Throughout history, baking has been considered a celebrated and distinguished trade. At Bakery de France, we regard baking as both a science and an art, a philosophy reflected in our commitment to preserving the values and traditions of artisan baking. It begins with selecting only the finest, all-natural ingredients for our responsible manufacturing process. These choice ingredients are processed in a room-temperature environment, allowing the dough to evolve freely and rise naturally. Our all-new, environmentally friendly production facility is a further reflection of our philosophy of remaining as close to nature as possible. At Bakery de France, bread truly is our passion.
Founded in 1986, Bakery de France has long been famous for its high quality breads. It began as a small local operation in the diverse Washington, DC area, serving mainly hotels and restaurants. Over the years, it has grown to become one of the area's most respected artisan bakeries. In 2009, our brand-new, state of the art facility in Frederick, MD was launched, marking the next generation of artisan breads from Bakery de France.
Time is of the essence. A phrase often heard in our offices rings true throughout our processes: “Long fermentation made affordable through automation.” All too often, bakeries tout their artisan products while rushing the process. But for Bakery de France, it’s unquestionable that there can be no shortcuts when producing high quality artisan breads. With proofing times ranging from 8 to 24 hours depending on product types, we are fully committed to the quality of our breads. Our custom-fabricated machinery permits us to preserve traditions of baking, while keeping our customers and their budgets in mind.