bake - Redbook 2020 - 116

WHOLESALE BAKERIES
Michigan
* Indicates association with wholesale bakeries HQ

Sales: $300,000 - 500,000
Employees: 50 - 99
This location is: Headquarters/plant
Bakery foods produced:
Cake (sheet/layer), Cheesecakes,
Cookies, Croissants, Pies (fried/
baked), Sweet goods

DETROIT
Better Made Snack Foods, Inc.
10148 Gratiot Ave.
Detroit, MI 48213
(313) 925-4774; (800) 332-2394
info@bettermade.com
www.bettermade.com
President - Mark Costello
Type: Branded, Private label
Other: Potato chips, potato
sticks, popcorns
Brown's Bun Baking Co.
4817 W. Vernor Hwy.
Detroit, MI 48209
(313) 554-4924
customerservice@
brownsbunbakery.com
www.brownsbunbakery.com
President; GM - Michael Dinu
Sales: $5,000,000
Employees: 60
Bakery foods produced:
Buns/soft rolls
*Eden Organic Pasta Co.
9104 Culver St.
Detroit, MI 48213
(313) 921-2053
info@edenpasta.com
www.edenpasta.com
GM - Joshua Eimers
Type: Branded
Bakery foods produced: Pasta
Greenfield Noodle & Specialty Co.
600 Custer St.
Detroit, MI 48202
(313) 873-2212
kevin@greenfieldnoodle.com
CEO - Kevin Michaels
Sales: $1,450,000
Employees: 15
Rail siding: No
Type: Branded, Private label
Co-packing: Pasta
This location is: Headquarters/plant
Bakery foods produced: Pasta
Sophia's Bakery, Inc.
8421 Michigan Ave.
Detroit, MI 48210
(313) 582-6992
info@sophiasbakery.com
www.sophiasbakery.com
President - Lou Kircos
Sales: $1 - 5 million
Employees: 10 - 19
Rail siding: No
This location is: Headquarters/plant
Bakery foods produced: Buns/soft
rolls, Flatbread/pita, Snacks

116 REDBOOK 2020

Uncle Ray's, LLC
14245 Birwood St.
Detroit, MI 48238
(313) 834-0800; (800) 800-3286
sales@unclerays.com
www.unclerays.com
Sr. VP, sales and marketing -
Brian Gaggin
Employees: 150
Type: Branded, Private label
Bakery foods produced: Snacks

EDWARDSBURG
Brothers Baking Co., Inc.
27260 Max St.
Edwardsburg, MI 49112
(269) 663-8591
Sales: $5 - 10 million
Employees: 50 - 99
This location is: Headquarters/plant
Bakery foods produced: Cake
(sheet/layer), Donuts (cake/yeast),
Sweet goods

FERNDALE
New York Bagel Baking Co.
23316 Woodward Ave.
Ferndale, MI 48220
(248) 548-2580
info@newyorkbageldetroit.com
www.newyorkbagel-detroit.com
VP - Harvey Goldsmith
Sales: $1 - 5 million
Employees: 20 - 49
Bakery foods produced: Bagels

FRANKENMUTH
Zehnder's of Frankenmuth
730 S. Main St.
Frankenmuth, MI 48734
(844) 802-8323; (800) 863-7999
al.zehnder@zehnders.com
www.zehnders.com
CEO - Al Zehnder
Sales: $1 - 5 million
Employees: 20 - 49
Bakery foods produced:
Bakery mixes, Breading/croutons,
Breadsticks, Brownies, Buns/
soft rolls, Cake (sheet/layer),
Cheesecakes, Cookies, Croissants,
Danish, Donuts (cake/yeast),
Hearth bread/rolls, Muffins,
Pies (fried/baked), Pretzels,
Sweet goods, Variety bread,
White pan bread

This location is: Plant/office
Bakery foods produced: Buns/soft
rolls, Cake (sheet/layer), Cookies,
Croissants, Danish, Donuts (cake/
yeast), Frozen dough, Pies (fried/
baked), Sweet goods, Variety
bread, White pan bread
*Bimbo Bakeries USA
(Grupo Bimbo)
210 28th St. S.E., P.O. Box 7157
Grand Rapids, MI 49548
(616) 245-9127
www.bimbobakeriesusa.com
Production manager -
Wally Snidanko
Employees: 124
Bakery foods produced:
Buns/soft rolls, Variety bread,
White pan bread
The GFB
4053 Brockton S.E.
Grand Rapids, MI 49512
(616) 755-8432
info@theglutenfreebar.com
www.theglutenfreebar.com
Owner - Elliott Rader
Owner - Marshall Rader
Employees: 45
Type: Branded
This location is: Headquarters/plant
Bakery foods produced:
Bars (cereal/fiber/granola/
protein/specialty)
*Hearthside Food Solutions, LLC
2455 Oak Industrial Dr. N.E.
Grand Rapids, MI 49505
info@hearthsidefoods.com
www.hearthsidefoods.com
Type: Co-manufacturing
Co-packing: Bar, Biscuit/cracker,
Bread/cake, Snack
Bakery foods produced:
Bars (cereal/fiber/granola/
protein/specialty), Brownies,
Cereal, Cookies, Crackers, Pretzels,
Snack cakes, Snacks
*Hearthside Food Solutions, LLC
3225 32nd St. S.E.
Grand Rapids, MI 49512
info@hearthsidefoods.com
www.hearthsidefoods.com
Type: Co-manufacturing
Co-packing: Cereal breakfast food,
Snack
Bakery foods produced: Cereal,
Pretzels, Snack cakes, Snacks

GRAND RAPIDS
Arnie's Bakery
(Corporate Office)
815 Leonard St. N.W.
Grand Rapids, MI 49504
(616) 458-2253
comments@arniesbakery.com
www.arniesbakery.com
VP - Erik Fahlen
Sales: $1 - 5 million
Employees: 500 - 1000

*Kellogg Company
310 28th St. S.E.
Grand Rapids, MI 49548
(616) 247-4841
www.kelloggcompany.com
Bakery foods produced: Bars
(cereal/fiber/granola/protein/
specialty), Cereal, Cookies, Crackers

HAMTRAMCK
Metropolitan Baking Co.
8759 Lumpkin St.
Hamtramck, MI 48212
(313) 875-7246
sales@metropolitanbaking.com
www.metropolitanbaking.com
President - George Kordas
COO - Michael Zrimec
Sales: $20,000,000 - 30,000,000
Employees: 90
Bulk: Flour, Oils/shortening, Other,
Sugar/syrup
Type: Branded, Co-manufacturing,
Foodservice, Private label
This location is: Headquarters/plant
Bakery foods produced:
Breadsticks, Buns/soft rolls, English
muffins, Flatbread/pita, Hearth
bread/rolls, Sweet goods,
Tortillas/tacos, Variety bread,
White pan bread
Other: Brioche rolls, French/Italian,
Kaiser rolls, Onion rolls, Pullman
breads, Rye breads, Slider buns,
Texas toast

HOLLAND
Russ Commissary
390 E. 8th St.
Holland, MI 49423
(616) 399-7084; (800) 521-1778
www.russrestaurants.com
GM - Phil Klaasen
Sales: Under $300,000
Employees: 20 - 49
This location is: Plant only
Bakery foods produced:
Breading/croutons, Buns/soft rolls,
Cake (sheet/layer), Cheesecakes,
Cookies, Muffins, Pies (fried/
baked), Variety bread,
White pan bread

HUDSONVILLE
Creme Curls Bakery, Inc.
(Bierling Brothers)
5292 Lawndale Ave., P.O. Box 276
Hudsonville, MI 49426
(616) 669-6230; (800) 466-1219
pbierling@cremecurls.com
www.cremecurls.com
Owner - Paul Bierling
Sales: $10,000,000
Employees: 170
This location is: Headquarters/plant
Bakery foods produced: Cookies,
Frozen dough, Sweet goods,
Variety bread

JACKSON
*Aunt Millie's Bakeries
2100 Enterprise Dr.
Micor Industrial Park
Jackson, MI 49203
(517) 787-6720
www.auntmillies.com
Plant manager -
Brandon Hutchins
Employees: 99
Bulk: Flour, Oils/shortening,
Sugar/syrup
Rail siding: Yes
Type: Branded, Private label
This location is: Plant/office
Bakery foods produced: Variety
bread, White pan bread
*Dawn Food Products, Inc.
(Dawn Manufacturing)
2021 Micor Dr.
Jackson, MI 49203
(517) 789-4500; (800) 248-1144
questions@dawnfoods.com
www.dawnfoods.com
Co-packing: Mix
Other: Full line of bakery mixes,
bases, concentrates

HOWELL
Cateraid, Inc.
1167 Fendt Dr.
Howell, MI 48843
(517) 546-8217; (800) 508-8217
cateraid@sbcglobal.net
www.cateraidinc.com
VP, sales and marketing -
Rob Katz
President - Randy Robinson
Sales: $1 - 5 million
Employees: 20 - 49
Bakery foods produced: Brownies,
Cake (sheet/layer), Cheesecakes,
Frozen dough, Sweet goods

Polly's Food Service, Inc.
1821 Spring Arbor Rd.
Jackson, MI 49203
(517) 787-5228
www.country-markets.com
Store director - Mark Bacon
Sales: Under $300,000
Employees: 500 - 1,000
Bakery foods produced: Bagels,
Breading/croutons, Breadsticks,
Brownies, Buns/soft rolls, Cake
(sheet/layer), Cheesecakes,
Cookies, Crackers, Croissants,
Danish, Donuts (cake/yeast),
Frozen dough, Hearth bread/
rolls, Muffins, Pies (fried/baked),
Pretzels, Snack cakes, Snacks,
Sweet goods, Tortillas/tacos,
Variety bread, White pan bread


http://www.unclerays.com http://www.metropolitanbaking.com http://www.cremecurls.com http://www.bimbobakeriesusa.com http://www.bettermade.com http://www.auntmillies.com http://www.theglutenfreebar.com http://www.brownsbunbakery.com http://www.newyorkbagel-detroit.com http://www.russrestaurants.com http://www.edenpasta.com http://www.hearthsidefoods.com http://www.dawnfoods.com http://www.zehnders.com http://www.country-markets.com http://www.cateraidinc.com http://www.hearthsidefoods.com http://www.sophiasbakery.com http://www.kelloggcompany.com http://www.arniesbakery.com

bake - Redbook 2020

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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