Masada Bakery’s 100,000-sq.-ft. bakery operation in Norcross, Ga., continues to grow, even in a slumping economy, thanks in part to the dramatic success of several customers. Currently running six production lines that include two recently installed hamburger bun/Kaiser roll lines, the bakery uses an average of 250,000 lb. of flour each week.
When it comes to bakery customers, they all want something different. One wants healthy ingredients, while the other wants no preservatives. While that may put some bakeries into a tailspin to please them all, Masada Bakery, Norcross, Ga., keeps expanding its areas of expertise. “Our customers all have many different recipes and we have to somewhat modify things to accommodate them,” says vice president of operations Neal Ullman. “We will formulate whole product lines for certain customers. One barbecue restaurant we work with originally had five locations and now it’s all over the South, so it needs big volume.”