BRIDOR is investing $200 million to double its US bakery production capacity through major facility expansions in New Jersey, Utah, and Texas, with new automated production lines becoming operational between 2025 and 2026.
- BRIDOR invested $200 million in US expansion including a new 51,000-square-foot facility in Vineland, New Jersey with automated Viennese pastry and bread production lines
- New pastry line became operational in summer 2025, while automated bread line is expected to launch in Q2 2026
- Expansion includes three major facilities: Vineland (New Jersey), Greater Salt Lake City (Utah), and Lancaster (Texas), all part of BRIDOR's localization strategy
- BRIDOR operates across more than 100 countries and has maintained 40+ years of presence in North America with existing plants in Quebec, Connecticut, and New Jersey
- Investment reflects commitment to re-localizing production while preserving European craftsmanship and combining French baking expertise with local manufacturing excellence
RIDOR, a leading producer of premium bakery products and Viennese pastries sold in more than 100 countries, announced a new step in its U.S expansion. The bakery manufacturer recently revealed a major expansion to its Vineland, N.J., site by investing in a new Viennese Pastries line, a new warehouse, research, and development center, culinary academy, baking center, and an automated bread line.
The Vineland expansion project, which broke ground in the fall of 2024, included the construction of a 51,000-sq-ft building to house a newly acquired high-speed, automated Viennese pastry production line, as well as the installation of a state-of-the-art industrial refrigeration system. The new pastry line has been operational since summer 2025 and is now producing Viennese pastries for professional foodservice and retail partners across the U.S. and beyond.
In addition to the facility expansion, BRIDOR has invested in a new high-speed, automated bread production line that will replace the existing line within the current building footprint. This upgrade is expected to further enhance the Vineland site's versatility, efficiency and output, with the bread line expected to be operational in the second quarter of 2026.
"This expansion reflects our commitment to growing closer to our customers and responding quickly to the needs of the U.S. market. By strengthening our Vineland production capabilities, we're able to scale efficiently while preserving the craftsmanship, quality and consistency that define BRIDOR," says Eric Julliet de Saint Lager, CEO of BRIDOR North America. "Vineland plays a critical role in our growth today and well into the future."
BRIDOR is accelerating its global growth in the U.S.
BRIDOR's investment in Vineland reflects its broader North American growth strategy focused on localization, producing European-inspired bakery products closer to customers, sourcing ingredients locally where possible, and building flexible capacity to meet evolving customer needs. With more than 40 years of presence in North America, BRIDOR combines deep culinary know-how with industrial excellence, working closely with renowned chefs to imagine high-quality, original creations tailored to the needs of leading catering and hospitality professionals and bakery-loving customers.
The Vineland expansion complements BRIDOR's growing national footprint. In the western U.S., the company is currently constructing a new production facility in the Greater Salt Lake City area, with plans to bring the site online in 2026. Additionally, BRIDOR recently announced plans to build a state-of-the-art industrial bakery in Lancaster, Texas. The two new facilities will expand BRIDOR's North American footprint, joining its existing operational plants in Quebec, Canada, Bridgeport, Connecticut, and Vineland, New Jersey.
Together, these major investments underscore BRIDOR's commitment to re-localizing production in the U.S. while continuing to deliver authentic French bakery products at scale
"North America is a strategic priority for BRIDOR, and these investments demonstrate our long-term vision for the region. Expanding our production footprint allows us to combine French baking expertise with local manufacturing excellence, ensuring we can deliver premium products at scale while remaining deeply connected to our customers," says Philippe Morin, CEO of BRIDOR Worldwide.
