Bridor Inc., a leader in producing authentic European croissants, pastries and breads for the American retail and foodservice industry, announced that it has completed a $32 million expansion of its U.S. facility in Vineland, NJ. The newly-inaugurated line doubles Bridor’s production of its signature croissants and pastries – including brioches, chocolatines and lattice pastries – and enables production of savory Bistro items.
The expansion increases the original facility by 47,000 square feet and created 45 new jobs, raising the number of employees to over 175. The new production line incorporates technology and equipment modeled after the company’s French operations, which have long set the standard for quality and efficiency. Among other benefits, it will facilitate the incorporation of natural, homemade fillings that use distinctive, locally-sourced ingredients.
“This expansion represents our commitment to the U.S. market. The demand for our products continues to increase as retail and foodservice operators discover how Bridor meets their needs for premium products that consistently deliver 100 percent quality,” said Jean-François Duquesne, CEO, Bridor Inc. and Bridor USA Inc. “Our pastries, croissants and breads offer superior baking performance, and taste as delicious as they look, every time. This not only makes them appealing to consumers, but keeps them coming back for more,” he added.
Bridor’s line of more than 100 croissants, sweet and savory pastries, and breads are made by Master Bakers who have earned this distinguished title by completing extensive apprenticeships and training in Europe. They travel the world to stay ahead of consumer trends and baking innovations, while catering to the preferences of the American palate. Bridor’s artisan baked goods are endorsed by chefs worldwide and favored by leading foodservice and retail bakery operators. Bridor’s pre-proofing techniques bring another distinctive advantage to customers.
“Pre-proofing brings significant benefits to operators. In addition to saving time, it enables them to “cycle bake” in batches and offer pastries fresh from the oven, all day long. Pre-proofing can significantly reduce shrink, and also delivers consistent quality and appearance throughout the day,” said Jean-Pierre Hyacinthe, VP of R&D and Innovations in North America.