The bakery was founded in 1856 when 16-year-old Thomas Adams became a Master Baker in Northampton, after he travelled to the town from Flore.
Each member of the Adams family has, in their time, made a personal contribution towards the furtherance of the firm’s proud reputation as masters of their trade.
The grandfather of the firm’s 1983 managing director introduced honey into the mixture of Adams bread, an inspired idea that changed the flavour of the loaf thereafter.
Muslim woman left in tears after Kettering McDonald's wrongly puts bacon in burger
Corby man Thomas Hall, 21, who had severe mental health issues, had taken spice before 'wholly unacceptable' delay in CPR
Eight pumps tackling large fire at Corby recycling centre
Remembering the drought of 1976 across Northamptonshire in pictures from the archive
North Northamptonshire villages 'in danger of being stranded' as bus services set to be cancelled
Oliver Adams are also known for their artistry in the production of special celebratory cakes. In the past it baked one special cake bearing 400 candles, containing 35,840 currants, and designed to celebrate 400 years of stately grandeur at Holdenby House.
Other famous cakes have included replicas of motor racing cars, England footballer’s faces, celebratory cakes and any other designs the public wished to see.
The Gladstone Road bakery, opened in August 1976, featured a cash and carry department and supplied hotels and other large establishments.
When it opened it two varieties of special ovens: one German and one French.
The German design could accommodate 156 Vienna loaves and cobs at one time on its four decks.
The French oven was one of three in the whole country. Thomas James, the great great grandson of the firm’s founder, travelled far and wide in search of the ideal baker, and was so impressed by the performance of the French that he had one installed.
The bakery was considered as a model of efficiency in the 1980s, equipped with every modern device. More than £50,000 worth of equipment was installed just to handle the flour efficiently.
The flour was of the finest quality, milled from Canadian and Australian hard wheat. The bakery could have opted for cheaper options, however it insisted on using only the finest ingredients.