PREVENTION. NOT DETECTION.TM
YOU JUST CAN’T LOSETM
As the owners of Bridgetown Natural Foods, the Klocks credit their
interest in building a manufacturing plant to being foodies.
The two chose Portland because of its great food reputation and the
opportunity it presented them.
“There had been a couple of businesses doing what we do that had
been acquired, so there was an opportunity on the West Coast to do this,”
Dan Klock said. “A lot of people in Portland are really into their food and
there’s a lot of innovation that comes out of that.”
Bridgetown custom-makes organic energy and snack bars and grano-
la on contract for other companies. The company opened in May 2010,
priding itself on handling allergens through its commitment to producing
gluten-free, organic and kosher products.
While you won’t see the Bridgetown name on any products, a large
handful of them can be found at Whole Foods and New Seasons grocery
Rising With the Times
Today, Bridgetown employs more than 300 workers and produces 12 to
15 times the amount of food it did three years ago.
Since its beginnings, the company has successfully added a new production line each year. This has helped drastically increase Bridgetown’s
“This has been a great success for a small and growing company
to add capabilities every year,” Dan Klock said. The highly automated
110,000 square-foot plant has plans to expand another 20,000 square-feet by January 2015.
Bridgetown recently added a fourth production line to continue its