A Short History

The Farmhouse Biscuit story begins many years ago in Lancashire at Higher Oaklands Farm when the McIvor family began baking and selling traditionally made biscuits.

Over time demand for the biscuits grew and in 1973 the decision was made to stop farming and become devoted to the production of delicious biscuits.

As time marched on and the business flourished more space was needed and eventually it was time to move from the farm. So, in 1978 relocation to bigger premises in Nelson was necessary. Despite the new setting the desire to retain our traditional baking methods remained and the business continued to grow.

The bakery at Brook Street has continued to grow and evolve right alongside our business, four generations of the McIvor family have worked together and imparted over centuries a combined wealth of experience which has been handed down from generation to generation into our biscuit making.

That experience mixed with innovative new ideas means that here at Farmhouse biscuits we are constantly improving and constantly trying to develop great new products and recipes to share with the world.

We have come a long way since the kitchen at Higher Oaklands, now operating from a 200,000 square foot facility and employing up to 300 people. The business has grown but the determination to deliver the same high quality of traditional delicious biscuits still remains the same.

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