LOGAN TWP. — Banneton Bakery Inc. broke ground June 2019 and announced they are near completion on their state-of-the-art dough manufacturing facility, set to be completed December 2019.
The $20,000,000 expansion will add 50,000 square feet for a total of 95,000 square feet which will increase the size and capacity to produce their one of a kind Freezer To Oven croissants and artisan breads.
Currently, Banneton Bakery Inc. employs 85 team members and will be adding another 50 positions to the team upon completion of the expansion project.
Benneton Presidenet Victor Litinetsky has over 30 years experience in the manufacturing of his very special products. Relocating to Logan Township from Canada in 2008 allowed him to bring his products directly to the USA, capturing his part of the American dream.
He is partnered with his son Alex Litinetsky. This father son duo is a force to be reckoned with as their passion is evident with all their products. Their commitment to excellence is evident as they are continuously researching and developing new products as well as continuing to make the highest quality croissants and artisan breads.
Banneton Bakery specializes in unique, high end, top quality and superior ingredients in their Freezer To Oven products. Banneton Bakery Inc. customers includes major retail chains of supermarkets, cruise lines and hotels thru out USA, Canada and Europe as shipped frozen and baked by end user in 20 minutes time.