Labriola Baking Co., an automated/artisan bakery in Alsip, Ill., seems to be expanding constantly, thanks to the efforts of ‘Chief Dough Boy’ and CEO Rich Labriola and his staff. Business has grown at double-digit rates, allowing for a move to a spacious, 175,000-sq.ft. production facility and the opening of a hot-spot bakery café. It’s latest project? Pretzel bread.
Expanding to a new tortilla and corn chip plant paved the way for a new conveying, seasoning and bagging line featuring computer control and uniform results, as well as nonstop weighing and packaging efficiency.