Rolling back the years
Sheldon’s was started by the Master Baker Harold Sheldon. As it grew and became successful, his son Graham Sheldon took over the reins and built the business to greater heights. Nowadays, Graham is still behind his desk, but his son and daughter, Lee Sheldon and Sarah Sheldon, have joined him to help run the business and it continues to go from strength to strength.
Baking History since 1949
Sarah Sheldon joined the business after working in Barrister’s chambers in London and for DLA Piper and Halliwells in Manchester. Sarah’s legal background would be immensely useful in the sea of regulations that surrounded the company in the modern era. Sarah’s first main project was to find some further land and/or premises as the bakery was full to capacity.
The company won a substantial order with one of the major retailers, which meant an expansion of Bakery 1’s production facility, and more investment in automation and machinery.
Turning to gold
G.H. Sheldon was shortlisted for the MIDAS Award for Excellence in Business Innovation by the Food Northwest Awards 2006.
A glorious summer
The Company saw huge uplifts in sales due to good summer weather and the football world cup.
The Cheese Topped Bap was introduced to the range.
The business acquired the premises directly opposite the Stainburn Road premises (known as Bakery 2).
2007 to 2009 Bakery Makeover
The Company invested £1.5 million in a thorough overhaul of the internal shell of the building – creating a modern food-safe bakery with new state of the art machinery.
Big wheels turning
The Company bought its first 22 tonne vehicle.
Help from the Government
Award of a Government Grant under Section 7 of the Industrial Development Act due to the significant expenditure on job creation and fixed assets.
Keep on trucking
The Company bought its first articulated truck.
More sales expertise
Davina Thomas came to strengthen the Sales team, bringing many years of experience in Sales.
A purpose built washroom was built on the Bakery 1 site.
The start of production in Bakery 2 opened led to the employee count reaching 150.
The business recruited Steve Borland as a Continuous Improvements Manager. Steve spent 38 years at Premier Foods prior to joining us. Steve is highly qualified and his area of expertise is managing people and systems.
Improvements in training. Commenced a programme of NVQ training (available to all staff).
A travelling oven was purchased for Bakery 2.
Gareth Parkinson joined as a highly-qualified Technical Manager with over 17 years experience in the baking industry. Gareth’s responsibility is to keep the company up-to-date with laws & legislation, customer requirements, product specifications and food safety. He handles all the audits and accreditation held by the company, such as BRC Accreditation, RSPO Membership, and a plethora of Customer Approvals which are renewed each year.
Started serving Coop with Oven Bottom Muffins.
More senior people
We recruited a Hygiene Manager and a CIMA Qualified Accountant, David Carroll, who boasted 28 years experience, 15 years of them in manufacturing. David is committed to driving out costs and improving efficiency.