Company and Plant Profiles from Baking & Snack
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.
Hearthside Food Solutions makes strategic investments.
Hearthside Performance System provides the tools for taking bakeries to their highest level.
Hearthside stays out of the branding business.
Rudi’s Organic Bakery continues to automate while preserving an Old World process.
Papa Pita’s new $50 million bakery comes with all the bells and whistles to create affordable, healthful new products.
Papa Pita’s winning formula involves creating ‘healthy made delicious’ products at affordable, everyday low prices.
Papa Pita saves on distribution costs.
The company’s new facility at Gaffney, SC, uses best-in-class technology to serve growing US demand.
ACE Bakery takes care to keep its product consistent no matter which facility bakes them.
Baker’s Pride took care to develop its Flint Hills brand.
Baker’s Pride, Burlington, IA, also wants to build its breadmaking business at its Jefferson Street plant.
President of the Burlington, IA-based company remembers his roots.
Breaking into large-scale donut production, the Burlington, IA-based company aims to become the biggest little bakery in town.
Liscio’s Italian Bakery builds business with “Philly bread” and signature rolls that fit foodservice’s hottest trend.
Lantmännen Unibake USA discovers a cool way create its distinctive artisan breads and rolls.
UK’s Domino’s Pizza Group relies on total automation to produce fresh pizza dough balls for its franchisees.
Domino’s Pizza Group in the UK enjoys master franchisee status.
Pizza toppings express a country’s culture.
J&J Snack Foods expands its portfolio to meet consumer trends.
J&J Snack Foods expands its reach by buying and repairing beaten-down
niche businesses to bolster its dominant share of the grab-and-go market.
Versatile pretzel lines create customized products.
How Schwebel Baking sets the standard when it comes to baking quality bread, buns and rolls.
Paul Schwebel takes up the mantle of the bakery’s presidency.
A private equity firm partners with the bakery’s management team to expand its business.