Délifrance reveals results of company integration

21 May, 2010
Page 4 

Just over one year on from Délifrance's acquisition of Le Pain Croustillant and Sofrapain from Premier Foods, the integration is now complete.

Délifrance UK MD Ian Dobbie, told British Baker: "We have had good support and investment from parent company Nutrixo, which also owns Grand Moulins de Paris, Moul-bie, and other brands, and it is ongoing."

The acquisition, on 2 March 2009, included assets of Le Pain Croustillant and its units at Southall in Middlesex, plus the assets of Sofrapain, with factories at three sites in France.

"Here at Le Pain we have invested heavily in NPD, new personnel, training, logistics, and equipment," said Dobbie, "and we believe the current range of breads and patisserie is unrivalled."

He added: "The two existing Délifrance units at Wigston in Leicestershire, and the five here at Le Pain, give us very efficient production and distribution. We also have a big new stonebake line at Dunkirk."

Délifrance makes speciality breads and rolls, including an organic range. It uses traditional ferments to give flavour and texture to breads. Délifrance also makes a wide range of patisserie. The company supplies the retail and foodservice sectors with ambient and frozen products.

l Also see feature, page 20.





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