Take a tour of Hudson Bread’s production facility, near the Big Apple. Among its many features, the 60,000-sq.-ft. plant sports a brand new stress-free production line that’s helping to keep pace with product demand.
Hudson Bread, North Bergen, N.J., is rather a paradox. Starting out in 1994 as a small, fully artisan bakery owned and operated by president/chief executive Mariusz (Mark) Kolodziej, Hudson Bread became a favored producer, as its scrumptious baguettes, boules, rolls, brioche, buns, Ciabattas, Pullman loaves and much more gave it plenty of momentum to grow and expand. The bakery has quickly gained the respect and praises of the tri-state area for its distinctive products, reliable customer service and sophisticated technology. An artisan baker using sophisticated equipment? Yes.
While traditional artisan techniques are as integral to Kolodziej and his current staff of 100 employees as breathing, Hudson uses highly advanced production equipment and technologies to churn out some 250 stock-keeping units (SKUs), delivering fresh breads daily. On average, the bakery produces as much as 40,000 lb. of dough a day, or up to 270,000 lb. a week. The products include different varieties of baguettes, ficelles, dinner rolls, dozens of sandwich breads, breadsticks, boules, Pullman loaves, focaccia and freeform breads. Some of the products, such as Hudson’s signature raisin walnut loaves, onion and olive pockets and petite French rolls, are still made by hand.