Reflecting on our journey, Betina said, “When we bought Pipp & Co, it was a very different business. It was founded by two patisserie chefs who sold primarily at farmers’ markets. We continue to sell at these markets and cherish the loyal customer base we have built over the years. There’s something special about the atmosphere at these markets that we love.”

“We have since expanded, and now our products are available at numerous stockists, including farm shops and cafes. A significant part of our business also involves selling to corporates through regular pop-up shops and stocking staff restaurants. We remain true to the original founders’ passion for quality products made from quality ingredients, with nothing artificial,” she added.

Mario shared, “Betina and I have a background in the food industry from our younger days when we ran a small restaurant. Our passion for good food never waned, and as our children grew older, we sought a new opportunity. We stumbled upon a doughnut business at a farmers’ market, and after seeing the massive queue, we knew we had to try those doughnuts. We bought the business, and the rest is history.”

From producing 2,500 doughnuts a week in 2015, we now average 20,000 weekly, and our product range has expanded to include cinnamon rolls and cruffins (a croissant/muffin hybrid). In 2022, we moved to a larger facility in Swindon, which has allowed us to scale up and introduce new product lines, thanks to significant investments in equipment and fittings.

Our Bristol café will serve a variety of Pipp & Co’s freshly made doughnuts, alongside a selection of new sweet and savoury pastries. We look forward to receiving feedback on these new savoury menu additions.