Opening of Patisserie Valerie will create 25 new jobs in Lincoln
A continental bakery chain is to create 25 new jobs in Lincoln.
London-based Patisserie Valerie is to open a new cafe at the top of Lincoln's High Street on Friday, June 22.
It will open in a unit previously home to Blue Salamander, opposite Pizza Express.
As well as the cafe, the chain specialises in pastries, high teas and wedding cakes.
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Lincoln Business Improvement Group chief executive Matt Corrigan believes a national chain branching out in the city is a strong sign of growth.
"It is good to see a national brand. They are a big company and it is good to see them having the confidence to open up in Lincoln," he said.
"It is really good news, some people underestimate the potential retail has to create jobs – it is by far the greatest potential for growth.
"It is really good to see investment from that type of national chain brought into the area."
Founded in 1926 by Belgian Madame Valerie, the Patisserie Valerie chain was recently included in the Sunday Times Fast Track list.
Patisserie Valerie operations manager Dan Booker was pleased with the applicants for the part-time and full-time roles.
"We have had a great pool of people to pick from and had plenty of strong applicants. It shows a real strength in depth in the workforce in Lincoln," he said.
"There is a range of jobs from kitchen porters to skilled chefs.
"But the company is dedicated to training and even now the man who is in charge of our menus worked his way up from being a kitchen porter."
Mr Corrigan also believes its location near the edge of The Strait will also benefit the other restaurants and cafes in the area.
"It is a quite interesting investment for Lincoln, something we haven't got at the moment," he said.
"It is also in a good location. The Strait and Steep Hill have loads of good independent businesses and it helps recognise them more and strengthen that area."
Robert Moody, 23, from Scampton, is the cafe supervisor at Tapas Lincoln based at The Mall in the High Street.
He believes the new patisserie will benefit the area.
"We are a Spanish restaurant and we're doing well so I think a Belgian place will do well to be honest," he said.
"Lincoln used to be limited, but now there is a wider choice. There are more continental options."