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Baked goods have been a part of peoples’ diet for thousands of years, far longer than golfers have been hitting a little ball across a grassy surface with a long stick. As ingredients, production methods, distribution and a host of other factors have evolved, consumers at all income levels have been able to enjoy staples like breads and rolls, as well as sweet treats like cookies and pies.

There’s something to be said about artisan craftsmanship. Hudson Bread, North Bergen, N.J., knows that quite well. With a view of New York City’s skyline, the bakery uses only the best ingredients to produce a wealth of fresh bread creations daily, and top sellers including French baguettes, seven-grain loaves and hand-cut loaves Francaise, which are signature rustic items.

Hudson Bread, North Bergen, N.J., is rather a paradox. Starting out in 1994 as a small, fully artisan bakery owned and operated by president/chief executive Mariusz (Mark) Kolodziej, Hudson Bread became a favored producer, as its scrumptious baguettes, boules, rolls, brioche, buns, Ciabattas, Pullman loaves and much more gave it plenty of momentum to grow and expand.

It doesn’t feel like Snack Food & Wholesale Bakery is 100 years old, and that’s partly because we have changed names, formats, management, ownership and staffs several times throughout our long existence.

When you hear the word, “tortilla,” what typically comes to mind? Tacos? Burritos? Enchiladas? Fajitas? Quesadillas? What about wraps, flatbreads or melts?

According to the website, ideafinder.com, we consume more than 4.3 billion lb. of snack food a year, which could be why snacks may soon end up becoming America’s favorite meal.

The Centers for Disease Control and Prevention (CDC) released a report in February that reconfirms what most adults already know: A majority of Americans consume too much sodium. Too much sodium can increase the risk of high blood pressure, which often leads to heart disease and strokes. Processed and restaurant-prepared foods contain the most sodium of the foods people eat.

Consumers are asking for a lot of bars these days. Some want bars to be a healthy, easy snack, while others demand that their bars act as a supplement to an active lifestyle. Many prefer a bar that can substitute for a meal or act as a diet aid. Either way, bar manufacturers are making products that satisfy all of these requirements, so it’s just a matter of picking which bar is right for the job.

We visit one of three of Little Lady Foods’ production facilities, which are all about customization. The frozen food manufacturer produces about 100 stock-keeping units that vary with customer desires, and as many as five million pizzas and three million sandwiches each week.