You will, if you try one from Golden Cannoli Shells Inc. The family-owned, 40-year-old bakery is rolling in the dough at its more spacious, 30,000-sq.-ft. production facility in Chelsea, Mass., to which it relocated in September. The largest national cannoli maker in the U.S. strives for top product quality and strict food-safety standards as well as to ‘just doing things right.’ It’s these and many other reasons that make Golden Cannoli our 2013 Bakery of the Year.
From humble beginnings 40+ years ago in a small bakery near Boston to a 30,000-sq.-ft. plant today in Chelsea, Mass., outfitted with four production lines, Golden Cannoli Shells Inc. now generates more than 100,000 cannoli shells each day. The more spacious plant is also allowing the bakery to significantly increase its capacity.
Serving a substantial portion of the Southeast, including the Five Guys hamburger restaurant chain, Masada Bakery has a deep commitment to customer service, quality standards and an ability to flex with a major growth curve in a tough economy. It’s for these and other reasons that we named it our 2012 Wholesale Baker of the Year.
The Minneapolis-based company appoints David Dudick upcoming president of its General Mills Bakeries & Foodservice business segment, succeeding current president John Machuzick, who will retire from the company on Aug. 1.
The Kroger Co., Cincinnati, shut down its Dillons Central Bakery in Hutchinson, Kan., on June 1, ending a more than 40-year operation and affecting 28 employees.
The American Bakers Association, Washington, D.C., says that the current draft of the ANSI Z50.2 Sanitation Standard for bakery equipment is now up for public comment. Since May 25, individuals have been welcome to review the document and submit comments.