During the past three decades, Neri’s Bakery Products has blossomed under its third-generation family leadership to become a premier co-manufacturer for baking and food service customers. Today, its 350,000-square-foot facility takes up an entire city block in downtown Port Chester, N.Y., housing seven production lines that crank out its top-selling bread, buns, rolls and “kettle boiled” bagels.

With the third generation in their 50s and 60s, the fourth generation of Neri family members — ranging in age from 22 to 35 — now manages the bakery’s daily operations. And for both generations, the focus is about ensuring the “success” in succession for the foreseeable future, and it’s quite a group effort.

“When the whole team puts our heads together, we can move mountains,” said Anthony M. Neri, general manager and fourth generation family member, in Baking & Snack’s November issue.

The bakery’s long-term growth may be attributed to the family’s perennial reinvestment into upgrading all aspects of the business. That commitment is so ingrained that it’s become a strategic part of the company’s mission statement that’s paid back so well over the years. However, passing on the baton is a matter of trust — a family bond that’s obvious to anyone who visits Neri’s Bakery.

“I have no problem leaving the company to them because I think they are capable of running it,” explained Dominick Neri, the third-generation president and chief executive officer. “I see nothing but good things. During the past few weeks while I was away, we had one of the busiest weeks we’ve ever had. They must be doing something right.”

Spoken like a true father.