Artisan bakery flourishing into one of the region’s most upmarket eateries

A bakery launched by a mum in the 1960s has steadily blossomed into one of the region’s most upmarket artisan eateries – now employing 18 staff.

And next on the menu for Mary Lambert Artisan bakery is to firmly establish its online offering bringing it bang up to 21st Century standards, with more jobs to follow.

The business was launched almost six decades ago by late Hartlepool mum, Mary Lambert, who became well known in the area for her scrumptious pastries, breads and cakes.

Mary retired in the eighties and her son Eric Lambert, and later, granddaughter Phillippa Lambert, took on the business.

Together, the pair forged ahead with significant developments in beloved Mary’s memory, and transformed the bakery into a high-end establishment.

Employing 18 people, the company moved from its former home in Middleton Grange Shopping Centre, Hartlepool, to a much larger, airy, base in the town’s Villiers Street, complete with plush contemporary decor.

Artisan breads like Chia, honey and spelt, and sourdough, were added to the menu, along with a variety of gluten-free cake.

Award-winning high-end fish and chips – for which Mary Lambert was included in the top 50 fish and chip eateries in the UK – were also included, with the fish being bought fresh from Hartlepool Quay every day.

High-class illy Italian coffee, beers and wines are also now a firm favourite by diners.

The introduction of an online delivery, and click and collect service, is also helping the firm establish a positive reputation in the region for business catering, and supplying companies, such as restaurants and hotels.

Eric Lambert, co-owner with Phillippa of Mary Lambert, said: “Mary dreamed of opening a bakery from being a child, and that dream became a reality when she opened her first shop on Hartlepool’s historic Headland.

“While times and tastes have changed the quality and value ideals that Mary held with such high regard still remain in the business today.

“With Phillippa, the third generation joining the team, the business remains steeped in family values, cultures and traditions, now with a modern twist.”

The modern-day Mary Lambert boasts a clean and modern decor, which can accommodate up to 90 diners, including a booking service for parties, or business meetings, from breakfast, brunch, lunch, afternoon tea and early dinner.

Breakfasts, soups, salads, quiches, scones, sandwiches and cakes, are also served, alongside Mary’s old favourite apple pie and famous vanilla slice today the 100-year-old recipe handed down from Mary’s mother is still used to make the rich fruit cake for the celebration and christmas cake.

Everything on the menu is made on site with fresh ingredients.

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