bake - Redbook 2024 - 136

WHOLESALE BAKERIES
Tennessee
* Indicates association with wholesale bakeries HQ
Co-packing: Frozen dough
This location is: Plant only
Bakery foods produced:
Brownies, Pies (fried/baked)
*Pinnacle Foods Group, LLC/
ConAgra Brands, Inc.
(Lender's Bagel Bakery)
96 Quaker Oats Dr.
Jackson, TN 38301
(731) 426-6200
Manager - Bill Saulle
Bakery foods produced: Bagels
KINGSPORT
*Anita's Mexican Foods Corp.
(Anita's Snack Foods)
2300 Tri-Cities Crossing
Kingsport, TN 37663
(800) 367-7522
Co-Packing: Foodservice,
Private label
Bakery foods produced:
Snacks, Tortillas/tacos
*Leclerc Foods Tennessee, LLC
(Groupe Biscuit Leclerc)
10388 Airport Parkway
Kingsport, TN 37663
(423) 212-2240
admin@leclerc.ca
www.leclerc.ca
President - Denis Leclerc
Employees: 126
This location is: Plant only
Bakery foods produced:
Bars (cereal/fiber/granola/
protein/specialty)
*Leclerc Foods Tennessee, LLC
(Biscuit Leclerc Groupe)
10444 Wallace Alley St.
Kingsport, TN 37617
(423) 212-2240
admin@leclerc.ca
www.leclerc.ca
President - Denis Leclerc
Employees: 176
Co-Packing: Branded, Comanufacturing,
Private label
This location is: Plant/office
Bakery foods produced: Bars
(cereal/fiber/granola/protein/
specialty), Cookies, Crackers
Seaver's Bakery, Inc.
719 E. Center St.
Kingsport, TN 37660
(423) 245-2441
www.seaversbakery.com
Sales: $1 - 5 million
Employees: 34
Route trucks: 5
Transport trucks: 5
Co-Packing: Branded, Foodservice,
Private label
This location is: Plant/office
Bakery foods produced:
Donuts (cake/yeast), Pies (fried/
baked), Sweet goods
136 Bakery Redbook 2024
KNOXVILLE
*Flowers Foods
(Flowers Baking Co. of
Knoxville, LLC)
3100 N.W. Park Dr.
Knoxville, TN 37921
(865) 362-7530
www.flowersfoods.com
Plant manager - Chad Harland
Bakery foods produced:
Variety bread, White pan bread
*Hearthside Food Solutions, LLC
2425 Burnside St.
Knoxville, TN 37921
info@hearthsidefoods.com
www.hearthsidefoods.com
Co-Packing: Co-manufacturing
Co-packing: Bread/cake
This location is: Plant only
Bakery foods produced:
Breading/croutons
LEBANON
Bay's Southern Breads
211 Hartman Dr.
Lebanon, TN 37087
(615) 449-6444
kbay@bayssouthernbread.com
President - Kevin Bay
Sales: $5 - 10 million
Employees: 50 - 99
This location is: Plant/office
Bakery foods produced: Breading/
croutons, Buns/soft rolls, Hearth
bread/rolls, White pan bread
*Maplehurst Bakeries, LLC
(FGF Brands)
105 Duke Dr.
Lebanon, TN 37090
(615) 965-1560
info@fgfbrands.com
www.fgfbrands.com
This location is: Plant only
Bakery foods produced: Donuts
(cake/yeast)
MADISON
McGaugh's Donuts
(Doughnut Shop)
1111 S. Gallatin Pike
Madison, TN 37115
(615) 865-8747
www.mcgaughsdonuts.com
President - James McGaugh, Jr.
Sales: $650,000
Employees: 5 - 9
Bulk: Flour, Oils/shortening, Sugar/
syrup
This location is:
Headquarters/plant
Bakery foods produced:
Donuts (cake/yeast), Muffins
MCDONALD
Bake Crafters Food Co.
10673 S. Lee Hwy.
McDonald, TN 37353
(423) 396-3392
support@bakecrafters.com
www.bakecrafters.com
GM - Michael Byrd
Employees: 50 - 99
This location is: Headquarters only
Bakery foods produced: Bagels,
Bars (cereal/fiber/granola/
protein/specialty), Breadsticks,
Brownies, Buns/soft rolls, Cookies,
Croissants, Danish, Donuts (cake/
yeast), English muffins, Frozen
dough, Hearth bread/rolls, Muffins,
Pancakes, Sweet goods, Variety
bread, Waffles
MEMPHIS
The Donut Man Bakery
3224 Austin Peay Hwy.
Memphis, TN 38128
(901) 388-9500
original-donut-man.business.site
Owner - Sophie Vugrin
Sales: $300,000 - 500,000
Employees: 1 - 4
Bulk: Flour, Oils/shortening
This location is:
Headquarters/plant
Bakery foods produced:
Bakery mixes, Cake (sheet/layer),
Donuts (cake/yeast), Muffins,
Sweet goods
La Baguette French Bread
& Pastry Shop
3088 Poplar Ave.
Memphis, TN 38111
(901) 458-0900
info@labaguettememphis.com
www.labaguettememphis.com
GM - Gene Amagliani
Sales: $1 - 5 million
Employees: 20 - 49
Rail Siding: No
This location is:
Headquarters/plant
Bakery foods produced: Buns/
soft rolls, Cake (sheet/layer),
Cheesecakes, Cookies, Croissants,
Muffins, Pies (fried/baked), Sweet
goods, Variety bread
Pancho's Mexican Foods
International, Inc.
2855 Lamb Place
Memphis, TN 38118
(901) 362-9691
www.panchosdip.com
President - Brenda O'Brien
Sales: $10 - 25 million
Employees: 20 - 49
Bakery foods produced:
Pizza, Tortillas/tacos
The White Lily Foods Co.
4740 Burbank Rd.
Memphis, TN 38118
(800) 595-1380
www.whitelily.com
Employees: 125
Co-Packing: Branded, Private label
Bakery foods produced:
Bakery mixes
*WK Kellogg Co.
2168 Frisco Ave.
Memphis, TN 38114
(901) 743-0250
www.wkkellogg.com
Co-Packing: Branded
Bakery foods produced: Cereal
MORRISTOWN
*Rich Products Corp.
5701 Commerce Blvd.
Morristown, TN 37814
(423) 587-4400
industrial@rich.com
www.richs.com
Bakery foods produced: Cake
(sheet/layer), Muffins
MURFREESBORO
*General Mills, Inc.
200 Butler Dr., P.O. Box 129
Murfreesboro, TN 37127
(615) 890-9900
www.generalmills.com
Bakery foods produced:
Frozen dough
*Lewis Bakeries, Inc.
(Lewis Bakeries, Inc. of Tennessee)
847 Scott St.
Murfreesboro, TN 37130
(615) 893-6041
info@lewisbakeries.net
www.lewisbakeries.net
Bulk: Flour, Oils/shortening, Other,
Sugar/syrup
Co-packing: Bread/cake
This location is: Plant/office
Bakery foods produced:
Buns/soft rolls, Variety bread,
White pan bread
*Rich Products Corp.
625 Butler Dr., P.O. Box 248
Murfreesboro, TN 37127
(615) 890-4211
industrial@rich.com
www.richs.com
GM - Bob Poch
Bakery foods produced:
Frozen dough
NASHVILLE
*Crown Bakeries
1905 Hackworth St.
Nashville, TN 37210
(615) 256-6500
info@crownbakeries.com
www.crownbakeries.com
Employees: 93
Bulk: Flour, Sugar/syrup
Rail Siding: No
Co-Packing: Co-manufacturing,
Foodservice
Co-packing: Bread/cake
This location is: Plant/office
Bakery foods produced:
Croissants, Frozen dough
*Crown Bakeries
2975 Armory Dr.
Nashville, TN 37204
(615) 256-6500
info@crownbakeries.com
www.crownbakeries.com
Employees: 114
Bulk: Flour, Oils/shortening, Sugar/
syrup
Rail Siding: No
Co-Packing: Co-manufacturing,
Foodservice, Private label
Co-packing: Biscuit/cracker, Bread/
cake
This location is:
Headquarters/plant
Bakery foods produced:
Breadsticks, English muffins
*Hearthside Food Solutions, LLC
715 Massman Dr.
Nashville, TN 37210
(615) 889-6360
info@hearthsidefoods.com
www.hearthsidefoods.com
This location is: Plant only
Bakery foods produced: Bars
(cereal/fiber/granola/protein/
specialty), Snack cakes
The Christie Cookie Co.
1205 Third Ave. N.
Nashville, TN 37208
(615) 242-3817; (800) 458-2447
contactus@christiecookies.com
www.christiecookies.com
VP, operations - Ken Wilson
Sales: $5 - 10 million
Employees: 50
Co-Packing: Branded, Foodservice,
Private label
Bakery foods produced:
Bakery mixes, Brownies, Cookies,
Frozen dough
http://www.whitelily.com http://www.bakecrafters.com http://www.crownbakeries.com http://www.flowersfoods.com http://www.wkkellogg.com http://www.hearthsidefoods.com http://www.crownbakeries.com http://www.richs.com http://www.leclerc.ca http://www.generalmills.com http://www.hearthsidefoods.com http://www.fgfbrands.com http://www.labaguettememphis.com http://www.lewisbakeries.net http://www.leclerc.ca http://www.christiecookies.com http://www.mcgaughsdonuts.com http://www.richs.com http://www.seaversbakery.com http://www.panchosdip.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-january-february-2025
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
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