MOTHER’S BAKERY

Mother’s foray into the baked goods category began as early as 2010, with the establishment of a Bakery Operations Division exclusively supplying the newly opened Devon House Bakery. Less than three years later, Mother’s restaurants’ rising demand for coco bread, the perfect accompaniment for its patties, warranted the opening of another bakery – additionally producing an extensive line of packaged pastries namely cheese bread, cinnamon danish, banana bread, among others under the brand name, Mother’s Bakery. This new facility was established at the nucleus of the Mother’s empire, its headquarters in Cross Roads, also home to the expansive factory and warehouse.

Distributed throughout Mother’s restaurants, canteens, schools, hotels, as well as retailers and wholesalers islandwide, this delicious line of baked goodies quickly expanded to include the awardwinning Mother’s Bakery Easter Bun. Today, Mother’s Bakery enjoys an enviable position in the Easter Bun market, already crowned as the best – hands down – in independent blind taste tests, thus becoming a major contender after only nine years. The brand has also succeeded in launching the Mother’s Bakery Independence Bun, an amazingly delicious premium bun made with almonds, walnuts, and pineapple chunks then glazed with honey. Not to be scoffed at, when no other player has been able to effectively introduce another bun product to the market. There is no complacency at any level of Mother’s – and Mother’s Bakery is no exception! With an insatiable appetite for colonizing new shelf space, the next product in its everexpanding lineup of freshly baked pastries may soon arrive at a retail outlet near you.