In a significant move for a Cornish-based company, St Ewe Free Range Eggs has become the primary egg supplier for Cornish Bakery, one of the UK’s fastest-growing bakery chains. This expanded partnership highlights St Ewe’s commitment to quality, welfare, and sustainable British farming, as its eggs are now used in Cornish Bakery’s daily bakes across all 69 of its locations. The collaboration solidifies St Ewe’s position as a key player in the food industry, providing over half a million eggs annually to its biggest bakery and coffee shop sector customer.
St Ewe Free Range Eggs, a family-run, B-Corporation accredited producer based in Cornwall, is driven by its passion for the welfare of its hens and the quality of its eggs. The company works exclusively with like-minded British family farmers to ensure its hens live in the best conditions, with the freedom to roam and forage in fresh, clean air.
“At St Ewe, we believe that the welfare of our hens is paramount,” said Rebecca Tonks, CEO of St Ewe Eggs. “This dedication to welfare not only results in happier hens but also in eggs that are richer in taste. We are more than just egg producers; we are advocates for a better food system.”
Tonks emphasised the importance of the partnership with Cornish Bakery, a company that shares its values. “By choosing St Ewe, Cornish Bakery is supporting our dedication to quality, sustainability, and making a difference in the food industry,” she added. “We’re delighted to be supplying this incredible Cornish-born company right across the UK.”
Cornish Bakery, which originated in Mevagissey, Cornwall, and is now a “Best Company to Work For,” is committed to using optimal ingredients from valued producers, many of whom are also based in Cornwall. Mat Finch, Managing Director of Cornish Bakery, praised the quality of St Ewe’s eggs and its dedication to high standards.
Finch noted that the company’s “Aim Higher” value drives them to continually innovate their food. “Former Masterchef finalist Arnaud Kaziewicz leads our Proposition and Product Innovation team, and he, and all of our passionate bakers across the UK, are extremely impressed with the quality of the St Ewe free-range eggs.”
“We are proud to be using tens of thousands of these eggs every week across our bakeries,” Finch said. “We are also extremely impressed by St Ewe’s unwavering dedication to standards both in the farming industry overall and in their commitment to each of their farmers and to every single free-range hen.”
Finch added that he believes St Ewe’s motto, “You can taste the care and commitment in every egg,” and that the partnership allows Cornish Bakery to “fold that value and quality into almost every single one of our freshly made and baked products, in turn, growing and supporting the great work of both of our Cornwall-born companies together.”
St Ewe’s eggs are used in a variety of Cornish Bakery’s products, including the Feta and Pea Tortilla, the Cornish Pudding, and Apple Crumble scones, as well as their wider range of pastries, cakes, and viennoiseries.
