New types of bread, salted caramel cake and trifles: Lepel Bakery talks about its new products and plans

The advent of chain stores has significantly increased competition in our business. Currently, almost every major retail outlet has special ovens and confectionery workshops that allow them to produce their own goods. In my opinion, this is not as big a problem as it might seem. People still prefer our bread, produced using traditional technologies, – says the head of the enterprise.

The Lepel Bakery, known for its traditions and quality, continues to delight customers with new products. Recently, the enterprise launched a new line of breads with grain additives: "Barynya", "Garmoniya", and the loaf "Slavny".

Bread has been and remains a strategic resource for all times. There are special requirements for its quality. For decades, the Lepel Bakery branch of Vitebskhlebprom OJSC has maintained a high standard in this regard. The enterprise's employees work day and night to ensure that Lepel residents have not only fresh but also diverse products on their tables.

— The advent of chain stores has significantly increased competition in our business. Currently, almost every major retail outlet has special ovens and confectionery workshops that allow them to produce their own goods. In my opinion, this is not as big a problem as it might seem. People still prefer our bread, produced using traditional technologies, some of which are patented and belong exclusively to the Lepel Bakery, making our products unique, — says the director of the bakery, Vyacheslav Masharo.

The Lepel Bakery produces about 30 types of bread and bakery products and the same number of confectionery items. The bakery has several of its own stores in the city and district, including the "Goryachiy Khleb" (Hot Bread) outlet on the enterprise's premises. The Lepel Bakery supplies products not only to its own district but also to neighbouring ones, including Ushachi, Beshenkovichi, Dokshitsy, and even Minsk.

— The foundation of the strategy that allows the bakery to remain competitive is strict product quality control and a focus on customer needs,— notes the head of the enterprise.

First, to produce bread that is high-quality and safe in all respects. The laboratory monitors every stage of production, from incoming ingredient control to slicing and packaging. Second, the laboratory is a forge of innovation; it is here that recipes and methods for preparing delicious and healthy products are developed. The laboratory boasts dozens of original developments that have received high praise from both consumers and the strict jury of various competitions.

Healthy and Delicious Innovations

Olga Padabed, Head of the Production Laboratory, told us about the innovations for 2025:

— We have introduced several new types of bakery products that are already available in our branded stores. At the end of last year, we started producing the "Barynya" bun. It is made from premium wheat flour with the addition of a grain and oat mixture. The ingredients include oat flakes, sunflower seeds, and flax seeds. Thanks to these ingredients, the bun acquires a beautiful appearance and a rich taste. This year's innovations – the "Slavny" bread roll and "Garmoniya" bread – are ideal for consumption during fasting periods. "Slavny": weighing 0.3 kg, it is made from first-grade wheat flour with the addition of yeast, salt, and a sourdough starter based on germinated rye grain; it contains no sugar or fat. "Garmoniya" bread: is prepared from premium wheat flour with the addition of a grain mixture; the ingredients include oat flakes, dried carrots, sunflower seeds, and flax seeds. This bread is also enriched with dietary fibre and contains a minimal amount of sugar. We strive to create products that are not only tasty but also healthy. The new recipes are developed considering modern healthy eating trends.

Company Plans

The company's team is confident that success in any field, including baking, cannot be achieved without constant modernisation. Therefore, the plant is continuously replacing equipment and ovens.

Upcoming plans include the launch of new confectionery products, including a salted caramel cake and trifles in plastic cups.

In addition, the company is actively working on improving packaging, aiming to make it not only convenient but also more environmentally friendly.

This year, the "Lepel Bakery" branch will celebrate its 100th anniversary. We are glad that our city has an enterprise with a century-long history! We thank the bakery workers for both the interesting new products and the beloved "classics" that they delight us with every day!

#OURBEST