bake - Redbook 2024 - 77
WHOLESALE BAKERIES
Arkansas
* Indicates association with wholesale bakeries HQ
Upper Crust Bakery, Inc.
3655 W. Washington St.
Phoenix, AZ 85009
(602) 255-0464
hr@ucbakery.com
www.uppercrustbakeryusa.com
Chairman; CEO - Tab Navidi
Employees: 425
Rail Siding: No
Route trucks: 1 - 5
Co-Packing: Branded, Private label
Co-packing: Biscuit/cracker
This location is: Headquarters/
plant
Bakery foods produced: Brownies,
Cake (sheet/layer), Cheesecakes,
Cookies, Hearth bread/rolls,
Muffins, Pies (fried/baked), Sweet
goods, Variety bread
Van's International Foods
2525 E. Arizona Biltmore Circle,
Suite D 142
Phoenix, AZ 85016
(480) 751-6777; (855) 258-5685
www.vansfoods.com
Co-Packing: Branded
Bakery foods produced: Bars
(cereal/fiber/granola/protein/
specialty), Cereal, Crackers,
Pancakes, Pasta, Snacks, Waffles
TEMPE
Cookies From Home, Inc.
(dba Cookies From Home, Inc.)
1605 W. University Dr., Suite 106
Tempe, AZ 85281
(480) 894-1944; (800) 543-8133
sales@cookiesfromhome.com
www.cookiesfromhome.com
Founder - Susan Brooks
Sales: $1 - 5 million
Employees: 20 - 49
This location is:
Headquarters/plant
Bakery foods produced:
Brownies, Cookies
*Mission Foods Corp.
(Gruma USA)
5860 S. Ash Ave.
Tempe, AZ 85283
(480) 491-2511; (800) 463-9366
info@missionfoods.com
www.missionfoods.com
Co-Packing: Branded, Private label
This location is: Plant only
Bakery foods produced:
Tortillas/tacos
TOLLESON
*American Italian Pasta Co.
(Winland Foods)
495 S. 99th Ave.
Tolleson, AZ 85353
(623) 478-5500
www.winlandfoods.com
Employees: 52
Co-Packing: Private label
Bakery foods produced: Pasta
*Flowers Foods
(Holsum Bakery of Tolleson)
9600 W. Buckeye Rd.
Tolleson, AZ 85353
(623) 907-9119
www.flowersfoods.com
Plant manager - Jim Harmon
Bakery foods produced: Buns/soft
rolls, White pan bread
TUCSON
Bakehouse Bread Co.
2520 N. Jackrabbit Ave.
Tucson, AZ 85745
(520) 792-6631
www.bakehousebreadcompany.com
Owner - John McKearney
Bakery foods produced:
Buns/soft rolls, Hearth bread/
rolls, Sweet goods, Variety bread,
White pan bread
ARKANSAS
BATESVILLE
*Flowers Foods
(Flowers Baking Co.
of Batesville, LLC)
1223 S. St. Louis St.
Batesville, AR 72501
(870) 793-6851
www.flowersfoods.com
Plant manager - Steve Gilliland
Bakery foods produced:
Buns/soft rolls, Variety bread,
White pan bread
FAYETTEVILLE
*Tyson's Mexican Original
2615 S. School
Fayetteville, AR 72701
(479) 718-0677
www.tyson.com
Sales: $100 million+
Employees: 500 - 1,000
Co-Packing: Private label
This location is: Plant/office
Bakery foods produced: Snacks,
Tortillas/tacos
FORT SMITH
*Kraft Heinz Co.
(Planters)
(Mailing address: P.O. Box 1868
Fort Smith, AR 72902)
4020 Planters Rd.
Fort Smith, AR 72908
(501) 648-0100; (479) 648-0100
www.kraftheinzcompany.com
Bakery foods produced: Snacks
*Nestle
(Pizza Division)
One Nestle Way
Jonesboro, AR 72401
(870) 268-4800
www.nestle.com
Bakery foods produced: Pizza
LITTLE ROCK
Community Bakery, Inc.
1200 Main St.
Little Rock, AR 72202
(501) 375-6418
john@communitybakery.com
www.communitybakery.com
CEO - John Brandenberger
Sales: $1 - 5 million
Employees: 50 - 99
Rail Siding: No
This location is:
Headquarters/plant
Bakery foods produced: Bagels,
Bakery mixes, Brownies, Buns/
soft rolls, Cake (sheet/layer),
Cheesecakes, Cookies, Croissants,
Donuts (cake/yeast), Hearth
bread/rolls, Muffins, Pies (fried/
baked), Sweet goods, Variety
bread, White pan bread
GENTRY
*McKee Foods Corp.
555 McKee Dr., P.O. Box 39
Gentry, AR 72734
(479) 736-2601
www.mckeefoods.com
VP, Gentry operations -
Tim Broughton
Employees: 1,500
Bakery foods produced:
Cake (sheet/layer), Cookies,
Snack cakes
HOPE
*Southern Bakeries, LLC
(Harlan Bakeries, LLC)
2700 E. Third St.
Hope, AR 71801
(870) 777-9031; (800) 643-1542
www.southernbakeries.com
President - Hugh Harlan
This location is: Plant/office
Bakery foods produced: Buns/
soft rolls, English muffins, Hearth
bread/rolls, White pan bread
JONESBORO
*Frito-Lay, Inc.
5861 Hwy. 1 S.
Jonesboro, AR 72404
(870) 934-8964
www.fritolay.com
Employees: 50 - 99
Co-Packing: Branded
Bakery foods produced: Snacks,
Tortillas/tacos
Good Old Days Foods, Inc.
3300 S. Polk
Little Rock, AR 72219
(501) 565-1257
carroll@goodolddaysfoods.com
www.goodolddaysfoods.com
President - Jim Fletcher
CEO - Carroll Elder
VP, production - Robert Cochran
Employees: 50 - 99
Route trucks: None
Bakery foods produced: Pies
(fried/baked), Sweet goods
J&M Foods
9100 Frazier Pike
Little Rock, AR 72206
(501) 663-1991; (800) 264-2278
sthibault@jm-foods.com
www.jm-foods.com
President; COO - Scott Thibault
Director, sales - Greg Parham
Sales: $10+ million
Employees: 65
Rail Siding: No
Co-Packing: Branded, Comanufacturing,
Foodservice,
Private label
Co-packing: Biscuit/cracker
This location is: Headquarters/
plant
Bakery foods produced: Cookies,
Crackers, Snacks
NEWPORT
*Shearer's Foods, LLC
3636 Medallion Ave.
Newport, AR72112
(870) 201-6100
www.shearers.com
Plant director - Harvey Williams
Employees: 263
Bakery foods produced: Snacks
NORTH LITTLE ROCK
De Wafelbakkers, Inc.
10000 Crystal Hill Rd., P.O. Box 13570
North Little Rock, AR 72113
(501) 370-1149; (800) 924-3391
info@dewafelbakkers.com
www.dewafelbakkers.net
President; CEO - Dumas Garrett
Employees: 200
Co-Packing: Branded
Bakery foods produced: Pancakes
ROGERS
Harris Baking Co.
2301 S. First St., P.O. Box 129
Rogers, AR 72758
(479) 636-3313
info@harrisbaking.com
www.harrisbaking.com
GM - John Carosh
Sales: $30 million
Employees: 175
Bulk: Flour, Oils/shortening, Sugar/
syrup
Rail Siding: No
Transport trucks: 20
Co-Packing: Co-manufacturing,
Private label
Bakery foods produced:
Buns/soft rolls, Variety bread,
White pan bread
SEARCY
*Schulze & Burch Biscuit Co.
200 Queensway St.
Searcy, AR 72143
(501) 368-0700
www.schulzeburch.com
Employees: 100 - 249
Bakery foods produced: Bars
(cereal/fiber/granola/protein/
specialty), Cookies, Crackers
Other: Toaster pastries
SPRINGDALE
*Newly Weds Foods, Inc.
1111 Angell Dr.
Springdale, AR 72764
(479) 756-7300
nwfnorthamerica@
newlywedsfoods.com
www.newlywedsfoods.com
Manager - Karen Horton
Employees: 50 - 99
Co-Packing: Private label
Bakery foods produced:
Breading/croutons
*Rise Baking Co.
(South Coast Baking Co.)
800 S. 40th St.
Springdale, AR 72762
(888) 444-0322
info@risebakingcompany.com
www.risebakingcompany.com
VP, operations - Ted Kadrlik
Employees: 175
Co-Packing: Branded, Comanufacturing,
Foodservice,
Private label
Co-packing: Frozen dough
Bakery foods produced:
Cookies, Frozen dough
Bakery Redbook 2024 77
http://www.uppercrustbakeryusa.com
http://www.flowersfoods.com
http://www.goodolddaysfoods.com
http://www.mckeefoods.com
http://www.harrisbaking.com
http://www.bakehousebreadcompany.com
http://www.jm-foods.com
http://www.southernbakeries.com
http://www.vansfoods.com
http://www.schulzeburch.com
http://www.flowersfoods.com
http://www.fritolay.com
http://www.cookiesfromhome.com
http://www.shearers.com
http://www.newlywedsfoods.com
http://www.tyson.com
http://www.nestle.com
http://www.dewafelbakkers.net
http://www.missionfoods.com
http://www.communitybakery.com
http://www.risebakingcompany.com
http://www.kraftheinzcompany.com
http://www.winlandfoods.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
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https://digital.bakemag.com/sosland/bake/2021_01_01
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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
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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