Industry News

Love and Quiches Desserts celebrates its 40th anniversary

June 5, 2013
/ Print / Reprints /
/ Text Size+

Love and Quiches Desserts, Freeport, N.Y., celebrates its 40th anniversary this year. The company is known for its gourmet desserts and quiches, which it sells to retailers and foodservice customers throughout the world.

Susan Axelrod, Love and Quiches Desserts

“When I founded this business in 1973, as a humble enterprise based out of my own home kitchen, I never envisioned my ‘hobby’ would grow into what it is today—a multimillion dollar global brand,” says company founder and chairwoman Susan Axelrod (pictured). “It has been a wonderful journey, one filled with change and excitement and, above all, the extraordinary opportunity to share my passion for quality food with so many.”

Since its founding, the company has moved from a kitchen to its current 45,000-sq.-ft. facility; expanded its product line from quiche and pecan pie to a wide array of products, including Greek yogurt cheesecake and a Gourmet Grab & Go snack line; and grown its customer base from Manhattan restaurants to restaurants and retail stores in locations as far reaching as the Middle East and Asia.

Love and Quiches has always recognized the need to give back, too. The company actively supports the Wounded Warriors program, which assists active duty and veteran war fighters; created the Cakes for Kids program, which combats child hunger; and regularly gives to, and participates in, charitable causes, including the Juvenile Diabetes Research Foundation’s Walk to Cure Diabetes.

Forty years of success doesn’t mean Love and Quiches plans to rest on its laurels, though. The company intends to continue to innovate and advance, keeping ahead of trends and, in some cases, creating them. “We will remain on the cutting edge of quality and service by doing what we’ve always done—delivering trend-responsive product lines that speak to the needs of our customers,” says Andy Axelrod, president of the company and Susan’s son.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

Table Of Contents Subscribe

School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!


Facebook IconTwitter IconYoutube IconLinkedIn Icon