The leading lights in the UK bakery and confectionery industry are visiting Llanelli next week (January 18 and 19) in honour of one of our oldest businesses.
Jenkins the Bakers, a third generation family business based in Llanelli, has the honour of hosting a meeting of the British Confectioners’ Association.
The honour comes as the Jenkins Bakery begins to celebrate its 90th anniversary.
“This year is a very special one for all of us here at Jenkins,” said Commercial Director and Company Secretary David Jenkins.
“The British Confectioners’ Association is regarded as the leading forum in the national bakery industry and it is marvellous that they have agreed to visit Llanelli during this our 90th year.”
Operations Director Russell Jenkins said the two-day visit by the BCA would include business workshops, tours of the Jenkins Bakery main HQ in Trostre and visits to many Jenkins shops in the area.
Mr Jenkins added: “They really do pack in as much as they can into BCA meetings. The BCA is highly regarded for preserving the craft element of what we do in the bakery industry. But it is also highly focused on innovation and the future and helping to improve the industry.
“There will, of course, be a social element to the BCA programme. There will be a warm welcome at the Stradey Park Hotel, Llanelli and the BCA members will be treated to the very best in Welsh choral singing from Cor Meibion Llanelli.”
The Jenkins bakery employs 300 people, full and part-time, across 25 different stores in South Wales.
The company has the Gold Standard Welsh Food Hygiene Award and the Investors in People award.
Mr David Jenkins added: “We are very proud to continue to be a family business and I think that shines through in everything we do.”
The business employs 70 people at its Trostre HQ, while the Jenkins shop network stretches from Carmarthen to Bridgend. There are 13 shops in Carmarthenshire and even one as far afield as Powys.
Facts and figures
- Jenkins the Bakers produce 50,000 corned beef pasties a week.
- The company serves 60,000 customers per week
- 7,500 custard slices are produced in a week.
- The business uses 15 tons of flour a week
- The flour silo at the Trostre HQ sees an 18-ton delivery every 10 days.
