bake - Redbook 2024 - 120

WHOLESALE BAKERIES
New York
* Indicates association with wholesale bakeries HQ
EAST ROCHESTER
Leo's Elite Bakery
101 Despatch Dr.
East Rochester, NY 14445
(585) 249-1000
contact@leosbakeryanddeli.com
www.leosbakeryanddeli.com
Owner - Pat Bernunzio
Sales: $1 - 5 million
Employees: 50 - 99
This location is:
Headquarters/plant
Bakery foods produced:
Brownies, Buns/soft rolls, Cake
(sheet/layer), Cheesecakes,
Cookies, Croissants, Danish,
Hearth bread/rolls, Muffins, Pies
(fried/baked), Sweet goods,
Variety bread, White pan bread
FARMINGDALE
Hahn's Old Fashioned Cake Co.
75 Allen Blvd.
Farmingdale, NY 11735
(631) 249-3456
www.crumbcake.net
President - Regina Hahn
Sales: $1 - 5 million
Employees: 10 - 19
Bakery foods produced:
Cake (sheet/layer), Snack cakes
Lakewood Baking Co., Inc.
107 Marine St.
Farmingdale, NY 11735
(631) 249-8770
info@lakewoodbakery.com
www.lakewoodbakery.com
President - John Nuzzi
Sales: $500,00 - 1,000,000
Employees: 20 - 49
This location is:
Headquarters/plant
Bakery foods produced:
Hearth bread/rolls
FRANKFORT
*Maplehurst Bakeries, LLC
178 Industrial Park Dr.
Frankfort, NY 13340
(315) 735-5000
info@fgfbrands.com
www.fgfbrands.com
This location is: Plant only
Bakery foods produced:
Donuts (cake/yeast)
FREEPORT
Love & Quiches Gourmet
178 Hanse Ave.
Freeport, NY 11520
(516) 623-8800; (800) 525-5251
info@loveandquiches.com
www.loveandquiches.com
President - Andy Axelrod
Sales: $25 - 50 million
Employees: 100 - 249
120 Bakery Redbook 2024
This location is:
Headquarters/plant
Bakery foods produced:
Bakery mixes, Brownies, Cake
(sheet/layer), Cheesecakes, Pies
(fried/baked), Snack cakes
HAWTHORNE
Raw Rev
P.O. Box 359
Hawthorne, NY 10532
(914) 326-4095; (866) 498-4671
www.rawrev.com
President; CEO - Alice Benedetto
Bakery foods produced:
Bars (cereal/fiber/granola/
protein/specialty)
INWOOD
Pidy, Inc.
(Pidy Gourmet Pastry Shells)
90 Inip Dr.
Inwood, NY 11096
(516) 239-6057
salesusa@pidy.com
www.pidy.com
Business unit manager -
Ann Ricciardi
Employees: 48
Rail Siding: No
Co-Packing: Branded, Private label
Bakery foods produced:
Cheesecakes, Ice cream cones/
wafers, Pies (fried/baked)
ISLIP
Cookies United
(Silver Lake Cookie Co., Inc.)
141 Freeman Ave.
Islip, NY 11751
(631) 581-4000; (800) 645-9048
info@cookiesunited.com
www.cookiesunited.com
Director, marketing -
Michael Strauss
Sales: $15 million
Employees: 300
This location is:
Headquarters/plant
Bakery foods produced:
Cookies, Sweet goods
KINGS PARK
Park Bake Shop
112 New York 25A
Kings Park, NY 11754
(631) 269-3825
www.parkbakeshopkingspark.com
Owner - Gabe Shtanko
Sales: $500,000 - 1 million
Employees: 10 - 19
This location is:
Headquarters/plant
Bakery foods produced: Breading/
croutons, Breadsticks, Buns/
soft rolls, Cake (sheet/layer),
Cheesecakes, Croissants, Donuts
(cake/yeast), Frozen dough,
Hearth bread/rolls, Muffins, Pies
(fried/baked), Snack cakes,
Sweet goods, Variety bread, White
pan bread
KINGSTON
Deising's Bakery & Pastry Shop
111 N. Front St.
Kingston, NY 12401
(845) 338-7505
ericdeising@yahoo.com
www.deisings.com
President - Eric Deising
Sales: $1 - 5 million
Employees: 50 - 99
This location is: Plant/office
Bakery foods produced: Bagels,
Brownies, Buns/soft rolls, Cake
(sheet/layer), Cheesecakes,
Cookies, Croissants, Danish,
Donuts (cake/yeast), Frozen
dough, Hearth bread/rolls, Muffins,
Pancakes, Pies (fried/baked),
Pizza, Pretzels, Snack cakes,
Sweet goods, Variety bread,
White pan bread
LANCASTER
*Rise Baking Co.
(Brill, Inc.)
3765 Walden Ave.
Lancaster, NY 14086
(888) 444-0322
info@risebakingcompany.com
www.risebakingcompany.com
Management - Joel Bearfield
Employees: 95
Co-Packing: Branded, Comanufacturing,
Foodservice,
Private label
other bakery foods produced:
Fondant-based icings, glazes,
buttercremes, dairy ingredients,
dairy toppings, fondant and fillings
LIBERTY
*Ideal Snacks Corp.
89 Mill St.
Liberty, NY 12754
(845) 292-7000
hello@idealsnacks.com
www.idealsnacks.com
Plant manager - Marvin Cardenas
Rail Siding: No
Co-packing: Snack
This location is:
Headquarters/plant
Bakery foods produced: Snacks
LOCKPORT
MWS Enterprises, Inc.
100 W. Genesee St.
Lockport, NY 14094
(716) 434-2885
info@mwsenterprises.com
www.crosbystores.com
Owner; President -
Mark Sidebottom
Sales: $300,000 - 500,000
Employees: 10 - 19
Bakery foods produced: Bagels,
Buns/soft rolls, Cake (sheet/
layer), Cookies, Donuts (cake/
yeast), Hearth bread/rolls,
Muffins, Pies (fried/baked), Pizza,
Snack cakes, Sweet goods, White
pan bread
LONG ISLAND
Tom Cat Bakery, Inc.
43-05 10th St.
Long Island, NY 11101
(718) 786-7659
customerservice@
tomcatbakery.com
www.tomcatbakery.com
VP; GM - James Rath
Bakery foods produced: Brownies,
Buns/soft rolls, Cake (sheet/
layer), Cookies, Danish, Hearth
bread/rolls, Muffins, Variety
bread, White pan bread
MANHATTAN
Moishe's Bake Shop
115 Second Ave.
Manhattan, NY 10003
(212) 505-8555
Owner - Moishe Perl
Employees: 5 - 9
Bakery foods produced: Breading/
croutons, Buns/soft rolls, Cake
(sheet/layer), Cheesecakes,
Cookies, Croissants, Hearth
bread/rolls, Muffins
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
Co-Packing: Branded
Co-packing: Bread/cake, Frozen
dough, Snack
This location is:
Headquarters/plant
Bakery foods produced: Bars
(dessert), Brownies, Cake (sheet/
layer), Cheesecakes, Cookies,
Crackers, Pies (fried/baked),
Snack cakes, Snacks, Sweet
goods
Other: Italian & American
Pastries: Cannoli, Cannoli Cream,
Sfogliatelle, Lobster Tails, Eclair,
Creampuff, Fruit Tarts
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
http://www.leosbakeryanddeli.com http://www.crosbystores.com http://www.artusopastry.com http://www.rawrev.com http://www.deisings.com http://www.crumbcake.net http://www.pidy.com http://www.tomcatbakery.com http://www.royalcaribbeanbakery.com http://www.lakewoodbakery.com http://www.risebakingcompany.com http://www.cookiesunited.com http://www.orwashers.com http://www.fgfbrands.com http://www.idealsnacks.com http://www.idealsnacks.com http://www.parkbakeshopkingspark.com http://www.loveandquiches.com http://www.ambronxbaking.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-september-october-2024
https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
https://digital.bakemag.com/sosland/bake/bake-redbook-2024
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
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