Portland French Bakery: Quality and Service
These terms serve as the halmarks on which Portland French Bakery built its business and continues to strive for every day as it bakes artisan, sourdough and French bread products.
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August 1, 2008
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Wyandot, Inc.: Expanding Future
New twin-screw extrusion technology at Wyandot offers the company and its customers unique opportunities to secure a 'chip' of the health and wellness market.
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July 1, 2008
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Neri's Bakery Products: No End in Sight
Whether referring to bagels, business prospects or operational growth, Neri's Bakery Products continues to add capability, capacity and sophistication.
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July 1, 2008
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Boston Coffee Cake: Likeability Factor
Good product, good business and a lot of hard work brought Boston Coffee Cake from a fledgling business to national supplier of a very niche product.
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June 1, 2008
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Bagel Boy: Partnered Success
Bagel Boy regards relationships with both suppliers and customers critical to success.
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May 1, 2008
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Sugar Bowl Bakery: Successful-Ly Driven
Sugar Bowl Bakery builds on its success and plans to begin production at a fourth San Francisco Bay Area plant later this year.
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April 1, 2008
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Doctor Kracker: 'Krunch' Factors
International technology and formulas originating in Germany provide Doctor Kracker a path to satisfy America's demand for healthy foods in the form of wholesome organic flatbreads.
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April 1, 2008
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Highland Baking: What Customers Want
Highland Baking moves into a plant three times bigger than its old site to better meet customer demand.
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March 1, 2008
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Baker of the Year: Pan-O-Gold
In the truest sense of the word, Pan-O-Gold Baking is a survivor: This centarian company has faced monumental challenges and emerged as a model of business philosophy and operational excellence.
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March 1, 2008
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Manischewitz, R.A.B. Food Group: Lotzah Matzah
Celebrating 120 years of entrepreneurial success, the R.A.B. Food Group recently consolidated operations into a 185,000-sq-ft diversified production facility and invested more than $10 million into renovations and expansions.
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February 1, 2008
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Fresh Start Bakeries: More of Everything
Fresh Start Bakeries shifts its flagship Southern California bakery to a new, larger location just in time for a major market expansion.
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February 1, 2008
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Passing On the Passion
East Balt's Gary Brodsky establishes his legacy through teaching, industry involvement and a yearning to learn.
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December 1, 2007
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Kettle Foods: LEEDing the Way
Designed and built 'green' — to maximize energy savings and minimize environmental impact — Kettle Foods' new potato chip plant at Beloit, WI opens as America's first Gold LEED certified food plant
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November 1, 2007
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Schwebel Baking: Rolling On
Surpassing the century mark last year, Schwebel Baking continues its mandates for quality, service and continuous improvement.
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October 1, 2007
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MaMa Rosa's: Have a Pizza Day
Since changing ownership, MaMa Rosa's works to rebuild market share in value stores and innovates to expand into new retail segments.
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October 1, 2007
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Baptista's: Sustainable Reinvention
Combining experience, strong business intuition and a mission to offer healthier products, Baptista's Bakery created a unique niche.
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September 1, 2007
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Enjoy Life: No Allergens, No Gluten, No Fear
Enjoy Life Natural Brands allows consumers to 'eat freely' without worrying about an allergic reaction from the big eight.
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September 1, 2007
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Flowers Newton: Manufacturing Only
Flowers Foods assembles its Newton, NC, bakery — a sleek ‘race horse’ of a facility — for high-volume, low-cost, ultra-efficient production.
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August 1, 2007
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Severance Foods: Sizing Up
Specialty tortilla chip maker Severance Foods finds growth with better-for-you formulations and through organic, kosher and gluten-free certification.
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July 1, 2007
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Fleischer's Bagels: Stepping Forward
As Fleischer’s Bagels moves to the next level, Baking & Snack’s Rising Star recipient Eric Kestenblatt’s problem-solving influence instills the importance of meeting challenges head on.
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June 1, 2007
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Ellison Bakery: Generations of Improvement
Ellison Bakery surpassed the half-century mark by valuing its customers, employees and industry, and recent facility and management additions bring renewed vitality.
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June 1, 2007
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Doctors Nutrition: Diet Rx: Cookies
Doctors Nutrition’s high-protein cookies help individuals lose weight on medically supervised diets.
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May 1, 2007
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Room to Grow
Gerards Bakery new 70,000-sq-ft plant at Mount Airy, NC, helps satisfy East Coast customer demand.
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April 1, 2007
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Expansion and Renewal, Cajun Style
Stressed by demand, Langlinais Baking adds to processing capacity, expands its building and sets the business on its path to the future.
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April 1, 2007
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Prodigious Success
La Brea Bakery sets new precedents in artisan baking on a local, national and international scale.
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March 1, 2007
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Efficient Specialization
La Brea Bakery’s Los Angeles DSD bakery supplies its growing local market along with two high-volume bakeries.
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March 1, 2007
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Embracing Opportunities
Signature Snacks’ Flipz brand enrobed pretzels re-enters the market, energized by commitment to quality, capital investment and marketing savvy.
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March 1, 2007
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The Paper Chase
Australian bakery wholesaler, Priestley’s Gourmet Delights, uses paper bake-in packaging to grow its business.
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March 1, 2007
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Golden Capabilities
With yet another major expansion almost complete, Golden Temple Natural Products strives to make the most of the health and wellness craze.
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February 1, 2007
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On the Mail-Order Plan
The nation’s largest mail-order gourmet brownie company, Fairytale Brownies moves into a new bakery just in time to ship 1.5 million brownies during the 2006 holiday season.
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February 1, 2007
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Schwäbisch Twist
For BäckerBub, upgrading to fully automated makeup, including continuous mixing, not only took a leap in technology but also a leap of faith.
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February 1, 2007
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Focused View
Vista Bakery’s Bill Hayman manages operations through empowered teamwork and clear communications.
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December 1, 2006
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Integrated Growth
Vista Bakery adds another 55,000 sq ft — and two oven lines — to its Burlington, IA, plant.
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December 1, 2006
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