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Company Profiles

Company and Plant Profiles from Baking & Snack

Dave’s Killer Bread makes bold moves
Killer instincts help strategically take a regional brand to a national level.
Galaxy Desserts sets the trends
Galaxy Desserts and Brioche Pasquier figure Americans are ready for authentic brioche and plan to build on the US company’s base of frozen croissants and upscale desserts.
PBF Special to the table
PBF Pita Bread Factory’s new facility gives the Canadian specialty bakery the launch platform for new premium products and the foundation to fuel its next growth stage.
Skinner Baking in the heart of Paris … Texas
Breathing new life into a once-proud bakery in northern Texas while bringing renewed hope to a small, close-knit community and adding new meaning to ‘from Paris with love.’
Italian Home Bakery: No place like home
Company’s product development initiative focuses on turning the oldest of the old into the next big thing.
Mile Hi Bakery goes for growth
Thirty years after pioneering the Single Source bakery, Mile Hi moves into a new, more capable and higher capacity plant three times the size.
Criteria for success, the Mile Hi way
The bakery finds success in effectively communicating its values to employees.
Mile Hi’s connections and transitions
The bakery’s new president, Kristy Taddonio Mullins, oversees the latest investment.
Sustainable by design
Equipped with ‘next generation’ technology, Mile Hi moves bun production into its ‘next generation’ plant and seeks LEED Gold certification as well.
Powerful brands turbocharge sales
Mondelez International’s power bands dominate snack sales around the world.
A culture of best practices
Cynthia Waggoner credits her leadership and success to the support of co-workers and Mondelez International.
Quest for the best
Mondelez International begins a multi-year journey to reinvent itself and reinforce its position as a global snacking powerhouse.
Operations Executive of the Year: One tough cookie
The formula for Cynthia Waggoner’s brand of leadership blends strength, selflessness and a little bit of sass.
Gonnella joins relief efforts for Illinois tornado victims
The bakery donates its products to Operation Barbecue Relief.
Rudi’s search for labor
Rudi’s Organic Bakery needs experienced hands for a hands-on process
Rudi’s bright side of life
Rudi’s Organic Bakery reinvents itself with a new brand and mission.
More than just pies
Legendary Baking branches out to balance business.
Nearly 45 years in the baking
The legendary history of Legendary Baking.
The making of a Legend
As Legendary Baking builds its presence in the market, the frozen dessert manufacturer finds creative ways to bolster capacity at its Chaska, MN, facility to meet product demand.
Rudi’s Organic Bakery solves the gluten-free puzzle
Rudi’s Organic Bakery figures out how to succeed in the hottest emerging segment of the baking industry with ‘a brand that has personality.’
What is co-manufacturing?
Hearthside stays out of the branding business.
Doing it the Right Way
Merging recently with Ryt-way, Hearthside strengthens its position as a leading co-manufacturer for many of the world’s largest brands.
Striving for ‘Best in Class’
Hearthside Performance System provides the tools for taking bakeries to their highest level.
Fast and flexible baking
Hearthside’s McComb, OH, facility is not only the largest privately owned bakery in North America but perhaps also one of the most nimble ones in the industry.
Next steps in acquisitions
Hearthside Food Solutions makes strategic investments.