THE oven gloves are to be hung up at a family bakery that has been open for 105 years.

The owners of Jamieson Bakery in Hoghton, have been unable to replace their present baker, who has been producing their home-made bread and teacakes for 20 years, after he announced he was leaving to take up a new job.

The business was first set up in 1898 by the great-grandmother of its present owner Pat Nicholson, who originally used to bake in her home adjoining the present bakery site on Gregson Lane. The current premises have been used since 1910 but will close on Saturday.

The business was passed down through the family to Pat's grandfather and father and Pat, now aged 66, started working there aged ten and still works part-time today.

Her son Mark, 38, used to work alongside her, but left to start a new life with his wife Debbie, 29, in Newcastle last year.

Her other son and daughter have never expressed an interest in working in the bakery and husband Wilfred, 68, was forced to retire six years ago, because of ill-health.

Grandmother-of-five, Pat said: "We can't find a baker with the expertise. Supermarkets such as Asda and Sainsbury's have in-store bakers, but are only able to add water to ready mixes, but we start from scratch.

"We don't have a secret recipe but use very ancient ovens which give a flavour of their own and always use quality ingredients.

"There is the problem of unsociable hours. We work on Friday nights and some young lads don't want to do that."

The bakery, which employs ten people, currently produces about 360 loaves a night, together with countless batons and teacakes.

The mixers start at 10pm and staff mix and bake through the night with the first batch of bread ready to be delivered by breakfast time.

Pat said: "Demand has changed over the years. During the war when people used coupons everybody wanted bread and I can remember when we used to sell a large loaf for four old pence, which is barely a penny in today's money. Today the same bread sells for 78p.

"These days people want things for sandwich bars, so batons and extra-large teacakes are in demand.

"We have a lot of disappointed customers since we announced that we were going to close.

" Some have even been taking the tins and trying to create the bread themselves and Wilfred has said he wants the last loaf that comes out of the oven.

"Obviously we are all gutted but you can't keep on going forever."