Europastry is a global bakery manufacturer making breads, brioche, pastries and its distinctive Dots Original® products for markets around the world. The company describes itself as a team of bakers with a startup mindset, blending traditional baking craft with ongoing innovation. Its international operation includes more than 80 countries, 27 production plants and over 600 distributors.
Gourmand Pastries S.AFounded in 1984, Gourmand Pastries S.A. makes frozen ready-to-bake viennoiserie in Mouscron, Belgium, supplying professionals with croissants and Danish pastries for finishing fresh on site. The family business produces more than 4.5 million pastries a day, serves over 50 countries across four continents, and develops private-label products alongside its own range. Gourmand Pastries is part of the Dossche Group.NEW YORK, NY
CéréliaBorn from the 2012 merger of EuroDough and Alsacienne de Pâtes Ménagères, Cérélia makes refrigerated ready-to-bake dough and other bakery foods, with more than 50 years of production know-how behind its recipes. The company operates 16 production sites across Europe and North America and sells through its own brands, private labels, industrial partners and Foodservice in more than 50 countries. Cérélia’s industrial process is designed to reproduce the gestures of an artisan baker, while employee shareholding gives its people a stake in the business.COLUMBUS, OH
Bread and ChocolateFounded in 1978 by Theodore Manousakis and Chef Ernst Moser, Bread & Chocolate brings European artisan baking to Washington, DC through its bakery cafés. The former 11-location operation now serves the community from West End and Chevy Chase, carrying on its tradition of fresh French pastries, artisan breads, and made-from-scratch brunch. Its butter croissants and other pastries are baked fresh each morning.TAKOMA PARK, MD
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