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Sunday, 05 July 2015

Barrow bakery has recipe for success

A BARROW bakery is celebrating after its pies have proved to have the recipe for success.

Staff at Thomas’s Bakery in Broughton Road, Dalton, were filled with pride to be in the top three of two classes at the British Pie Awards, held in Melton Mowbray, Leicestshire, home of the world-famous pork pie.
creamed competition in both the Apple pie and Corned beef pasty classes.
The team from Thomas’s whipped up silver for their bramley apple pie and bronze for their corned beef pasty in the 19 different classes at the awards.
The company has a reputation for creating perfect pies, having previously won awards at the competition.
Dough-eyed Delighted bakery owner Brian O’Loughlin, 49, of Ulverston, said: “We’re just thrilled to have won the awards. We’re a very small bakery with just six staff and you find some really massive companies in the competition. We just strive to do our best.
“Our bread and butter is getting it right. And “We put quality above everything. Our whole country has suffered because of the economy and so have our customers. We want to be part of that recovery.”
The company has won previous awards for its meat and potato pies and Mr O’Loughlin said it might be down to their special historical equipment.
The company has been using special cooking equipment found on HMS Trafalgar after it was brought to Barrow to be scrapped.
He added: “One of the machines for producing the meat and potato pies is from the Navy ship.”
The baker said they chose to enter into the bramley category because they have a better crunch and are a more expensive apple.
Mr O’Loughlin added: “They are more tart. Other apples are softer and turn to liquid when baked.”
Thomas’s has been using the same pie recipe for 32 years, as one of their bakers has worked for the two previous companies before it was bought by Thomas’s.
Mr O’Loughlin said it was the dedication of staff which set them above the rest.
He added: “All the staff here are pretty consciencious and we get five stars for food safety every year.
“It comes down to a frame of mind. If we are going to fail, we are going to fail doing it right. We charge for the price of our product and buy everything at top quality rather than using cheaper or less meat.”
Mr O’Loughlin said pies have been part of tradition in the north since the Industrial Revolution and that workers favoured taking pies instead of sandwiches down to the cole coal mines.
He added: “They’re actually quite healthy.”

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