UK – Delifrance, a French bakery supplier, has completed the US$4.6 million expansion of its Wigston viennoiserie production site in Leicestershire.

According to the company, the expansion was approved in order to meet the growing demand for products such as croissants, pain au chocolat and pain aux raisin in the UK.

FoodBev reported that the expansion will double the production capacity of the factory, allowing the company to create fresh, pre-packed viennoiserie products for its clients.

A new finishing room has been added to the site as part of the expansion, which includes machinery which allows the injection of fillings into bakery products such as apple, raspberry and milk chocolate.

The new machinery will also allow the company to top bakery products with topping like oats, chocolate and nuts.

Délifrance currently delivers bakery products to over 100 countries in the world, and also operates a further production site in the UK in Southall, London.

It also recently added a new range of croissant to its food scene, a bo luo (pineapple bun) croissant hybrid made from typical local flavors like salted egg, kaya butter, and crunchy peanut, to more universal favorites such as hazelnut praline, sea salt dark chocolate, and blueberry cream cheese.

Délifrance’s supply chain and operations director Andrew Cole said: “The investment by Délifrance in this site and previously tens of millions in its other UK site in Southall, London, re-enforces the confidence of our parent company in UK production.”