When New French Bakery opened its plant in fall 2007, it knew its products needed to not only fit in with consumer desires but also stand out from the in-store bakery’s ‘wall of brown.’

When New French Bakery opened its plant in fall 2007, it knew its products needed to not only fit in with consumer desires but also stand out from the in-store bakery’s ‘wall of brown.’

When New French Bakery opened its plant in fall 2007, it knew its products needed to not only fit in with consumer desires but also stand out from the in-store bakery’s ‘wall of brown.’

When New French Bakery opened its plant in fall 2007, it knew its products needed to not only fit in with consumer desires but also stand out from the in-store bakery’s ‘wall of brown.’

When New French Bakery opened its plant in fall 2007, it knew its products needed to not only fit in with consumer desires but also stand out from the in-store bakery’s ‘wall of brown.’

When New French Bakery opened its plant in fall 2007, it knew its products needed to not only fit in with consumer desires but also stand out from the in-store bakery’s ‘wall of brown.’

Baking & Snack’s 17th annual capital spending survey reveals one more year of restraint but anticipates a whirlwind 2011.

Baking & Snack’s 17th annual capital spending survey reveals one more year of restraint but anticipates a whirlwind 2011.

New warehouse at Partners frees space for much-needed additional production capacity.