Jackson’s still making the dough

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A YORKSHIRE-based bakery saw its turnover rise last year, despite the challenging economic environment and price pressures.

Hull-based Jackson’s Bakery, which has been trading for more than a century, said it remained susceptible to movements in raw material costs.

In the year ended April 27 2013, Jackson’s Bakery achieved turnover of £47.54m, which was an increase on the £46.52m recorded the year before.

According to the accounts filed at Companies House, the company’s gross profit was £10.3m in the last financial year, compared with £10.46m the year before.

The directors’ report, which accompanies the accounts, said: “The environment remained challenging with subdued consumer demand in the prevailing economic circumstances.

“This was compounded by continued volatility and upward price pressure on key raw materials. The process of managing the supply of key ingredients is an increasingly critical part of the business where we seek to try and minimise our exposure to volatility.”

In the report, the directors note that competition in the retail market place remains fierce.

Jackson’s Bakery, which is part of the William Jackson Food Group, makes and distributes a range of English breads, rolls and buns.

It sells its products in 29 countries to industrial sandwich makers, restaurants, coffee shop chains, distributors and retail- ers.

Norman Soutar, the chief executive of the William Jackson Food Group, said yesterday: “If you look across the group, we’re making steady progress and we’re very pleased.”

The family-owned business was founded by William Jackson in Hull in 1851.

The company’s first bakery was established in 1888. The current bakery in Derringham Street in Hull opened in 1907.