Greek based bakery manufacturer BakeHellas is opening a new bakery plant in Greece with fully automated bakery production lines in the frozen bakery sector within the country, to produce baguettes and artisan breads.
Since 2001 the company has been investing in the growing segment of bake-off bakery products in Greece. Although the segment started small in a traditional bakery market and is still developing, using this innovative technology has become a large part of the bakery market thanks to its convenience, freshness and artisan quality.
The bakery products are part baked at the bakery plant and then frozen and baked off locally in both retail and foodservice stores to offering consumers good taste and freshness.
Over the last two decades, the company has grown its production of frozen baguettes, ciabatta and local Greek specialty breads and cakes in its two frozen bakery facilities in Schimatari Viotia near Athens.
La Lorraine Bakery Group and BakeHellas joined forces, both family-owned businesses, as La Lorraine looked to expand its international footprint into Southern Europe, all with the ambition of creating more cacpacity and installing production technology to further increase its market share in the growing Greek bake-off market.
“We believed from the start in a great future synergy by combining LLBG’s technological expertise and BakeHellas’ strong local market knowledge,” said Guido Vanherpe, CEO and third-generation family owner of LLBG. “Together we can strengthen our market position by delivering on our product leadership strategy and selling more unique & differentiating bakery products.”
“Both JV partners have strong growth ambitions for the future and expect to grow the joint–venture each year at double digit, mainly through further growth in the bake–off segment and in new categories such as viennoiserie and doughnuts,” added George Mavromaras, Board Member and family shareholder of BakeHellas.
Growth in the bake-off bakery segment will be possible thanks to investment in BakeHellas’ new bakery production plant with two production lines. The new production site has the potential to further extend its production capacity to support its ambition in double sales in the years to come.
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Caitlin Gittins
Editor, International Bakery
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