Company Profiles

Company and Plant Profiles from Baking & Snack

La Petite Bretonne: More than a baker's dozen
What started with a classic French cookie now runs the gamut when it comes to La Petite Bretonne’s selection.

Gonnella expansion ramps up capacity
The specialty baking company’s new Aurora, Ill., facility now provides ample room for growth to better serve its national market.

Century-old startup
Hostess c.e.o. explains how this once imperiled business is poised for growth on numerous fronts.

Hostess' technology transplant
Hostess Brands’ Twinkie and CupCake operations at Emporia, Kas., go through an important and comprehensive revamping.

Setting a bold, gold standard for going green
Mission Foods' green initiative relies on good building design and innovative water conservation methods.

Mission Foods innovation vs renovation
The nation's leading producer of tortillas looks to the future with an evolving array of packaging ideas.

Mission Foods takes business to new heights
Mission Foods’ plant in Panorama City, CA, focuses on best practices to drive efficiencies within the organization and provide value for its customers.

Quick Start provides quick startup
King's Hawaiian partnered with a Georgia technical college to help staff its newest plant.

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.

Audits keep Oak State on its toes
Clients’ high standards work to the co-manufacturer’s benefit.

Oak State studies sustainability
Bradley University studied the bakery’s sustainable practices.

Cheryls keeps things running
The cookie bakery keeps sanitation and maintenance top-of-mind.

Cheryls invests in gluten-free community
The cookie baker finds a way to meet the gluten-free need and give back to its community.

Cheryls 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.

AbiMar Foods creates a one-stop shop
The Abilene, TX-based company forays into the cracker market to accompany its extensive line of cookies.

Cheryls bonds with sister companies’s companies learn from each other and trade business.

AbiMar targets the everyday consumer
Cookie and cracker producer provides quality and value.

Grupo Nutresa spans the globe
Colombia food conglomerate now serves more than 70 countries.

Specialty Bakery trains at Center of Excellence
Employees learn about food safety, HR and other critical information at the company’s training center.

Bridor seeks out innovation at iba
The trade show offers the Bridor team and opportunity to find new, customizable technology.

Specialty Bakerys core values spell B-A-K-E-R-S
The company’s communicates its values to employees with a simple acronym.

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.

Bridor brings French quality to the US
Bridor USA invites consumers to experience the best of French boulangeries and patisseries while adapting its product portfolio to American tastes and preferences.

Bridor retains award-winning legacy
The French bakery continues its commitment to excellence with Grand Prix SIRHA Innovation award.