Bake Redbook 2021 - 119

WHOLESALE BAKERIES
New York
* Indicates association with wholesale bakeries HQ
MIDDLETOWN
*Ideal Snacks Corp.
(BFY Brands)
79 Industrial Place
Middletown, NY 10940
(845) 271-7360
hello@idealsnacks.com
www.idealsnacks.com
Plant manager - Jared Swift
Bakery foods produced: Snacks
MOUNT VERNON
A&M Bronx Baking, Inc.
35 Colonial Place
Mount Vernon, NY 10550
(914) 665-6917
www.ambronxbaking.com
Bakery contact - Peter Andolino
Sales: $1 - 5 million
Employees: 20 - 49
This location is: Headquarters/plant
Bakery foods produced:
Breadsticks, Hearth bread/rolls,
Pizza, Variety bread
Artuso Pastry Foods Corp.
(Wholesale)
49 S. Macquesten Parkway
Mount Vernon, NY 10550
(914) 663-8806
aartuso@artusopastry.com
www.artusopastry.com
Executive - Anthony Artuso Jr.
Bulk: Flour, Oils/shortening, Other,
Sugar/syrup
Type: Branded
Co-packing: Bread/cake
This location is: Headquarters/plant
Bakery foods produced: Brownies,
Cake (sheet/layer), Cheesecakes,
Cookies, Crackers, Croissants, Pies
(fried/baked), Snack cakes, Snacks,
Sweet goods
Royal Caribbean Bakery
620 S. Fulton Ave.
Mount Vernon, NY 10550
(914) 668-6868; (800) 257-2889
info@royalcaribbeanbakery.com
www.royalcaribbeanbakery.com
President - Vincent Hosang
Sales: $10 - 25 million
Employees: 50 - 99
This location is: Plant/office
Bakery foods produced: Buns/soft
rolls, Cake (sheet/layer), Frozen
dough, Sweet goods, White pan
bread
NEW YORK
A. Orwasher, Inc.
308 E. 78th St.
New York, NY 10075
(212) 288-6569
info@orwashers.com
www.orwashers.com
Owner - Keith Cohen
Sales: $1 - 5 million
Employees: 20 - 49
This location is: Plant/office
Bakery foods produced: Hearth
bread/rolls, Variety bread
Eileen's Special Cheesecake
17 Cleveland Place
New York, NY 10012
(212) 966-5585; (800) 521-2253
info@eileenscheesecake.com
www.eileenscheesecake.com
Manager - Fiona Devlin
Sales: $500,000 - 1 million
Employees: 5 - 9
This location is: Headquarters only
Bakery foods produced:
Cheesecakes, Cookies,
Frozen dough
Eli's Bread
403 E. 91st St.
New York, NY 10128
(212) 831-4800; (866) 354-3547
customerservice@elizabar.com
www.elisbreadnyc.com
Director, sales - Neal Hecht
Employees: 100 - 249
This location is: Plant/office
Bakery foods produced: Bagels,
Breadsticks, Brownies, Buns/soft
rolls, Cookies, Croissants, Danish,
Hearth bread/rolls, Muffins,
Variety bread
Ferrara Bakery & Cafe
195 Grand St.
New York, NY 10013
(212) 226-6150
info@ferraracafe.com
www.ferraranyc.com
President - Ernest Lepore
Sales: $1 - 5 million
Employees: 50 - 99
Type: Branded
This location is: Headquarters/plant
Bakery foods produced: Cake
(sheet/layer), Cheesecakes,
Cookies, Pies (fried/baked),
Sweet goods
Kind, LLC
Midtown Station, P.O. Box 705
New York, NY 10018
(212) 616-3006; (212) 616-3006
customerservice@kindsnacks.com
www.kindsnacks.com
Founder; CEO - Daniel Lubetzky
Bakery foods produced:
Bars (cereal/fiber/granola/
protein/specialty)
Kontos Foods, Inc.
100 Sixth Ave.
New York, NY 10013
(973) 278-2800
info@kontos.com
www.kontos.com
Owner; VP - Steve Kontos
Sales: $50 - 75 million
Employees: 100 - 249
This location is: Headquarters/plant
Bakery foods produced: Frozen
dough, Pizza, Variety bread
Magnolia Bakery
401 Bleecker St. and W. 11th St.
New York, NY 10014
(212) 462-2572; (855) 622-5379
info@magnoliabakery.com
www.magnoliabakery.com
Owner; CEO - Steve Abrams
Owner - Tyra Abrams
Chief baking officer -
Bobbie Lloyd
Bakery foods produced: Brownies,
Cake (sheet/layer), Cheesecakes,
Cookies, Danish, Muffins, Pies
(fried/baked), Sweet goods
Raffetto's Corp.
144 W. Houston St.
New York, NY 10012
(212) 777-1261
info@raffettospasta.com
www.raffettospasta.com
President - Andrew Raffetto
Route trucks: 4
Transport trucks: 4
Bakery foods produced: Pasta
NEWBURGH
Torino Bakery
404 Broadway
Newburgh, NY 12550
(845) 562-6910
www.torinobakery.com
President - Angelo Comparetto
Sales: Under - $300,000
Employees: 10 - 19
This location is: Headquarters only
Bakery foods produced: Buns/
soft rolls, Cake (sheet/layer),
Cheesecakes, Cookies, Danish,
Donuts (cake/yeast), Muffins,
Pies (fried/baked), Sweet goods,
Variety bread
NIAGARA FALLS
Di Camillo Baking Co., Inc.
811 Linwood Ave.
Niagara Falls, NY 14305
(716) 282-2341; (800) 634-4363
info@dicamillobakery.com
www.dicamillobakery.com
Sales: $500,000 - 1 million
Employees: 50 - 99
Bakery foods produced: Bagels,
Breadsticks, Brownies, Buns/
soft rolls, Cake (sheet/layer),
Cheesecakes, Cookies, Donuts
(cake/yeast), Frozen dough, Hearth
bread/rolls, Muffins, Pies (fried/
baked), Pizza, Pretzels, Snack
cakes, Sweet goods, Variety bread,
White pan bread
NYACK
Runcible Spoon, LLC
37-9 N. Broadway
Nyack, NY 10960
(845) 358-9398
runciblespoonbakery@gmail.com
Sales: $1 - 5 million
Employees: 20 - 49
Bakery foods produced: Brownies,
Buns/soft rolls, Cake (sheet/layer),
Cheesecakes, Cookies, Croissants,
Frozen dough, Muffins, Pies (fried/
baked), Sweet goods
OAKDALE
Modern Italian Bakery
301 Locust Ave.
Oakdale, NY 11769
(631) 589-7300; (877) 727-2253
jturco@modernbakedprod.com
President - James Turco
Sales: $5 - 10 million
Employees: 50 - 99
This location is: Headquarters/plant
Bakery foods produced: Bagels,
Frozen dough, Hearth bread/rolls,
Variety bread
OLEAN
PERRY
*Bimbo Bakeries USA
(Grupo Bimbo)
111 N. Second St., P.O. Box 513
Olean, NY 14760
(716) 372-8444
www.bimbobakeriesusa.com
Plant manager - Paul Stevens
Employees: 73
This location is: Plant only
Bakery foods produced: Variety
bread, White pan bread
Swatt Baking Co.
222 Homer St.
Olean, NY 14760
(716) 372-9480; (800) 370-6656
store@lacinnamonbread.com
www.lacinnamonbread.com
President - Leonard Anzivine
Sales: $500,000 - 1 million
Employees: 10 - 19
This location is: Headquarters/plant
Bakery foods produced:
Breadsticks, Buns/soft rolls,
Frozen dough, Hearth bread/rolls,
Snack toast, Variety bread, White
pan bread
OSSINING
Ossining Bakery
50 N. Highland Ave.
Ossining, NY 10562
(914) 941-2654
Bakery foods produced: Donuts
(cake/yeast), Variety bread
OZONE PARK
Food Gems Ltd.
84-23 Rockaway Blvd.
Ozone Park, NY 11416
(718) 296-7788
customerservice@foodgems.com
www.foodgems.com
President - Bradley Stroll
Sales: $1 - 5 million
Employees: 20 - 49
Creative Food Ingredients, Inc.
One Lincoln Ave.
Perry, NY 14530
(585) 237-2213; (888) 701-8888
customerservice@creativefoods.com
www.creativefoods.com
President; CEO -
Michael O'Flaherty
Executive director, operations -
Michael Humberstone
Employees: 50 - 99
This location is: Plant only
Bakery foods produced:
Breadsticks, Cookies, Crackers
PIFFARD
Monks' Specialty Bakery
3258 River Rd.
Piffard, NY 14533
(585) 243-0660
monksbread@gmail.com
www.monksbread.com
Operations manager -
Adam Barrett
Sales: $5 million
Employees: 10
Type: Private label
Bakery foods produced: Bars
(cereal/fiber/granola/protein/
specialty), Cookies, Variety bread,
White pan bread
PORT CHESTER
J.J. Cassone of New York
202 S. Regent St.
Port Chester, NY 10573
(914) 939-1568; (800) 331-7504
www.jjcassone.com
President - Mary Lou Cassone
VP, marketing - Jack Guarcello
Bakery foods produced: Bagels,
Breadsticks, Buns/soft rolls, Hearth
bread/rolls, Variety bread, White
pan bread
2021 REDBOOK 119
This location is: Headquarters/plant
Bakery foods produced: Brownies,
Cake (sheet/layer), Cheesecakes,
Pies (fried/baked)
PEEKSKILL
Homestyle Desserts, Inc.
24 S. Water St.
Peekskill, NY 10566
(914) 737-4659
hsdbakery@aol.com
www.homestyledessertsbakery.com
Owner - Rose Sanca
Sales: $1 - 5 million
Employees: 20 - 49
This location is: Plant/office
Bakery foods produced: Bakery
mixes, Brownies, Cake (sheet/
layer), Cookies, Croissants, Danish,
Donuts (cake/yeast), Muffins, Pies
(fried/baked), Sweet goods
http://www.magnoliabakery.com http://www.idealsnacks.com http://www.eileenscheesecake.com http://www.homestyledessertsbakery.com http://www.ambronxbaking.com http://www.raffettospasta.com http://www.elisbreadnyc.com http://www.bimbobakeriesusa.com http://www.creativefoods.com http://www.torinobakery.com http://www.artusopastry.com http://www.ferraranyc.com http://www.lacinnamonbread.com http://www.monksbread.com http://www.royalcaribbeanbakery.com http://www.dicamillobakery.com http://www.kindsnacks.com http://www.jjcassone.com http://www.kontos.com http://www.orwashers.com http://www.foodgems.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
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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
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com