Baking & Snack - April 2022 - 25

OPERATIONS
Hudson Bread Co.
by Charlotte Atchley
H
Hudson Bread Co. is an artisan bakery unafraid of automation.
That doesn't mean the North Bergen, NJ-based
company is willing to compromise on the rich flavor
that takes time to develop or the delicate cell structure
of its breads. What it does mean is Hudson Bread knows
where and how to automate the process and where it
pays to slow down and do things the old-fashioned way.
" Our philosophy is simple: Making the best of anything
takes patience and skill, " said Ray Million, vice
president of operations. " So our bakers slow the proofing
process to develop depth in flavors and wholesome,
unadulterated, delicious bread. After all, eating is about
two things: nourishment and enjoyment, and we're
committed to both. "
Mariusz Kolodziej founded Hudson Bread in 1994,
delivering artisan breads to restaurants, hotels, local cafes
and other foodservice customers in New York City
and New Jersey. The bakery developed a good reputation,
and in 2005, moved into its current 60,000-squarefoot
facility to meet the needs of its growing customer
base. With that growth came the need for automated
equipment to handle the capacity and provide customers
with consistent products: baguettes, artisan loaves,
sliced breads, dinner rolls, focaccias, brioche, ciabatta
and even vegan baked goods.
" Hudson Bread evolved from a strictly hands-on
process in the early days as many artisan bakeries, " Mr.
Million continued. " With new technologies and more
efficient production processes along with adhering to
making a delicious all-natural bread, we have established
our brand. Recognition of the product, our
service and commitment to our customers have fueled
that aspect of growth. "
Finding the efficiencies
Hudson Bread has used technology and processes
to not only meet growing customer demand
but also improve product consistency,
eliminate repetitive labor and build in some
buffer against last minute orders. In today's economic
environment, with the cost of doing business
rising, Hudson Bread looks for any way it can
streamline operations and save money rather
than risk raising prices too high.
Hudson Bread is committed to a long proof at colder
temperatures to allow the bread to develop more
flavor and give the company an inventory to better
serve its customers.
Hudson Bread
www.bakingbusiness.com / April 2022 Baking & Snack 25
" If I try to pass the cost to the customer, they'd be paying
$20 a loaf, " Mr. Kolodziej said. " Like everyone else,
we'll add a couple of pennies to the price, but instead of
raising our prices to the maximum, we try to save on the
production end, which is why we've invested in Koenig
lines, HB-Technik and MIWE. These investments allow
us to be more precise, better and faster. "
It started with the bakery's cold-proofing process,
which it adopted in 2007. The bakery proofs its doughs
at a lower temperature - 42˚F to 60˚F depending on
formulation - and for a longer time, typically 12 to
24 hours. This not only has the benefit of building the
finished product's flavor, but it also allows the bakery
to build an inventory and meet those last-minute calls
from its customers across the Hudson River.
" We try to make 15% to 20% over just in case, " Mr.
Million said. " We don't know what will pop up at the
end, so we want to make sure we can satisfy our customers
by having the product available. "
As far as technology, ingredient handling is managed
automatically with an HB-Technik system that produces
the liquid preferments and natural starters. By automating
the scaling of these and other ingredients, Hudson
Bread has created more consistent doughs from batch
to batch. Liquid ice is added to help control dough temperature
instead of the traditional ice chips.
Ray Million (left),
vice president of
operations, and
Mariusz Kolodziej,
owner of Hudson
Bread, have
ensured the bakery's
success through the
pandemic
with a pivot to
frozen bread.
Photos by Little T Photography
Baking & Snack - April 2022

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