Company Profiles

Company and Plant Profiles from Baking & Snack

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

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

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.

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.

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

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

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.

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

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.

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

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.

Irresistible aloha spirit
King’s Hawaiian sails into the future with a second line for its highly automated Georgia plant … and starts work on a mirror-image second bakery at the same site.

Hill Country brewing something special
Hill Country Bakery rolls out Coffee House Cafe and Nutridurance bar initiatives as it ventures into the convenience store channel and beyond.

Snak King
Snak King c.e.o. shows willingness to try just about anything in the realm of snacks.

Daves 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.