Campbell plans to run the business as part of its Pepperidge Farm bakery operations.
Financial terms were not disclosed. The transaction is expected to be completed later this spring. Campbell anticipates that the acquisition will not have a material impact on fiscal 2009 earnings and will be slightly accretive to earnings in fiscal 2010.
Douglas R. Conant, Campbell’s president and CEO, says, “The acquisition of Ecce Panis is consistent with our strategy to drive growth in our core categories through strategic acquisitions and outside partnerships.
"Artisan bread represents one of the fastest growing segments of the bakery category, and I am confident that we can leverage our sales and marketing capabilities to expand the availability of Ecce Panis products and complement our existing bakery business.”
Founded in 1988 as a small Manhattan bakery, Ecce Panis has a premium portfolio of handcrafted, stone-baked artisan breads that are sold primarily through the in-store bakeries of leading retailers and grocery chains across the country. The par baked frozen breads and rolls are shipped to customers where the baking process is finished within their in-store bakeries.
The company has 115 employees and an 113,000 square-foot state-of-the-art bakery in East Brunswick that utilizes a unique baking technique to deliver superior products.
Upon completion of the transaction, Campbell plans to operate Ecce Panis as a distinct brand within its Pepperidge Farm portfolio.
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