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End of era in sight for old bakery

Owner 
Richard Pacey with Jennie Deacon and Susan Waltham outside Pacey's Bakery, Spalding.

Owner Richard Pacey with Jennie Deacon and Susan Waltham outside Pacey's Bakery, Spalding.

People have been buying bread and cakes from AE Pacey and Son Bakery in Spalding for 100 years.

But a change of ownership is in sight for the family-run firm in Red Lion Street which is up for sale after a decision by current owners Richard (71) and Eileen (68) to retire.

“We’re at an age where we’re looking forward to retirement, but we’re looking for somebody to come along and take over,” Richard said.

“We’ve enjoyed it all the way through from coming in and getting the stuff made to serving people.

“They like the way they are treated, they like the produce and they like the conversations with us as we’re not hidden away in a factory but right here on the street.

“We give a personal touch to our service and that’s always been the way here.”

The bakery was set up by Richard’s grandfather Albert Pacey in 1909 when it was based in Whittlesey before moving to Spalding four years later, setting up first in New Road and then Red Lion Street in 1916.

Richard said: “Albert and his wife Maud had the opportunity to come to Spalding which was more like home territory for them because they were from Quadring.

“They moved into premises in New Road and were there for a short time when the Red Lion premises became available.

“There must have been an entrepreneurial spark in my grandfather because he was able to build an oven and also able to get living accommodation for his family.

“Albert and Maud lived above the shop with their five children until 1924 when the house next door came up for sale which my grandfather was able to purchase and move the family into.

“Ever since then, that house has been occupied by Paceys because my parents Cyril and Margaret followed Albert and Maud when they handed over the business in the 1930s.”

Richard’s parents continued to run the business until his father’s death in 1978 from which time his son and wife Eileen have been holding the reins of the bakery.

“We have six staff and everything we make goes through the original coal-fired oven,” Richard said.

“We try to provide a good service and a good product at the right price and a combination of all three appears to draw people in to see us.”

 

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