Plaza Belmont Fund III LP of Shawnee Mission, Kan., and several other investors have acquired Labriola Baking Co. in Alsip, Ill. Terms of the transaction, which did not include the Labriola Bakery Café, were not disclosed.
Flexible and ready to address many customer needs, the staff at Eli’s Cheesecake’s 62,000-sq.-ft. production facility in Chicago outputs more than 15,000 units a day on eight production lines.
Amateur and student bakers are invited to enter the Third Annual Amateur/Student Raisin and Spice Scone Competition on April 27 at The French Pastry School in Chicago.
When it comes to day-to-day bakery items such as bagels, buns and rolls, consumers are looking for healthful options and a little bit of variety to keep things fresh.
Vienna, Va.-based Vie de France will cease production at its Bensonville, Ill., facility on April 27. The company makes croissants, pastries, cakes, cookies and European-style breads.
The California Raisin Marketing Board calls for entries in the sixth annual America’s Best Raisin Bread Contest. This year’s finalists will attend International Baking Industry Exposition (IBIE) in Las Vegas on Oct. 6-9 and demonstrate their skills on the show floor.
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.
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