Swindon-based Pipp & Co has added a vegan banana and walnut loaf to its commercial production line, marking a strategic expansion beyond its core doughnut range into plant-based bakery products.

The loaf, containing 45% real banana content with walnuts, moved from café trial to full commercial availability through the company's established wholesale and catering channels. The decision followed positive customer response during testing at Pipp & Co's Bristol retail outlet.

"We trialled the vegan banana and walnut loaf in our café, and our customers loved it," said Mario Evangelista, who operates the business with wife Betina. "Although we are best known for our doughnuts, we wanted to expand our range to showcase our diversity as a bakery, and this includes our commitment to creating delicious plant-based products."

Vegan lemon doughnuts

Production Capacity and Market Response

The bakery now produces over 25,000 doughnuts weekly and has manufactured more than 20,600 vegan doughnuts in the past three months. This represents measurable market demand for plant-based alternatives in the commercial bakery sector.

Pipp & Co's vegan range launched in March with a mixed berry doughnut, followed by lemon and pistachio. September saw three additional flavours: mango and Tajin, raspberry and basil and rhubarb and ginger. The banana walnut loaf is available whole or sliced, with a non-vegan version also entering commercial production.

The company's product range has expanded from six items two years ago to 25-30 different products manufactured daily. All products adhere to clean-label specifications: no artificial additives, preservatives, hydrogenated fats, palm oils or GMOs.

Quality Certification and Distribution

Pipp & Co recently achieved SALSA (Safe and Local Supplier Approval) certification, meeting food safety standards required by professional buyers and commercial clients. This certification supports the company's expansion into new market segments and geographical areas.

Current distribution covers Reading to Oxford and Stroud to Bristol through wholesale stockists, with supply to caterers and direct sales via company website. The business operates from a commercial bakery in Swindon alongside the Bristol café, with additional retail locations under consideration.

The move into plant-based loaf production demonstrates how specialist producers can leverage existing capabilities to address growing demand for vegan bakery products whilst maintaining quality standards and production efficiency.