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Tuesday, July 06, 2010

Droppa and Droppa Expand Through Bread Factory


Droppa and Droppa started their gluten- and dairy-free baking business in the traditional way, because Joslyn Droppa had coeliac disease. They wanted to do food that was so fresh it didn't even have the presevatives and additives that some people are sensitive to. Their little business is based in Bideford, North Devon, in the U.K.

They're getting bigger, though. The industry newsletter Conveying News reported that:

Droppa & Droppa has agreed a deal to supply its range of products to The Bread Factory.

Droppa & Droppa make a range of 'free-from' goods including gluten, wheat and dairy-free breads which will be provided to London-based The Bread Factory's customers, reports bakeryinfo.co.uk.

The move will increase the production of specialist breads – news which will be welcomed by those in the baking industry.

Jocelyn Droppa, joint-owner of the company, expressed her belief that the deal would help those suffering from allergies to enjoy a wider range of food.

"By supplying The Bread Factory we hope that coeliacs and those who are wheat and/or dairy intolerant can enjoy good baked goods as much as the next person," she told the website.

The Bread factory has six retail shops in London, operating under the Gail's chain, and supplies goods to several of the capital's top restaurants and hotels.

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