WIGMORE’S Bakery has been a cherished name in Monmouth’s history since 1907. They may have closed their doors in Monmouth, but it’s far from gone.

They now operate from a dedicated baking unit although not a shop people can go into they are still supplying freshly- baked goods to local wholesalers, attending food festivals and events, and providing food for customers which is available through some local shops, including Neill Powells Butchers and Spar Kingsley.

Although its presence in Monmouth is missing, Wigmore’s remains an important part of the community.

Affectionately known as ‘Wiggies’ to locals, the bakery is known for its traditional method. The bread is still made the same way it was when the business was first founded in 1907. It still only has four ingredients, and the same recipes including the traditional treacle tart.

Louise Green, Director of Wigmore’s Bakery said the processes of moving locations was very stressful.

“When moving a business, the complexities are huge, the machinery which had to be moved was phenomenal, moving staff including following the appropriate rules and regulations but the benefits have definitely outweighed the stress levels.”

“Financial benefits are huge, location, parking is so much easier with the vans, the loading and the space we have got.”

“When we were in Monmouth, we had the shop and had the two vans going out six days a week to do wholesale and off sight events. We still do that we’ve just got rid of the shop.”

Louise confirms that they like keeping the running legacy by maintaining the traditional method but still thinking about product development. At this time of year, they are making their hedgehog loaves.

“We’re always looking for new things, but our main line is tradition.”

“There’s a lot of tradition there but that’s also what made moving really hard.”

Some of the most popular bakes they make is the split top bread, cottage loafes which is still very popular and Belgium Buns.

Louise says she likes to keep them going because they are following tradition.

“We do everything the same, the only thing which has changed is some of the equipment, up until 2021 we lost the original bread oven, it went up in smoke which was very traumatic and very stressful, there was no thermostat and no timers so it was down to the bakers talent of knowing when the bread was ready.”

There are many exciting plans for Wigmore’s including trialling out a French bread line.

Due to the bakeries' outstanding legacy, Louise confirms why it was also so difficult to move from its original location in Monmouth and equally why she wanted to make it run.

“It’s part of Monmouth’s history.”