Culinary Research Development Jobs in Connecticut

Location: Bridgeport, Connecticut
Department: Research & Development
Reports To: R&D Director
Work Location: On-Site

Bridor is a North American leader in the development and manufacturing of premium European-style breads, pastries, croissants, and viennoiserie. As part of Groupe Le Duff, Bridor combines traditional French baking expertise with modern manufacturing technology to deliver innovative, high-quality bakery products to retail, foodservice, and hospitality customers throughout North America.

As our business continues to grow, we offer employees the opportunity to contribute directly to our products, innovation, manufacturing processes, and long-term success.

To learn more about Bridor, our products, and our company, visit america.bridor.com.

Bridor North America is seeking an experienced R&D Baker Tourier Specialist to join our Research and Development team at our frozen laminated dough manufacturing facility in Bridgeport, Connecticut.

Reporting to the R&D Director, this position will develop, improve, test, and commercialize premium laminated dough products from initial concept through full-scale production.

This is not a traditional chef position. We are seeking a bakery and pastry professional with extensive hands-on experience in laminated dough manufacturing and product development. The ideal candidate will have experience within a commercial bakery, industrial bakery, frozen bakery manufacturer, viennoiserie operation, or bakery R&D environment.

Candidates must possess deep technical knowledge of croissants, Danish pastries, puff pastry, and other laminated dough products. Backgrounds primarily in restaurant kitchens, hotels, catering, savory culinary operations, or general chef positions without significant bakery and pastry manufacturing experience will not be considered.

• 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
• Evaluate ingredient functionality and recommend improvements to product performance
• Conduct sensory evaluations and finished-product quality assessments

• Lead and support industrial trials, production testing, and commercialization activities
• Collaborate with Operations and Quality to transition products successfully from development to commercial production
• Optimize formulas and production parameters to improve efficiency, consistency, and product quality
• Troubleshoot dough performance, process challenges, and product-quality issues
• Support production start-ups, process validation, and continuous improvement initiatives
• Adjust formulations and processes based on equipment capabilities and production requirements

• Serve as a subject-matter expert for laminated dough technology and manufacturing processes
• Apply advanced knowledge of dough development, fermentation, lamination, sheeting, folding, butter incorporation, proofing, and baking
• Analyze product performance and recommend corrective actions
• Provide technical guidance during product trials and manufacturing scale-up
• Support training and knowledge-sharing across R&D and manufacturing teams

• Work closely with the R&D Director and teams across Operations, Quality Assurance, Purchasing, Marketing, and Finance
• Present findings, recommendations, product samples, and project updates to internal stakeholders
• Support customer presentations, product tastings, and innovation initiatives
• Collaborate with Bridor’s bakery experts and manufacturing teams throughout North America
• Work with suppliers to evaluate ingredients, technologies, and potential product improvements

• Maintain accurate product-development records, formulas, specifications, and trial reports
• Document process parameters, product results, and recommended changes
• Ensure compliance with food-safety, quality, and regulatory requirements
• Support adherence to HACCP, Good Manufacturing Practices, FDA, and USDA standards

• At least five 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 lamination, sheeting, folding, butter incorporation, dough development, fermentation, proofing, baking, and finished-product evaluation
• Experience supporting product development, industrial trials, manufacturing scale-up, and process optimization
• Demonstrated ability to troubleshoot product and process issues in a production environment
• Professional experience within the bakery, pastry, viennoiserie, frozen bakery, or bakery manufacturing industry
• Diploma or degree from a recognized Baking, Pastry, Culinary Arts, Food Science, or related program
• Strong knowledge of bakery ingredients, dough systems, fermentation, and process controls
• Knowledge of food-safety and quality systems, including HACCP and Good Manufacturing Practices
• Ability to work on-site in Bridgeport and travel as required

• Formal training in baking or pastry arts
• Experience in frozen laminated dough manufacturing
• Experience commercializing new products in a large-scale manufacturing environment
• Experience with automated bakery manufacturing equipment and production processes
• Knowledge of FDA and USDA food-manufacturing regulations
• Previous experience working within a research and development function
• Experience presenting products and technical information to customers or internal stakeholders

• Genuine passion for bakery, pastry, and laminated dough innovation
• Deep technical understanding of laminated dough products and processes
• Ability to combine artisan baking knowledge with industrial manufacturing requirements
• Strong problem-solving and product-troubleshooting skills
• Creativity balanced with attention to process, consistency, and commercial viability
• Ability to work effectively with bakery, R&D, Operations, Quality, and commercial teams
• Strong attention to detail and accurate technical documentation
• Flexibility to support product trials and production needs outside regular daytime hours
• Desire to share knowledge and help develop others

This position is based at Bridor’s frozen laminated dough manufacturing facility in Bridgeport, Connecticut and includes work within office, laboratory, bakery, and manufacturing plant environments.

The position primarily works a day-shift schedule but requires flexibility to support production trials and operational needs. Periodic travel to Bridor manufacturing facilities, bakeries, and innovation centers throughout North America is required. Occasional travel to customer locations, supplier facilities, industry events, and technical training sessions may also be necessary.

The R&D Baker Tourier Specialist must be able to work safely around production equipment, ingredients, allergens, refrigerated or freezer areas, ovens, and varying temperatures while following all required food-safety and personal protective equipment standards.

• Develop and commercialize premium croissants, Danish pastries, puff pastry, and other laminated dough products
• Combine traditional bakery craftsmanship with modern manufacturing technology
• Work alongside experienced bakery and R&D professionals throughout North America
• Influence products from initial concept through full-scale manufacturing
• Contribute to customer innovation, process improvement, and business-growth initiatives
• Build your career within an international bakery organization committed to quality and innovation

Bridor USA offers a comprehensive benefits package beginning on the first day of employment, which includes:

• Medical, dental, and vision insurance
• Company-paid life insurance
• Short-term and long-term disability coverage
• 401(k) retirement plan with company match of up to 6%
• Paid time off
• Paid holidays
• Training and professional development
• Opportunities for career growth and advancement

If you have extensive laminated dough expertise and want to influence the development of premium bakery products enjoyed throughout North America, we would like to hear from you.

Bridor USA is an equal opportunity employer. We provide equal employment opportunities without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, or any other characteristic protected by applicable law.