Dangerfields Bakery was set up in 1928 by Louis Dangerfield to supplement the income earned through “The New Inn”, the family pub. Back in the early days the bakery produced solely for the local villages – King’s Stanley and Leonard Stanley. Our products were delivered door to door. In the early day bicycles and horse and cart were used to make deliveries.
Over the years the bakery has increased this delivery area to include Gloucestershire, South Gloucestershire, Wiltshire, Oxfordshire and Warwickshire. We now have a fleet of 6 delivery vehicles – 2 Mercedes Sprinters and 4 Vauxhall Movanos.
Our baking methods have changed over the years as well, the original coal fired ovens and their replacement oil fired steam tube ovens have been superceeded by gas and electric fired rack and deck ovens.
We strive to improve our products through constant experimentation, while at the same time ensuring our produce meets the highest standards. We are members of CCFRA – Campden Chorleywood Food Research Association – and NAMB – the National Association of Master Bakers.
Our members of staff have many years of experience in producing bread, morning goods and confectionery. We believe that people learn best from others, as such our trained as they work. In the last few year a couple of our youngest employees, second generation bakers themselves, achieved a Modern Apprenticeship at NVQ Level 2.
The company is currently led by Tim Dangerfield, the grandson of the founder, through his leadership, and the dedicated staff, the bakery has continued to grow and will do for the foreseeable future.