Prompted by her son’s gluten intolerance, chef Lucinda Bruce-Gardyne, 44, started Edinburgh-based Genius in 2009, and its loafs, cakes, pies and pastries are now stocked by the likes of Tesco and Sainsbury’s. Sales grew to £42m last year, boosted by its £21m purchase of two “free from” bakeries from Finsbury Foods in 2013. The company has raised £40m from venture capital firms and angel investors, and it has secured space on supermarket shelves in seven countries, including Carrefour in France and Coles in Australia. Last month, it bought Scunthorpe-based pastry-maker Chapel Foods for £3.5m, expanding its manufacturing capacity and growing its frozen foods range.
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