Bridor Inc. today

Bridor owns and operates four plants in North America: three in Canada and one in the U.S., in the state of New Jersey. Its sister company, Bridor France, has a factory in Rennes that serves all segments of the European market and other markets around the world.

Bridor’s North American division employs a staff of 400 men and women, dividing sales between Canada and the United States.

Bridor is known for its dynamic and professional sales force, its innovative marketing team with a finger on the pulse of the latest trends and consumer needs, and its forward thinking and proactive R & D team.

Today, Bridor offers a portfolio of products to suit every taste, with 300 bread recipes and 150 Viennese pastry recipes.


Bridor acquires Au Pain Doré, a family bakery business specializing in traditional French artisan breads. Located on de Rouen Street, in the heart of Montreal, the 40,000-square-foot facility complemented Bridor’s traditional, artisanal style of bakery.

Bridor expands its production to the United States with the acquisition of a modern 13,250-square-metre (142,700 square feet) baking facility in Vineland, New Jersey. The plant increased the company’s production capacity and established its presence in the United States.

Bridor acquires a 4,315-square-metre (46,400 square feet) building located at 1370 Graham Bell in Boucherville.

Bridor establishes its first breads and Viennese pastries production plant, setting up shop at 1450 Nobel Street in Boucherville, in Montreal’s South Shore region. The company sets up two production lines for bread and two more for Viennese pastries. It at this time that the company adopted the name Bridor for its industrial division, first in Canada and later in Europe.

Le Duff opens his first boutique in a tiny space in Montreal, which launches him into the Canadian market. The floor space of the business soon doubled, and then tripled, to meet growing demand.

French by birth and inexhaustibly passionate by nature, Louis Le Duff was driven from a young age to pursue the American Dream. So, in the 1970’s, he left France and crossed the Atlantic to Quebec to study. Life in Quebec has fueled his vision to adapt the art of French baking to the North American market.

After graduating from l’école Supérieure d’Angers (E.S.S.C.A.) in France, Le Duff left for Quebec to prepare for an MBA at the University of Sherbrooke. It was there that he opened his first restaurant, a small crêperie close to the university.