R&D Baker Tourier Specialist

R&D Baker Tourier Specialist

Location:

Bridgeport, Connecticut Department:
Research & Development

Reports To:

R&D Director

Bridor North America is a leader in premium European-style bakery products, serving some of the most recognized food service, retail, and quick-service restaurant brands across North America. Combining traditional baking expertise with world-class manufacturing capabilities, we continue to push the boundaries of bakery innovation.

We are seeking an experienced R&D Baker Tourier Specialist to join our Research & Development team at our Frozen Laminated Dough Manufacturing Facility in Bridgeport, Connecticut.

Reporting directly to the R&D Director, this role is responsible for developing, improving, and commercializing premium laminated dough products from concept through full-scale production. This is a hands-on technical position that requires extensive expertise in laminated dough manufacturing and product development.

We are looking for a true laminated dough expert—someone with a deep understanding of croissants, Danish pastries, puff pastry, and other laminated dough products who has successfully worked within a commercial or industrial bakery manufacturing environment. This role is not intended for candidates whose experience is limited to retail bakeries, restaurants, hotels, or small artisan operations.

If you are passionate about bakery innovation, thrive in a manufacturing environment, and want to help shape the future of premium frozen laminated dough products, we invite you to join our team.

• Develop new laminated dough products from concept through commercialization
• Improve existing products, formulations, and manufacturing processes to enhance quality, consistency, and efficiency
• Research emerging bakery trends, ingredients, technologies, and consumer preferences
• Evaluate ingredient functionality and recommend improvements to product performance

• Lead and support industrial trials, production testing, and commercialization activities
• Collaborate with Operations and Quality teams to successfully transition products from development to full-scale production
• Troubleshoot dough performance, process challenges, and product quality issues within a manufacturing environment
• Optimize formulas and production parameters to improve efficiency and product consistency

• Serve as a subject matter expert for laminated dough technology and manufacturing processes
• Apply advanced knowledge of dough development, fermentation, lamination, sheeting, butter incorporation, proofing, and baking
• Analyze product performance and recommend corrective actions when necessary
• Support continuous improvement initiatives throughout the manufacturing process

• Work closely with the R&D Director and teams across Operations, Quality Assurance, Purchasing, Marketing, and Finance
• Present findings, recommendations, and project updates to internal stakeholders
• Support customer presentations, product tastings, and innovation initiatives as needed

• Maintain accurate product development records, formulations, specifications, and trial reports
• Conduct product evaluations, sensory testing, and competitive benchmarking
• Ensure compliance with food safety, quality, and regulatory requirements
• Support adherence to HACCP, GMP, FDA, and USDA standards

• Minimum 5 years of hands-on experience working with laminated dough products in a commercial or industrial bakery manufacturing environment
• Extensive experience producing and developing croissants, Danish pastries, puff pastry, and other laminated dough products
• Proven expertise in dough lamination, sheeting, folding, butter incorporation, proofing, baking, and finished product evaluation
• Experience supporting product development, industrial trials, manufacturing scale-up, and process optimization initiatives
• Demonstrated ability to troubleshoot product and process issues in a production environment

• Diploma or degree from a recognized Baking, Pastry, Culinary…