Bakery de France

Employee Size

51-200

Organization Type

Privately Held

Headquarters

Rockville, MD

Founded

1986

For more than three decades, family-owned Bakery de France has made all-natural artisan bread using a signature levain and traditional long-fermentation process. Based outside Washington, D.C., the bakery specializes in par-baked bread, flash-freezing each loaf to preserve freshness for retailers and restaurants across North America. Its levain has been maintained daily for over 35 years, while a partnership with French baker Eric Kayser brings a distinctly European perspective to its craft.

• LeBus BakeryBorn in a West Philadelphia restaurant kitchen in 1986, LeBus Bakery makes handmade artisan breads, rolls and pastries for restaurants, grocers and food-service customers. Founders Esther McManus and David Braverman developed their French baguette after Esther returned from learning the craft in Nice, then broadened their baking through study with bakers in Europe and across the United States. Today, LeBus produces both fresh and frozen goods, including the brioche buns that have been staples of fine sandwich shops and restaurants for decades.KING OF PRUSSIA, PA
• Crest Hill BakeryFrom a 150,000-square-foot Maryland bakery, Crest Hill Bakery makes artisan breads, rolls and frozen dough for food retailers and wholesalers nationwide. Founded by president Dave, the company combines old-world baking with modern production, using pre-fermented starters, days-long rises and French stone-lined ovens rather than tunnel ovens. Its kitchen-not-a-factory approach is backed by SQF accreditation and Orthodox Union Kosher Parve certification.BELTSVILLE, MD
• BREADSEstablished in Fairlawn, Ohio, BREADS makes handmade artisan breads and European-style pastries, cookies, and sweets. Its bakers have more than 18 years in the business, preparing the products daily in a custom French artisan oven with nonprocessed ingredients and no artificial flavors, colors, or preservatives. The loaves are shaped for a crisp European crust and soft interior, while the bakery’s fresh sweets include its popular “Death by Chocolate” cookies.FAIRLAWN, OH
• Mamie ColetteNamed for founder Magali’s grandmother, who carried her family from Guadeloupe to France, Mamie Colette is a Newtown bakery making French viennoiserie and artisan breads from scratch each day. Born in Chartres, Chef Magali developed her signature croissant dough while working in bakeries across France, the Netherlands, and New Jersey, and now runs the takeout bakery with Isabelle. The bakery uses natural ingredients, including non-GMO flour that is never bleached or bromated, without added preservatives or chemicals.NEWTOWN, PA