Pepperidge to close bread plant in South Carolina

by Eric Schroeder
Share This:
Search for similar articles by keyword: [Pepperidge Farm Inc], [Bread]

AIKEN, S.C. — An increasingly consolidated and competitive baking industry has prompted Norwalk, Conn.-based Pepperidge Farm Inc. to close its baking facility in Aiken.

The nearly 40-year-old plant will be closed in phases, starting in September with complete closure expected by March 2014.

“The bakery industry in the United States is becoming increasingly consolidated and competitive,” said Bill Livingstone, senior vice-president of supply chain and operations. “In order to continue to grow and flourish, Pepperidge Farm needs to be innovative and agile, with the most cost-effective manufacturing facilities.

“We recently reviewed our operations and identified excess capacity in our bakery network. As a result, we evaluated a number of different options to address this. We made the difficult decision to close our plant in Aiken. It is a very good bakery with great people, but it has limited production capabilities, and we’ve recently discontinued a product that accounted for a significant amount of its volume.”

The discontinued product was Goldfish bread, which was introduced in the summer of 2011.

Other products made at the bakery include Pepperidge Farm Italian, Farmhouse, Rye and Deli Flats bread. The majority of bread production is expected to be shifted from Aiken to Pepperidge’s plant in Lakeland, Fla., the company said.

In addition to Lakeland and Aiken, Pepperidge operates bread and cake plants in Bloomfield, Conn.; Downers Grove, Ill.; East Brunswick, N.J., Denver, Pa.; and Downingtown, Pa. The company also has biscuit and cracker plants in Willard, Ohio; Denver, Pa.; and Richmond, Utah; and frozen dough plants in Downingtown, Pa., and Richmond, Utah.

The announcement of the bread plant closing came a week after Pepperidge Farm broke ground on a $93 million expansion of its biscuit and cracker facility in Willard. As part of that two-year expansion project, Pepperidge will add a new Goldfish cracker production line and 227,000 square feet of space.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.


By Kristin O'Connor 10/21/2013 4:31:10 PM
I have been looking for the goldfish bread for months. Assuming it was just out of stock due to demand, I replaced it with a round flat bread from another company. My daughter just confessed she's been throwing out the braes and only eating the meat. She specifically asked for the goldfish bread again. When I first brought it home for my daughter, she loved it. I said this is better than sliced bread-no pun intended. Today I decided to google what the deal is with the missing goldfish. I'm truly disappointed you have discontinued the product, --as well as my other friends with small school aged children. It really was ingenious. I hope Pepperidge Farm reconsiders and puts it back in production. Sincerely, Kristin

By Nick Scheurer 7/1/2013 8:31:05 AM

By Mark Karelin 7/1/2013 8:29:10 AM