Baking & Snacks

The deal marks a significant expansion for the Spanish frozen dough giant into the competitive North American foodservice market, though the financial terms of the transaction were not disclosed.

The new Zero Sugar Waffles are designed for consumers seeking to reduce their sugar intake while maintaining the convenience and enjoyment associated with frozen breakfast products.

The latest product enhancement reflects the company’s efforts to address the evolving needs of artisan bakeries, pastry chefs and commercial manufacturers seeking premium chocolate solutions for products such as croissants, pain au chocolat and Danish pastries.

The new facility, expected to be completed and commissioned in 2026, will consolidate several smaller inland bakeries into a single high-capacity production hub capable of producing approximately 12,000 loaves of bread every hour.

The transaction is expected to close in the third quarter of 2026, pending standard closing conditions.