A BAKERY has plans to stay open late and add alcohol to the menu at its newest branch in Bournemouth town centre.
Bigwigs opened its bakery in Exeter Road last month, after establishing itself with other branches in Tuckton, Highcliffe and Westbourne.
Now, the family run-business has submitted a premises licence application to BCP Council which indicates a number of changes at the new site.
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The application requests permission for the on and off sales of alcohol between 10am and 11pm seven days a week.
It also requests that both live and recorded music can be played within the bakery between 7am and 11pm.
BigWigs in Bournemouth currently stays open until 5pm Monday to Friday and until 6pm Saturday and Sunday, but the application seeks to change this to 11pm seven days a week.
Speaking to the Daily Echo, BigWigs revealed it has future plans to open the bakery as a restaurant-style venue in the evenings, serving up food including burgers and tacos.
Owners said they had applied for late nights throughout the whole week as this would 'expand their options' going forward.
The premises licence application is yet to be determined, and will remain open for public consultation until December 26.
If approved, the changes are not expected to be introduced until next year.
Big Wigs was founded in 2020 and is owned by brother and sister Dom and Dove Brown, along with their long-time friend Tom Bew.
It is has become well-known for its large variety of baked goods, including homemade bread, doughnuts, cakes and pastries, which are made fresh at the Tuckton Site, and use locally sourced ingredients.
To mark the launch of the new Bournemouth brand, they created three new flavours of filled doughnut - banoffee and flake, lemon meringue and chocolate fudge brownie.
Speaking on the day, Dove said: “We are really excited to be open, and a huge thank you to all our customers for all their support - they make work a dream.
"We want to continue serving delicious products in a fun environment.”
The owners describe it as a “beautiful place to work” with a quality of food that is “unheard of”.