Speaking to FoodManufacture.co.uk on the family-owned baker’s 20th anniversary, sales and marketing director David Williams said a combination of innovation and flexibility had helped the firm carve a niche in the market.
“There is a big gap between the big players in baker and the artisan end of the spectrum, where you don’t always get a great technical service. We are able to work with customers to produce something bespoke.”
The firm, which is preparing to unveil a series of new concepts for the foodservice sector in the autumn, specialises in zero-stress dough and mould technology enabling it to make products with a consistent size and shape but a light and soft texture, said Williams.
The bakery is capable of producing a wide range of products including naan breads, submarine rolls, flat breads, paninis and bread bowls, which are sturdy enough to hold soup or a curry but soft enough to eat.
While the pub trade had been hit hard during the recession, the café and coffee shop trade had proved more resilient, said Williams. “Our biggest growth area is bread for paninis in the café sector and sub rolls.”
Folded naans
While the naan bread market for retail had become commoditised, there were still good growth opportunities at the quality end of the foodservice market, where Butt Foods was achieving success with unusual toppings and folded naans, he added.
Newly appointed non-executive director Tim Sutton – a former md of Geest’s fresh foods division – was also working with the firm to explore new concepts, said Williams.
Butt Foods operates from a 50,000 sq ft facility on the Lenton Industrial Estate in Nottingham with two production lines and 40 staff.