Walter Findlay's makes bread that is distributed within Gisborne and up the east coast.
Food processing in a national environment – Walter Findlay Ltd
Transcript
Matt Spencer: Findlay’s been a business for about 100 years now. I think we’re up to about the 4th or 5th generation of family coming through.
We produce basically the local bread for the East coast region in the North Island. We’re supplying from Gisborne to Wairoa to about 200 and something kilometres up the coast. So we have a fairly wide district that we deliver to.
We’re making Quality Bakers bread; it involves Nature's Fresh, Molenberg, Freya's, we also supply Woolworths bread so the Signature Range and the Home Brand ranges.
We have a few of our own varieties that we make, so we have an Eastlander bread, a plain pack that we supply to different markets, and a Gizzy loaf, which is our own branded product.
Generally within a day we would normally produce about 8 to 9 thousand loaves a day. In the summertime it increases, we can get to 12s–13s at times especially around New Years, Christmas period when everybody is in town for the Rhythm and Vines.
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