Normandy Investment: A boost for French pastry Production

In a strategic move to bolster its bakery production capabilities, Groupe Le Duff, the parent company of brands like Bridor, is investing €100 million in a new facility in Falaise, Normandy. This decision comes after the group was unable to invest in Brittany. The new site will be operated by Bridor, Le Duff’s frozen bakery subsidiary, repurposing a facility previously used by Frial, another Le Duff entity specializing in frozen cooked dishes.

Falaise Site to Feature Two New Pastry Lines

The falaise site will house two state-of-the-art pastry production lines, primarily serving the French and European markets. The first line is slated to begin operations in November 2025, with the second following in May 2026. According to Louis Le Duff, founder and president of the group, this project “marks a new step in our industrial advancement, at the service of quality and respect for bakers’ traditions.” The expansion is expected to create approximately 150 jobs in the region.

This project marks a new step in our industrial development, at the service of quality and respect for bakers’ traditions.
Louis Le Duff, Founder and President, Groupe Le Duff

To support the transition, Le Duff is providing personalized assistance to existing employees at the Falaise site. This includes opportunities to relocate to Frial’s facilities in Bayeux or to remain in Falaise with enhanced skills training through the Bridor campus. The Normandy Region is also backing the project with €8 million in financial support, including subsidies and zero-interest loans.

Global Expansion Continues: Acquisitions in Australia and New Zealand

Le Duff’s expansion isn’t limited to France. The group, which currently operates 20 production sites and employs over 19,000 people worldwide, is projecting a turnover of €3.5 billion in 2025. This represents a notable increase of nearly 40% compared to the €2.5 billion reported in 2023. This growth is fueled by recent acquisitions, including Lecoq Cuisine in the United States and Panidor in Portugal (both in 2022), pandricks in Germany and the Netherlands (April 2024), and Laurent Bakery in Australia and New Zealand (April 2025).

The acquisition of Laurent Bakery, with its €100 million turnover, 500 employees, and two production sites, significantly strengthens Le Duff’s presence in the Oceania market. This move aligns with the broader trend of consolidation in the global bakery industry, as major players seek to expand their reach and diversify their product offerings.For example, Aryzta, another major player in the frozen bakery sector, has also been actively pursuing acquisitions to strengthen its global footprint.

Further Expansion in the United States

In addition to the Normandy investment and the Oceania acquisition, Bridor is also expanding its operations in the United States. A new production site is slated to open in Salt Lake City in 2026, followed by a second site in Dallas in 2027. The Dallas facility will primarily serve the South American market, further solidifying Le Duff’s presence throughout the Americas.Furthermore, the existing Bridor production site near Philadelphia, in Vineland, will undergo an expansion to double its production capacity.

Aspiring growth Targets: Doubling Turnover by 2030

Le Duff has set an ambitious goal to double the turnover of its industry branch, which includes bakery and pastry products under the Bridor brand, and also vegetable and cooked dishes produced by frial and Gourmet, by 2030. To achieve this, the group is implementing a comprehensive talent recruitment and training program worldwide.

This expansion is accompanied by a vast plan to recruit talents and training around the world.
Groupe Le Duff

This strategic investment in production capacity and talent development positions Le Duff for continued growth in the competitive global bakery market.The company’s focus on quality, tradition, and innovation, combined with its expanding global footprint, suggests a promising future for the French food group.