Bake Redbook 2021 - 135

WHOLESALE BAKERIES
Texas
* Indicates association with wholesale bakeries HQ
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
www.original-donutman.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
*Kellogg Company
2168 Frisco Ave.
Memphis, TN 38114
(901) 743-0250
www.kelloggcompany.com
Type: Branded
Bakery foods produced: Cereal
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
Type: Branded, Private label
Bakery foods produced:
Bakery mixes
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
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
Type: Branded, Foodservice,
Private label
Bakery foods produced: Bakery
mixes, Brownies, Cookies,
Frozen dough
*Crown Bakeries
(Cornerstone Frozen Bakery Products)
1905 Hackworth St.
Nashville, TN 37210
(615) 690-6300
www.cornerstonefrozen.com
Employees: 25
Bulk: Flour, Sugar/syrup
Rail siding: No
Type: Co-manufacturing, Foodservice
Co-packing: Bread/cake
This location is: Plant/office
Bakery foods produced: Bakery
mixes, Frozen dough
*Crown Bakeries
(Nashville Bun Co.)
2975 Armory Dr.
Nashville, TN 37204
(615) 256-6500
info@bakerycos.com
www.bakerycos.com
Employees: 115
Bulk: Flour, Oils/shortening,
Sugar/syrup
Rail siding: No
Type: Co-manufacturing,
Foodservice, Private label
Co-packing: Biscuit/cracker,
Bread/cake
This location is: Headquarters/plant
Bakery foods produced:
Breadsticks, Buns/soft rolls, English
muffins, Frozen dough, Hearth
bread/rolls
*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 Pasta Shoppe, LLC
(Mailing address: P.O. Box 159245
Nashville, TN 37215)
2728 Eugenia Ave., Suite 102
Nashville, TN 37211
(800) 247-0188
www.pastashoppe.com
Owner - John Aron
Owner - Carey Aron
Sales manager - Joann Tapp
Employees: 22
Type: Private label
Bakery foods produced: Pasta
PULASKI
*Frito-Lay, Inc.
298 Industrial Blvd.
Pulaski, TN 38478
(931) 363-3205
www.fritolay.com
Bakery foods produced: Cookies,
Crackers, Snacks
ROSSVILLE
*Kellogg Company
(Convenience Foods Division)
585 Morrison St.
Rossville, TN 38066
(901) 853-5311
www.kelloggcompany.com
Bakery foods produced: Waffles
TEXAS
ABILENE
*AbiMar Foods, Inc.
(2 facilities)
5425 N. First St.
Abilene, TX 79603
(325) 691-5425
www.abimarfoods.com
President; CEO - Jaime Correa
Director, operations -
Luis Felipe Velasquez
Employees: 300
Rail siding: Yes
Route trucks: 2
Type: Branded, Private label
Bakery foods produced: Cookies,
Crackers, Snacks
ARLINGTON
*Bimbo Bakeries USA
737 N. Great Southwest Parkway
Arlington, TX 76011
(817) 640-5284
www.bimbobakeriesusa.com
Plant manager - Clarke Flowers
Employees: 66
Type: Branded, Private label
This location is: Plant/office
Bakery foods produced: Bagels
*Evans Foods Group
(Formerly Mac's Snacks)
615 N. Great Southwest Parkway
Arlington, TX 76011
(817) 640-5626; (888) 643-8267
www.evansfood.com
Bakery foods produced: Snacks
*Frito-Lay, Inc.
948 Ave. H E.
Arlington, TX 76011
(817) 649-3266
www.fritolay.com
Bakery foods produced: Snacks
AUSTIN
Amplify Snack Brands
500 W. Fifth St., Suite 900
Austin, TX 78701
(512) 600-9893
info@amplifysnacks.com
www.amplifysnackbrands.com
President; CEO - Doug Behrens
Bakery foods produced: Bars
(cereal/fiber/granola/protein/
specialty), Cookies, Snacks
Other: Popcorn, dried meat products,
tortilla chips
*ARYZTA, LLC
6301 E. Stassney Lane
Austin, TX 78744
(512) 385-8822
www.aryzta.com
Executive director - John Yamin
Bakery manager - Bob Caudle
This location is: Plant only
Bakery foods produced: Bars
(cereal/fiber/granola/protein/
specialty), Cookies, Frozen dough,
Muffins, Snacks
Mrs. Johnson's Bakery
4909 Airport Blvd.
Austin, TX 78751
(512) 452-4750
customerservice@mjbakery.com
www.mjbakery.com
Employees: 20 - 49
Bakery foods produced: Donuts
(cake/yeast)
Texas French Bread
2900 Rio Grande
Austin, TX 78705
(512) 499-0544
www.texasfrenchbread.com
Owner - Murph Willcott
Sales: $1 - 5 million
Employees: 100 - 249
Bakery foods produced: Bagels,
Breading/croutons, Brownies,
Buns/soft rolls, Cake (sheet/layer),
Cookies, Croissants, Hearth bread/
rolls, Muffins, Pies (fried/baked),
Sweet goods, Variety bread, White
pan bread
BAYTOWN
El Matador Foods, Inc.
7201 Bayway Dr.
Baytown, TX 77520
(281) 424-4555; (800) 470-2447
info@elmatadorfoods.com
www.elmatadorfoods.com
Owner - M. Brett Ybarra
Type: Branded, Private label
Bakery foods produced: Snacks,
Tortillas/tacos
2021 REDBOOK 135
http://www.fritolay.com http://www.bakecrafters.com http://www.amplifysnackbrands.com http://www.whitelily.com http://www.cornerstonefrozen.com http://www.kelloggcompany.com http://www.aryzta.com http://www.richs.com http://www.original-donut http://www.bakerycos.com http://www.abimarfoods.com http://www.generalmills.com http://www.mjbakery.com http://www.lewisbakeries.net http://www.kelloggcompany.com http://www.texasfrenchbread.com http://www.bimbobakeriesusa.com http://www.hearthsidefoods.com http://www.labaguettememphis.com http://www.richs.com http://www.evansfood.com http://www.pastashoppe.com http://www.elmatadorfoods.com http://www.fritolay.com http://www.christiecookies.com http://www.panchosdip.com

Bake Redbook 2021

Table of Contents for the Digital Edition of Bake Redbook 2021

Bake Redbook 2021 - Intro
Bake Redbook 2021 - 1
Bake Redbook 2021 - 2
Bake Redbook 2021 - 3
Bake Redbook 2021 - 4
Bake Redbook 2021 - 5
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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