KANSAS CITY -- In addition to providing the latest updates on iba 2015 and global baking trends, Baking & Snack will feature three of Europe’s leading bakeries in its June, July and August issues.
In Wrexham, Wales, in the United Kingdom, The Village Bakery operates three production facilities that make everything from Welsh cakes, scones and crumpets to signature breads, sausage rolls and even gluten-free baked goods. During the past five years, the family-owned craft bakery steadily has invested in technology to scale up its operations and meet the demand for its premium products while remaining true to its time-tested “slow dough” process.
In Rennes, France, Bridor makes croissants, classic French bread and indulgent viennoiserie pastries. The award-winning bakery cranks out millions of frozen products a day that are shipped around the world. The facility houses 10 production lines, including a new croissant line that produces 65,000 pieces an hour.
In Bönen, Germany, Wback GmbH produces 2 million hamburger and hot dog buns a day for foodservice and retail customers throughout most of Europe. In April 2014, the company opened one of a modern industrial bakery that needs only a handful of employees to run the operation.
