Bakeries of the United States

Question

This piglix contains articles or sub-piglix about Bakeries of the United States

Answer 1

Rhino Foods

Rhino Foods Inc.

Rhino Foods Incorporated, founded in 1981 by Anne and Ted Castle, is a specialty ice cream novelty and ice cream ingredient manufacturer located in Burlington, Vermont, United States. Rhino Foods has grown from a small ice cream shop, Chessy's Frozen Custard, into a business with over 100 employees. In 2013, the company became a certified B Corporation joining over a 1000 companies worldwide in the unified goal to use business as a force for good for people and the planet. The company is best known locally for their ice cream sandwich, the Chesster. In 1991, the company worked with Ben & Jerry's to develop the first cookie dough for use in ice cream. The company produces cookie dough and baked pieces for most major brands in the ice cream industry. The company also co-packs ice cream cookie sandwiches for national and international companies.

Rhino Foods' operates the Employee Exchange Program (EEP) as a way to manage seasonal staffing demands to the benefit of employees and the company. The company sent 15 factory workers as temporary staff to the lip balm manufacturer Autumn Harp for a week to deal with the holiday rush.

The Employee Exchange Program was developed in 1993 when a group of Rhino employees held brainstorming sessions on how to respond to a drop in staffing needs during the winter months.

In 2007, Rhino Foods started a new employee program to support short-term and long-term financial stability. Any employee that has worked at the company for 12 months can get a same day loan up to a $1000 from Rhino's credit union partner. The loan is paid off with automatic weekly payroll deductions. When the loan is repaid the deduction rolls into a savings account in the employee's name unless the employee cancels it. This helps employees build a relationship with a bank and improve their credit rating.

Ted Castle is the founder, owner, and CEO of Rhino Foods. He is a former All American hockey player at the University of Vermont from the 1970s. He coached in Vermont as well as Maine and played professionally in Italy and Sweden. He is also known for his activism with child abuse prevention, Shelburne Farms, The United Way, and Vermont Special Olympics.

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Answer 2

Roselyn Bakery

Roselyn Bakery was a major bakery chain that distributed products from an Indianapolis central baking facility from 1943 to 1999. The bakery chain, which consisted of approximately 40 locations in and around central Indiana, was known for its popular treats such as their Sweetheart Coffee Cake, Zebra Square Brownies and Blackout Cake.

In July 1999, the factory was abruptly shut down by the Indiana State Department of Health for repeated/severe code violations. The entire chain was dissolved soon after.

Despite the closure being heavily publicized by the local media, the popularity of Roselyn Bakeries' products did not wane. In 2000, the Kroger grocery chain sold a limited-edition cookbook of the bakery's recipes. (Reprints of the cookbook have since been made available at Roselyn Recipe, the bakery's official website.) At the same time, a bakery in Chicago was contracted to produce a limited number of bakery products for distribution at local supermarkets.

In 2005, the Dias family, along with another partner, purchased Roselyn Recipe and the assets of Roselyn Bakery from the Clark family (the bakery's original founders). Two bakeries were established, one in St. Louis and the other in Indianapolis, to continue the production and distribution of these products. Roselyn Recipe treats can be found and purchased in Kroger and Marsh stores all over central Indiana.

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Answer 3

Royal Baking Company

Royal Baking Company

Royal Baking Company is a historic bakery complex located at Raleigh, North Carolina. The original section was built in 1941, with additions made about 1946-1947, and in the 1960s. The office section is constructed of cinder block with a facing of blond bricks and features corner-wrapping, metal-framed, ribbon windows in the International style. The building also has cylindrical lamps with Art Deco style metal wall mounts. The building has been converted to a retail complex.

It was listed on the National Register of Historic Places in 1997.

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Answer 4

Schlotzsky%27s

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Answer 5

Schmidt Baking Company

Schmidt Baking Company is a bakery in Baltimore, Maryland, U.S. The company makes Schmidt's Blue Ribbon and Schmidt's Old Tyme Breads and, as a licensee of the Quality Bakers of America Cooperative, bakes and distributes Sunbeam Bread in its territory.

It was founded in Baltimore, Maryland, in 1886 by Elizabeth and Peter Schmidt at their house using recipes from their native Germany. The company now has more than 800 employees and makes several varieties of bread, most prominently white bread.

Its 1970s and 1980s advertising jingle was "I like bread and butter, I like toast and jam, I like Schmidt's Blue Ribbon Bread, It's my favorite brand", which was derived from The Newbeats 1964 song, "Bread and Butter".

There was a major fire at an empty building owned by the company on Fitch Lane in Fullerton, Maryland, in April 2008.

In 1941, the company was cited by the National Labor Relations Board for failing to engage in collective bargaining with its employees.

The company sponsored the Preakness Stakes pre-race parade in Baltimore for three years.

In 1996, the company was the subject of an IRS lawsuit regarding when vacation pay and severance pay can be considered deferred compensation by a company in its tax returns. The resulting ruling on this case was used in proposed changes to the law.

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Answer 6

Schulze Baking Company Plant

Schulze Baking Company Plant

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Schulze Baking Company Plant is a factory building located on the South Side of Chicago, Illinois, United States. It is located at 40 East Garfield Boulevard (also described as 55th Street and Wabash Avenue) in the Washington Park community area in Cook County. Built in 1914, the building was listed on the National Register of Historic Places on November 12, 1982. Originally built for the Schulze Baking Company, it was the home of the Hostess Brands' Butternut Bread until 2004.

The building features a terra cotta exterior with ornamentation that pays tribute to Louis Sullivan. The original flooring is made of reinforced concrete. In the early 21st century, the building fell into a state of disrepair. In 2016, however, a developer stated that the building was being rehabilitated for adaptive reuse in 2017 and following years as a data center.

The building is located between the western edge of Washington Park and the Dan Ryan Expressway along a section of Garfield Boulevard that formerly hosted prominent businesses such as the Wanzer Milk Company and the Schulze Baking Company. The area has suffered from economic decay and crime. One of the few significant remaining businesses in the old Black Belt was the Butternut Bread Company, which occupied the building.

According to the Illinois Historic Preservation Agency, it currently functions as an Industry/Processing/Extraction - processing site, and its original historical function was as an Agriculture/Subsistence - processing site.

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Answer 7

Shipley Do-Nuts

Shipley Do-Nuts

Shipley Do-Nuts is an American doughnut chain with more than 300 franchised stores in the Southern United States, including Texas, Louisiana, Arkansas, Tennessee, Mississippi, Georgia, and Alabama. Its headquarters are located in Northside, Houston, Texas.

Shipley Do-nuts was created when Lawrence Shipley, Sr. designed a gourmet recipe for doughnuts. Back in 1936, when Shipley first created the recipe, his doughnuts were cut by hand and served warm during the day. Back then, his doughnuts were sold for $.05 per dozen. Lawrence Shipley Sr., Lillie Shipley and Helen Shipley worked with others at their original bakery on 1417 Crockett Street in Houston, Texas. In the 1940's, the doughnuts became such a hit around the area that they were sold on retail and thus, Shipley Do-nuts was born. Shipley’s goal was to continue selling hot doughnuts to customers. He said “When they bite into that hot doughnut, it will bring them back every time”.

Lawrence Shipley Jr. took over the business to continue his father’s dream. Later, Lawrence W. Shipley, III, became the president of the company and carries on the tradition with high hopes of expanding the chain. In total, the doughnut shop has gone through three generations on Shipley men. Today, the chain’s headquarters remain in Houston, Texas on 5200 North Main.

In 2015, the Equal Employment Opportunity Commission (EEOC), an agency that regulates the rights of employees in America, charged Shipley Do-nuts for violating federal anti-discrimination laws. The franchise forced Brooke S. Foley, an employee at one branch of Shipley Do-nuts in the Katy area, to take an unpaid leave. This specific branch’s owner and general manager prohibited Foley from working at the doughnut shop unless she provided documentation from a doctor that her pregnancy is not “high-risk”. Foley was later fired from the shop when she was unable to provide formal evidence of the doctor’s permission. This issue violates Title VII of the Civil Right Act of 1964 under the Pregnancy Discrimination Act that discourages pregnancy-related job discrimination. Employers cannot force a pregnant employee to show formal documentation in order stay employed. On November 16, 2015, Judge Alfred H. Bennett signed the consent decree that settled the suit which provided non-monetary relief. Shipley Do-nuts was required to execute non-discrimination policies, post all anti-discrimination notices in their locations, and keep reports of employment actions that involve pregnant workers.

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Answer 8

Southern Biscuit Company

Southern Biscuit Company

Southern Biscuit Company, also known as Interbake Foods, Inc. and Famous Foods of Virginia (FFV), is a historic factory building located in Richmond, Virginia. The original section was built in 1927, and is a six-story, reinforced concrete building. It was subsequently expanded four times through 1951. The building features a water tower and distinctive roof-top sign. The sign has three rows of letters spelling “HOME OF”, “FFV”, and “COOKIES AND CRACKERS”. The facility closed in 2006.

A 2014 renovation transformed the factory into a 178-unit apartment building. The Cookie Factory Lofts complex covers 240,000 square feet and incorporates unique features of the former bakery.

The Southern Biscuit Company Building was listed on the National Register of Historic Places in 2012.

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Answer 9

Sprinkles Cupcakes

Sprinkles Cupcakes is a Beverly Hills, California-based cupcake bakery chain established in 2005. It is considered one of the first cupcake bakeries.

In 2002, Candace Nelson and her husband Charles Nelson, both investment bankers, visited Candace's sister in New York and tried the cupcakes at Magnolia Bakery. Candace decided that it was "time for cupcakes to stop being the backup dancer to cakes." Having had started a custom cake business after attending Tante Marie's Pastry Program in San Francisco, she set her sights on cupcakes. "I was taking orders for special occasion cakes which I came to realize are, by definition, reserved for special, infrequent occasions," she said. "I wanted to create an artful and handcrafted dessert, yet one which people could eat on a daily basis...which led me to reinvent and elevate the lowly cupcake."

Although starting a cupcake bakery was a "high-risk venture" and the bakery business was in a four-year no carb decline, the Nelsons pursued their dream. Their "sleek, minimalistic" store was designed by an architect from Vienna and the logo and packaging were created by a former Martha Stewart employee with design help from graphic designers Kevin Hagen and David Irvin. On April 13, 2005,the Nelsons opened Sprinkles' first store on Little Santa Monica Boulevard in Beverly Hills. The first day, the cupcakes sold out in three hours, and 2,000 cupcakes were sold the first week.

Sprinkles now has 17 locations throughout the United States (Beverly Hills, Chicago, Dallas, Georgetown, The Grove, Downtown Los Angeles' FIGat7th, Houston, La Jolla, New York City, Palo Alto, Scottsdale, Las Vegas, Atlanta,and Newport Beach), with plans to open in 15 more cities including London and Tokyo. The Nelsons also started a traveling "Sprinklesmobile", a Mercedes Sprinter van designed by Sprinkles architect Andrea Lenardin and built by "Pimp My Ride's" West Coast Customs. In 2007 the company developed a line of cupcake mixes sold exclusively through Sprinkles and Williams-Sonoma stores in the United States and Canada. In February 2011 Sprinkles released an iPhone app that features free cupcakes and virtual gifting.

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Answer 10

Spudnut Shops

Spudnut Shops were American franchised stores selling donuts made with potato flour called Spudnuts. The parent company no longer exists, but independent stores remain. The original recipe is based on a folk recipe that traces back to Germany.

After brothers Al and Bob Pelton of Salt Lake City ate potato-based doughnuts in Germany, they tried a number of things, from wheat dough that was flavored with potato water to using mashed potatoes, before creating a dry potato mix that not only worked for them but made it possible to franchise the concept. They coined the word "spudnut", and went into business in 1940.

In 1946, the company began establishing a nationwide chain of franchised Spudnut Shops. In 1948, one new franchisee opened a store after paying $50 (approx. $450 in 2010 dollars) plus the cost of 100 sacks of spudnut flour. By 1952, when the Peltons were on the cover of the April 1952 edition of Mechanix Illustrated (“Their Potatoes Make Dough”), a franchise cost $1,750, plus equipment and other costs, for an initial investment of about $5,000 (approx. $40,000 in 2010 dollars).

By 1948, over 200 Spudnut Shops had sprung up across the USA. Spudnuts were advertised widely, with the slogan "Coast to coast... Alaska to Mexico". The cartoon character "Mr. Spudnut" frequently appeared in advertisements, restaurants, and even in parades. By mid-1949, the number was over 225, in 31 states. By 1954, there were more than 300 shops in 38 states.

In 1964, Spudnut shops were selling about 400,000 spudnut doughnuts per day. That year, the company announced that it had successfully designed a process of flash freezing its dough, and announced that it planned to increase its distribution centers. At that time, there were six metropolitan franchise dealers who made fresh dough for distribution to shops that did not want to make their own dough from the dry mix sold by the company.

In 1968, the Pelton brothers retired, selling their company, Spudnut Industries Inc., to National Oven Products, Inc., of Washington state, a wholly owned subsidiary of Pace Industries, based in Vancouver, British Columbia. The annual sales of Spudnut Industries was $2 million. The sale price was $550,000, payable over five years, plus 20,000 shares of Pace Industries (worth about $175,000). At the time, there were 315 franchise holders, with combined annual sales of $25 million, making it the largest doughnut franchise in the United States. In 1973, Pace sold the company, which it had kept as a separate entity, together with National Oven Products, for $1.3 million, to Dakota Bake-N-Serv, headquartered in Jamestown, North Dakota. Within a year of the purchase, the new parent company remodeled the Spudnut headquarters in Salt Lake City, and retired "Mr. Spudnut", the company symbol, replacing him with a design showing a spudnut with a bite taken out of it. The mix for the company's signature product continued to be produced at the company plant in Salt Lake City, available as 50 pound bags of dry ingredients or as frozen dough.

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