Galway-based bakery Foods of Athenry was started in a converted shed on a farm when the dairy farming became unsustainable. Despite some serious ‘teething’ problems, the business is now one of the leading gluten-free food producers in the West.
Starting
It was a mix of necessity and opportunity. Paul was a dairy farmer and farming was difficult at the time so something had to be done to supplement the farm income, and so a small bakery business was born. Very quickly the opportunity for the bakery business outweighed the potential for the future of dairying for us. After a few years, the cows were sold and the bakery then moved into the empty milking parlour – where it remains today.
Any big breaks?
There was no ‘big break’ for Foods of Athenry – more a series of smaller opportunities that were presented, and then combined with hard work and tenacity led to steady and sustained growth.
“I regret not knowing more at the initial stages and having better knowledge to allow us to progress less painfully and without so many mistakes.”
Regrets?
I regret not knowing more at the initial stages and having better knowledge to allow us to progress less painfully and without so many mistakes. We branded and grew the brand organically, reinventing a few times as we learned more, but it was an exhausting process. But I am thankful for the mistakes as they made us better people. I regret the bakery burning down in 2011, that was a difficult and painful time, both personally and from a business point of view. But even that has made us more thankful for what we have achieved since.
“Do a gap analysis – check what is out there in your chosen category; do cost comparisons and formulate a rock solid USP.”
Any tips for food business starters?
Learn as much as you can
