New business success for
Holycross’ Tipperary kitchen

Brian and Anne-Marie Walsh pictured at Holycross Abbey with some of their produce.
The Tipperary Kitchen, creators of the famously irresistible Holycross Chocolate Biscuit Cake have recently secured over €100,000 worth of new business through SuperValu.

The Tipperary Kitchen, creators of the famously irresistible Holycross Chocolate Biscuit Cake have recently secured over €100,000 worth of new business through SuperValu.

The award winning bakery scooped the additional new stores following the intensive Food Academy programme run by Tipperary LEO, Bord Bia and SuperValu. The programme mentors local producers as they bring new products into the marketplace with further support from the local Supervalu stores.

However in addition to supplying the local Tipperary stores, The Tipperary Kitchen were also selected to distribute into an additional 14 stores including the flagship Supervalu Blackrock store in south county Dublin.

The successful Holycross business, run by Brian and Ann Marie Walsh supply beautifully presented, handmade confections. On hearing of the new business, Ann Marie said “Supplying into the top end supermarkets across Dublin and Tipperary has given our business a fantastic boost . Through the 1:2:1 mentoring from Supervalu, we were fully prepared to manage the significant increase in sales.”

The Food Academy programme gave Ann Marie the opportunity to fine tune the newly launched range of handmade meringues – “Packaging and costings are two key areas in food product development. Our new range Marvellous Meringues has received brilliant reviews from customers who found the packaging very eye-catching and loved the products. The feedback from Brian Colclough of SV Roscrea ensured we highlighted the USP’s (unique selling points) such as Irish egg whites, handmade and most importantly the product is Fat Free!”

Supporting the local community is key to each SuperValu store.

In turn, The Tipperary Kitchen also supports local businesses.

Buying 80% of goods and services within a 60km radius. Indeed it purchased from ‘primary producers’ such as butter from Tipperary Co-Op, cream from Centenary Thurles as well as packaging produced in Lionprint and flour from Kells Wholemeal.

“From a business perspective, the role out of the Food Academy makes sense”, says Brian Walsh. “Financial funding is still an issue for SME’s. The role out programme devised by LEO, SuperValu and Bord Bia ensures minimal stress on cashflow.”

All nine producers including The Tipperary Kitchen are on a 12 week trail, so local support is essential for the producers continued success.

In the meantime, planning ahead continues. Innovation is key to business success and in the retail Christmas is just around the corner!

As Brian says “It would be wonderful to spend Christmas in SuperValu! But first The Ploughing.....”