Creating a pleasant stir in New York’s restaurants since 1987, Tom Cat combines the craftsmanship of artisan baking with a cupful of automation plus a pinch of top-quality ingredients to churn out incredibly fresh baguettes, rolls, buns and authentic country table breads seven days a week at its 45,000-sq.-ft. production facility in Long Island City, N.Y.
Tom Cat Bakery is a lion when it comes to variety. Producing an average of 350 stock-keeping units (SKUs) a day, from traditional pretzel rolls to French, German and Italian breads, wheat, rye and sourdough, the 45,000-sq.-ft. facility in Long Island City, N.Y., has been baking the artisan way for more than 26 years. Altogether, the bakery produces an incredible 450 different specialty items for New York’s leading restaurants, hotels and sandwich chains. And it does so seven days a week, 24 hours a day, and 365 days a year.