Baking & Snack - March 2022 - 30
BANNETON BAKERY
term. He's been in this business for a very long time, and
he looks at everything from a high-quality perspective.
He's always pushing the envelope with innovation. It's
also a family environment where we don't have to go
through layers of bureaucracy to make a decision. We
get things done quickly. "
A 38-year veteran of the baking industry, Victor
Litinetsky's journey began more than 25 years ago when
he developed a " true FTO " product with European experts
in Paris and has refined the process over the years.
At that time, he had been a partner in a Canadian baking
business.
In 2010, the Ukrainian-born immigrant fulfilled a
childhood dream of living in the United States when he
and his business partner purchased a Cargill ingredient
storage facility and converted it into a bakery using
the original drawings for an FTO production line that
Victor Litinetsky developed a quarter century ago.
He recalled his pursuit of the American dream wasn't
An operator places
20-lb slabs of
dough, which are
slightly overlapped
before sheeting on
one of the bakery's
new, larger and
more versatile
makeup lines.
always easy, and sometimes required perseverance to
defeat the odds against him. In the early days, Victor
Litinetsky struggled even to afford groceries for his family
living in a one-bedroom apartment. But after receiving
financial assistance from a family member, he bought
out his business partner and steadily grew the company
with the support of a major foodservice customer.
Fast forward to five years ago, when sales of the allbutter
FTO croissants suddenly began to flourish as
Banneton Bakery diversified in the foodservice market.
Then the coronavirus (COVID-19) pandemic hit.
" We lost 50% of our business in one day, but then a
miracle happened, " he recalled. " We were able to replace
most of that revenue within a month with retail, in-store
bakery business. "
That transition, along with the most recent rebound
in the foodservice industry, has allowed the company
to move forward with its aggressive expansion plans.
Banneton Bakery just purchased 7.5 acres of adjacent
land that will allow the operation to eventually double in
size over the next few years.
Loyal to a traditional process
Overall, Victor Litinetsky looks at the bakery from a dual
perspective in what he describes as the " artisan world of
Banneton. " In conversations about his products, he often
Unbaked Danish and other pastries travel through a proofer
before entering a spiral freezer set at -20˚F for about an hour on
one of Banneton Bakery's newest production lines.
30 Baking & Snack March 2022 / www.bakingbusiness.com
http://www.bakingbusiness.com
Baking & Snack - March 2022
Table of Contents for the Digital Edition of Baking & Snack - March 2022
Baking & Snack - March 2022 - Intro
Baking & Snack - March 2022 - 1
Baking & Snack - March 2022 - 2
Baking & Snack - March 2022 - 3
Baking & Snack - March 2022 - 4
Baking & Snack - March 2022 - 5
Baking & Snack - March 2022 - 6
Baking & Snack - March 2022 - 7
Baking & Snack - March 2022 - 8
Baking & Snack - March 2022 - 9
Baking & Snack - March 2022 - 10
Baking & Snack - March 2022 - VDGa
Baking & Snack - March 2022 - VDGb
Baking & Snack - March 2022 - 11
Baking & Snack - March 2022 - 12
Baking & Snack - March 2022 - 13
Baking & Snack - March 2022 - 14
Baking & Snack - March 2022 - 15
Baking & Snack - March 2022 - 16
Baking & Snack - March 2022 - 17
Baking & Snack - March 2022 - 18
Baking & Snack - March 2022 - 19
Baking & Snack - March 2022 - 20
Baking & Snack - March 2022 - 21
Baking & Snack - March 2022 - 22
Baking & Snack - March 2022 - 23
Baking & Snack - March 2022 - 24
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Baking & Snack - March 2022 - 27
Baking & Snack - March 2022 - 28
Baking & Snack - March 2022 - 29
Baking & Snack - March 2022 - 30
Baking & Snack - March 2022 - 31
Baking & Snack - March 2022 - 32
Baking & Snack - March 2022 - 33
Baking & Snack - March 2022 - 34
Baking & Snack - March 2022 - 35
Baking & Snack - March 2022 - 36
Baking & Snack - March 2022 - 37
Baking & Snack - March 2022 - 38
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Baking & Snack - March 2022 - 40
Baking & Snack - March 2022 - 41
Baking & Snack - March 2022 - 42
Baking & Snack - March 2022 - 43
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Baking & Snack - March 2022 - 45
Baking & Snack - March 2022 - 46
Baking & Snack - March 2022 - 47
Baking & Snack - March 2022 - 48
Baking & Snack - March 2022 - 49
Baking & Snack - March 2022 - 50
Baking & Snack - March 2022 - 51
Baking & Snack - March 2022 - 52
Baking & Snack - March 2022 - 53
Baking & Snack - March 2022 - 54
Baking & Snack - March 2022 - 55
Baking & Snack - March 2022 - 56
Baking & Snack - March 2022 - 57
Baking & Snack - March 2022 - 58
Baking & Snack - March 2022 - 59
Baking & Snack - March 2022 - 60
Baking & Snack - March 2022 - 61
Baking & Snack - March 2022 - 62
Baking & Snack - March 2022 - 63
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Baking & Snack - March 2022 - 70
Baking & Snack - March 2022 - 71
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Baking & Snack - March 2022 - 73
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Baking & Snack - March 2022 - 90
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Baking & Snack - March 2022 - 116
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2023
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
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