Currently in the hands of a fifth-generation family member, 175-year-old Silvery Tweed processes cereals and seeds for businesses including Premier Foods, Kellogg’s and Dorset Cereals.

West Sussex-based company Turner’s Pies evolved from the popularity of a steak and kidney recipe sold in Bognor Regis to a full-blown retail operation with four shops and an online delivery service.

Slattery Patissier & Chocolatiers has grown from a two-shop business in 1967 to an award-winning enterprise, employing 92 staff and still very much under family control.

With their origins in a terraced house, the popularity of Wrights’ pies has grown continuously, with the company now making multi-million pound investments and launching sub-brands.

Wales-based Brace’s bakery, now run by brothers Jonathan and Mark Brace, has become one of the leading wrapped bread suppliers in the country, and has an ambitious product roll-out planned.

During its 200-plus years, Luke Evans Bakery has seen some turbulent times. Here, current MD David Yates explains how it has survived through the generations

Britain is a nation of pie-lovers, from the traditional steak & kidney to more exotic fare. Here’s how one company helped to fuel a nation’s obsession with the pastry product.

Each month we profile a family firm, charting its course through the generations. Here, we look at the Burns family, who have been at the helm of Burns the Bread for more than 30 years.

Scotland’s Stephens Bakery has seen massive change over the past 145 years, from different owners to adapting its offering. MD Andre Sarafilovic takes us on a journey through the business’ history.

Each month we profile a family firm to see how it has passed down through the generations. Here, Dunn’s Bakery charts the changes in its development since the Freeman family took the reins

Each month we profile a family business to see how it has passed down through the generations. Here, how Genesis Crafty went from home bakery to successful supermarket supplier