bake - Redbook 2024 - 115
WHOLESALE BAKERIES
New Jersey
* Indicates association with wholesale bakeries HQ
*Turano Nevada Baking, LLC
490 E. Bruner Ave.
Henderson, NV 89052
(702) 936-8888
info@turano.com
www.turano.com
Plant GM - Brent Minardi
Sales: $25 - $50 million
Employees: 60
Route trucks: 2
Co-Packing: Branded, Foodservice
Bakery foods produced:
Buns/soft rolls
LAS VEGAS
Bon Breads Baking Co., Inc.
4690 W. Teco Ave.
Las Vegas, NV 89118
(702) 380-1080
sales@bonbreads.com
www.bonbreads.com
Manager - HernĂ n Quiros
Bakery foods produced: Buns/soft
rolls, Hearth bread/rolls, Variety
bread, White pan bread
Carl's Donuts, Inc.
3170 E. Sunset Rd.
Las Vegas, NV 89120
(702) 382-6138
info@carlsdonuts.com
www.carlsdonuts.com
Owner; Manager - Keith Sanders
Sales: $1 - 5 million
Employees: 6 - 24
This location is:
Headquarters/plant
Bakery foods produced:
Bagels, Brownies, Cookies,
Croissants, Danish, Donuts (cake/
yeast), Muffins, Snack cakes,
Sweet goods
Great Buns Bakery
3270 E. Tropicana Ave.
Las Vegas, NV 89121
(702) 898-0311
deborah@greatbunsbakery.net
www.greatbunsbakery.net
President; CEO - Anthony Madonia
Sales: $10-25 million
Employees: 50-99
Bulk: Flour
Rail Siding: No
This location is:
Headquarters/plant
Bakery foods produced: Bagels,
Breadsticks, Buns/soft rolls,
Danish, Hearth bread/rolls,
Muffins, Pretzels, Sweet goods,
Variety bread, White pan bread
*Le Chef Bakery
3230 Polaris Ave., #10
Las Vegas, NV 89102
(800) 585-3243
order@lechef.net
www.lechefbakery.com
Bakery foods produced: Bars
(dessert), Brownies, Buns/
soft rolls, Cake (sheet/layer),
Cheesecakes, Croissants, Muffins,
Sweet goods, Variety bread
NORTH LAS VEGAS
Los Arcos Tortillas, Inc.
2912 N. Commerce St.
North Las Vegas, NV 89030
(702) 399-7624
gus@tortillasinc.com
www.torillasinc.com
Co-founder - Gustavo Gutierrez
Co-founder - Jose Gutierrez
Employees: 27
Route trucks: 7
Transport trucks: 7
Co-Packing: Branded, Private label
Bakery foods produced:
Snacks, Tortillas/tacos
RENO
Nature's Bakery
1150 Trademark Dr., Suite 101
Reno, NV 89521
(775) 883-2253; (866) 588-3447
customerservice@
naturesbakery.com
www.naturesbakery.com
Founder; President - Dave Marson
Bakery foods produced:
Brownies, Cookies
SPARKS
Franco Baking Co.
1525 Glendale Ave.
Sparks, NV 89431
(775) 355-2250
info@francobakingco.com
www.francobakingco.com
Sales manager - Tim Gant
Sales: $1 - 5 million
Employees: 20 - 49
This location is: Plant/office
Bakery foods produced:
Buns/soft rolls, Hearth bread/
rolls, Variety bread
French Gourmet, Inc.
(Artisan Frozen Dough
Manufacturer)
245 Coney Island Dr.
Sparks, NV 89431
(775) 525-2525
www.frenchgourmet.com
Co-chef; Founder - Patrick Novak
Employees: 80
Rail Siding: No
Co-Packing: Foodservice
Co-packing: Frozen dough
This location is:
Headquarters/plant
Bakery foods produced: Croissants,
Danish, Frozen dough
Other: Puff pastry, strudels, muffin
batter
*Post Holdings, Inc
1055 E. Greg St.
Sparks, NV 89431
(775) 359-4000
www.postholdings.com
Co-Packing: Private label
Bakery foods produced: Cereal
NEW
HAMPSHIRE
AMHERST
NASHUA
Frederick's Pastries
109 St. Rte. 101A
Amherst, NH 03031
(603) 882-7725; (877) 882-7725
web@pastry.net
www.pastry.net
Owner - Susan Lozier Robert
Sales: $300,000 - 500,000
Employees: 20 - 49
This location is:
Headquarters/plant
Bakery foods produced: Brownies,
Cake (sheet/layer), Cheesecakes,
Cookies, Sweet goods
EXETER
Bellows House Bakery
(Bellows House, Inc.)
46 Energy Way
Exeter, NH 03833
(603) 445-1974; (800) 358-6302
info@bellowshouse.com
www.bellowshouse.com
Treasurer - Jeffrey Abood
Sales: $1 - 5 million
Employees: 10
Bulk: Flour, Oils/shortening, Other,
Sugar/syrup
Rail Siding: No
Co-Packing: Private label
Co-packing: Snack
This location is:
Headquarters/plant
Bakery foods produced: Brownies,
Cookies, Snack cakes
DOVER
Harvey's Bakery of Dover, Inc.
376 Central Ave.
Dover, NH 03820
(603) 742-6029
info@harveysbakery.com
www.harveysbakery.com
Sales - Brad Guillemette
Sales: $1 - 5 million
Employees: 10 - 19
Bagel Alley of New Hampshire, Inc.
(Bagel Alley)
One Eldridge St.
Nashua, NH 03060
(603) 882-9343
bagelalleyofnh@aol.com
President - Robert Frank
Sales: $500,000 - 1,000,000
Employees: 5 - 9
This location is:
Headquarters/plant
Bakery foods produced:
Bagels, Brownies, Cookies
SALEM
Original Gourmet Food Co., Inc.
52 Stiles Rd., Suite 201
Salem, NH Salem
(603) 894-1200; (888) 761-8399
wholesale@ogfc.net
www.ogfc.net
Executive VP - Al Mosto
Sales: $500,000 - 1,000,000
Employees: 20 - 49
This location is: Headquarters only
Bakery foods produced:
Brownies, Cookies
WEARE
Just Like Mom's Pastries
353 Riverdale Rd.
Weare, NH 03281
(603) 529-6667
justlikemomspastries@live.com
www.justlikemomspastries.com
Owner - Karen Car
Sales: Less than $300,000
Employees: 1 - 4
This location is: Plant/office
Bakery foods produced: Brownies,
Buns/soft rolls, Cake (sheet/
layer), Cheesecakes, Cookies,
Croissants, Danish, Muffins, Pies
(fried/baked), Sweet goods
BELLMAWR
Amoroso's Baking Co.
(Mailing address: P.O. Box 1145
Bellmawr, NJ 08099)
151 Benigno Blvd.
Bellmawr, NJ08031
(215) 471-4740
info@amorosobaking.com
www.amorosobaking.com
President; CEO -
Leonard Amoroso Jr.
VP - Jesse Amoroso
Rail Siding: Yes
Route trucks: 105
Co-Packing: Private label
This location is:
Headquarters/plant
Bakery foods produced: Bagels,
Hearth bread/rolls, Variety bread
*J & J Snack Foods Corp.
361 Benigno Blvd.
Bellmawr, NJ 08031
(856) 665-9533
www.jjsnackfoodservice.com
Plant manager - Liz Echevarria
Co-Packing: Branded, Comanufacturing,
Foodservice,
Private label
Co-packing: Snack
Bakery foods produced: Pretzels,
Snacks
BLUE ANCHOR
*Kellanova
322 S. Egg Harbor Rd.
Blue Anchor, NJ 08037
(609) 567-2300
www.kellanova.com
Bakery foods produced: Waffles
This location is: Headquarters only
Bakery foods produced:
Brownies, Buns/soft rolls, Cake
(sheet/layer), Cheesecakes,
Cookies, Danish, Donuts (cake/
yeast), Pies (fried/baked), Variety
bread, White pan bread
MANCHESTER
*Freed's Bakery
(Maplehurst Bakeries, LLC)
299 Pepsi Rd.
Manchester, NH 03109
(603) 627-7746
www.cafevalley.com
Bakery foods produced:
Cake (sheet/layer)
NEW JERSEY
BELLEVILLE
Oberlander's Passover Bakery
555 Courtlandt St.
Belleville, NJ 07109
(973) 844-9994
sales@oberlanderbaking.com
www.oberlanderbaking.com
Owner; President - Josh Oberlander
Sales: $300,000 - 500,000
Employees: 10 - 19
This location is:
Headquarters/plant
Bakery foods produced: Brownies,
Buns/soft rolls, Cake (sheet/
layer), Cookies, Crackers, Muffins
Bakery Redbook 2024 115
http://www.turano.com
http://www.lechefbakery.com
http://www.oberlanderbaking.com
http://www.postholdings.com
http://www.cafevalley.com
http://www.torillasinc.com
http://www.bonbreads.com
http://www.pastry.net
http://www.amorosobaking.com
http://www.carlsdonuts.com
http://www.naturesbakery.com
http://www.ogfc.net
http://www.bellowshouse.com
http://www.jjsnackfoodservice.com
http://www.greatbunsbakery.net
http://www.francobakingco.com
http://www.justlikemomspastries.com
http://www.kellanova.com
http://www.frenchgourmet.com
http://www.harveysbakery.com
bake - Redbook 2024
Table of Contents for the Digital Edition of bake - Redbook 2024
bake - Redbook 2024 - Intro
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https://digital.bakemag.com/sosland/bake/bake-november-december-2024
https://digital.bakemag.com/sosland/bake/bake-september-october-2024
https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
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https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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
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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
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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