Staff all fired up for today’s re-opening of Pacey’s bakery

Ian Walters, baker at Pacey's since 1966, with cobbs and steamed loaves out of the 100 yr old coke-fired oven yesterday.
Ian Walters, baker at Pacey's since 1966, with cobbs and steamed loaves out of the 100 yr old coke-fired oven yesterday.
Have your say

A delicious aroma of freshly baked bread and cakes is filling the air of Spalding this morning, marking the re-opening of a much-loved bakery.

The ovens at A E Pacey and Son Bakery in Red Lion Street were fired up for a practice run yesterday to make sure that when the shop doors open today at 10am, the new front counter area is filled with loaves, baps and cakes – all made with the traditional recipes residents have missed.

Helping new owners Sharon and George Tear get started is the previous owner Richard Pacey. His baker, Ian Waters, has also been taken on as a permanent member of the new team.

Thousands of readers followed the story when the Free Press revealed in December that the family-run business, which closed in August after serving the community with its much-loved recipes for nearly 100 years, would be re-opening.

Today’s re-opening follows weeks of early starts for new owners George and Sharon Tear, who have been determined to keep the traditions alive.

Sharon said: “We got the keys on January 6 and were straight in with builders, plumbers and plasterers.

“We’ve done the decorating ourselves and all of the staff have been hands-on to help us.

“Before we took the bakery on I didn’t know what a 5am start looked like – it’s been a lot of early starts and late finishes.

“I’m excited, nervous, anxious, hungry and broke – it’s been quite a journey and we hope everyone likes it.”

As well as maintaining the original name and, of course, the traditional steam tube oven which Richard used to bake more than 1,000 items on a weekday, and triple that number on a Saturday, the bakery and its cafe now has a modern twist.

New customers will be able to buy freshly baked bread and cakes from over the counter, but also take a break in the cafe seating downstairs.

As part of the renovation, attractive brickwork has been exposed on one wall and this has been continued upstairs, where the table seating is mixed with easy chairs and settees.

It’s five years since the cafe was last open, but customers can expect a return of the daily hot meal and pudding on the menu, as well as sandwiches and cakes and the introduction of paninis, jacket potatoes and soup of the day. Everything in the bakery and served in the cafe will be made from scratch using locally sourced ingredients.

Former owner Richard was back in the bakery when the Free Press popped along yesterday. He said: “I’m delighted to be back to help Sharon and George get up and running.

“It all looks good and I wish them every success.”