Helen Conway alongside her daughter Angharad and son-in-law Lance, launched their bakery business Ty Melin Bakery during coronavirus lockdown in March 2020. The trio had discussed starting a family venture for several years and had had an initial business plan drafted for over 2 ½ years.
Lance, former Head Baker at Harrods, saw lockdown as the ideal time to launch a delivery bakery service. Currently Lance and Angharad use a friend’s bakery to produce their orders, but their Start Up Loan has allowed them to lease a premise and buy professional baking equipment. They are due to move into their new premises in Cardiff Bay in September 2020 and hope to take on an apprentice.
Between April 2020 and August 2020 Ty Melin Bakery has seen a turnover of over £30,000 despite currently being limited in the number of products they are able to bake until they moved into their new premises. Their online shop opens for sales at 9am on a Sunday morning and normally sells out by 10am. They have also introduced national delivery for one of their most popular products, the Croissant Bomb – a innovative creation by the talented bakers. On the day of launching national delivery they sold out within 90 seconds.
Helen ran the Cardiff Chamber of Commerce for several years and leads on logistics such as lease agreements and delivery routes, while Lance and School of Artisan Food alumni and former Rick Stein employee Angharad are hands on in the kitchen. Lance is still currently working full time in Bristol, while Angharad works part-time. As well as managing the business, the couple also have a three-year-old son. Once the trio have moved into their new premises Lance and Angharad hope to work for the business full time.
The name Ty Melin, means Mill House in Welsh, the name of the family home.
