bake -- July 2013 - 275

DISTRIBUTOR BY STATE: UT
Sales personnel: 2
Equipment: Cool/slice; Enrobe/deposit/
fill; Make up/dough form; Mix; Proof/
baking/fry
Supplies/services: Eqpt parts/service;
Oven repair

Market area: SW
Sales: $35 million +
Warehouse: Dry, Froz, Refrig
Ingredients: Chocolate; Dairy; Finishing;
Frozen dough; Dough additives; Flavor/
spice/color; Flour/mix/base; Seeds/nuts;
Shortening/margarine/oil; Sweetener

SAN ANTONIO
Ace-Mart Restaurant Supply Co.

Lotus Co.

2653 Austin Hwy., P.O. Box 18100,
San Antonio, TX 78218-0100
Tel: (210) 323-3500; (888) 223-6278
Fax: (210) 323-4501
store120@acemart.com
www.acemart.com
Gen mgr: B. Herrmann
Sales contact: Steve Osmers
Market area: SW
Sales: $35 million +
Warehouse: Dry
Bakers sold: Foodservice/institutional
Equipment: Cool/slice; Ingredient store/
handle; Make up/dough form; Mix;
Proof/baking/fry; Refrigeration
Supplies/services: Cake decoration/
supplies; Maintenance/sanitation
supplies

Great American Food Equipment
Co., Inc.
(Mailing address: P.O. Box 460661,
San Antonio, TX 78246)
4511 Walzem Rd., San Antonio, TX 78218
Tel: (210) 225-2600
Fax: (210) 225-7313
Market area: SW
Sales: Under $10 million
Warehouse: Dry
Equipment: Cool/slice; Proof/baking/fry;
Refrigeration
Supplies/services: Eqpt parts/service;
Oven repair

10000 McCullough, San Antonio, TX 78216
Tel: (210) 377-1615
Fax: (210) 348-9936
lotuschocolate@sbcglobal.net
Gen mgr: Geronimo Trevino III
Market area: National
Sales: Under $10 million
Warehouse: Dry
Bakers sold: Wholesale
Ingredients: Chocolate

McCarty Brokerage Co.
1635 N.E. Loop 410, Suite 502,
San Antonio, TX 78209
Tel: (210) 826-8400
Fax: (210) 826-1303
Gen mgr: O.P. McCarty
Market area: SW
Sales: Under $10 million
Ingredients: Dairy; Finishing; Flavor/
spice/color; Flour/mix/base; Yeast

Labatt Food Service
4500 Industry Park,
San Antonio, TX 78218
Tel: (210) 661-4216
Fax: (210) 661-0973
websasales@labattfood.com
www.labattfood.com
Sales contact: Cara Johnson

WINNSBORO
Jeb Sales Co., Inc.
500 Park St., P.O. Box 592,
Winnsboro, TX 75494
Tel: (903) 342-6307; (800) 473-1829
Fax: (903) 342-5232
custserv@jebsalescompany.com
www.jebsalescompany.com
Sales contact: Mark Busby
Market area: National
Sales: Under $10 million
Warehouse: Dry
Equipment: Retail store fixtures
Supplies/services: Delivery baskets/
trays/etc

United Leasing and Sales
70 Haby Dr., San Antonio, TX 78212
Tel: (210) 225-7168
Fax: (210) 225-7194
Market area: SW
Sales: Under $10 million
Warehouse: Dry
Bakers sold: Retail
Equipment: Cool/slice; Enrobe/deposit/
fill; Ingredient store/handle; Make up/
dough form; Mix; Proof/baking/fry;
Refrigeration
Supplies/services: Eqpt parts/service

Johnson Bros. Bakery Supply, Inc.
10731 I.H. 35 N., San Antonio, TX 78233
Tel: (210) 590-2575; (800) 590-2575
Fax: (210) 599-3102
lorrenap@jbrosbakerysupply.com
www.jbrosbakerysupply.com
General mgr & sales: Randy Anders
Market area: National
Sales: $35 million +
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Sales personnel: 15
Ingredients: Chocolate; Dairy; Dough
additives; Finishing; Flavor/spice/
color; Flour/mix/base; Frozen dough;
Seeds/nuts; Shortening/margarine/oil;
Sweetener; Yeast
Supplies/services: Cake decoration/
supplies; Cookies, etc/resale; Packaging
eqpt/materials

Warehouse: Dry, Froz, Refrig
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Trucks: (Reg) 4
Sales personnel: 3
Ingredients: Chocolate; Flavor/spice/
color;
Flour/mix/base; Seeds/nuts
Equipment: Ingredient store/handle; Mix;
Proof/baking/fry; Refrigeration; Retail
store fixtures

SOUTH HOUSTON
Pan Glo Services
2010 Houston Blvd., South Houston, TX
77587
Tel: (713) 944-3534
Fax: (713) 944-6755
pan-glotexas@sbcglobal.net
www.pan-glo.com
Plant mgr: Dave Chisolm
Market area: SW
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Sales personnel: 1
Supplies/services: Delivery baskets/
trays/etc

SUGAR LAND
Sunrise Natural Foods
927 Julie Rivers Dr., Sugar Land, TX 77478
Tel: (281) 240-6887
Fax: (281) 240-6888
kamal@nutsnmore.com
www.sunrisenaturalfoods.com
Gen mgr: Kamal Dama
Sales contact: Ken Stone
Market area: SW
Sales: Under $10 million

UTAH
LOGAN
RSM Food Service
647 N. Main, Logan, UT 84321
Tel: (435) 752-7770
Fax: (435) 752-3010
rsmfoodservice@gmail.com
www.rsmfood.com
Ingredients: Chocolate; Dairy

MURRAY
Bakers Cash & Carry, Inc.
44 W. Vine St., Murray, UT 84107
Tel: (801) 487-3300
Fax: (801) 487-3384
info@bakerscandc.com
www.bakerscandc.com
Sales contact: R.B. Carter
Market area: National
Sales: Under $10 million
Warehouse: Dry
Bakers sold: Foodservice/institutional,
Wholesale
Trucks: (Reg) 1
Sales personnel: 4
Ingredients: Chocolate; Dough additives;
Finishing; Flavor/spice/color; Seeds/nuts
Supplies/services: Blades/resharpening;
Cake decoration/supplies; Packaging
eqpt/materials

SALT LAKE CITY
Bintz Restaurant Supply Co.
1855 S. 300 W., P.O. Box 1350,
Salt Lake City, UT 84110
Tel: (801) 463-1515; (800) 443-4746
Fax: (801) 463-1693
sales@bintzsupply.com
www.bintzsupply.com

Sales contact: Mike Bailey
Market area: P, W
Sales: $15 - 20 million
Warehouse: Dry
Bakers sold: Foodservice/institutional
Equipment: Cool/slice; Enrobe/deposit/
fill; Finish/decorate; Ingredient store/
handle; Make up/dough form; Mix;
Proof/baking/fry; Refrigeration; Retail
store fixtures

Dawn Food Products, Inc.
1136 S. 3600 W., Suite 600,
Salt Lake City, UT 84104
Tel: (801) 973-4462; (800) 443-6117
Fax: (801) 973-2018
questions@dawnfoods.com
www.dawnfoods.com
Gen mgr: Mike Ju
Sales contact: Mark Lofgran
Market area: National
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;
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: Cake decoration/
supplies; Cookies, etc/resale; Delivery
baskets/trays/etc; Eqpt parts/
service; Maintenance eqpt/materials;
Maintenance/sanitation supplies;
Packaging eqpt/materials

Honeyville Grain, Inc.
635 N. Billy Mitchell Rd.,
Salt Lake City, UT 84116
Tel: (801) 972-2168; (888) 810-3212
Fax: (801) 972-8412
brucem@honeyvillegrain.com
www.honeyvillegrain.com
Gen mgr: Bruce Merrell
Sales contact: Don Munn
Market area: National
Sales: $35 million +
Warehouse: Dry, Froz, Refrig
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Trucks: (Reg) 5
Sales personnel: 6
Ingredients: Chocolate; Dairy; Dough
additives; Finishing; Flavor/spice/
color; Flour/mix/base; Seeds/nuts;
Shortening/margarine/oil; Sweetener;
Yeast
Supplies/services: Packaging eqpt/
materials

Nicholas & Co., Inc.
5520 W. Harold Gatty Dr., Salt Lake City,
UT 84116
Tel: (801) 531-1100; (800) 873-3663
Fax: (801) 530-5784
www.nicholasandco.com
Market area: P, SE, W

2013 | REDBOOK | 275


http://www.acemart.com http://www.dawnfoods.com http://www.jebsalescompany.com http://www.rsmfood.com http://www.honeyvillegrain.com http://www.jbrosbakerysupply.com http://www.bakerscandc.com http://www.pan-glo.com http://www.sunrisenaturalfoods.com http://www.labattfood.com http://www.nicholasandco.com http://www.bintzsupply.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
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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