Dan Malovany

Nate Fisher pretty much made up his mind two years ago that Don Julio Foods was going to move out of its 35,000-sq.-ft. facility in Clearfield, Utah. During the previous years, the tortilla producer’s retail sales had been climbing at about 25% annually while the smaller base of foodservice volume had soared 50% a year as the company expanded throughout the Intermountain region, which includes Utah, Idaho, Wyoming, Montana, Nevada, parts of Arizona, Colorado and New Mexico.

The management team and most of the employees at Rocky Mountain Pies have returned to their old bakery, which had been closed, to make it their home once again.

Rocky Mountain Pies has mapped out a strategy to conquer the competitive pie category. The goal is not to climb to the top, but to partner with customers and be the best at what it does.

Mariusz Kolodziej knows good artisan bread. As president of Hudson Bread, he has helped earn his bakery a reputation for its fresh bread and rolls. Snack Food & Wholesale Bakery recently met with Kolodziej and his colleagues, vice president of production Wolfgang Scharinger and vice president of operations/R&D Ray Million, and took a tour of Hudson's 60,000-sq.-ft. facility in North Bergen, N.J. Find out what makes this traditional bakery tick.