3 generations of bakers and rising
In 1972, Keith Ryder bought his first bakery on his 22nd birthday. When first set up shop here in Dawlish, he had a simple aim. Bake fresh every day using great ingredients, support local producers, and sell for a fair price. Three generations later, we’re still working the same way. We love what we bake, and we eat everything we sell. (Not all at the same time, obviously).
A Baker’s Holiday…
In Summer 1972 Keith and Diane Ryder took a trip down to sunny Devon, to get away from it all for a few weeks. Keith worked long hours at Sunblest’s main bakery and Diane was determined he switch off for a bit and enjoy some proper rest. They chose Dawlish on the south coast - perfect for relaxing on the beach with the kids, and just strolling around the streets to, for a change, do nothing.
There was another reason. In truth, Keith had no idea where Dawlish was. He’d seen there was a Dawlish bakery advertised for sale in the British Baker Magazine and wanted to check it out. It was a small bakery in the heart of the town, with a little flat above to live in. And it was perfect. The couple both had the same thought: ‘Why not do this for ourselves, do it for the kids, and bake the way we want to?’
bake it till you make it
After a bit of soul searching - it was a big decision to leave Glouceter and the security of working for a major baker - they upped sticks, and within a month, had made the move. They never looked back.
Keith and Diane set about transforming the business. Initially, it was tough but with hard work, determination and the skills Keith brought with him from large production bakeries, and specialist equipment more at home in larger bakeries, the business took off. Within a few months there were queues down the street every morning of customers waiting to buy their daily bread. Soon they were selling 500+ loaves a day.
The Secret?
From the beginning, Keith stuck to a simple approach. Bake the best possible product at the fairest possible price. Use excellent ingredients, local whenever possible, and bring large scale production to homestyle baking. Great quality, a respect for traditional methods, but an open mind to innovation.
Soon Ryder’s were not only supplying their own shops, but receiving big orders from larger outfits keen to sell their popular bakes.
The Second Generation
Four years later, they were doing so well, they opened up a second shop in Dawlish Warren. Keith and Diane’s son Shaun, joined in 1980 and was quickly instrumental in helping the company grew again with shops in Teignmouth, The Strand, Dawlish and at Dawlish Warren.
The old gas fired ovens were replaced by more modern multi-deck affairs and the old wooden peel was retired to the history books. With Shaun gradually taking the reins, Keith was able to retire in 1993.
By 2012, the bakery had outgrown the premises in Dawlish so Ryder’s relocated to a purpose-built bakery in Kenn, only a few miles from its roots.
The Third Generation
In 2017, to make it a family trio, Shaun’s son, Sam Ryder, joined the business. He quickly learned the ropes, and today father and son work together every day on the bakery floor making sure that everything that goes out the door is good enough to bear the Ryders name on it.
Ryders Bakery still supplies its own shops and proudly continues to supply quality businesses across the South West, including multiple award-winning farm shops. Such is Shaun and Sam’s shared passion for food, the offer has expanded to breakfasts, deli lunches, a cafe and a street kitchen.
But some things never change. You’ll still see a crowd of people every morning eager for Ryder’s warm fresh bread and Secret Recipe Lardy Cake.
