Bake Redbook 2021 - 95

WHOLESALE BAKERIES
Illinois
* Indicates association with wholesale bakeries HQ
LOVES PARK
TH Foods, Inc.
2134 Harlem Rd.
Loves Park, IL 61111
(815) 636-9500; (800) 896-2396
sales@thfoods.com
www.thfoods.com
Marketing manager - Erik Sword
Bakery foods produced:
Crackers, Snacks
MANTENO
*Rise Baking Co.
1340 Sycamore Rd.
Manteno, IL 60950
(815) 468-6286
info@risebakingcompany.com
www.risebakingcompany.com
Co-packing: Bar, Bread/cake
This location is: Plant only
Bakery foods produced: Brownies,
Cake (sheet/layer), Muffins
MATTOON
*Bimbo Bakeries USA
(Grupo Bimbo)
3801 Dewitt Ave.
Mattoon, IL 61938
(217) 235-3181
www.bimbobakeriesusa.com
Plant manager -
Francisco Sanchez
Employees: 186
Bakery foods produced: Bagels
*Pinnacle Foods Group, LLC/
ConAgra Brands, Inc.
(Lender's Bagel Bakery)
3801 Dewitt Ave.
Mattoon, IL 61938
(217) 235-3181
Plant manager - Roger Moore
Bakery foods produced: Bagels
MELROSE PARK
*Kerry
3141 W. North Ave.
Melrose Park, IL 60160
(608) 363-1200
info@kerry.com
www.kerry.com
Employees: 172
Bakery foods produced: Bakery
mixes, Breading/croutons
MOKENA
Screamin' Sicilian Pizza
(Mailing address: 3301 W Canal St.
Milwaukee, WI 53208)
8940 W. 192nd St.
Mokena, IL 60448
(855) 972-7326
consumerservice@
screaminsicilian.com
www.screaminsicilian.com
Bakery foods produced: Pizza
2021 REDBOOK 95
NAPERVILLE
*Nabisco
(Mondelez Global, LLC)
1555 W. Ogden Ave.
Naperville, IL 60540
(773) 531-4936
www.mondelezinternational.com
Plant manager - Kathy Doorn
Employees: 200
Type: Branded
This location is: Plant only
Bakery foods produced: Crackers
NORTHBROOK
*Highland Baking Co., Inc.
2301 Shermer Rd.
Northbrook, IL 60062
(847) 677-2789
info@highlandbaking.com
www.highlandbaking.com
President; CEO - Stu Rosen
Sales: $125 million
Employees: 650
Bulk: Flour
Rail siding: Yes
Type: Branded, Co-manufacturing,
Foodservice, Private label
Co-packing: Bread/cake
This location is: Headquarters/plant
Bakery foods produced:
Breadsticks, Buns/soft rolls, Hearth
bread/rolls, Variety bread, White
pan bread
NORTHLAKE
*ARYZTA, LLC
111 N. Northwest Ave.
Northlake, IL 60164
(708) 598-2300
www.aryzta.com
Executive director - John Yamin
Bakery manager - Chris Loiotile
This location is: Plant only
Bakery foods produced: Bakery
mixes, Buns/soft rolls, Cookies,
Croissants, Danish, Frozen dough,
Muffins, Snack cakes, Sweet goods,
Variety bread, White pan bread
OAK FOREST
ROCKFORD
Legendary Baking
16425 Kilbourne Ave.
Oak Forest, IL 60452
(708) 687-7650; (800) 820-1074
dessertconsultant@
legandarybaking.com
www.legendarybaking.com
Sales: $25 - 50 million
Employees: 100 - 249
This location is: Plant only
Bakery foods produced: Cake
(sheet/layer), Pies (fried/baked),
Snack cakes
Mrs. Fisher's, Inc.
1231 Fulton Ave.
Rockford, IL 61103
(815) 964-9114
mrsfrs@sbcglobal.net
www.mrsfisherschips.com
Owner - Roma Hailman
Employees: 13
Route trucks: 4
Type: Branded
Bakery foods produced: Snacks
*J & J Snack Foods Corp.
(Hill & Valley)
320 44th St.
Rock Island, IL 61201
(309) 793-0161; (800) 480-0055
www.jjsnack.com
Plant manager - Patrick Long
Sales: $10 - 25 million
Employees: 100 - 249
Co-packing: Biscuit/cracker,
Bread/cake
Bakery foods produced: Brownies,
Cake (sheet/layer), Cookies,
Muffins, Pies (fried/baked),
Sweet goods
OAKBROOK TERRACE
McCain Foods USA
One Tower Lane, 11th Floor
Oakbrook Terrace, IL 60181
(800) 938-7799
communications.usa@mccain.com
www.mccainusafoodservice.com
Marketing director - Josh Thyren
Sales: $25 - 50 million
Employees: 100 - 249
This location is: Plant only
Bakery foods produced: Pizza
OGLESBY
Cookie Kingdom
1201 E. Walnut St.
Oglesby, IL 61348
(815) 883-3331
ckingdomoffice@gmail.com
www.cookiekingdom.com
Co-owner; President -
Clifford Sheppard
Sales: $5 - 10 million
Employees: 100
Bulk: Flour
Rail siding: No
Type: Co-manufacturing,
Private label
Co-packing: Gluten-free
This location is: Headquarters/plant
Bakery foods produced: Cookies,
Ice cream cones/wafers
ROCK ISLAND
ROMEOVILLE
*ARYZTA, LLC
300 Innovation Dr.
Romeoville, IL 60446
(815) 306-7171
www.aryzta.com
Executive director - John Yamin
Bakery manager - John Holland
Bakery foods produced: Pizza
SCHAUMBURG
*Gonnella Baking Co.
1117 E. Wiley Rd.
Schaumburg, IL 60173
(847) 884-8829; (800) 262-3442
www.gonnella.com
VP, Gonnella frozen products sales
- Tony Mazukelli
HR - Mary Herman
Bulk: Flour
Rail siding: No
Type: Branded, Foodservice,
Private label
Co-packing: Frozen dough
This location is: Headquarters/plant
Bakery foods produced:
Frozen dough
Nation Pizza & Foods
601 E. Algonquin Rd.
Schaumburg, IL 60173
(847) 397-3320
sales@nationpizza.com
www.nationpizza.com
President - Richard Auskalnis
Employees: 650
Bulk: Flour
Rail siding: No
Type: Co-manufacturing,
Foodservice, Private label
Co-packing: Frozen dough, Pizza
This location is: Headquarters/plant
Bakery foods produced: Flatbread/
pita, Frozen dough, Pizza
SKOKIE
STEELEVILLE
Georgia Nut Co., Inc.
7500 N. Linder Ave.
Skokie, IL 60077
(847) 324-3600; (800) 621-1264
web@georgianut.com
www.georgianutcorp.com
President - Richard Drehobl
Director, sales and marketing -
John Drehobl
Sales: $130 million
Employees: 500
Type: Co-manufacturing,
Private label
Bakery foods produced:
Pretzels, Snacks
*Gilster-Mary Lee Corp.
10 Industrial Dr.
Steeleville, IL 62288
(618) 965-3426
www.gilstermarylee.com
Employees: 350
Bulk: Flour, Oils/shortening,
Sugar/syrup
Rail siding: Yes
Type: Branded, Co-manufacturing,
Foodservice, Private label
Co-packing: Bread/cake, Mix, Pasta
Bakery foods produced: Bakery
mixes, Pasta, Pies (fried/baked)
Other: Graham cracker pie shells
SOUTH BELOIT
Axium Foods, Inc.
239 Oak Grove Ave., P.O. Box 187
South Beloit, IL 61080
(815) 389-3053
www.axiumfoods.com
Sales: $45 million
Employees: 160
Bulk: Oils/shortening, Other
Rail siding: Yes
Transport trucks: 6
Type: Branded, Co-manufacturing,
Foodservice, Private label
Bakery foods produced: Snacks
*TreeHouse Foods
1450 Pate Plaza Dr.
South Beloit, IL 61080
(815) 389-2745
info@treehousefoods.com
www.treehousefoods.com
Employees: 259
Type: Branded, Co-manufacturing,
Private label
Bakery foods produced: Cookies,
Crackers, Sweet goods
SPRINGFIELD
Mel-O-Cream Donuts
International
5456 International Parkway
Springfield, IL 62711
(217) 483-1800; (800) 500-5414
dwaltrip@mel-o-cream.com
www.mel-o-cream.com
President - David Waltrip
Sales: $20 million
Employees: 118
Rail siding: No
Type: Branded
This location is: Headquarters/plant
Bakery foods produced: Buns/soft
rolls, Croissants, Donuts (cake/
yeast), Frozen dough, Sweet goods,
Variety bread
http://www.axiumfoods.com http://www.aryzta.com http://www.thfoods.com http://www.mondelezinternational.com http://www.mccainusafoodservice.com http://www.gonnella.com http://www.risebakingcompany.com http://www.highlandbaking.com http://www.cookiekingdom.com http://www.treehousefoods.com http://www.bimbobakeriesusa.com http://www.nationpizza.com http://www.mel-o-cream.com http://www.jjsnack.com http://www.aryzta.com http://www.kerry.com http://www.georgianutcorp.com http://www.gilstermarylee.com http://www.legendarybaking.com http://www.mrsfisherschips.com http://www.screaminsicilian.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
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