An interview with Judy Lindsey, Research & Development Director at Sara Lee Frozen Bakery
Editor’s Note: Last summer saw Tyson Foods complete its sale of the Sara Lee frozen bakery operations and business to the private equity firm Kohlberg & Company. Subsequently, Kohlberg formed Sara Lee Frozen Bakery (SLFB), led by Chief Executive Officer Craig Bahner and headquartered in Oakbrook Terrace, Ill., a Chicago suburb.
Approximately 70% of SLFB’s business goes into the foodservice channel with the remainder sold at retail, including in-store bakery. It sells frozen pies, cakes, muffins, croissants, pastries and waffles, which are sold under four core brands: Sara Lee®, Chef Pierre®, Van’s® and Bistro Collection®. Products range from mainstream and entry-level cakes and pastries to gourmet hand-made cakes and desserts, and everything in between. SLFB employs approximately 1,300 people at the company’s headquarters and two factories in Traverse City, Mich., and Tarboro, N.C.