New owner of famous Pacey’s bakery in Spalding is excited to take on the challenge

Taking on a well-established and much loved business is never easy but the new owner of an iconic bakery says he is excited about the challenge - and is promising some new products.

Carl Newell has always wanted to buy a bakery and now he has taken over one of Spalding’s prominent fixtures - Pacey’s - which was resurrected nearly 10 years ago by George and Sharon Tear.

Having worked in bakeries for nearly 20 years, Carl, 37, of Spalding, said: “I am excited to sell products that I am passionate about to people - that’s what drives me really.

“I really enjoy making fresh products every day as it is a challenge and it to be ready for the next morning. Everything you make is unique.”

Pacey’s is one of a few bakeries across the country to still use coal fired ovens to create its well-loved bread and cakes - which have been keeping the town going for more than 100 years.

But all that could have been lost when Richard Pacey - whose grandparents started the business in 1916 - retired back in 2014 and closed up the Red Lion Street shop.

But the coal fires were re-lit when George, who worked at Fowler Welch at the time, and hairdresser Sharon took a chance and brought back the iconic business - with recipes shared by Mr Pacey and with help from the staff.

George, who was not baker when he took over the business, said: “I am over the moon as I believe that Carl is perfect for this job.

“I don’t think we thought about it when we bought the business. We had no skills - Sharon could bake a cake and the whole thing has been built, with some self-teaching, with the staff - without them we would have never have got the business where it is.

“We didn’t really know a thing about it but we just went for it. I want to emphasise that I couldn’t have done it without Sharon and she couldn’t have done it without me. It needed both of us to be 100% committed.

“People think I am a baker - even now. I couldn’t bake a cake at the start but I can now. I could operate the coal fire and have helped with the bread.”

Sharon, who owns Strands in Wygate Park, Spalding, said that they would not have re-opened the business if it had not been for a timely yes from baker Ian Waters.

She said: “We found out where Ian lived and asked to speak to him. We said that if he says yes to having his job back then we would go for it and if he didn’t then we would drop it. But he said yes.

“I am most proud of everything we have achieved and the team - we have been very lucky.

“I would like to say thank you to all the customers for their support. We know a lot of people and we are grateful that they have supported Pacey’s - not just for ourselves but for the whole team.”

During their time in charge, the couple have renovated the serving area and 32-seater cafe area - which has proved very popular with customers.

A delivery round has also proved to be important to customers - particularly during the covid lockdowns.

The bakery continued during that time under safety precautions.

George recalled that bakery manager Lennie Gilling, who had been taught by a baker who was working during the Second World War when bombs were dropping over London, described that as ‘going to war’.

He has also paid tribute to shop manager Linda Ricketts who had designed the ordering system.

George said; “I am most proud that it is going to have a future in the town. We have got it to where we got it but with Carl it has a future. That is what it needed and the town needs Pacey’s.”

Carl joined the team at Pacey’s in February which has ensured a smooth transition for the staff and the business.

While he has big plans for the business, he is also aware of its legacy.

He said: “Pacey’s has been here longer than me.

“I would like to modernise a little bit but to keep doing what Pacey’s does best. We are going to have a new coffee shop menu, we have tried a few new lines in the cafe recently and it flew. We are going to offer new lines for sale on line.

“Customers have asked for new things.”

Many people passing the shop might think that the it is only operates during the day but that is not quite right.

The coal fires are lit during the early evening - and require around four bags of coal - to ensure that they are ready to bake the bread. A famous Pacey’s roll takes three hours to create.

Carl said: “We start late at night and by 9pm and 10pm the first loaves are going into the oven.

“We start that early as Pacey’s is a big wholesale business. Our vans deliver everywhere from Long Sutton to Ferry Meadows and everywhere in between. And they leave here at 7am so everything is fresh for the shops and our wholesale customers.”