Stepping up for tomorrow

Two years ago, to keep up with demand for its products, the company built the Louvernè Bridor bakery. That 10,000-sq-m (107,000-sq-ft) facility, which rests on nearly 40 acres in northwest France, houses a frozen par-baked line that produces demi-baguettes, baguettes and a variety of artisan-style breads and rolls.

But that’s only the beginning, according to Mr. Le Grand.  Eventually, the Louvernè bakery will be as big as or bigger than the Servon-sur-Vilaine operation. “That is the future for Bridor,” he said.