Specialty Wholesale Baking
2008 Leadership Awards
On occasion, bakers of fresh product need to reflect on what is right about their trade. This year, the need to focus on the positive is even greater...
Simply Bread: where old & new mesh
This bakery’s growth is fueled by retaining traditional artisan techniques while relying on new technology....
Olive bread delivers mass appeal
Bread has been a staple in the human diet for at least 6,000 years. Archaeological digs suggest it may have been consumed for at least 10,000 years. Olives...
Carlos Bakery pushes the envelope
When Bartolo (Buddy) Valastro Jr. began working in the cake decorating department of his familys bakery in Hoboken, N.J., he was simply filling in where...
Baker Street shifts focus
Tom Ivory is the first to admit that it has been somewhat of a roller coaster ride for Baker Street Bread Co. It has gone from a $1 million retail operation...
Why Bleeding Heart bakes with a mission
This organic bakery in the heart of Chicago is literally the realization of a dream for Owner Michelle Garcia. With many vegan products, including the...
Making Mazur's Bakery a destination
Mazur's offers a variety of packaged products for easy grab-and-go and impulse purchases Much of Mazur's production is done by hand, including icing mini...
How to Enjoy Life works its niche
By Keith Seiz contributing editor (from left) Bert Cohen, Marvin Rea and Scott Mandell Sorghum flour, pure cane brown sugar, fruit juice concentrates,...
How Uptown Bakers blends wholesale and artisan baking
As the number of specialty wholesale bakeries steadily grows, foodservice and retail food operators in many metropolitan markets find themselves sitting...
Saint Agnes buns ice the deal
Baker Curt Stave pulls a hot rack of Saint Agnes hamburger buns from the oven.Hamburger buns as dry as hockey pucks. A problem for Minnesota hockey fans...
How Scholars Inn diversified for growth
Lyle and Kerry Feigenbaum have grown Scholars Inn Bakehouse to three locations and $3.5 million in sales.Branding is important to most bakery operators....
How The Pastry Chef overhauled its business
Owner Alex Gori, here with his wife Teresa, designed his new bakery to fit his custom needs.Taking over an existing bakery and remodeling a retail space...
Tammie Coe Cakes and MJ Bread form a perfect marriage
Partners in business and marriage, Tammie and M.J. Coe share a 1,600-sq.-ft. production facility for her Tammie Coe Cakes and his MJ Bread.Conventional...
Gran Forno expands beyond its ciabatta niche
In Fort Lauderdale, Fla., locals and visitors may look forward to days of la dolce vita, but many prefer to start the day with something a little less...
Schwartz Brothers: no sleeper in Seattle
Specialty wholesale bakeries, those smaller wholesalers who pursue tightly defined marketing niches, commonly evolve from the ranks of full-line retail...
