The Bakery Cos. has begun work on a 50,000-square-foot expansion of its Nashville operation to produce frozen, thaw-and-serve croissants for the retail, in-store bakery and foodservice channels.
According to the company, the new bakery will boast one of the nation’s largest high-speed croissant production lines as well as enough cold storage space to house an additional 5,000 pallets of frozen product.
The expansion will be positioned next to the company’s Nashville Cold Storage facility, where it also currently operates a frozen biscuit and dough operation. The company plans to hire 70 people to support the new bakery.
The company currently manufactures a wide range of fresh and frozen buns, bread, biscuits, English muffins and frozen dough products.
“We really like the biscuit and English muffin as versatile breakfast carriers,” Yianny Caparos, the company president said. “The natural product line extension to this daypart is croissants. We’re thrilled to round out our category offering with thaw-and-serve, sliced butter and margarine croissants that come in all shapes and sizes and will be manufactured at high speeds that enable us to be a low-cost provider.”