Jackson’s Bakery has launched Champion Bread – made in Yorkshire, with wheat grown in Yorkshire and flour milled in Yorkshire.
The truly Yorkshire bloomer, available in a sliced brown or white loaf, is on the shelves now at selected Waitrose stores (RSP £1.45).
Jackson’s Bakery has a long history of making bread in Yorkshire. The Bakery is owned by the family-run William Jackson Food Group, which was founded in Hull in 1851 and includes the Aunt Bessie’s brand. The Group’s first Bakery opened in 1891, and the current bakery, which opened in 1907, has been making great bread ever since.
Jackson’s Bakery Managing Director, James Watson, said:
“More recently we have been supplying bread to sandwich makers, the food service industry and to retailers abroad, producing more than a million loaves a week. We receive lots of compliments about our bread, particularly from ex-pats who buy our bread in supermarkets abroad, and felt we could offer something very special to the retail market here in the UK.
“We understand that provenance and food honesty are very important to today’s consumer – they are to us too – and we feel that our Champion Bread ticks all the boxes and more.”
The white loaf has a distinctive sour dough taste and the brown is made using oats and barley – both are baked slowly and to perfection.
“Experience has shown us over the years that you can’t rush the baking process, so we take our time to ensure our bread retains its taste and flavour,” added James.
Jackson’s Yorkshire’s Champion Bread features the classic white Yorkshire rose on its packaging.
To find out more about Yorkshire’s Champion Bread, including details on becoming a stockist, visit www.jacksonschampionbread.co.uk or follow us on Facebook and Twitter – http://www.facebook.com/JacksonsChampionBread / www.twitter.com/ChampionBread.