Advanced baking technology improves efficiency and prepares the bakery for continued growth

Seymour’s, a leading producer of premium Irish shortbread, has installed a new MIWE rack oven supplied by European Process Plant Ltd (EPP), to replace an ageing and inefficient unit. The investment will support the bakery’s growing production needs as demand for its high‑quality shortbread continues to rise. The new MIWE Rack oven enables Seymour’s to increase both capacity and consistency in additional to being a more energy efficient solution to provide for its network of retailers and catering customers across Ireland and beyond.

As a long‑established Irish bakery based in West Cork, Seymour’s prides itself on its traditionally crafted artisan shortbread, made using locally sourced ingredients, such as the particularly creamy butter from local grass-fed cattle, to distinguish their products and reinforce their Irish identity. Since the business was founded in 2006, the family has continued to develop the brand into a recognisable name throughout Ireland, with products now enjoyed globally via online sales.

Speaking about the investment, Philip O’Connor, Founder and Managing Director of Seymour’s, commented, “When we first contacted EPP, we had already reviewed MIWE ovens alongside other brands. The MIWE oven stood out as the best long‑term investment for our business, one that is more energy efficient and will truly stand the test of time. We have been extremely pleased with EPP’s involvement, efficiency and professionalism. The installation ran smoothly and on schedule. EPP supported us throughout and worked seamlessly with the MIWE technicians onsite.”

Philip explained that Seymour’s began as a simple kitchen‑table idea, which quickly grew into a thriving artisan bakery business. Early help from family members helped transform those first batches into products sold locally through markets and independent shops. Over the years, Seymour’s has steadily expanded, building strong relationships with speciality retailers and delicatessens while focusing on quality and organic growth rather than rapid expansion.

Around five years ago, the bakery diversified into foodservice with larger catering packs designed for hospitality customers. This strategic move opened a valuable new market and supported business growth following the challenges of the COVID period.

Now, with demand typically accelerating after St Patrick’s Day and continuing through Easter and into the summer months, the investment in new production equipment, including the MIWE rack oven from EPP, ensures the bakery is ready for its busiest season.

Rob Kerr, Area Sales Manager at EPP added, “We’re delighted Seymour’s is pleased with the latest addition to its equipment range. The MIWE rack oven is highly trusted within the industry, and we are confident it is the best and most reliable solution to meet their needs.”

EPP is a trusted supplier of MIWE ovens across the UK and Ireland and can support bakeries of all sizes in finding the right solution for their production requirements.

To learn more about the equipment and maintenance services EPP offers, please visit www.eppltd.co.uk. To find out more about Seymour’s Irish shortbread visit – https://seymours.ie/