Founded in 2000 by three friends, Lyon Bakery has grown from a nine-person operation into a 250-plus-employee wholesale bakery while keeping its focus on patient, traditional breadmaking. Owned by Gerardo Del Cerro and Alan Hakimi, the Hyattsville company works with professional foodservice customers across the Mid-Atlantic and operates 364 days a year to provide fresh daily bread at dependable scale.
Cellone's Italian Bread CoSince two Italian immigrants built a basement brick oven in Pittsburgh, Cellone’s Italian Bread Co. has grown into a family-owned wholesale bakery making fresh breads and rolls for regional restaurants, grocery stores, and national thaw-and-serve distribution. Founded in 1911 and now in its fourth generation, the company still draws on Torino family recipes while operating from a 110,000-square-foot Crafton facility. Cellone’s is also credited with inventing and producing the Egg Bun, now a familiar American bakery staple.PITTSBURGH, PA
Merzbacher'sSince 2013, Pete Merzbacher’s Germantown bakery has grown from overnight work in a borrowed West Philadelphia pizzeria into a team-oriented wholesale bread bakery serving Philadelphia’s food businesses. The bakery is known for making artisan bread with 100% locally milled flour, including its signature Philly Muffin, and is now carrying Metropolitan Bakery’s wholesale operations into a new chapter.PHILADELPHIA, PA
Sweet Sam's Baking CompanySweet Sam’s Baking Company grew from Lyn’s apartment-kitchen recipe experiments and Dave’s search for used bakery equipment into a Bronx bakery that has been in business for nearly 20 years. The company still works with many original team members and holds to its early belief in real ingredients, now baking at an 80,000-square-foot facility for wholesale customers across the United States and abroad. Its focus on food safety is backed by SQF Level 2 certification.BRONX, NY