Company Profiles

Company and Plant Profiles from Baking & Snack

King’s Hawaiian completes crowning achievement
The company starts up production at its newest bakery in Georgia to treat its customers royally.
Oak State Products invests in automation, focuses on innovation
With SKUs in nearly every store across the country, the Wenona, IL, co-manufacturer strategically manages its core competencies and keeps an eye on growth.
Oak State studies sustainability
Bradley University studied the bakery’s sustainable practices.
Audits keep Oak State on its toes
Clients’ high standards work to the co-manufacturer’s benefit.
Grupo Nutresa spans the globe
Colombia food conglomerate now serves more than 70 countries.
AbiMar targets the everyday consumer
Cookie and cracker producer provides quality and value.
Cheryl’s invests in gluten-free, community
The cookie baker finds a way to meet the gluten-free need and give back to its community.
Cheryl’s bonds with sister companies’s companies learn from each other and trade business.
Cheryl’s expands to meet demand
As Cheryl’s adapts to growth, the stewards of the brand’s legacy safeguard what made the dessert and gift business delicious in the first place.
Cheryl’s keeps things running
The cookie bakery keeps sanitation and maintenance top-of-mind.
AbiMar Foods creates a one-stop shop
The Abilene, TX-based company forays into the cracker market to accompany its extensive line of cookies.
Specialty Bakery launches sustainability initiatives
The new plant uses many strategies to improve its operations.
Specialty Bakery goes greenfield
When it came time to expand, the company felt a brand new facility was the right call.
Specialty Bakery’s core values spell B-A-K-E-R-S
The company’s communicates its values to employees with a simple acronym.
Specialty Bakery trains at Center of Excellence
Employees learn about food safety, HR and other critical information at the company’s training center.
Specialty Bakery’s new plant reflects dedication to quality
The company believes its one-of-a-kind bakery rivals the best in North America.
Bridor seeks out innovation at iba
The trade show offers the Bridor team and opportunity to find new, customizable technology.
Bridor retains award-winning legacy
The French bakery continues its commitment to excellence with Grand Prix SIRHA Innovation award.
Bridor brings French quality to the U.S.
Bridor USA invites consumers to experience the best of French boulangeries and patisseries while adapting its product portfolio to American tastes and preferences.
Bridor searches for croissant excellence
The bakery’s newest croissant line in northwest France produces 65,000 pieces an hour while maintaining the highest standard for quality that’s recognized across the globe.
Wback GmbH bakes tonnes of buns
The bakery’s newest automated line in central Germany consistently turns out 50,000 buns an hour with just four people on the production floor.
Turano Baking: Ready for anything
Turano Florida Bun’s new production line in Orlando allows the business to react quickly to emerging new product trends while catering to its customers’ ever-divergent needs.
Right place, right time
For its big 230,000-sq-ft Spartanburg, SC, location, Highland Baking puts together a streamlined version of its highly productive Northbrook, IL, facility.
Best of both worlds
Village Bakery of North Wales relies on a combination of selected automation and its signature ‘slow dough’ philosophy to soar to new heights.
A league of their own
Nation Pizza and Foods celebrates a new national pastime — pizza and grab-and-go foods — that caters to cutting-edge consumer trends with quality products.