The story of
Warburtons began over 130 years ago......
It was two brothers, George and Thomas Warburton who began the story
back in 1876 when George agreed to back his brother's ambition to own a small
grocery shop at 125 Blackburn Road, Bolton. From these humble beginnings - and
Ellen Warburton's now famed loaves and flour cakes! - the business took root. |  |  |
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 | | George's
son Henry joined the bakery business at just 16. He was an intelligent and ambitious
young man with an eye for an opportunity. Under the guidance of his father and
Uncle Thomas, Henry learnt quickly and by the age of 25, was a Master Baker and
completely in charge of Warburtons. He was to prove a real and dynamic driving
force behind the company's success. State-of-the-art machinery and new double
decker ovens drove the business forward. However, Henry never once took his eye
off quality and personally supervised all aspects of production and delivery.
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Between the late 1880's and 1915, Henry continued to expand Warburtons,
moving bakeries four times in 25 years and finishing with the opening of Back
o'th' Bank Bakery in 1915. Despite the First World War and its effects on manpower
and resources, Henry had worked on to complete his Model Bakery which was officially
opened by Rachel Warburton on 14th July that year. With success came influence
in the community as Henry started to become involved in local affairs and stood
as a Liberal Candidate - the beginning of a 36 year history of public service.
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 | | The
30's marked two momentous events in the company's development. Henry Warburton
died on 5th September 1936 and the subsequent year saw the arrival of the Simplex
Continuous Oven which was credited with helping the business survive its toughest
trading period to date. Henry's three sons now took over the reins. George, Harry
and Billy decided to invest in more equipment in order to survive and thrive and
were soon to be the proud owners of the 'most modern bakery in Lancashire.' |
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| With the arrival of the fourth generation during the late 1940's, Warburtons'
appetite for expansion and development continued. The family had always believed
that quality bread depended on having the very best - the best flour, equipment
and ovens. In the 50's there was a realisation that a strong team of good people
to help the family build the business was also a vital ingredient. Warburtons
grew through the purchase of several smaller companies in the North West. |
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| Between 1951 and 1965, Warburtons group bread sales doubled
through its five bakeries. During this time, in its pursuit of the best quality
bread, Warburtons began to gain control over the flour quality from very reluctant
millers. As Derrick Warburton remembers: "During the 50's, the culture of
making the best bread we could began to take hold and this has thankfully remained
with us, perhaps now more than ever." | | |
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The company continued to thrive into the 70's, combining the great advances of
the previous two decades and building new bakeries, starting with Burnley. Market
changes in the late 70's and 80's meant that the traditional corner shop trade
was losing out to the massive growth of the supermarket. Warburtons had to adapt
to a new market environment and with this came the realisation that bread needed
to be 'marketed' - something which had never been formalised before this date.
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 | | The
1990's began with the fifth generation taking the reins of the business. Expansion
followed with the building of new bakeries in Nottingham, Bellshill in Scotland
and Wednesbury in the West Midlands. This, along with our new product development
programme to boost the long standing successful lines has brought us to the beginning
of the 21st century. | | |
| Warburtons entered the 21st century with further expansion
and the opening of new bakeries in the South of the UK. In October 2003, HRH Duke
of Edinburgh opened Warburtons eleventh bakery in Enfield North London. Production
was increased at Warburtons Scotland bakery in Bellshill throughout 2004 and work
also began on the new super bakery in Yorkshire. In 2005, a bakery in Stockton
in the North East was purchased to meet increased demand in the North of England.
Warburtons Super Bakery at Tuscany Park opens, home to a Visitor Centre, which
tells the story of bread making and the history of Warburtons. A bakery in Newport
is purchased to further support expansion in South Wales Robert Higginson
is appointed as Warburtons Managing Director in 2006 and Brett Warburton starts
his new role as Executive Director. In 2007, Warburtons new depot in Newton Abbot
commences distribution in the South West. And Warburtons enters its 131st year! And
the rest, as they say, is history. | |
