New French Bakery Reviews

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Brian Owens
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    Current Employee - Dock/Production Supervisor in South San Francisco, CA
    Current Employee - Dock/Production Supervisor in South San Francisco, CA

    I have been working at New French Bakery full-time (More than a year)

    Doesn't Recommend
    Negative Outlook
    Doesn't Recommend
    Negative Outlook


    Love my work attention to detail important


    Closing bakery down September 25 th 2015

    Advice to Management

    Hard worker

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Additional Info

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Headquarters Minneapolis, MN
Size 150 to 499 Employees
Founded 1996
Type Company - Private
Industry Manufacturing
Revenue $25 to $50 million (USD) per year
Competitors Unknown

OLD-WORLD CRAFTSMANSHIP, EUROPEAN TECHNOLOGY When we opened the New French Bakery in 1995, it didn't take long for our bread to become popular. So, we had to come up with a savvy way to meet this rising demand without sacrificing our quality and taste. We knew technology had to be part of the solution. A big part. So our founder Peter Kelsey worked hand-in-hand with the best European manufacturers to customize equipment to perform as extensions of a baker's hands. Today, our technology is so ingenious and "hand-like" - the bread doesn't ... More

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