Hassetts Bakers & Confectioners

Membership Status:

Approved until 31 May 2021

Sector:

Confectionery/Snacks

Michael Hassett entrepreneur and Artisan Master Baker established his first bakery in 1984 in Donnybrook Douglas. Today he owns and manages Hassetts Bakery & Confectioners Ltd. Carrigaline, (manufacturing), Hassetts Patisserie in main street Carrigaline (retail/cafe), Hassetts Bakery in the English Market Cork (retail) and Hassetts Washington street (retail/café), Hassetts Douglas Court (retail), Hassetts Blackpool (retail). He currently employs over 48 across all units.

Michael has gained invaluable experience within this industry over the last thirty two years. He advanced into biscuits and cracker manufacturing over the last eighteen months at small scale servicing his own retail outlets. These products have proven to be very successful and have created a demand of its own. We currently export to America, Canada and Berlin.

Committed to Responsible Sourcing

Hassetts have set a target of souring 85% of ingredients from suppliers with sustainable certificates by 2022, from a baseline of 2017

Focus on Food Waste

Hassetts have committed to reducing food waste by 50% by 2022, 10% every year tonne / tonne output using 2017 as a baseline.

Focus on Health and Nutrition

Target set to reduce sugar in their cookie range recipe by 40% by 2022.

Exemplary Performance Target Areas

Minimum Origin Green Targets Required Annually = 5

Spotlight Target Area: Health and Nutrition

Hassetts became a member of Origin Green in 2018 committing to a five year sustainability plan to 2022. Operations Manager Georgina Wolsztynski leads their sustainability performance across the business with the support of her colleagues Rose O’ Kelly and Sarah O’Connor who manage Health and Nutrition and Social Sustainability targets. Throughout the period of the plan, Hassetts looks to focus on health and nutrition to increase their production of savoury snacks and develop new healthy option products and reformulate existing lines.

Within the plan, Hassetts Bakery has set ambitious health and nutrition targets one of which is to reduce sugar content in their cookie range by 40%, from currently 31.4 grams per 100 grams to 18.9 grams per 100 grams in 2022. Working towards this goal, the company embarked on a research and development project, working with Food Institute at University College Cork, focusing on finding ways to reduce sugar levels without compromising the taste of their high quality products.

Commitment to Developing Healthier Products

In 2019, they achieved exemplary performance scores against their health and nutrition targets as they achieved a reduction in sugar content (g/100g biscuit) in their cookie and short bread biscuit of 48% from the 2017 through reformulation.

They also accelerated their health R&D programme and created 3 new cracker lines with recipes low in sugar and fat. Going forward, Hassetts bakery have made a commitment to develop products that will benefit the health and nutrition of our society.