The quality of the product is only as good as the quality of the ingredients used to make it.

This is the mantra of Matt Crane, the CEO of Monty’s Bakehouse, who says, “We founded the company in 2003 and, working from our kitchens at home, we have always believed that great food is as good as the ingredients you use. That’s why we will only use ingredients that you would find in any good kitchen cupboard and this is a principle that is at the heart of the wraps, sweet and savoury muffins, pizza subs and filled bagels that we now supply.

It is not only our premium fresh ingredients that make Monty’s Bakehouse stand out from the crowd. Faced with the difficulty of every oven baking differently, our clever packaging people came up with the idea of an ovenable, bake in pack box. Now there is no excuse for a poorly baked Monty – just pop in the oven in its box, bake for 10 minutes, pop open and enjoy!”

Initially the company spent a lot of time developing both the products and the packaging with the aim of getting product into the food service market where there was a need for reduced caterer handling; in other words a real convenience product. The first sales were at Twickenham Rugby Club and motorway service stations.

They then made a major breakthrough by approaching an airline caterer at Gatwick Airport where it became evident that there was the perfect fit with Monty’s easy handling and quality principles and the tight operational and quality requirements of airline catering. Soon afterwards Air Canada were shown the products, loved them and put it on their planes flying out of Heathrow – and then Monty’s Bakehouse really took off. The success at Heathrow led to contracts for Air Canada’s operations at 12 further airports in Europe and further airlines and airports soon followed.

Logistics Director, Harry Crane said, “We were then faced with the problems of controlling distribution of frozen goods across Europe and this we did ourselves, leading to a much deeper relationship with Air Canada. Today we now manage much of Air Canada’s European frozen food inventory, leveraging our supply chain to include products from other suppliers. For example, Air Canada was looking for an ice-cream. We found Purbeck Ice Cream of Dorset to be an exceptional producer of an exceptional product, beating the bigger ice cream suppliers on quality and taste. We had no hesitation in recommending them to Air Canada who now use their products on flights as far afield as Athens.

As a consequence we can now make Purbecks Ice Cream available across Europe. We are very pleased with how this has evolved and have recently won the Baking Industry Awards 2011 for Customer Service for the support we have given Air Canada in Europe over and above a straight supplier – customer relationship” It has been an amazing success story – from simply supplying one product to managing much of Air Canada’s frozen logistics operations across Europe in just six years – Wow!”

Forever the innovators, Monty’s Bakehouse has now developed a range of ‘bake in pack’ products specifically aimed at the retail, food service and convenience market. These products were launched at the ANUGA Food Fair in Cologne in October and Matt Crane says “our experience with airline product means we really understand the convenience market and we have spent a lot a time and thought developing a product that is just right for retail and food service. The response we have received at ANUGA has been outstanding and better still, because of our supply chain capabilities we are open for business across Europe and beyond”

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