Baking & Snack - November 2014 - 36

CORROPOLESE BAKERY & DELI

By manipulating the spacing of product on the oven belt, the bakery can handle
shorter runs without having to change the bake profile on the oven.
He recently developed a brioche bun for a privatelabel customer. The most difficult part wasn't developing the product, he said - that only took a few
weeks - but developing the packaging and ensuring
all the nutritional facts, ingredient list and product
statements were acceptable.

"We have the facilities, and
we're more than capable."
Joe Corropolese

Until then, Corropolese had largely steered away
from packaging, presenting its rolls in the stores in
cardboard boxes instead. As business grows, though,
Mike wants to be capable of handling any request.
"I'm getting into everything. I'm trying not to leave
any stone unturned," he said.
Even though the brothers understand their niche -
tomato pies, Italian rolls of all sizes and Kaiser rolls
- that doesn't mean Joe and Mike aren't willing to
try new things. Mike has tried trends such as whole
wheat Kaiser rolls, brioche and pretzel rolls, but, as
Joe explained, despite customers asking for these
products, they only make up 1% of the bakery's sales,
while traditional Italian rolls and tomato pies drive
the business.
Corropolese also picked up a pastry business that
supplies its retail stores. Previously, the company

36 Baking & Snack November 2014 / www.bakingandsnack.com

purchased cakes from a supplier to sell in its stores,
but now all 20 varieties are made every day in a
small room off the main bakery along with cookies,
pies, cream puffs, brownies and other pastries. Even
though it is considered a small part of sales, the pastry business has grown from $50,000 to $300,000 in
three years. The four employees who create the pastries also hope to use the new equipment to automate
some of the pastry products.
With this sky's-the-limit attitude echoed from the
top down, the Corropolese brothers have big plans
for the future. They added capacity through automation and have another retail store in the cards. They are
considering going into packaged rolls, which will mean
more investment, this time in a packaging system.
There is also talk of venturing into other states. These
big dreams don't intimidate this family. "We have the
facilities, and we're more than capable," Joe said.
As for the fifth generation, Joe and Mike are letting their kids decide their futures. "I'm giving them
a chance to make up their own minds," said Joe, who
has three children, one of whom uses her graphic design degree to help out the business and another who
works in the stores. "We leave it open for our kids.
The option is here, but we want our kids to get a college education at minimum." Both Joe and Mike bypassed college to work full-time at the bakery.
Mike, who also has three children, echoed Joe's sentiment. "You always want your kids to do better than you
did," he said. If they decide to stay in the family business, it seems their fathers are doing everything in their
power to lay a strong foundation for that to happen.

*


http://www.bakingandsnack.com

Baking & Snack - November 2014

Table of Contents for the Digital Edition of Baking & Snack - November 2014

Baking & Snack - November 2014
Table of Contents
Table of Contents
Editorial - Industry of big shoulders
Newsfront - ASB names eight to Baking Hall of Fame
Manage snacking to manage weight
Flowers’ Moon analyzes sodium reduction
Rabobank optimistic on baking’s future
Bun Companies to buy Masada
In Brief/People/In Memoriam
Instruments - The New Look
Ultrasound … for dough?
Optimized gluten method
Corropolese Bakery & Deli - Hands-on Automation
Frozen Baked Products - Piece of the Action
Baking a better on-the-go sandwich
Perception vs. reality of freezing food
Satisfying the insatiable sweet tooth
Nuts - The Case for Nuts
Fit for the snacking life
Do you dukkah?
Dairy and Eggs - Clean and Functional
Egging on the batter
Ingredient App - Compound Interest
Pie Depositing - Making It Count
Cracker Makeup - Cracker Tech 101
Introducing...
AIB spiffs up cookie/cracker module
Tech Showcase: Cookie and Cracker Production
Ingredient Handling - Do's...and dont's
Industry Insight - Borrowing with Pride
Baking Front and Center
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - November 2014 - Baking & Snack - November 2014
Baking & Snack - November 2014 - 2
Baking & Snack - November 2014 - 3
Baking & Snack - November 2014 - 4
Baking & Snack - November 2014 - 5
Baking & Snack - November 2014 - 6
Baking & Snack - November 2014 - 7
Baking & Snack - November 2014 - 8
Baking & Snack - November 2014 - Table of Contents
Baking & Snack - November 2014 - 10
Baking & Snack - November 2014 - Table of Contents
Baking & Snack - November 2014 - Editorial - Industry of big shoulders
Baking & Snack - November 2014 - 13
Baking & Snack - November 2014 - Manage snacking to manage weight
Baking & Snack - November 2014 - 15
Baking & Snack - November 2014 - Rabobank optimistic on baking’s future
Baking & Snack - November 2014 - 17
Baking & Snack - November 2014 - In Brief/People/In Memoriam
Baking & Snack - November 2014 - 19
Baking & Snack - November 2014 - 20
Baking & Snack - November 2014 - Instruments - The New Look
Baking & Snack - November 2014 - Ultrasound … for dough?
Baking & Snack - November 2014 - 23
Baking & Snack - November 2014 - 24
Baking & Snack - November 2014 - Optimized gluten method
Baking & Snack - November 2014 - 26
Baking & Snack - November 2014 - Corropolese Bakery & Deli - Hands-on Automation
Baking & Snack - November 2014 - 28
Baking & Snack - November 2014 - 29
Baking & Snack - November 2014 - 30
Baking & Snack - November 2014 - 31
Baking & Snack - November 2014 - 32
Baking & Snack - November 2014 - 33
Baking & Snack - November 2014 - 34
Baking & Snack - November 2014 - 35
Baking & Snack - November 2014 - 36
Baking & Snack - November 2014 - 37
Baking & Snack - November 2014 - 38
Baking & Snack - November 2014 - Frozen Baked Products - Piece of the Action
Baking & Snack - November 2014 - 40
Baking & Snack - November 2014 - 41
Baking & Snack - November 2014 - Baking a better on-the-go sandwich
Baking & Snack - November 2014 - 43
Baking & Snack - November 2014 - 44
Baking & Snack - November 2014 - 45
Baking & Snack - November 2014 - Perception vs. reality of freezing food
Baking & Snack - November 2014 - 47
Baking & Snack - November 2014 - 48
Baking & Snack - November 2014 - 49
Baking & Snack - November 2014 - Satisfying the insatiable sweet tooth
Baking & Snack - November 2014 - 51
Baking & Snack - November 2014 - 52
Baking & Snack - November 2014 - Nuts - The Case for Nuts
Baking & Snack - November 2014 - Fit for the snacking life
Baking & Snack - November 2014 - 55
Baking & Snack - November 2014 - Do you dukkah?
Baking & Snack - November 2014 - 57
Baking & Snack - November 2014 - 58
Baking & Snack - November 2014 - 59
Baking & Snack - November 2014 - 60
Baking & Snack - November 2014 - Dairy and Eggs - Clean and Functional
Baking & Snack - November 2014 - 62
Baking & Snack - November 2014 - 63
Baking & Snack - November 2014 - 64
Baking & Snack - November 2014 - Egging on the batter
Baking & Snack - November 2014 - 66
Baking & Snack - November 2014 - 67
Baking & Snack - November 2014 - 68
Baking & Snack - November 2014 - 69
Baking & Snack - November 2014 - 70
Baking & Snack - November 2014 - Ingredient App - Compound Interest
Baking & Snack - November 2014 - 72
Baking & Snack - November 2014 - Pie Depositing - Making It Count
Baking & Snack - November 2014 - 74
Baking & Snack - November 2014 - 75
Baking & Snack - November 2014 - 76
Baking & Snack - November 2014 - 77
Baking & Snack - November 2014 - 78
Baking & Snack - November 2014 - 79
Baking & Snack - November 2014 - 80
Baking & Snack - November 2014 - Cracker Makeup - Cracker Tech 101
Baking & Snack - November 2014 - 82
Baking & Snack - November 2014 - 83
Baking & Snack - November 2014 - Introducing...
Baking & Snack - November 2014 - 85
Baking & Snack - November 2014 - 86
Baking & Snack - November 2014 - 87
Baking & Snack - November 2014 - AIB spiffs up cookie/cracker module
Baking & Snack - November 2014 - 89
Baking & Snack - November 2014 - 90
Baking & Snack - November 2014 - Tech Showcase: Cookie and Cracker Production
Baking & Snack - November 2014 - 92
Baking & Snack - November 2014 - 93
Baking & Snack - November 2014 - Ingredient Handling - Do's...and dont's
Baking & Snack - November 2014 - 95
Baking & Snack - November 2014 - 96
Baking & Snack - November 2014 - Industry Insight - Borrowing with Pride
Baking & Snack - November 2014 - 98
Baking & Snack - November 2014 - 99
Baking & Snack - November 2014 - Baking Front and Center
Baking & Snack - November 2014 - 101
Baking & Snack - November 2014 - 102
Baking & Snack - November 2014 - Events
Baking & Snack - November 2014 - Innovations
Baking & Snack - November 2014 - 105
Baking & Snack - November 2014 - Products & Packaging
Baking & Snack - November 2014 - 107
Baking & Snack - November 2014 - Patents
Baking & Snack - November 2014 - 109
Baking & Snack - November 2014 - New on the Shelf
Baking & Snack - November 2014 - 111
Baking & Snack - November 2014 - Marketplace
Baking & Snack - November 2014 - 113
Baking & Snack - November 2014 - 114
Baking & Snack - November 2014 - 115
Baking & Snack - November 2014 - 116
Baking & Snack - November 2014 - 117
Baking & Snack - November 2014 - 118
Baking & Snack - November 2014 - 119
Baking & Snack - November 2014 - 120
Baking & Snack - November 2014 - Ad Index
Baking & Snack - November 2014 - New Product Spotlight
Baking & Snack - November 2014 - 123
Baking & Snack - November 2014 - 124
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