Baking & Snack - April 2010 - 22


World of Activity

Physical expansion and new
capacity enhance artisan
automation, optimize quality
and consistency, improve
flexibility and increase
output at Orlando Baking Co.
utomating traditional bakery operations requires
the right mindset and plenty of hands-on control,
which is how family-owned-and-operated Orlando Baking Co. is successfully taking its business
into the future. A major expansion in 2007 brought in
two highly automated lines and substantially increased
the company's ability to supply its signature authentic
Old World-style products to food service and grocery
store customers. The plant extension boosted production capacity, supporting the Cleveland, OH-based company's trend of moving into more national distribution of
frozen fully baked items.
Things actually started to change in 1970. "A key
moment for the company came in 1970 when John
C. Sr., Nick Sr., and I took over running the bakery
from our fathers and uncles," recalled Chet (Sonny)
Orlando, co-c.e.o. "At that time, we were a traditional, small local bakery with fewer than 20 employees
serving the Cleveland metro area."
True to the family's characteristic ambition, the
three fourth-generation successors began thinking
"outside the box," according to Sonny Orlando. And


BAKING & SNACK / April 2010

good things quickly started to happen.
Today, Sonny Orlando and John C. Orlando Sr. serve
as co-c.e.o.s. Nearly 25 Orlando family members work
throughout the organization, several of whom make up
the core management team, including Nick Orlando Jr.,
vice-president of sales; John Anthony Orlando, vicepresident of operations; Daniel Holan, vice-president of
administration; Chris Orlando, transportation and logistics manager; and John C. Orlando Jr., general counsel/
operations manager.
Orlando Baking was founded in 1904, but the family's
experience in this field includes a prior 32 years operating a bakery in Italy - experience it tapped in creating its product line and inspiring current new product
development efforts. The company, once just a corner
bakery, now encompasses approximately 200,000 sq ft
▲ With only a handful of bakeries producing coated, topped breads,
Orlando Baking takes pride in its proprietary seasoning blends and variety
of toppings.
▶ Halved ciabatta rolls convey through an in-house fabricated, cascading
waterfall of seasoned butter.


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Baking & Snack - April 2010