Bakery brand Wrights is celebrating its 100th anniversary with two limited centenary products - a Centenary Chicken, Leek & Bacon Pie, developed in collaboration with leading chef Thom Bateman, and the Centenary Caramel Custard Slice.
Available in wholesale from April, the two products “draw on a century of bakery expertise and showcase Wrights’ heritage in both savoury pastry and sweet bakery,” it said.
The new pie recipe underwent a detailed development process supported by Peter Wright, former Chairman and CEO of Wrights and grandson of the founders, ensuring the final recipe reflects both contemporary culinary insight and Wrights’ century-long craftsmanship.
Bateman commented: “Working with Wrights on a pie for its 100th year has been a real privilege. Wrights has such a deep heritage in baking, so the goal was to honour that craftsmanship while bringing a fresh approach to flavour and texture.”
Meanwhile, the Caramel Custard Slice makes for a celebratory twist on Wrights’ iconic Vanilla Custard Slice, with layers of rich caramel custard between crisp puff pastry finished with decadent icing and topped with swirls of caramel icing.
As well as being available in the wholesale channel, both products can also be found freshly baked in Wrights shops across Staffordshire, through Wrights vans, and in selected UK forecourts from March.
As part of the Centenary celebrations, 10p from every Centenary Pie sold in a Wrights the Bakery shop will be donated to Macmillan Cancer Research, supporting the charity’s vital work across the UK.
Helen Bowyer, commercial director for foodservice at The Compleat Food Group, home of Wrights, said: “Wrights has been baking with pride for 100 years, and what better way to celebrate this milestone than with two limited edition products that showcase our heritage, quality and expertise.”
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