Bakery de France is expanding its Frederick, Maryland operations with a 176,000-square-foot facility that will create 125 full-time jobs by 2028, reinforcing the region’s growing role as a hub for sustainable food manufacturing.
Governor Wes Moore called the expansion “a unique link between past and future — an old-world bakery using its skill and artistry to support an exciting new investment.”
Headquartered in Rockville, Bakery de France supplies all-natural, long-fermentation artisan breads to retailers and restaurants nationwide. The new facility, located at 8400 Bakery Way, will expand production of baguettes, dinner rolls, and loaves. It’s being developed in partnership with La Lorraine Bakery Group of Belgium, blending European craftsmanship with U.S. manufacturing innovation.
“This new facility represents an exciting step forward for Bakery de France — a chance to grow, innovate, and keep doing what we love most: baking exceptional bread for our customers,” said Alexander Salameh, Chief Executive Officer of Bakery de France.
The Maryland Department of Commerce is supporting the project with a $700,000 conditional loan through the Advantage Maryland program, while Frederick County and the City of Frederick are offering tax incentives and fast-track permitting.
“Bakery de France’s continued investment highlights the strength of Maryland’s manufacturing sector,” said Harry Coker Jr., Maryland Secretary of Commerce. Frederick County Executive Jessica Fitzwater added that the project “underscores the vitality of our local economy and the dynamic opportunities our region offers.”
The expansion also aligns with Maryland’s efforts to attract manufacturers focused on energy efficiency and low-impact design. While specific energy systems have not yet been announced, the bakery’s long-fermentation process supports clean-label production and offers potential for waste-heat recovery, high-efficiency baking systems, and renewable-energy integration.
The project mirrors national trends in reshoring and sustainable food manufacturing, strengthening domestic supply chains and meeting rising consumer demand for premium, natural products. It also reflects Maryland’s strategy of leveraging public-private partnerships to attract investment and modernize production infrastructure.
“This is more than an expansion — it’s a statement about the future of food manufacturing in Maryland,” said Governor Moore. “Bakery de France’s success shows how innovation and sustainability can rise together.”
