bake -- July 2013 - 243

DISTRIBUTOR BY STATE: MA
Market area: NE
Sales: Under $10 million
Bakers sold: Foodservice/institutional,
Wholesale
Sales personnel: 2
Ingredients: Chocolate; Dough additives;
Flavor/spice/color; Flour/mix/base;
Frozen dough
Supplies/services: Eqpt parts/service

LITTLETON
H.P. Montminy & Co., Inc.
P.O. Box 1405, Littleton, MA 01460
Tel: (978) 692-3800
Fax: (978) 692-0589
rdm@hpmco.com
Gen mgr: Richard Montminy
Market area: MW, NE, P
Sales: Under $10 million
Bakers sold: Foodservice/institutional,
Supermarket in-store bakers, Wholesale
Sales personnel: 1
Supplies/services: Packaging eqpt/
materials

LYNN
Lincoln Food Group, Inc.
161A Pleasant St., Lynn, MA 01901
Tel: (978) 657-7666
Fax: (978) 657-7557
Gen mgr/sales: Dick Issenberg
Market area: NE
Sales: Under $10 million
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Ingredients: Finishing; Flour/mix/base;
Frozen dough
Supplies/services: Cake decoration/
supplies

MEDWAY
Sandler & Sons, Inc.
Two Franklin St., #1, Medway, MA 02053
Tel: (508) 533-8282
Fax: (508) 533-9889
jhladick@aol.com
www.sandlerandsons.net
Gen mgr: Jeff Hladick
Sales contact: Frank Sandler
Market area: NE
Sales: $20 - 30 million
Bakers sold: Foodservice/institutional,
Supermarket in-store bakers, Wholesale
Sales personnel: 6
Supplies/services: Cake decoration/
supplies; Delivery baskets/trays/etc;
Maintenance eqpt/materials; Packaging
eqpt/materials

METHUEN
Crompton Sales, Inc.
60 Danton Dr., Methuen, MA 01844
Tel: (978) 687-1207
Fax: (978) 681-1793
www.cromptonsales.com
Market area: MW, NE
Sales: $35 million +
Warehouse: Dry

Bakers sold: Foodservice/institutional,
Wholesale
Sales personnel: 9
Ingredients: Dairy; Finishing; Flavor/
spice/color; Flour/mix/base
Supplies/services: Packaging eqpt/
materials

NEW BEDFORD
Reinhart Food Service
214 Samuel Barnet Blvd., New Bedford,
MA 02745
Tel: (508) 985-2200; (800) 642-7577
Fax: (508) 985-2201
Sales: Barbra T.
Market area: NE
Sales: $35 million +
Warehouse: Dry, Froz
Bakers sold: Foodservice/institutional,
Retail
Ingredients: Chocolate; Dairy; Dough
additives; Finishing; Flavor/spice/
color; Flour/mix/base; Frozen dough;
Seeds/nuts; Shortening/margarine/oil;
Sweetener; Yeast
Supplies/services: Cookies, etc/resale;
Delivery baskets/trays/etc

NEWTON
Lockwood Nutrition Service, Inc.
One Gateway Center, Suite 503,
Newton, MA 02458
Tel: (617) 965-1614
Fax: (617) 969-3525
rlockwood@lockwoodnutrition.com
www.lockwoodnutrition.com
Sales contact: Richard Lockwood
Market area: National
Sales: Under $10 million
Sales personnel: 1
Ingredients: Dairy; Dough additives;
Flavor/spice/color; Flour/mix/base;
Frozen dough; Shortening/margarine/
oil; Yeast

NORTH ANDOVER
Bake'n Joy Foods, Inc.
351 Willow St. S.,
North Andover, MA 01845
Tel: (978) 683-1414; (800) 666-4937
Fax: (978) 683-1713
productinfo@bakenjoy.com
www.bakenjoy.com
Market area: National
Sales: $35 million +
Warehouse: Dry, Froz, Refrig
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Ingredients: Chocolate; Dairy; Dough
additives; Finishing; Flavor/spice/
color; Flour/mix/base; Frozen dough;
Shortening/margarine/oil; Sweetener

Pressure Techniques, Inc.
39 Flagship Dr., North Andover, MA 01845
Tel: (978) 686-2211
Fax: (978) 686-2778
info@pressuretechniques.com
www.pressuretechniques.com
Gen mgr: Peter P. Rubenstein

Market area: National
Sales: Under $10 million
Warehouse: Dry
Bakers sold: Foodservice/institutional,
Wholesale
Sales personnel: 4
Supplies/services: Eqpt parts/
service; Maintenance eqpt/materials;
Maintenance/sanitation supplies

NORTH BILLERICA
Siegel Egg Co., Inc.
(Mailing address: P.O. Box 7002,
Billerica, MA 01821)
90 Salem Rd., North Billerica, MA 01862
Tel: (978) 528-2000; (800) 593-3447
Fax: (978) 528-2011
info@siegelegg.com
www.siegelegg.com
Market area: NE
Sales: $35 million +
Warehouse: Dry, Froz, Refrig
Trucks: (Freezer) 17
Sales personnel: 10
Ingredients: Dairy; Dough additives;
Flavor/spice/color; Flour/mix/base;
Frozen dough; Seeds/nuts; Shortening/
margarine/oil; Yeast

NORWOOD
American Patriot Sales, Inc.
60 Central St., Norwood, MA 02062
Tel: (781) 948-4401; (800) 336-2400
Fax: (781) 948-4455
hgoldman@americanpatriotsales.com
www.americanpatriotsales.com
Gen mgr: Howard Goldman
Market area: NE
Sales: $35 million +
Bakers sold: Foodservice/institutional
Ingredients: Dough additives; Finishing;
Frozen dough; Shortening/margarine/
oil; Sweetener; Yeast

RAYNHAM
C.H. Babb Co., Inc.
445 Paramount Dr., Raynham, MA 02767
Tel: (508) 977-0600
Fax: (508) 977-1985
sales@chbabb.com
www.chbabb.com
Sales contact: Nathan Stockton
Gen mgr: Bill Foran
Market area: National
Sales: $15 - 20 million
Bakers sold: Wholesale
Equipment: Cool/slice; Proof/baking/fry
Supplies/services: Eqpt parts/service;
Oven repair

ROCKLAND
New Boston Marketing Group
1001 Hingham St., P.O. Box 129,
Rockland, MA 02043
Tel: (781) 749-7540
Fax: (781) 749-0542
rbelmore@newbostonmarketing.com
www.newbostonmarketing.com
Gen mgr: Richard A. Belmore
Market area: NE

Sales: Under $10 million
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Ingredients: Dairy; Dough additives

TAUNTON
Perkins Paper, Inc.
630 John Hancock Rd., Taunton, MA 02780
Tel: (508) 824-2800; (800) 733-5708
Fax: (508) 821-2670
clennon@perkins1.com
www.perkins1.com
Gen mgr: Scott Pantow
Sales contact: Clyde Lennon
Market area: NE
Sales: $35 million +
Warehouse: Dry, Froz, Refrig
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Trucks: (Freezer) 70; (Reg) 70
Sales personnel: 80
Ingredients: Chocolate; Dairy; Dough
additives; Finishing; Flavor/spice/
color; Flour/mix/base; Frozen dough;
Seeds/nuts; Shortening/margarine/oil;
Sweetener; Yeast
Equipment: Cool/slice; Enrobe/deposit/
fill; Finish/decorate; Ingredient store/
handle; Make up/dough form; Mix;
Proof/baking/fry; Refrigeration; Retail
store fixtures
Supplies/services: Blades/resharpening;
Cake decoration/supplies; Cookies,
etc/resale; Delivery baskets/trays/etc;
Eqpt parts/service; Maintenance eqpt/
materials; Maintenance/sanitation
supplies; Packaging eqpt/materials

WELLESLEY
Kramer Brokerage Co.
148 Linden St., Suite 202,
Wellesley, MA 02482
Tel: (781) 235-4746
Fax: (781) 235-2207
kramerbrok@aol.com
Gen mgr: Jerry Kramer
Market area: National
Sales: $35 million +
Bakers sold: Wholesale
Ingredients: Dairy; Seeds/nuts;
Sweetener

WEST BOYLSTON
Bunzl New England
180 Shrewsbury St.,
West Boylston, MA 01583
Tel: (508) 835-6021
Fax: (508) 835-1109
www.bunzldistribution.com
Sales contact: Jeff Hennessey
Market area: NE
Sales: $35 million +
Warehouse: Dry
Equipment: Finish/decorate; Ingredient
store/handle; Mix; Retail store fixtures
Supplies/services: Cake decoration/
supplies; Cookies, etc/resale; Delivery
baskets/trays/etc; Maintenance/
sanitation supplies; Packaging eqpt/
materials
2013 | REDBOOK | 243


http://www.perkins1.com http://www.siegelegg.com http://www.lockwoodnutrition.com http://www.americanpatriotsales.com http://www.sandlerandsons.net http://www.chbabb.com http://www.bakenjoy.com http://www.bunzldistribution.com http://www.cromptonsales.com http://www.newbostonmarketing.com http://www.pressuretechniques.com

bake -- July 2013

Table of Contents for the Digital Edition of bake -- July 2013

bake -- July 2013
Table of Contents
Statistical Analysis
Bakery Listings
Distributors
Products
Showcase
Classifieds
Associations
bake -- July 2013 - bake -- July 2013
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bake -- July 2013 - Table of Contents
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bake -- July 2013 - Statistical Analysis
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bake -- July 2013 - Distributors
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bake -- July 2013 - Showcase
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bake -- July 2013 - Classifieds
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bake -- July 2013 - Associations
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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