Bakeries of the United States

Question

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

Answer 1

Mrs. Cubbison%27s Foods

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Answer 2

Murray Cookies

Kellogg Company

US$ 14.792 billion (2013)

The Kellogg Company (also Kellogg's, Kellogg, and Kellogg's of Battle Creek) is an American multinational food manufacturing company headquartered in Battle Creek, Michigan, United States. Kellogg's produces cereal and convenience foods, including cookies, crackers, toaster pastries, cereal bars, fruit-flavored snacks, frozen waffles, and vegetarian foods. The company's brands include Froot Loops, Apple Jacks, Corn Flakes, Frosted Flakes, Rice Krispies, Special K, Cocoa Krispies, Keebler, Pringles, Pop-Tarts, Kashi, Cheez-It, Eggo, Nutri-Grain, Morningstar Farms, and many more. Kellogg's stated purpose is "Nourishing families so they can flourish and thrive."

Kellogg's products are manufactured in 18 countries and marketed in over 180 countries. Kellogg's largest factory is at Trafford Park in Trafford, Greater Manchester, United Kingdom, which is also the location of its European headquarters. Kellogg's holds a Royal Warrant from Queen Elizabeth II and the Prince of Wales.

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Answer 3

Napoleon%27s Bakery

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Answer 4

Old London Foods

Old London Foods. a subsidiary of B&G Foods, is a company best known for its Melba toast products. Originally based in the Bronx and called the King Kone Corporation, the company changed its name to Old London Foods in May 1960 to match their best-known brand of food products, Old London, which had been in use for nearly 25 years.

Melba toast dates back to 1897, when Nellie Melba complained to chef Auguste Escoffier that her toasted bread was too thick. He gave her bread that had been toasted extremely thin and named it "Melba toast" after her. The products were first made under the Old London brand in 1932, when the first Melba oven was built, and later variations included restaurant packs of toast and rounds.

The company was originally a manufacturer of food machinery and company founders Harry Tatosian, who invented the machines and R. J. Yohai, vice president and sales manager, decided to start making food using their machines after a trip to London, where they had installed automated baking machines for a customer. They first started baking ice cream cones and used the brand name Old London based on their recent experience in that city. Using an investment of $4,000, they created a multimillion-dollar business exclusively using their own capital to expand to include melba toast and snack products.

Old London was looking for a new snack in the 1950s and had a machine that could extrude cornmeal under pressure through a narrow hole that would be cut to three-inch lengths by a blade. Baked with orange cheddar cheese and flavorings, Morrie Yohai gave them the name "Cheez Doodles". The name came to him while he sat around the table with other employees sampling different alternatives for the cheese flavoring. By 1960, the company's products were sold in 250,000 supermarkets and restaurants in the United States and their Dipsy Doodles corn chips were the second-best selling corn chip in the country behind Fritos and its snack division produced popcorn in caramel, cheese and unflavored varieties, and was the largest producer of popcorn for home consumption as of 1960.Manhattan's famed Sardi's restaurant included Old London crackers by name on the menu for its "executive weight watchers" meal. By 2010 the company's Old London and Devonsheer brands were sold in 90% of American supermarkets.

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Answer 5

One World Cafe

Coordinates: 40°46′05.5″N 111°52′56″W / 40.768194°N 111.88222°W / 40.768194; -111.88222

One World Everybody Eats (OWEE) was a nonprofit community kitchen and is a foundation based in Salt Lake City, Utah. Its motto was "a hand up, not a hand out." The community kitchen concept is a restaurant based on a gift economy, allowing patrons to "pay what they can" and serving all members of the community regardless of their ability to pay. The Cafe incorporated volunteer and common-effort aspects similar to those of a community garden. The organization's stated goal was to provide all who eat high quality, all natural, simple food and to ask patrons to give fairly in exchange so that all could partake.

The cafe served food according to a "no-menu, no prices" model. A pay-what-you-want model was used.

If customers could not afford to pay, they could volunteer at the cafe doing dishes, cooking, or working in the garden, and receive meal vouchers in exchange for the work they performed. Patrons could also pay for a meal by donating supplies or organically grown produce to the cafe. A wish list was maintained in the cafe for those interested in donating specific supplies. One World did not turn anyone away for inability to pay. All patrons were asked to give fairly in exchange for their meal, but ultimately relied on a gift economy.

The cafe served an organic, natural, and local cuisine that includes vegan, vegetarian and meat dishes.

There was no standard menu, the fare changes daily based on the availability of local food (often donations from patrons) and the Chef's inspiration. Although there was no menu, One World Everybody Eats specialized in "home-style" dishes from around the world featuring staples such as bread, soup, salad, entree, organic coffees and teas, dessert, grains, quiche, and dal and rice. The cafe purchased foodstuffs locally whenever possible.

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Answer 6

Pepperidge Farm

Pepperidge Farm Incorporated

Pepperidge Farm is an American commercial bakery founded in 1937 by Margaret Rudkin, who named the brand after her family's property in Fairfield, Connecticut, which in turn was named for the pepperidge tree, Nyssa sylvatica. A subsidiary of the Campbell Soup Company, it is based in Norwalk, Connecticut.

Pepperidge Farm products include Milano and Nantucket cookies, Goldfish crackers, and varieties of bread. It distributes Tim Tams in the US, manufactured by Arnott's Biscuits, another Campbell's subsidiary in Australia, and Pirouettes, made in Indonesia.

Margaret Rudkin began baking bread in 1937 for her youngest son Mark who had asthma and was allergic to most commercially processed foods. She home-baked bread that her allergic son could eat. Her son's doctor recommended it to his other patients and encouraged her to bake more bread. She approached Frederick Marschall, owner of Marschall's grocery stores based in Stamford, Connecticut, to see if he would be willing to sell her "Pepperidge Farm" bread. After tasting a piece, he took all the loaves she had brought with her and placed an order for more. Margaret's husband Henry, a Wall Street broker, began taking loaves of bread with him to New York to be sold in specialty stores. She soon moved the growing business out of her kitchen and into her garage, then into a factory in 1940. Rationing during World War II forced her to cut back production due to ingredient shortage. In 1947, Margaret opened a modern commercial bakery in Norwalk, Connecticut.

On a trip to Europe in the 1950s, Rudkin discovered fancy chocolate cookies that she believed would be popular in the United States. She bought the rights to produce and sell them, and the Distinctive Cookies line was born. Under her management, Pepperidge Farm continued to expand into other products, including frozen pastry items and, later, the Goldfish snack cracker from Switzerland. In 1961, she sold the business to the Campbell Soup Company and became the first woman to serve on the board. She drew on her knowledge and experience to write The Margaret Rudkin Pepperidge Farm Cookbook in 1963, which was the first cookbook ever to make The New York Times Best Seller list.

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Answer 7

Orwasher%27s bakery

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Answer 8

Panera Bread

Panera Bread Company

Panera Bread Company is an American chain of bakery-café fast casual restaurants in the United States and Canada. Its headquarters are in Sunset Hills, Missouri, a suburb of St. Louis, and operates as Saint Louis Bread Company in the St. Louis metropolitan area. Offerings include soups, salads, pasta, sandwiches, and bakery items.

St. Louis Bread was founded by Ken Rosenthal in 1987 when he opened the first location in Kirkwood, Missouri. In 1993, Au Bon Pain Co. purchased the St. Louis Bread Company. In 1997, Au Bon Pain changed the company name to Panera, a word that has roots meaning "breadbasket" in Latin. At the same time, the St. Louis Bread Company was renovating its 20 bakery-cafés in the St. Louis area.

In May 1999, to expand Panera Bread into a national restaurant, Au Bon Pain Co. sold its other chains, including Au Bon Pain, which is now owned by Compass Group North America. Panera Bread moved into its new headquarters in Richmond Heights, Missouri in 2000. The company operates or franchises more than 1900 Panera Bread bakery-cafés in 46 states and 20 facilities that deliver fresh dough to the bakery-cafés every day. Panera Bread's CEO is Ron Shaich.

In the St. Louis area where it was founded, Panera Bread still operates under the name St. Louis Bread Company. The St. Louis metropolitan area has over 101 locations.

In 2005, Panera ranked 37th on BusinessWeek's list of "Hot Growth Companies", earning $38.6 million with a 42.9% increase in profits.

In 2007, Panera Bread purchased a majority stake in Paradise Bakery & Café, a Phoenix-based concept with over 70 locations in 10 states (predominantly in the west and southwest). The company purchased the balance of Paradise in June 2009.

In 2008, Panera Bread expanded into Canada, beginning with Richmond Hill, Thornhill, Oakville, and Mississauga in the Toronto area.

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Answer 9

Racine Danish Kringles

Racine Danish Kringles is a family run bakery located at 2529 Golf Avenue, on the North Side of Racine, Wisconsin, that specializes in Kringles. The bakery uses the tagline "It's not just a treat, it's a tradition."

Kringles are made by hand and involve rolling butter between layers of Danish pastry dough in order to create a flaky crust. Originally shaped like a knotted pretzel, a typical Racine Kringle is formed into an oval. It can be filled with a variety of fruit, nut and candy flavor combinations before the pastry is baked.

The bakery opened in 1981 and primarily distributed Kringles through wholesale; supplying Kringles to grocery stores throughout the Midwest and DSD (Direct Store Delivery) where fresh Kringles are delivered to nearby stores. Kringles were also available to local fundraising groups. In October 1988, Mike and Roylene Heyer officially purchased Racine Danish Kringles. At the time, the business was producing 400,000 Kringles annually and employed about eight people. An important step to growing the business was to build awareness of Kringles beyond Wisconsin borders.

In 1994, Mike Heyer introduced his Kringles as a corporate gift at the Tomorrow's Products and Services Exhibit.

Currently, the company continues with Direct Store Delivery to nearby grocery and specialty stores. Kringles are distributed wholesale throughout Wisconsin and nearby states including Michigan, Indiana, Illinois, Minnesota, Iowa and Missouri. The website kringle.com offers Kringles and Kringle Gift Packages to be purchased online. Racine Danish Kringles continues to offer Kringles as a fundraising product to any non-profit organizations as well as other items the bakery produces: Aunt Marie's Cheesecakes, Brownies, Cinnamon Buns, and Cookie Dough. Racine Danish Kringles is a Kosher certified bakery. Food Network Magazine's December 2013 Holiday Issue featured Racine Danish Kringles as the featured food gift from Wisconsin in their "50 States, 50 Food Gifts" article.

The bakery accepts orders by mail, phone or fax. Kringles can be shipped anywhere in the United States within two days.

Lawmakers designated Kringle as the official Wisconsin State Pastry on July 1, 2013.

In keeping the kringle business as a family tradition, Mike Heyer passed the business over to his son Christopher Heyer who took over as President of Racine Danish Kringles in July 2012.

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Wikipedia

Answer 10

Renz Block

Renz Block

The Renz Block was a historic commercial building in downtown Lima, Ohio, United States. Located along North Main Street across from the Allen County Courthouse, the block was built in 1900 in a late variant of the Victorian style. A three-story building, the Renz Block was constructed primarily of brick with stone details; the roof was flat and made of asphalt. Among its leading aspects were an elaborate parapet and heavily decorated facade, including windows with doubly sashed transom lights.

The Renz Block was named for baker Jacob Renz, its second owner, who founded a bakery on North Main in 1887. By 1903, his business had expanded to the point that he needed to purchase larger premises; accordingly, he bought a nearby three-year-old building and established his business there. For many years, the company was a leading part of the local economy; at the time of its sale to another company in 1958, it was the largest bakery in Allen County.

When the Renz Block was constructed, Lima was in the middle of an economic boom prompted by the recent discovery of petroleum in the nearby vicinity; the city's population had grown 300% in the previous fifteen years, and many large buildings were being erected in the city's downtown. Its architecture was comparable to or superior to that of many other period buildings; a 1980 survey ranked it as one of the most prominent examples of late nineteenth-century architecture remaining in the city. In recognition of its significant architecture, it was listed on the National Register of Historic Places in 1982, along with seventeen other downtown buildings. Another of these buildings was the nearby Metropolitan Block, which remained an even better example of late nineteenth-century architecture than the Renz Block. Since that time, the Renz Block has been demolished; although it is still listed on the National Register, a parking lot sits at its location.

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