Norcross, GA | October 6, 2020
The 200 year old business has strengthened its position on the Atlanta market with the acquisition of H&F Bread Company, a wholesale bakery that sells artisan breads and gluten free baked goods primarily to the local food service market.
According to Engelman’s, the deal is its first acquisition and as part of its rapid growth strategy to become the leading wholesale bakery to food service customers in the southeast US. The company recently appointed Fred LeFranc, an existing member of its board of directors to lead the company's wholesale and foodservice baking businesses both organically and targeted acquisitions.
LeFranc's primary strategic move at increments was to draft veteran CFO Paul Hineman, who will also serve in a broader role for Shoreline to help secure potential foodservice investments throughout the region.
“We are at an opportune moment and we will welcome experienced leadership to successfully implement our growth strategy. And take advantage of the market opportunities ahead. Sammy Engelman founder and chairman of Engelman’s.
“LeFranc is a business technology and organizational visionary, with a proven track record of execution. While Hineman is a results-oriented leader who sets and achieves aggressive goals. Each has a solid understanding of our products and markets.
“H&F’s history and exceptional products complement and further expand our product lines, allowing us to reach a broader market of food service customers. Across Atlanta and the Southeast."
LeFranc brings with him over 40 years experience of managing numerous hospitality and technology brands. He is also the founder - and will continue to serve in a managing partner role - of restaurant consultancy firm Results Thru Strategy and an active member of Conscious Capitalism, an organization that elevates humanity through business.
“This is our first move in our plan to acquire bakeries and grow across the southeastern United States. H&F has a tremendous reputation and we are excited to add an artisanal line to the entanglements product sought offerings,” said LeFranc. “My greatest talent is unleashing potential to enter organizations to provide a foundation for healthy growth. I have found that if one truly engages the employees and focuses on the customer obsessively, the company will prosper.”
Engelman’s Bakery offers a complete line of fresh and frozen products baked at its 50,000 square foot SQF production facility in Norcross, Georgia. It serves a customer base of independent restaurants in the Metro-Atlanta area to national food service operators.