Stag Bakeries Logo

In the News

Sep 30, 2015

Here are some extracts from the recent company profile in Food Management Today. To read the entire article, visit their website:


Three years ago the family-owned Stag Bakeries in Stornoway, the main town on the Outer Hebridean island of Lewis relaunched its ambient range with significant investment, new products and a new brand image for the business that can trace its baking heritage back to 1885. Modernisation aside, many things have not changed since the early days when the bakery started life by supplying breads, savouries, pastries and celebration cakes to islanders. 


"Stag Bakeries was established as a new company in 1968 following the merger of two bakeries," said owner Charlie Macdonald, who took over the business in 1993. "Stag remains independently owned and family focused, with several members of my family working in the bakery, and it has been in this current location since 2007."


Today we continue to supply over 200 products to the local market, and due to the island location, we also have two travelling shops in the form of liveried vans, which tour the islands taking freshly baked goods to people who live in remote locations. Celebration cakes are still popular, with Stag producing many christening, birthday, anniversary and wedding cakes each year. 


When Charlie took over the business it had a staff of 19. he bakery now employs around 60 and the number increased recently to accommodate demand for the new range. "Stag is predominantly sold in independent stores such as farm shops, delicatessens and garden centres," he said "In April this year we secured a listing with Marks & Spencer with the Seaweed Water Biscuit and Seaweed Oatcake which were selected to feature within the M&S artisan food range. Other prestige household stockists include Lakeland, Selfridges and Fortnum & Mason. Water biscuits remain our signature line and the flavoured biscuits are among the best sellers."


Charlie said the future was looking exciting "We operate in a very competitive market, so it is vital that we remain innovative and work hard on developing the bakery to remain ahead of the game. We remain committed to developing sales with the independent retail trade, be it in the UK or further afield, and we are dedicated to producing the best whilst looking at how we can innovate and evolve. I am a passionate 'foodie' but the entire team are all interested in food."