The Demas family is four generations into its family-owned bakery and going strong. The bakery was founded by Andrew and Pitsa Demas in 1961 with their sons, George, John and Peter, who is no longer in the bakery business. Today, John and George continue to work in the business and serve on the board of directors. Andy Demas, John’s son, manages day-to-day operations as chief operating officer, and his brother-in-law Carl Kuhn serves as vice president of business development. Andy Demas’ cousin and George Demas’ son Blake is currently the automation controls manager and has proven integral to the technical programming and multi functions of the company’s continued path toward automation. The fourth generation — Andy Demas’ children — work in the company as they attend college. 

George and John Demas got their start doing everything for their parents’ retail shop, and this comprehensive mentality still stands today. Everyone starts in warehouse and logistics before working their way through every department and job function. 

"Starting on the dock involves hard work, but it's invaluable because you learn every aspect of the business," Andy Demas explained. "You understand incoming ingredients, packaging, finished goods, and the customers, and ship points to deliver."

This approach empowers each generation to understand the ins and outs of every facet of the operation. The Demas family makes it their business to understand every job function in the bakery. It’s that intimate knowledge of the business and how it’s run that has led to successful succession. 

“It’s osmosis,” George and John explained. “You’re here in the bakery, and you’re learning everything.” 

Andy Demas, for example, has worked in the bakery since he was 11, starting in sanitation with his grandmother. High school and college years were spent working in production before moving onto packaging. When the company moved to its current facility, Andy Demas began work in the maintenance department.  

"Consistent presence and daily observation contribute to successful transitions," George Demas noted.

The fourth generation is already following the same path. Andy Demas’ son, Yanni, has progressed from logistics into accounting and maintenance. His daughter, Antonia, currently works in the warehouse and will gravitate to marketing alongside her college education. 

"Learning from the ground up was instilled in me, and I'm passing it to my children," Andy Demas said. "You can't simply enter and run the company. You must understand every department so no one can pull the wool over your eyes, as my uncle taught me."

This article is an excerpt from the April 2025 issue of Baking & Snack. To read the entire feature on Mary Ann's Baking Co., click here.