bake Redbook - 2022 - 90

Wholesale Bakeries
* Indicates association with wholesale bakeries HQ
Illinois
Rail siding: No
Type: Co-manufacturing,
Foodservice, Private label
Co-packing: Frozen dough, Pizza
This location is: Headquarters/plant
Bakery foods produced:
Flatbread/pita, Frozen dough, Pizza
SKOKIE
Georgia Nut Co., Inc.
7500 N. Linder Ave.
Skokie, IL 60077
(847) 324-3600; (800) 621-1264
web@georgianut.com
www.georgianutcorp.com
President - Richard Drehobl
Director, sales and marketing -
John Drehobl
Sales: $130 million
Employees: 500
Type: Co-manufacturing,
Private label
Bakery foods produced:
Pretzels, Snacks
SOUTH BELOIT
Axium Foods, Inc.
239 Oak Grove Ave., P.O. Box 187
South Beloit, IL 61080
(815) 389-3053
www.axiumfoods.com
Sales: $45 million
Employees: 160
Bulk: Oils/shortening, Other
Rail siding: Yes
Tansport trucks: 6
Type: Branded, Co-manufacturing,
Foodservice, Private label
Bakery foods produced: Snacks
*TreeHouse Foods
1450 Pate Plaza Dr.
South Beloit, IL 61080
(815) 389-2745
info@treehousefoods.com
www.treehousefoods.com
Employees: 209
Type: Branded, Co-manufacturing,
Private label
Bakery foods produced: Cookies
SPRINGFIELD
Mel-O-Cream Donuts
International
5456 International Parkway
Springfield, IL 62711
(217) 483-1800; (800) 500-5414
dwaltrip@mel-o-cream.com
www.mel-o-cream.com
President - David Waltrip
Sales: $20 million
Employees: 118
Rail siding: No
Type: Branded
This location is: Headquarters/plant
Bakery foods produced:
Buns/soft rolls, Croissants, Donuts
(cake/yeast), Frozen dough, Sweet
goods, Variety bread
90 REDBOOK 2022
STEELEVILLE
*Gilster-Mary Lee Corp.
10 Industrial Dr.
Steeleville, IL 62288
(618) 965-3449
www.gilstermarylee.com
Employees: 350
Bulk: Flour, Oils/shortening,
Sugar/syrup
Rail siding: Yes
Type: Branded, Co-manufacturing,
Foodservice, Private label
Co-packing: Bread/cake, Mix, Pasta
Bakery foods produced: Bakery
mixes, Pasta, Pies (fried/baked)
Other: Graham cracker pie shells
*Gilster-Mary Lee Corp.
705 N. Sparta St.
Steeleville, IL 62288
(618) 965-3426
www.gilstermarylee.com
Plant superintendent -
Louis Oulvey
Employees: 425
Bulk: Flour, Oils/shortening,
Sugar/syrup
Rail siding: Yes
Type: Branded, Co-manufacturing,
Foodservice, Private label
Co-packing: Mix, Pasta
Bakery foods produced:
Bakery mixes, Pasta
STREATOR
Carriage House Co.
(Treehouse Foods)
(Mailing address: 196 Newton St.,
Fredonia, NY 14063)
118 Iowa Ave.
Streator, IL 61364
(815) 673-1918; (716) 672-4321
Plant manager - Gary Rowley
Employees: 56
Bakery foods produced: Cereal
VERNON HILLS
Prairie City Bakery
100 Fairway Dr., #138
Vernon Hills, IL 60061
(800) 338-5122
customerservice@pcbakery.com
www.pcbakery.com
President - John Williams
This location is: Headquarters only
Bakery foods produced: Brownies,
Cake (sheet/layer), Cookies, Danish,
Muffins, Sweet goods, Waffles
WENONA
*Hearthside Food Solutions, LLC
775 State Rte. 251, P.O. Box 549
Wenona, IL 61377
(815) 853-4348
info@hearthsidefoods.com
www.hearthsidefoods.com
Employees: 300
Bulk: Flour, Sugar/syrup
*Harlan Bakeries, LLC
7597 E. U.S. Hwy. 36
Avon, IN 46123
(317) 272-3600; (800) 435-2738
sales@harlanbakeries.com
www.harlanbakeries.com
President - Hugh Harlan
Employees: 685
Matt's Cookie Co.
482 N. Milwaukee Ave.
Wheeling, IL 60090
(847) 537-3888; (866) 714-5904
matt@mattscookies.com
www.mattscookies.com
CEO - Michael Halverson
Sales: $5 - 10 million
Employees: 20 - 49
Type: Branded, Private label
Bakery foods produced: Cookies
WOODRIDGE
Home Run Inn, Inc.
1300 Internationale Parkway
Woodridge, IL 60517
(630) 783-9696
jperrino@homeruninn.com
www.homeruninnpizza.com
CEO - Joe Perrino
Bakery foods produced: Pizza
INDIANA
AVON
Rail siding: Yes
Type: Co-manufacturing
Co-packing: Bar, Biscuit/cracker
This location is: Plant only
Bakery foods produced:
Bars (cereal/fiber/granola/protein/
specialty), Cookies
WHEELING
Distinctive Foods, LLC
654 Wheeling Rd.
Wheeling, IL 60090
(847) 459-3600
customerservice
@distinctivefoods.com
www.distinctivefoods.com
President; CEO - Josh Harris
Sales: $15 million
Employees: 100
Bulk: Other
Rail siding: No
Route trucks: 1
Tansport trucks: 1
Type: Branded, Foodservice,
Private label
Co-packing: Biscuit/cracker,
Bread/cake, Snack
This location is: Headquarters/plant
Bakery foods produced:
Bagels, Brownies, Cake (sheet/
layer), Cheesecakes, Cookies,
Crackers, Flatbread/pita, Frozen
dough, Pretzels, Snack cakes,
Snacks, Sweet goods
Type: Branded, Co-manufacturing,
Private label
Co-packing: Bread/cake
This location is: Headquarters/plant
Bakery foods produced: Bagels
BLOOMINGTON
Cresent Donut Shops
231 S. Adams
Bloomington, IN 47401
(812) 339-7771
Sales: $300,000 - 500,000
Employees: 10 - 19
This location is: Plant/office
Bakery foods produced:
Donuts (cake/yeast)
BLUFFTON
*Pretzels, Inc.
123 Harvest Rd., P.O. Box 503
Bluffton, IN 46714
(260) 824-4838; (800) 456-4838
info@pretzels-inc.com
www.pretzels-inc.com
Plant manager - El Alyoune
Sales: $25 - 50 million
Employees: 250
Type: Branded, Private label
Co-packing: Snack
This location is: Headquarters/plant
Bakery foods produced: Pretzels
*Utz Brands, Inc
705 W. Dustman Rd.
Bluffton, IN 46714
(717) 637-6644; (800) 367-7629
info@utzsnacks.com
www.utzsnacks.com
Executive VP, supply chain -
Tucker Lawrence
Employees: 100 - 249
Rail siding: No
Type: Branded
This location is: Plant/office
Bakery foods produced: Snacks
BROWNSBURG
*Maplehurst Bakeries, LLC
50 Maplehurst Dr.
Brownsburg, IN 46112
(317) 858-9000
westonfoodsccc@westonfoods.ca
www.westonfoods.ca
Sr. VP, integrated supply chain -
Al Forsyth
This location is: Headquarters/plant
Bakery foods produced:
Donuts (cake/yeast)
ELKHART
*Bimbo Bakeries USA
(Grupo Bimbo)
53075 Frederic Dr.
Elkhart, IN 46514
(574) 206-8250
www.bimbobakeriesusa.com
Plant manager - David Schadek
Employees: 166
Classic Cafe
4832 Hillegas Rd.
Fort Wayne, IN 46818
(260) 458-2982
www.classiccafeinc.com
Employees: 1 - 4
Bakery foods produced: Brownies,
Cake (sheet/layer), Cheesecakes,
Cookies, Muffins, Pies (fried/baked)
Ellison Bakery, Inc.
4108 Ferguson Rd., P.O. Box 9087
Fort Wayne, IN 46899
(260) 747-6136; (800) 711-8091
todd.wallin@ebakery.com
www.ebakery.com
President - Todd Wallin
Sales: $25 - 50 million
Employees: 116
Bulk: Flour, Sugar/syrup
Rail siding: No
Type: Branded, Private label
This location is: Plant/office
Bakery foods produced:
Buns/soft rolls, English muffins,
Variety bread, White pan bread
United Pies of Elkhart, Inc.
1016 Middlebury St.
Elkhart, IN 46516
(574) 294-3419
VP, sales - Kari Nichols
Sales: $1 - 5 million
Employees: 10 - 19
Rail siding: No
This location is: Plant/office
Bakery foods produced:
Pies (fried/baked)
EVANSVILLE
*Kerry
1515 Park St.
Evansville, IN 47710
(608) 363-1200
info@kerry.com
www.kerry.com
Employees: 121
This location is: Plant/office
Bakery foods produced:
Bakery mixes, Breading/croutons,
Variety bread, White pan bread
*Lewis Bakeries, Inc.
(Hartford Bakery, Inc.)
500 N. Fulton Ave.
Evansville, IN 47710
(812) 425-4642
info@lewisbakeries.net
www.lewisbakeries.net
Bulk: Flour, Oils/shortening,
Sugar/syrup, Other
Co-packing: Bread/cake
This location is: Headquarters/plant
Bakery foods produced:
Buns/soft rolls, Variety bread,
White pan bread
FORT WAYNE
http://www.gilstermarylee.com http://www.georgianutcorp.com http://www.distinctivefoods.com http://www.distinctivefoods.com http://www.gilstermarylee.com http://www.pretzels-inc.com http://www.kerry.com http://www.axiumfoods.com http://www.lewisbakeries.net http://www.utzsnacks.com http://www.mattscookies.com http://www.treehousefoods.com http://www.classiccafeinc.com http://www.pcbakery.com http://www.homeruninnpizza.com http://www.westonfoods.ca http://www.mel-o-cream.com http://www.ebakery.com http://www.harlanbakeries.com http://www.hearthsidefoods.com http://www.bimbobakeriesusa.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-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