An Acton-based wholesale bakery has secured £1.525m to expand its production capacity.
Capital Croissant, which supplies ready-to-bake French breakfast pastries to the wholesale market, has agreed an asset finance deal arranged by the advisory firm Leonard Curtis. The money will be used to purchase new machinery as the company expands its operations.
The deal with Lombard Asset Finance allows staged payments for equipment being manufactured and supplied from Europe.
Francois Bonnefoy, managing director of Capital Croissant, said: “As a newly established business entering a capital-intensive phase, we required a flexible funding solution that could support staged drawdowns for equipment arriving in phases.”
Richard Bruton, business development manager at Leonard Curtis, said: “The funding had to be structured to align with the company’s cashflow and equipment delivery timelines.”
