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Some 85% of the croissants consumed in France are from commercial bakeries like this one owned by Bridor, in Servon-sur-Vilaine, Brittany. This is the largest bakery in Europe, producing 110 million kilos of croissants and other puff pastries per year. Their main product is the plain croissant sold frozen as ready to bake to hotels, restaurants, small bakeries, etc., and the rest is a bakery product sold frozen as ready for yeast to “proof” or rise under controlled temperature and humidity.

Bridor is a family business over 35 years old; 3/4 of their production is Viennese “puff” pastries. They make 3 billion Viennese pastries (21 different kinds) and over 1 billion loaves of bread per year. Their baked goods are not sold under their own name but under the names of different brands.

100% of their conventional flour comes from France, and more than half of the cost of their ingredients is for butter.

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Some 85% of the croissants consumed in France are from commercial bakeries like this one owned by Bridor, in Servon-sur-Vilaine, Brittany. This is the largest bakery in Europe, producing 110 million kilos of croissants and other puff pastries per year. Their main product is the plain croissant sold frozen as ready to bake to hotels, restaurants, small bakeries, etc., and the rest is a bakery product sold frozen as ready for yeast to “proof” or rise under controlled temperature and humidity. <br /> <br /> Bridor is a family business over 35 years old; 3/4 of their production is Viennese “puff” pastries. They make 3 billion Viennese pastries (21 different kinds) and over 1 billion loaves of bread per year. Their baked goods are not sold under their own name but under the names of different brands.<br /> <br /> 100% of their conventional flour comes from France, and more than half of the cost of their ingredients is for butter.

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