Company Profiles

Company and Plant Profiles from Baking & Snack

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

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.

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.

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

Specialty Bakery goes greenfield
When it came time to expand, the company felt a brand new facility was the right call.

Specialty Bakery launches sustainability initiatives
The new plant uses many strategies to improve its operations.

Specialty Bakerys new plant reflects dedication to quality
The company believes its one-of-a-kind bakery rivals the best in North America.

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

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

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.

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.

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.

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.

Upgrading to 5G
As the fourth generation of Fantinis prepares the fifth to take the wheel, Fantini Bakery continues its 100-plus-year tradition of quality breads at a great value.

Finding the silver lining
Tribeca Oven weathers the storm, then partners with C.H. Guenther & Son, with big ambitions to expand its presence in the par-baked artisan bread market.

Flavoring our future
Making foods consumers like taste better is only part of the legacy of Kermit and Pete Murphy

Flowers Foods big line that can
The company fills a production gap in the Northeast with a high-tech, high-volume bread line to bake Nature’s Own at Oxford, PA.

Teacher at heart
Don Dubois dedicated himself to sharing information that helped bakers make better products.

Playing to your strengths
To grow a regional bakery for national accounts, Venus Wafers finds success in knowing and sticking to its niche.

Venus Wafers playing to its strengths
To grow a regional bakery for national accounts, Venus Wafers finds success in knowing and sticking to its niche.

Partnering behind the scenes
ARYZTA’S North America food group claims the title as the largest bakery business outside of the bread aisle.

Corropolese Bakery Hands-on automation
After three generations of baking by hand, the Corropolese brothers Joe and Mike now take their growing family business to the next level.