quest for improvement.”

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