Bridor has carved a substantial niche in the market for premium frozen bakery and pastries, with a footprint on five continents in
more than 100 countries. The acquisition of Lecoq Cuisine aims to boost this growth, and specifically strengthen its production capacities in Canada and the US. To-date, Le Duff has invested more than €200m in North American production sites.
Lecoq Cuisine was founded by acclaimed pastry chef Eric Lecoq in 1991 and has grown into a significant manufacturer with a portfolio of 150 premium pastries, produced at its production facility in Bridgeport, Connecticut. The company has a 250-strong workforce and this year posted $60m in sales of its famed croissants, Danishes, cinnamon rolls and brioche, sold across the US, but also in Canada and the Caribbean.
True to chef Lecoq’s origins, the bakery follows only traditional French recipes and places great emphasis on proprietary manufacturing methods to create quality products.
This quest for excellence is shared by Bridor, which continually innovates to develop exciting products made with respect for French baking customs.
The company is also known for its collaboration with renowned chefs and craftsmen, such as the Pains Cuisinés range with Chef Sébastien Canonne, founder of the French Pastry School in Chicago and a Meilleur Ouvrier de France (M.O.F.), and a collection of exceptional viennoiseries in partnership with pastry chef Pierre Hermé.
“Having followed Eric Lecoq’s exemplary career with great interest for several years, I am especially proud of this acquisition,” said Louis Le Duff, founder and chairman of Groupe Le Duff and Bridor.
“The Groupe’s international history is closely linked to America, which is my second home.”
Philippe Morin, CEO of Bridor, added, “We could not be more pleased to be able to incorporate Lecoq Cuisine into the Bridor and Le Duff family.
“Eric Lecoq’s unparalleled commitment to excellence, coupled with the individual passion and craft that goes into every product, make us natural partners for each other.”
Founded in 1976, Le Duff owes its success to its restaurant chains, including Brioche Dorée, Del Arte, Fournil de Pierre, La Madeleine and Kamps, along with subsidiary Bridor, which manufactures bakery and pastry products for some of the world's most prestigious restaurant and hotel chains.
Its turnover stands at €2.5bn in 2022.
Aim to become a powerhouse
“Our intense focus on excellence and innovation is matched only by Le Duff’s reputation and track record for producing high quality products and exceptional customer service throughout its almost 50-year history,” said chef Lecoq.
“I am honoured to join with Le Duff’s founder and his team in exploring our next phase of growth. Together, we will be a powerhouse in every market in which we will operate.”
Privately-owned investment banking firm Barron International Group acted as the exclusive financial advisor to Lecoq. Founder Lisbeth R. Barron has more than 30 years of experience spearheading around $100bn in strategic advisory and capital-raising transactions.