THE team behind Dandy is celebrating having capped off a year of rapid expansion by producing around 500 loaves of sourdough from their new commercial-scale bakery in Sand Street.
The business was founded by Jamie Hooker in August 2014 with a single coffee shop in Conway Street. Since then, it has not only grown in size – with shops opening in La Colomberie and, since this August, Sand Street – but also in scope.
The sourdough bread business, in particular, has risen exponentially from a few loaves for in-house sandwiches and breakfasts to an eight-team commercial bakery, led by co-owner Michael Cruickshank, which is now an integral feature of the new venue.
Mr Hooker said: “We’ve been bursting at the seams for the last two or three years, with our new wholesale, restaurant and corporate accounts, and the shops were naturally growing as well.
“Moving into our Sand Street base was the culmination of a six-year conversation with our landlords, who have been Dandy customers since we first opened the business in Conway Street 11 years ago.
“They asked if we’d be interested and we were always keen, as long the timing was right, and this year the stars aligned.”
Mr Cruickshank added: “This has given us the opportunity to expand the kitchen while also having a new retail outlet. It allows us to offer a window into our production, and emphasise the fact that everything is made in-house.
“If we’d have gone for a warehouse on the other side of the Island, I think there would have been a disconnect between where it is made, how it is made, who makes it and where it is sold.”
In addition to its loyal retail customers, Dandy’s wholesale customers include Dunells, Midland Stores, Me & The Farmer at Brooklands Farm, and Seahorse Coffee in Gorey.
Restaurants serving its bread include The Bear, Christopher’s, Sangria, Bohemia, The Rigatoni, The Royal Yacht, and Gallery Café in St Aubin.
Dandy also supplies corporate breakfasts and lunches, and private caterers.
Mr Hooker said: “This time last year, we employed seven people across the business and we now have 22, including a bakery team of eight, who cover seven days a week.”
He explained that, although the business was due to be closed over the break from Christmas Eve, it was busy fulfilling orders, including hampers for individuals and corporate customers.
