Great things sometimes come from humble beginnings...
The years went by, and times became tough for the small business because by now there were numerous bakeries selling bread in the area. It was at this time that our grandmother Victoria decided it was time to innovate and to make other products as well. So, they started to make palmiers, sponge cakes, buns... which were sold alongside the bread. However, the real revolution came in the mid-1970s when they created the now-famous ‘Glorias’, unique little square muffins that tasted simply ‘glorious’.
The factory allowed production to grow at a tremendous rate, delivering products to numerous cities across the country. The Dulcesol brand, which highlighted the sweetness (‘dulce’) of their products and the sunshine (‘sol’) of the area where they lived, was gradually becoming a household name to thousands of Spanish families.
Victoria was always seeking the highest quality in her products and always used the finest ingredients. Because eggs are a very sensitive ingredient that is difficult to analyse, she decided to open up her own egg production facility to ensure the quality of the eggs used was first rate. We currently have a farm with more than 500,000 hens.
Always striving for excellence, at the end of the '90s, the company received its first quality assurance certificate, ISO 9000.
In the following years, it was awarded seven international quality and environmental certificates.
Then another challenge arrived: ‘How can we improve and become more competitive?’ Innovation and the drive to improve are a part of our roots. Thus, we started to develop our own packaging, becoming a shareholder in Ducplast.
We always kept our origins as bakery in mind as it is something we have always treasured. And so, 50 years on, we once again started making bread under the brand Dulcesol Buen Pan. We currently make more than 20 different types of bread: sliced bread, rustic bread, burger buns, toasted bread, and the new speciality breads (flax, quinoa, organic, and spelt) awarded the Flavour of the Year Prize in 2019.
In 2007, some major changes were made to the company. Victoria stepped down to make way for the third generation, appointing her son, Rafael Juan, the new CEO. As a family run business, it was a smooth transition, and we have always shared and followed the same values.
That same year, we began manufacturing fried pastries, including our star product, ‘Soles’.
In 2009, a few years after the transition, some very important decisions were made, creating the strategic plan that would set the course for the company over the coming years. Our major focus became internationalisation and diversification.
Since these objectives were set, many new markets have opened up for us.
Today our grandmother feels that she is indebted to all of us, that all the success achieved has been due to the great people who have worked with her day after day. And she also regrets that, because she was so dedicated to the company, she has not been able to give her family all the time they deserved. But, in reality, we are the ones who will be eternally grateful for having had the opportunity to work with her.
As a tribute to our origins, to her energy and the values she passed on to us, because of her passion and her vision for the future, because of her, we are VickyFoods.