‘To­tal makeover’ at Betty Bread

The Glengarry News - - Front Page - News


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.

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