In 2025, Le Duff Group is executing a high-impact international growth strategy and at the centre of that momentum is Bridor, its premium frozen bakery subsidiary.
Following a flurry of strategic acquisitions, a €100 million investment in Normandy, the announcement of two new US plants and a major recruitment campaign, Bridor is rapidly asserting itself as a global benchmark for premium industrial bakery.
Founded over 30 years ago, Bridor operates with a mission to honour the authenticity of global bakery cultures while delivering consistency, convenience and scale. Its products – ranging from Viennese pastries to frozen breads – are inspired by traditional French techniques and developed in collaboration with top chefs and bakers.
Today, Bridor supplies hotels, restaurants, cafés and retail chains in over 100 countries. Its success rests on three key pillars: craftsmanship at scale, localised innovation and a relentless commitment to quality.
This philosophy also underpins Bridor’s global expansion strategy, which prioritises adaptability and regional relevance. According to Erwan Inizan, Northern Europe sales director, Bridor’s investments are designed to bring the brand closer to its customers, both culturally and geographically.
“These strategic investments are mainly driven by Bridor’s global expansion strategy,” Inizan told Bakery&Snacks. “The aim is to have different plants across the world in order to respond to local demand. Each region has its own specialties and we immerse ourselves in local cultures and know-how to offer products tailored to those tastes, backed by our expertise and advanced technology.”
Added Louis Le Duff, founder and chairman of Le Duff Group, “We’re convinced that the quality of our products, our passion for our bakery and our employees’ development are key to our long-term success.”
Home and abroad
Between 2022 and 2024, Le Duff Group expanded Bridor’s industrial reach through a series of strategic acquisitions across key international markets.
In 2022, the addition of Frial – a Normandy-based specialist in frozen vegetables and ready meals – enabled Bridor to deepen its presence in the domestic industry while optimising shared infrastructure between the two brands.
That same year, Bridor reinforced its North American footprint with the acquisition of Lecoq Cuisine, a leading producer of Viennese pastries and fine bakery products based in Connecticut. The move secured a solid position in the premium US market and brought valuable technical expertise in laminated doughs and patisserie.
Another key acquisition in 2022 was Panidor, a family-run Portuguese bakery renowned for its traditional frozen breads and pastries. Its proximity to the Port of Lisbon offers a vital logistical hub for supplying Southern Europe, the Mediterranean, Africa and South America more efficiently.
The most recent addition, Pandriks, joined the Bridor network in 2024, bringing with it a strong reputation for organic, long-fermentation breads produced in both Germany and the Netherlands. This acquisition supports Bridor’s ambition to lead in sustainable and clean label bakery, particularly as demand for artisanal-style loaves continues to rise across Europe.
“These acquisitions allow us to honour each region’s bakery heritage,” said Inizan. “Whether it’s pastel de nata in Portugal or sourdough in Germany, we’re not just replicating, we’re collaborating with local knowledge to craft exceptional products at scale.”
A return to roots in Normandy
In April, Bridor announced a €100 million investment to convert a former Frial-operated site in Falaise, northwestern France, into a new production plant. The facility is expected to create 150 jobs and support booming international demand for French-style bakery.
Inizan said the investment makes both strategic and symbolic sense. By expanding into Normandy, the Brittany-headquartered company can scale operations while reinforcing its French roots. The new facility will also contribute to shorter supply chains and more sustainable production.
Scaling to serve the US
Bridor’s expansion in the US continues at pace. Following the doubling of capacity at its Vineland, New Jersey plant, the company has announced two additional production facilities: Salt Lake City (opening in 2026) and Dallas (2027).
“These production sites and the one in Vineland will benefit from the technological advancements developed at our other facilities, ensuring they are equipped with state-of-the-art systems tailored to our energy-saving requirements,” said Inizan.
“They will allow us to propose products not in our catalogue yet, made with raw materials sourced as close as possible to our production sites.”
He added the expansion would allow Bridor to better meet regional demand across the US, adapting product lines to local preferences while reducing transport distances. The Dallas site will also serve as a gateway for expansion into Latin America.
A strategic entry to Asia-Pacific
In April, Bridor also acquired Laurent Bakery, a respected Australian company founded by French chef Laurent Boillon. With two plants, 500 employees and €100 million in turnover, the deal significantly strengthens Bridor’s presence in the Asia-Pacific region.
Inizan noted that Laurent Bakery’s values align closely with Bridor’s own – that is, bringing together French craftsmanship, premium product quality and strong local insight. The acquisition positions Bridor for growth across Oceania and Southeast Asia.
“Bridor is pursuing its development strategy and is strengthening its leadership positions in North America, Europe and Asia-Pacific,” said Philippe Morin, CEO of Bridor. “These investments illustrate our desire to continue to innovate and meet customer expectations across the globe.”
Scaling people and craftsmanship
Bridor’s defining strength lies in its ability to combine traditional bakery values with industrial scale. Its Culinary Academy, which has a presence in key markets, works with chefs and artisans to develop and test new recipes. Rigorous quality standards are maintained across all facilities to ensure consistency.
“For over 30 years, Bridor and Le Duff Group have been combining large-scale manufacturing strength with the virtuosity of bakery expertise,” said Inizan.
“Our teams include bakers as well as R&D and quality experts in every facility. Daily testing helps ensure our products meet our expectations in terms of texture, taste and visual appeal.”
So, to support its rapid growth, Bridor is launching a global recruitment drive, especially in the US and France. Key roles include line operators, engineers, shipping clerks and food scientists.
“This expansion leads to new recruitments, mainly at our production plants – especially in the US where we’re building two new sites – but also across R&D, sales and logistics,” said Inizan.
In Normandy alone, the new Falaise plant is expected to create 150 long-term jobs. The company is also investing in workforce development through Campus Bridor, its internal training programme.
“We truly value individuals who are eager to learn. That’s why we created Campus Bridor. It gives team members the tools to build a career from within the company,” said Inizan.
The road to 2030
Le Duff Group expects to reach €3.5 billion in turnover in 2025, with Bridor contributing €2 billion to that aim.
The company’s ambition is to double the size of its industrial division by 2030, building on its current rhythm of doubling every four years.
“The Le Duff Group, through its subsidiary Bridor, has been a key player in the industrial bakery sector for many years,” said Inizan. “With steadily growing revenue and new developments across the globe, we’re expanding with the aim of becoming the global leader in premium frozen industrial bakery.”
For Bridor, 2025 isn’t just expected to be just a strong year. It marks the foundation for a new phase of smart, sustainable growth grounded in innovation, regional authenticity and the enduring appeal of exceptional bakery.
