Bakery de France
Andy Friedman has extensive experience in the food industry, particularly in quality management and operations. Currently serving as Manager of Quality Management at Bakery de France since July 2013, Andy previously held the position of Director of Fresh Foods at Roots Market, where oversight included perishable food departments, a commissary kitchen, and a central bakeshop. Prior to that, Andy was the Assistant Regional Bakery Coordinator at Whole Foods Market, providing regional support for bakery departments across 38 locations, and served as Store Team Leader, overseeing operations of a high-grossing gourmet natural foods retail grocery store in Annapolis, Maryland. Andy Friedman holds a Bachelor of Applied Science in Medical Technology from the University of Maryland, obtained between 1978 and 1984.
This person is not in any teams
Bakery de France
Throughout history, baking has been considered a celebrated and distinguished trade. At Bakery de France, we regard baking as both a science and an art, a philosophy reflected in our commitment to preserving the values and traditions of artisan baking. It begins with selecting only the finest, all-natural ingredients for our responsible manufacturing process. These choice ingredients are processed in a room-temperature environment, allowing the dough to evolve freely and rise naturally. Our all-new, environmentally friendly production facility is a further reflection of our philosophy of remaining as close to nature as possible. At Bakery de France, bread truly is our passion.