R&D Baker Tourier Specialist

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Full-time Regular Bridgeport, CT, US

3 days ago Requisition

Salary Range: $65,000.00 To $75,000.00 Annually

Location: Bridgeport, Connecticut
Department: Research & Development
Reports To: R&D Director

Bridor North America is a leader in premium European-style bakery products, supplying some of the most recognized food service, retail, and quick-service restaurant brands across North America. Through a combination of traditional baking expertise, continuous innovation, and world-class manufacturing, Bridor continues to set the standard for premium frozen bakery products.

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 will play a critical part in developing, improving, and commercializing premium laminated dough products from concept through full-scale production.

This is not a traditional chef position.

We are specifically seeking a bakery and pastry professional with extensive hands‑on experience in laminated dough manufacturing and product development. The ideal candidate comes from a commercial bakery, industrial bakery, frozen bakery manufacturer, viennoiserie operation, or bakery R&D environment and possesses deep expertise in croissants, Danish pastries, puff pastry, and other laminated dough products.

Candidates whose backgrounds are primarily in restaurant kitchens, hotels, catering, savory culinary operations, or general chef positions without significant bakery and pastry manufacturing experience will not be considered.

If you are passionate about laminated dough technology, thrive in a manufacturing environment, and want to influence products enjoyed by millions of consumers across North America, we encourage you to apply.

• Develop new laminated dough products from concept through commercialization.
• Improve existing formulations, ingredients, and manufacturing processes to enhance quality, consistency, and efficiency.
• Research emerging bakery trends, ingredients, technologies, and consumer preferences.
• Conduct product benchmarking and identify opportunities for innovation and continuous improvement.
• 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 commercial production.
• Optimize formulas and production parameters to improve efficiency and product consistency.
• Troubleshoot dough performance, process challenges, and product quality issues in a manufacturing environment.
• Support startup activities, process validation, and continuous improvement initiatives.

• 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 training and knowledge sharing across manufacturing and R&D teams.

• 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.
• Collaborate with Bridor's bakery experts and manufacturing teams across North America.

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