Bells of Lazonby, renowned family bakers since 1946, is debuting its latest ‘Espresso Tiffin’ range from ‘Bells & Whistles’ exclusively in Sainsbury’s.
A layered blend of nuts, coffee and rich chocolate; theses vegan slices punch well above their weight, using only the best ingredients for maximum taste.
Available in a pack of two, the tiffin is gluten, wheat and milk free and are a healthier treat alternative at just 120 calories per slice.
Bells & Whistles Espresso Tiffin will launch cross 400 Sainsbury’s stores nationwide from August 29th (RRP: £2). It will feature on an introductory deal of £1 per pack from September 1st that will run until September 22nd.
Head of brand and marketing, Josh Boydell-Smith, from Bells & Whistles said: “It is fantastic to see Espresso Tiffin added to our portfolio instore with Sainsbury’s. The new flavour is delicious and perfect for shoppers looking for on-the-go, free-from snacks.
“With the trend around veganism and the rise of flexitarians going nowhere among millennials, we know shoppers are looking for ways to make their diet more plant-based. Bells & Whistles provides a treat alternative without the guilt of breaking from a vegan diet.”
He added: “Free-from bakery can often feel quite stuffy, we believe our brand really re-energises the category by tapping into quality ingredients, thinking outside of the box in terms of flavour and offering something a bit more out of the ordinary – permissively indulgent snack.
The new Espresso Tiffin flavour joins ‘Ginger & Apricot’ and ‘Berry & Cashew’, which are also available in select stores for £1.25.
Bells & Whistles are registered with Coeliac UK and Vegan society and declared as suitable for those with coeliac disease.
Made in Lazonby on the edge of the Lake District, Cumbria; all Bells & Whistles products are baked in small batches by skilled bakers and hand finished. The bakery strives to maintain freshness without compromising on quality and flavour.
The Bells of Lazonby is renowned for specialising in free-from and plant-based baking. The family bakers moved into this space in 2002 when second-generation family business owner, Michael Bell, tried to live as a coeliac for a week. Unsatisfied with anything he ate, not least the free from cakes he reluctantly attempted, by day two of the week-log trial he decided to build a dedicated Gluten, Wheat and Milk Free bakery. After years of honing gluten free bakery, he introduced We Love Cake to the UK in 2012 and Bells & Whistles followed in 2018.
