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As featured on BBC Radio Wiltshire
It’s been a truly exciting week at Pipp & Co! Our Swindon bakery was featured on BBC Radio Wiltshire after winning Best Vegan Doughnut at PETA’s 2025 Vegan Food Awards — and we’re still pinching ourselves.
This recognition was especially meaningful because the awards weren’t entered — they’re completely unsolicited. The winners are chosen by PETA UK (People for the Ethical Treatment of Animals) based on public nominations, innovation, availability, and, of course, taste.
Jennifer White from PETA explained how Pipp & Co came to their attention:
“This year we asked PETA supporters to send in their favourite vegan food nominations, and that’s how Pipp & Co’s delicious rhubarb and ginger jam doughnut came to our attention.
They stood out for their inventive flavours, locally sourced ingredients, and that beautiful berry sugar dusting — it’s such a unique product.”
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“A bakery with passion at its heart”
Our Technical Manager, Lorna Bennett-Murdoch, and Customer Relations Manager, Andre Sejournant, joined the BBC presenters in the studio — and yes, they brought a box of the award-winning doughnuts with them!
Lorna spoke about what makes Pipp & Co doughnuts so special:
“It’s the passion of our staff and the quality of our ingredients. Wherever possible, we use locally sourced and natural products — no artificial colours, flavours, or preservatives. It really shows in the final product.”
Andre shared more about our journey:
“We’ve gone from making around 10,000 doughnuts a week to over 20,000, supplying wholesalers in Reading, Winchester, Oxford, and Cardiff. It’s been incredible to see the demand grow.”
Long fermentation, light texture, and local care
During the interview, the presenters couldn’t resist tucking in — describing the doughnuts as soft, light, and beautifully balanced. Lorna explained why:
“Our dough goes through a 24–48 hour fermentation process. It’s a slow, careful method that gives each doughnut its flavour and texture naturally.”
They also discussed the care that goes into our vegan range. Every doughnut follows the same handcrafted process as our regular ones — and yes, we even make our own oat milk to keep things as sustainable and local as possible.
What’s next?
Andre teased what’s coming up for the festive season:
“This week is the last week for the Rhubarb & Ginger vegan doughnut. Next week, we’ll launch our Plum & Mulled Wine flavour — perfect for winter.”
The BBC presenters loved it all, calling the doughnuts “beautiful”, “classic”, and “absolutely worth the wait”.
Staying true to our roots
As Lorna summed up perfectly:
“We do want to grow, but we’ll always stay true to our roots — keeping everything handmade, natural, and high quality. That’s what makes us who we are.”
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Thank you to everyone who supports our journey — from our incredible team to every customer, café, and stockist who believes in what we do.
If you missed the interview, you can catch the full story on BBC Radio Wiltshire here (well, for the next 29 days), or better yet — come and taste the award-winning vegan doughnut for yourself from our online shop or visit our cafe.
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