Bake Redbook 2021 - 101

WHOLESALE BAKERIES
Maryland
* Indicates association with wholesale bakeries HQ
VERSAILLES
*Richmond Baking Co.
(More Than a Bakery)
P.O. Box 129
Versailles, KY 40384
(859) 214-4166
info@morethanabakery.com
www.morethanabakery.com
Employees: 150
Bulk: Flour, Oils/shortening,
Sugar/syrup
Rail siding: No
Type: Co-manufacturing,
Foodservice, Private label
Bakery foods produced:
Cookies, Crackers
LOUISIANA
BATON ROUGE
D'Agostino Pasta Co.
3458 Drusilla Lane, Suite B
Baton Rouge, LA 70809
(225) 926-1341; (866) 926-1341
www.dagostinopasta.com
Co-owner - Daniel Thompson
Type: Private label
Bakery foods produced: Pasta
*Domino's Pizza Distribution
18251 E. Petroleum Dr.
Baton Rouge, LA 70809
(225) 751-5170
www.dominos.com
Bulk: Flour
Bakery foods produced: Pizza
*Flowers Foods
(Flowers Baking Co.
of Baton Rouge, LLC)
1504 Florida Blvd.
Baton Rouge, LA 70802
(225) 381-9699
www.flowersfoods.com
GM - Randy Hymel
Bakery foods produced: Buns/soft
rolls, White pan bread
GRAMERCY
*Utz Quality Foods, LLC
307 E. Airline Hwy., P.O. Box 1533
Gramercy, LA 70052
(717) 637-6644; (800) 367-7629
info@utzsnacks.com
www.utzsnacks.com
Executive VP, supply chain -
Tucker Lawrence
Employees: 100 - 249
Rail siding: No
Type: Branded
This location is: Plant/office
Bakery foods produced: Snacks
HOUMA
Bertinot's Best Bakery
996 W. Tunnel Blvd.
Houma, LA 70360
(985) 872-6208
contact@rosettis.com
www.bestbakery.com
Owner - Melissa Bertinot
Owner - Robert Bertinot
Sales: $300,000 - 500,000
Employees: 5 - 9
Bakery foods produced: Hearth
bread/rolls
KENNER
Gambino's Bakeries, Inc.
(Mailing address: P.O. Box 10326
New Orleans, LA 70181)
2308 Piedmont St.
Kenner, LA 70062
(504) 712-0809; (800) 426-2466
customer.service@gambinos.com
www.gambinos.com
Vice-president - Sam Scelfo
Sales: $5 - 10 million
Employees: 50 - 99
This location is: Headquarters/plant
Bakery foods produced: Breading/
croutons, Breadsticks, Brownies,
Cake (sheet/layer), Cheesecakes,
Cookies, Donuts (cake/yeast),
Hearth bread/rolls, Muffins,
Pies (fried/baked), Snack toast,
Sweet goods
LAFAYETTE
Acadian Bakery, Inc.
112 W. Brentwood Blvd.
Lafayette, LA 70506
(337) 984-7698
anthony@acadianbakery.com
www.acadianbakery.com
President; CEO -
Anthony Broussard
Sales: $500,000 - 1 million
Employees: 5 - 9
This location is: Plant/office
Bakery foods produced: Pies (fried/
baked), Snack cakes, Variety bread
*Flowers Foods
(Flowers Baking Co. of Lafayette, LLC)
720 W. Simcoe St.
Lafayette, LA 70501
(337) 232-1611
www.flowersfoods.com
GM - Farley Painter
Bakery foods produced:
Buns/soft rolls, Variety bread,
White pan bread
Langlinais Baking Co.
(Mailing address: 814 W. Congress
Lafayette, LA 70501)
815 S. Saint Antoine St.
Lafayette, LA 70501
(337) 235-2644
info@neworleansfrenchbread.com
www.neworleansfrenchbread.com
Owner - Robert Langlinais
Sales: $10 million
Employees: 45
This location is: Headquarters/plant
Bakery foods produced: Buns/soft
rolls, Hearth bread/rolls, White
pan bread
Poupart Bakery, Inc.
1902 W. Pinhook Rd.
Lafayette, LA 70508
(337) 232-7921
poupartsbakery@yahoo.com
www.poupartsbakery.com
President - Francois Poupart
Employees: 20 - 49
Rail siding: No
Bakery foods produced: Bagels,
Breadsticks, Buns/soft rolls,
Cake (sheet/layer), Cheesecakes,
Cookies, Croissants, Variety bread
METAIRIE
Maurice French Pastries
3501 Hessmer
Metairie, LA 70002
(504) 885-1526
jeanlucalbin@gmail.com
www.mauricefrenchpastries.com
Owner - Jean-Luc Albin
Sales: $1 - 5 million
Employees: 10 - 19
This location is: Plant/office
Bakery foods produced: Brownies,
Cake (sheet/layer), Cheesecakes,
Cookies, Croissants, Danish, Donuts
(cake/yeast), Muffins, Pies (fried/
baked), Pizza, Sweet goods
NEW ORLEANS
Baker Maid Products, Inc.
(Mailing address: P.O. Box 50424
New Orleans, LA 70150)
2419 Julia St.
New Orleans, LA 70119
(504) 827-5500; (800) 664-7882
info@bakermaid.com
www.bakermaid.com
President - Darryl Sorensen
Sales: $1 - 5 million
Employees: 20 - 49
This location is: Headquarters/plant
Bakery foods produced: Brownies,
Cake (sheet/layer), Cookies,
Sweet goods
*Flowers Foods
(Flowers Baking Co.
of New Orleans, LLC)
5646 Lewis Rd.
New Orleans, LA 70126
(504) 241-1206
www.flowersfoods.com
GM - Randy Hymel
Bakery foods produced:
White pan bread
Leidenheimer Baking Co.
1501 Simon Bolivar Ave.
New Orleans, LA 70113
(504) 525-1575; (800) 259-9099
info@leidenheimer.com
www.leidenheimer.com
President - Robert Whann IV
Sales: $5 - 10 million
Employees: 90
Route trucks: 17
Type: Branded, Foodservice
This location is: Headquarters/plant
Bakery foods produced: Hearth
bread/rolls, Variety bread
SHREVEPORT
*Shreveport Macaroni
Manufacturing Co.
(The Hain Celestial Group)
104 N. Common St.
Shreveport, LA 71101
(318) 222-6857
www.hain.com
Employees: 30
Bakery foods produced: Pasta
MAINE
LEWISTON
*Flowers Foods
(Lepage Bakeries)
(Mailing address: P.O. Box 1900
Auburn, ME 04211)
83 Cedar St.
Lewiston, ME 04240
(207) 783-9161
GM - Peter Roy
This location is: Plant only
Bakery foods produced: Buns/soft
rolls, Croissants, Hearth bread/rolls,
Variety bread, White pan bread
*Flowers Foods
(Lepage Bakeries)
(Mailing address: P.O. Box 1900
Auburn, ME 04211)
193 Park St.
Lewiston, ME 04211
(207) 783-9161
GM - Peter Roy
This location is: Plant only
Bakery foods produced: Buns/soft
rolls, Croissants, Hearth bread/rolls,
Variety bread, White pan bread
Sam's Italian Foods
268 Main St.
Lewiston, ME 04240
(207) 782-2550
info@samsitalian.com
www.samsitalian.com
Sales: $500,000 - 1 million
Employees: 20 - 49
Bakery foods produced: Frozen
dough, Hearth bread/rolls, Pizza,
Tortillas/tacos
OLD TOWN
LaBree's Bakery
169 Gilman Falls Ave.
Old Town, ME 04468
(207) 827-6121
info@labrees.com
www.labreesbakery.com
President - Bernard LaBree
CFO - David Dorr
Employees: 200
Rail siding: No
Type: Branded, Co-manufacturing,
Foodservice, Private label
Co-packing: Bread/cake
Bakery foods produced:
Cake (sheet/layer), Donuts
(cake/yeast), Muffins
PORTLAND
B&G Foods, Inc.
One Beanpot Circle
Portland, ME 04103
(207) 772-8341
www.bgfoods.com
President; CEO - Robert Cantwell
Bakery foods produced: Bakery
mixes, Cereal, Crackers, Flatbread/
pita, Pizza, Snacks
The Works Café
(Mailing address: 120 Main St.
Keene, NH 03431)
15 Temple St.
Portland, ME 04101
(207) 879-2425; (800) 536-9787
www.workscafe.com
Employees: 10 - 19
Bakery foods produced: Bagels,
Cookies, Muffins
MARYLAND
ABERDEEN
*Frito-Lay, Inc.
800 Hickory Dr.
Aberdeen, MD 21001
(410) 273-0822
www.fritolay.com
Type: Branded
Bakery foods produced:
Sweet goods
BALTIMORE
*Automatic Rolls of Baltimore
(Northeast Foods, Inc.)
7111 Commercial Ave.
Baltimore, MD 21237
(410) 488-2550; (877) 888-2867
www.nefoods.com
Plant manager - Michael Taffer
Employees: 108
Bulk: Flour, Oils/shortening, Other,
Sugar/syrup
Rail siding: No
Transport trucks: 7
Type: Branded
2021 REDBOOK 101
http://www.neworleansfrenchbread.com http://www.leidenheimer.com http://www.bestbakery.com http://www.labreesbakery.com http://www.morethanabakery.com http://www.poupartsbakery.com http://www.hain.com http://www.gambinos.com http://www.bgfoods.com http://www.dagostinopasta.com http://www.mauricefrenchpastries.com http://www.dominos.com http://www.workscafe.com http://www.acadianbakery.com http://www.flowersfoods.com http://www.bakermaid.com http://www.fritolay.com http://www.utzsnacks.com http://www.flowersfoods.com http://www.samsitalian.com http://www.nefoods.com http://www.flowersfoods.com

Bake Redbook 2021

Table of Contents for the Digital Edition of Bake Redbook 2021

Bake Redbook 2021 - Intro
Bake Redbook 2021 - 1
Bake Redbook 2021 - 2
Bake Redbook 2021 - 3
Bake Redbook 2021 - 4
Bake Redbook 2021 - 5
Bake Redbook 2021 - 6
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https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
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