Thanks to Our
Friends and
Business Partners.
 |
|
 |
|
Case Studies
|
 |
|
|
|
|
BACK TO BAKING
 Although Highland Baking started up in 1985, the company benefits greatly from the owners' long family history in the baking industry. It was almost 100 years ago when Samuel Rosen, Jim's grandfather, arrived in the US.
The Poland-born master baker settled in Chicago and in 1909, founded S. Rosen Baking Co. specializing in Jewish hearth rye bread and variety rolls. It became a major supplier of buns to the city's many small eateries and fast food businesses. Samuel Rosen passed the company along to his son Don. His grandson, Jim, also learned his baking skills in the family business. In 1981, the company merged with another Chicago-based bakery, Alpha Baking Co., which continues to make S. Rosens brand breads and buns.
Click Here to Read Full Story |
 EXPANSION AND RENEWAL
Hurricane Katrina changed lives and businesses throughout the Gulf Coast in 2005.
Langlinais Baking Co., located in Lafayette, LA, 40 miles inland and 25 ft. above sea level experienced no damage, yet that storm, along with Hurricane Rita a few weeks later, irreversitby altered the course of business.
Click Here to Read Full Story
|
 |
|
ARTISAN ON AUTOMATIC
Invest during bad times to prepare for when things go well. Ideally, that's a motto every industry should follow. In reality, however, it's easier said than done. Most businesses tend to pour money into thier operations during good times and cut capital expenditures when the going gets tough. For many companies, doing the opposite goes against all business principles, let alone human nature.
But not Turano Baking Co. Just like a good stockbroker who knows to buy low and sell high, the company invested millions of dollars in its Berwyn, Ill. bakery two years ago adding a 30,000-sq. ft. addition -- when many executives thought the industry had hit rock bottom", notes Renato Ron Turano, the company's chairman.
Click Here to Read Full Story
|
INNOVATIVE PROCESSING
 Stepping outside the box for innovative processing allows Anthony and Sons’ Greenfield bakery to combine traditional practices with state-ofthe-art manufacturing.
For some, the love of good bread dwells in their blood and in their heart. They treasure their heritage of artisan bread, shaped by hand and labored over, one piece at a time. Today, many small entrepreneurial bakers maintain this dedication to authenticity. Those with vision and drive, take their business quickly yet carefully to progressively expanded levels. Such is the past, present and future for Anthony & Sons Bakery, Denville, N.J.
Click Here to Read Full Story
|
 |
|
"FRESH" AND "CRISPY"
 Licios Italian Bakery moves into a new plant, six times larger than its previous site, and doubles volume in two years, while continuing to meet its goal to be…Consistently Fresh. Nothing beats fresh Italian bread with its crispy crust and tender crumb for making the sub, hoagie, grinder and cheese- steak sandwiches that define “good eats” to residents of Philadelphia, New York City and New Jersey. The key attributes of the bread being “fresh” and “crispy” …and consistently so.
Click Here to Read Full Story |
FLOWER'S SPECIALTY BAKERY
"Big" doesn't begin to describe the new hearth bread plant opened by Flowers Specialty Bakeries at Suwanee, GA., during mid-2000. By every measure -- from the 170,000-sq-ft structure to the $35-million investment in buidling and equipment, from the 6,000 lb per hour line of product baked to the three million cases per year shipped -- the new plant redefines bakery manufacturing.
Click Here to Read Full Story
|
 |
|
FRESH START BAKERIES
Back in the old days, when E.F. Hutton talked, people listened. Maybe it was a simpler time when stockbrokers were respected and office managers and business travelers wore pocket protectors instead of wireless telephones attached to their ears and a BlackBerry constantly in tow. More likely than not, the Huttons of the world represented the corporate management model of the previous century, whree patriarchal, if not ironfisted, executives ran thier companies with limited employee feedback. That's not the way business is managed at Fresh Start Bakeries, producer of hamburger buns, English muffins and a host of other baked goods primarily for the foodservice industry.
Click Here to Read Full Story
|
"BAKER'S BAKER"
 Succuss promotes growth. Rye bread and bagel specialist Ginsburg Bakery found its niche as a "baker's baker," and managers thought the Atlantic City, NJ, plant had enough bagel capacity. Then, last year, Ginsburg's VIP bagel customer wanted even more of the company's output.
This time, the customer requested authentic New York-style boiled bagels. The only way to satisfy this need was to expand the bakery...yet again. Soon, a third oven line was on order, and construction workers were moving the walls out to add 5,200 sq. ft., increasing the building's size to 75,000 sq. ft. After breaking ground in February 2006, Ginsburg accepted delivery of the new oven over the Easter weekend and began baking in May. By late August, the bakery had the bagel cooker/boiler, the new line's final component, in full operation.
Click Here to Read Full Story
|
 |
|
|
|
