With the occasion of a special milestone for Bayne’s the Family Bakers, John Bayne shares the company’s work behind the most recent shop opening and expanding the network.
bbi: Bayne’s marks its 70th anniversary with the opening of its 70th shop. How is an expansion project carried out?
John Bayne: Reaching our 70th shop in our 70th year is an achievement that we are incredibly proud of. Selecting the right location is crucial for our continued growth, and we worked closely with our trusted property agent, Alastair Rowe at EYCO, who has helped in identifying prime locations over the past four years. Inveralmond Retail Park in Perth stood out as the perfect fit – it offers high footfall, excellent visibility, and convenient parking, all of which contribute to a seamless and enjoyable customer experience.
As with any new opening, there were challenges to overcome with the preparations, from logistical planning to ensuring it was fully stocked and operational from day one. However, thanks to the dedication and expertise of our team, the transition was managed smoothly, allowing us to continue delivering the high-quality service and products Bayne’s is known for. The shop opening has created
14 new jobs for the local community.
For us, expansion isn’t just about numbers – it’s about maintaining the quality, service, and family values that have defined Bayne’s for the past 70 years. Our priority will always be delivering the best possible products and experience for our customers across Scotland. Each new location will be carefully selected to align with the brand and meet customer needs.
bbi: What products are sold in the new shop? Are the same product ranges available in all shops?
Bayne: The new Inveralmond shop offers our full Bayne’s range – everything from our award-winning morning rolls and classic steak pies to freshly filled rolls, sweet treats, and our popular premium coffee.
bbi: When founder John Bayne brought the bakery in 1921, the initial plan was to make steak pies for Glencraig miners in the Lochore area. What is the family’s story since then, in baking?
Bayne: Bayne’s story began with my grandfather, John Bayne, and his brother Bill, who started selling beef in the Lochore area before opening their first butcher shop in Glencraig. In 1954, My grandfather spotted an opportunity to buy the nearby bakery to make steak pies for the miners. From the very beginning, he operated with a strong set of principles – efficiency, high standards, and respect for people – which became the foundation of our business.
Today, Bayne’s is a proud third-generation family business. After my grandfather founded the bakery, my father, Stanley Bayne, took over in 1964, guiding its growth and expansion. Now, I have the privilege of working as Joint Managing Director. Our strong family values and unwavering commitment to quality have been passed down through each generation, ensuring that Bayne’s remains true to its roots while continuing to grow.
bbi: What were the first products developed? What is the oldest-running product today? And what new interpretations has it received over the years?
Bayne: Our earliest products were steak pies and morning rolls. The morning roll remains our longest-running and most iconic product, beloved by generations of customers. Over the years, we’ve expanded this classic, offering filled breakfast rolls.
bbi: And what are some of the most popular products today?
Bayne: Our morning rolls remain a favorite, a timeless classic. Other top sellers include steak pies, sausage rolls, and empire biscuits.
