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Baking the Finest Rolls ♦ Letter from the President ♦  Did you know? ♦ Career Opportunities ♦ Become A Customer ♦ Specials ♦  Product Catalog

Did you know?

• Locally grown wheat lacks the essentials to produce European style breads. Mid-West hard durham wheat is needed to make Italian style breads.

• We purchase over 200,000 lbs of high grade flour each week, which equates to 100 acres of field wheat. At this rate it requires 37,000 acres of wheat to support our bakery for one year.

• We produce 200,000 lbs of finished product each week. This is an average of 9,000 lbs of bread per employee.

• Baking takes place in two Themo-Tron tunnel fired ovens (manufactured in Israel). With over 1600 square feet of baking surface these ovens continue to convey baked product toward 1100 feet of cooling conveyor and a lot of satisfied customers.