growth. The new $5 million production line was
just added last year and is capable of producing one million bars a day. The line runs 24
hours a day, seven days a week — unlike the
other three that run five or six days a week.
In an average month, Bridgetown produces
one million pounds of granola, 20 million cold-form bars and between eight to 10 million
While the business has grown and prospered
along with the customers, it presents a chal-
lenge to Bridgetown.“We’ve grown over 100
percent per year for the past four years con-
secutively,” Dan Klock said. “That puts a lot of
strain on our systems and our people.”
Dan Klock said Bridgetown hopes to focus
on keeping the employees engaged through
training and involvement in the company’s
“You just have to make sure you get out
ahead of it. It’s a big challenge for us, but the
goal has always been the same,” he said.
“It’s always really been about the people and
The aroma coming from
Bridgetown is more than
just granola cooking in the
ovens. That’s the smell of
sweet success. The bakery
occupies a fast-rising manufacturing niche. At any given
time, the facility is working on
The process for brands to get started with Bridgetown may seem lengthy, but
the company has the potential customers’ best
interests in mind. Once the business development manager surveys the reasons for wanting
to start a brand, she’ll do a comprehensive
intake before bringing it to Dan and Kelly Klock.
Bridgetown typically tries to launch a new
product within 12 weeks.
In the marketplace, Klock said he sees
Bridgetown as being right in the middle.
“Most of the brands we work with still have
the original entrepreneur intact,” Klock said.
“But the majority are also over $50 million in
sales. So, they haven’t transcended to the big-
ger corporate company — they still have the
founder at the steering wheel — but they’ve
been successful with what they’re doing.”
Nearly all of what Bridgetown makes comes
from products that originated internally. The
company will help its customers with one or
two products to diversify or help find a national
market, but it can’t whisk up a “wannabe” from
the home kitchen to the grocery store.
Bridgetown’s Research and Development
team will help customers develop an idea from