bake Redbook - 2022 - 112

Wholesale Bakeries
New York
* Indicates association with wholesale bakeries HQ
Sales: $500,000 - 1,000,000
Employees: 10 - 19
This location is: Headquarters/plant
Bakery foods produced:
Breadsticks, Buns/soft rolls, Frozen
dough, Hearth bread/rolls, Snack
toast, Variety bread, White pan
bread
OSSINING
Ossining Bakery
50 N. Highland Ave.
Ossining, NY 10562
(914) 941-2654
Bakery foods produced: Donuts
(cake/yeast), Variety bread
OZONE PARK
Food Gems Ltd.
84-23 Rockaway Blvd.
Ozone Park, NY 11416
(718) 296-7788
customerservice@foodgems.com
www.foodgems.com
President - Bradley Stroll
Sales: $1 - 5 million
Employees: 20 - 49
This location is: Headquarters/plant
Bakery foods produced: Brownies,
Cake (sheet/layer), Cheesecakes,
Pies (fried/baked)
PEEKSKILL
Homestyle Desserts, Inc.
24 S. Water St.
Peekskill, NY 10566
(914) 737-4659
hsdbakery@aol.com
www.homestyledessertsbakery.com
Owner - Rose Sanca
Sales: $1 - 5 million
Employees: 20 - 49
This location is: Plant/office
Bakery foods produced: Bakery
mixes, Brownies, Cake (sheet/
layer), Cookies, Croissants, Danish,
Donuts (cake/yeast), Muffins, Pies
(fried/baked), Sweet goods
PERRY
Creative Food Ingredients, Inc.
One Lincoln Ave.
Perry, NY 14530
(585) 237-2213; (888) 701-8888
customerservice@creativefoods.com
www.creativefoods.com
President; CEO -
Michael O'Flaherty
Executive director, operations -
Michael Humberstone
Employees: 50 - 99
This location is: Plant only
Bakery foods produced:
Breadsticks, Cookies, Crackers
PIFFARD
Monks' Specialty Bakery
3258 River Rd.
Piffard, NY 14533
(585) 243-0660
monksbread@gmail.com
www.monksbread.com
Operations manager -
Adam Barrett
Sales: $5 million
Employees: 10
Type: Private label
Bakery foods produced: Bars
(cereal/fiber/granola/protein/
specialty), Cookies, Variety bread,
White pan bread
PORT CHESTER
J.J. Cassone of New York
202 S. Regent St.
Port Chester, NY 10573
(914) 939-1568; (800) 331-7504
www.jjcassone.com
President - Mary Lou Cassone
VP, marketing - Jack Guarcello
Bakery foods produced: Bagels,
Breadsticks, Buns/soft rolls, Hearth
bread/rolls, Variety bread, White
pan bread
Neri's Bakery Products, Inc.
31-37 Pearl St.
Port Chester, NY 10573
(914) 937-3235
bneri@neribake.com
www.nerisbakery.com
President; CEO - Dominick Neri
Sales: $90 million
Employees: 370
Bulk: Flour, Oils/shortening,
Sugar/syrup, Other
Rail siding: No
Tansport trucks: 14
Type: Branded, Co-manufacturing,
Foodservice, Private label
Co-packing: Bread/cake
This location is: Headquarters/plant
Bakery foods produced: Bagels,
Brownies, Buns/soft rolls, Cake
(sheet/layer), Cheesecakes,
Cookies, Croissants, Danish, Frozen
dough, Muffins, Sweet goods
The Kneaded Bread, Inc.
181 N. Main St.
Port Chester, NY 10573
(914) 937-9489
info@kneadedbread.com
www.kneadedbread.com
Owner - Jennifer Kohn
Sales: $500,000 - 1,000,000
Employees: 5 - 9
This location is: Plant/office
Bakery foods produced: Brownies,
Buns/soft rolls, Cookies, Croissants,
Danish, Hearth bread/rolls,
Muffins, Variety bread
POUGHKEEPSIE
EFCO Products, Inc.
130 Smith St.
Poughkeepsie, NY 12601
(845) 452-4715; (800) 284-3326
info@efcoproducts.com
www.efcoproducts.com
President and CEO - Steve Effron
COO - David Miller
Controller - Rich O'Keefe
Director of Business Development
- Davil Cullinan
Employees: 0-99
Bulk: Flour, Oils/shortening,
Sugar/syrup
Type: Foodservice
Co-packing: Mix
This location is: Headquarters/plant
Bakery foods produced:
Bakery mixes
Gasparro's Bakery
133 Mill St.
Poughkeepsie, NY 12601
(845) 471-2870
Owner - Michael Palma
Sales: Under - $300,000
Employees: 1 - 4
Bakery foods produced: Buns/soft
rolls, Croissants, Donuts (cake/
yeast), Frozen dough, Hearth
bread/rolls, Muffins, Sweet goods,
Variety bread, White pan bread
QUEENSBURY
Gamble's Sweet Road Bakers
920 St. Rte. 9
Queensbury, NY 12804
(518) 793-5384
President - John Jarosz
Employees: 20 - 49
Bakery foods produced: Buns/soft
rolls, Cake (sheet/layer), Cookies,
Croissants, Donuts (cake/yeast),
Frozen dough, Hearth bread/rolls,
Muffins, Sweet goods, Variety
bread, White pan bread
RIDGEWOOD
Grimaldi's Home of Bread, Inc.
2101 Menahan St.
Ridgewood, NY 11385
(718) 497-1425; (877) 527-3237
www.grimaldibakery.com
GM - John Montesanto
Sales: $10 - 25 million
Employees: 100 - 249
This location is: Headquarters/plant
Bakery foods produced:
Bagels, Bakery mixes, Breadsticks,
Brownies, Buns/soft rolls, Cake
(sheet/layer), Cookies, Croissants,
Danish, Frozen dough, Hearth
bread/rolls, Sweet goods,
Variety bread
ROCHESTER
Di Paolo Baking Co., Inc.
598 Plymouth Ave. N.
Rochester, NY 14608
(585) 232-3510
info@dipaolobaking.com
www.dipaolobakingcompany.com
President - Dominick Massa
Sales: $4.4 million
Employees: 87
Route trucks: 3
This location is: Headquarters/plant
Bakery foods produced: Bagels,
Breadsticks, Brownies, Buns/soft
rolls, Croissants, Danish, Frozen
dough, Hearth bread/rolls, Muffins,
Pizza, Sweet goods, Variety bread,
White pan bread
Lanovara Specialty Foods, Inc.
208 Mushroom Blvd.
Rochester, NY 14623
(585) 475-0550
info@lanovara.com
www.lanovara.com
President - Bert Salisbury
Sales: $1 - 5 million
Bakery foods produced:
Cookies, Sweet goods
*Puratos Corporation
(Pennant Ingredients)
64 Chester St.
Rochester, NY 14611
(856) 428-4300
infous@puratos.com
www.puratos.us
President, Puratos USA -
Andrew Brimacombe
Co-packing: Mix
This location is: Plant/office
Bakery foods produced:
Bakery mixes, Sweet goods
SatisPie, LLC
155 Balta Dr.
Rochester, NY 14623
(585) 424-1240
sales@satispie.com
www.satispie.com
Bakery contact - Mike Pinkowski
Sales: $10 - 25 million
Employees: 100 - 249
Rail siding: No
This location is: Headquarters/plant
Bakery foods produced:
Pies (fried/baked)
Wegmans Food Markets
1500 Brooks Ave., P.O. Box 30844
Rochester, NY 14603
(585) 328-2550; (800) 934-6267
www.wegmans.com
Chairman - Danny Wegman
Sales: $130 million
Employees: 250
This location is: Headquarters/plant
Bakery foods produced: Bagels,
Brownies, Buns/soft rolls, Cake
(sheet/layer), Cheesecakes,
Cookies, Croissants, Danish, Donuts
(cake/yeast), Frozen dough, Hearth
bread/rolls, Muffins, Pizza, Snack
cakes, Snacks, Sweet goods, Variety
bread, White pan bread
RONKONKOMA
*Europastry
(Europastry USA, Inc.)
2001 Orville Dr. N.
Ronkonkoma, NY 11779
(631) 563-6262; (800) 869-6262
salesusa@europastry.com
www.europastry.com/en/us
Type: Branded, Co-manufacturing,
Foodservice, Private label
Co-packing: Bread/cake, Frozen
dough
This location is: Headquarters/plant
Bakery foods produced: Bagels,
Breadsticks, Buns/soft rolls,
Croissants, Donuts (cake/yeast),
Frozen dough, Hearth bread/rolls,
Pizza, Sweet goods, Variety bread,
White pan bread
SARATOGA SPRINGS
Saratoga Chips, LLC
P.O. Box 800
Saratoga Springs, NY 12866
(877) 901-6950
info@originalsaratogachips.com
www.originalsaratogachips.com
President; Managing partner -
Jim Schneider
Bakery foods produced: Snacks
SCOTIA
Codino's Italian Foods, Inc.
704 Corporations Park
Scotia, NY 12302
(518) 372-3308
info@codinos.com
www.codinos.com
President - Scott DeVantier
Employees: 25
Route trucks: 1
Tansport trucks: 1
Type: Private label
Bakery foods produced: Pasta
SHIRLEY
Uncle Wally's Bake Shoppe
41 Natcon Dr.
Shirley, NY 11967
(631) 205-0455
info@unclewallys.com
www.unclewallys.com
CEO - Lou Avignone
Bakery foods produced: Cookies,
Flatbread/pita, Frozen dough,
Muffins, Sweet goods
112 REDBOOK 2022
http://www.monksbread.com http://www.efcoproducts.com http://www.dipaolobakingcompany.com http://www.europastry.com/en/us http://www.jjcassone.com http://www.foodgems.com http://www.lanovara.com http://www.nerisbakery.com http://www.puratos.us http://www.originalsaratogachips.com http://www.homestyledessertsbakery.com http://www.satispie.com http://www.codinos.com http://www.grimaldibakery.com http://www.creativefoods.com http://www.kneadedbread.com http://www.wegmans.com http://www.unclewallys.com

bake Redbook - 2022

Table of Contents for the Digital Edition of bake Redbook - 2022

bake Redbook - 2022 - Intro
bake Redbook - 2022 - 1
bake Redbook - 2022 - 2
bake Redbook - 2022 - 3
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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