‘Total makeover’ at Betty Bread
BY ANGELA BROWN
Staff Boulangerie Lanthier Bakery, also known as Betty Bread, has undergone a “total makeover,” spending $1 million to upgrade its plants in Alexandria and Montréal.
At the same time, the firm is introducing a new product with a traditional French flavour -- brioche -- that will create new markets, and possibly, more jobs. President Marc Lanthier said the company is investing in the renovations to make its plants meet international quality standards and increase export sales in various markets including France. “It’s very modern looking and very futuristic,” said Mr. Lanthier of the Alexandria operation.
Technicians from France were brought in for a few days to help with the improvements. “We are re-finishing our production facility to bring it up to more stringent and modern standards, to new industry stan- dards,” he said. “We’re bringing it up to have a world-class facility that would work with the most recent standards that relate to quality and food-safety.”
To go with its new look, Boulangerie Lanthier Bakery is introducing European traditions to its production facility in Alexandria, with plans to start making brioche, a classic French yeast bread.
About a month ago Lanthier Bakery participated in an International Food Show in Europe, where representatives from a French bread line, La Fournée Dorée, expressed interest in Betty Bread and wanted to do business with the local firm. “They work in the bread industry and thought our bread could be sold in France,” said Mr. Lanthier, adding the company in France doesn’t have the same type of specialized equipment the Alexandria plant offers.
READY FOR FUTURE: Pictured during the Lanthier Bakery September 2013 launch of Discovery bread in Alexandria, president Marc Lanthier is confident a new line will give rise to new markets and possibly more jobs.