all about desserts get set to cater for growing demand

Johnson Reed
2m read

Leicestershire-based patisserie producer, all about desserts, has a simple mission statement: to provide the best product at the right price, on time. Run by husband-and-wife, Craig and Clare Barton, the business specialises in patisserie; desserts, tarts, bakes, cakes and afternoon tea pastries.

Craig first learnt his trade in five-star London hotel kitchens, before setting up a dessert production unit in Leicestershire, Barton and White. It supplied a diverse range of prestigious clients, from big brand airlines to popular chain restaurants and wholesale suppliers. He understands what chefs, buyers and his clients want from a supplier: consistent quality products for the end user with a teaspoon of innovation for good measure. With 25 years’ experience in patisserie under his belt and an undying passion for his craft, it made sense that Craig’s next venture should be ‘all about desserts’!

all about desserts has formed its own dedicated client base, producing around 5000 units per week supplying the Merlin Group, as well as supplying local universities, restaurants, caterers, and event venues within the East Midlands. Lots of their desserts are sampled at their regular local farmers’ market and food fairs which provides instant feedback for the team.

Earlier this year, the operation moved into a premises with the intention of increasing manufacturing capability. The facility has been kitted out with a cold room, allowing Craig to branch out further into chilled and frozen desserts to attract new clients and opportunities.

The husband-and-wife team were referred to Jamie at Johnson Reed for their equipment finance needs and a fixed-term leasing agreement was arranged for the state-of-the-art chiller room, freezer, mezzanine flooring for the premises, and a company-branded Mercedes van to transport and deliver goods to clients.

Whilst the relocation will enable all about desserts to increase their output and attracting new custom, the lease will spread the cost of the equipment and help the business preserve its working capital as production commences from the new premises.

Clare commented, “Jamie’s advice and help was invaluable. He and the team worked hard to find the most suitable finance to suit our needs.”

Johnson Reed are currently working with Craig and Clare to secure a second lease for further development, including a high care unit with state-of-the-art blast freezers. It’s fantastic to see the business progressing with more new equipment to facilitate growing demand!

Take a look at some of the fantastic all about desserts creations below.