Baking&Snack - July 2013 - 24

ACE BAKERY

Celebrating the grand opening
of ACE Bakery’s Gaffney,
SC, bakery brought together
local staff and headquarters
colleagues: (from left) Marika
Bower, public relations
coordinator; Fiona Mitchell,
vice-president, human
resources; Deena Pitzele, vicepresident, sales; Al Sautner,
director of operations, Gaffney
bakery; Ralph Robinson,
president (retired) Weston
Foods; Dana Stevens, executive vice-president, human
capital, Weston Foods; Philippe
Gaudet, director of marketing;
Pino Iellimo, director of operations, Vaughan bakery; Lee
Andrews, president; Gaurav
Kalia, supervisor; Marcus
Mariathas, director of product
development; Ed Holik, executive vice-president, operations,
Weston Foods; Jairo Senise,
president, Weston Foods; Brian
Sisson, vice-president, operations; and Stephanie Artnak,
director legal counsel.
ACE Bakery LLC

24

“Our focus is on innovation. That’s
a sweet spot for us with our customers.
”
Philippe Gaudet, ACE Bakery
tem, and the Mecatherm technology has been a tremendous advantage for us. We selected spiral cooling
and freezing equipment from Alit, and these have become our standard.”

Shell building, swift progress
By late 2011, the company identified the need for a US
bakery. To save construction time, it sought an existing shell and found what it needed about an hour west
of Charlotte, NC, on the busy I-85 interstate highway.
“From a distribution standpoint, this area made a lot of
sense,” Mr. Andrews said. “And the state is very business-friendly, catering to new investment.”
Because of another time-saving decision, ACE took
just six months to turn that shell into a fully functioning bakery. “We benefit from the fact that Gaffney mirrors Vaughan,” Mr. Andrews said. “We basically replicated the installation from that bakery to this one. That
helped expedite the project, and it went almost exactly
to schedule — maybe even a bit quicker.”
Handed the keys to the building on
July 9, 2012, ACE managers moved
quickly. Knowing all along this
bakery would be equipped
like the earlier one, Mr.
Sisson and his team
lined up vendors and ordered equipment well in
advance. The team handed off building and utility
prep to a local contractor in Gaffney, Keystone
Constructors, Inc.

/ Baking & Snack / July 2013

Because of the two-year gap between Vaughan and
planning for Gaffney, ACE was able to take advantage
of several refinements and updates to various pieces of
equipment. The line in South Carolina is somewhat larger in capacity, too. “Putting Gaffney together, we started
with what we had at Vaughan,” Mr. Sisson said. “And we
told each vendor, here’s what we learned, and here are
the changes we need. We knew what we were getting.
“The key vendors all had their people here ready for installation,” he continued. “Aug. 2 was the first day of setup,
and we were running Jan. 15. We got tremendous support
from the vendors. We’ve known most of them for a decade, some much longer. We’re like an old family.”

Three starters, 20 products
Baguettes are Gaffney’s primary product, but it also
produces oval artisan bread, artisan rolls and ciabatta —
about 20 styles in all, counting the variations in toppings
and shape. “But baguettes will be more than half of all
Gaffney’s output,” Mr. Andrews said.
By late April, the new facility operated two shifts with
a staff of 51 people under Al Sautner, director of operations at Gaffney. The company expected to staff up for a
full three shifts by the end of May.
The company characterizes its ingredients as simple
and natural — basically just flour, water, salt and starter.
The majority of ACE bread is made with unbleached
wheat flour, which yields a natural-colored crumb. It
leavens its bread with starter and small amounts of fresh
yeast. Of the company’s seven starters, all developed by
its founders, Gaffney currently uses three.
Savory product styles add extra-virgin olive oil,
thyme, rosemary and similar herbs; cracked black



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