Founded by Swiss immigrant Alfred Nickles in Navarre, Ohio, in 1909, Nickles Bakery makes breads, buns and pastries for customers across the Midwest. What began as a one-person bake shop has grown into three bakeries and 20 distribution branches, with its Swiss Artisan Bread serving as a direct tribute to the company’s origins. Nickles marked its centennial in 2009 and has been recognized as a Family Firm of Distinction.
Schwebel Baking CompanyBorn from Joseph and Dora Schwebel’s Youngstown kitchen in 1906, Schwebel Baking Company makes bread products for retail and foodservice customers across the region. The independent, family-owned baker now operates two Ohio baking facilities and 20 distribution centers, producing close to a quarter of a million packages daily while keeping family pride at the center of its baking tradition. More than 750 team members support the company’s wholesale bakery operations.YOUNGSTOWN, OH
Aunt Millie'sSince 1901, Aunt Millie’s has baked bread and other everyday baked goods, growing from Fort Wayne’s Wayne Biscuit Company into a four-generation, family-owned bakery. The company produces more than half a million pounds of baked goods fresh each day and distributes them through a fleet of more than 600 trucks, with bakery outlets across the Midwest. Its family baking tradition now includes proprietary offerings such as Live Carb Smart® and a network of BRC-certified Michigan bakeries.SIDNEY, OH
Jenny Lee Swirl BreadRooted in a Pittsburgh baking lineage that began in 1875, Jenny Lee Swirl Bread makes small-batch sweet and savory swirl breads in McKees Rocks, Pennsylvania. The Baker family’s tradition includes Jenny Lee Bakery, founded in 1938, and today’s products carry that history forward through naturally fermented breads such as its cinnamon swirl, cinnamon raisin and savory varieties.MCKEES ROCKS, PA
Bakehouse Bread & Cookie CompanySince 1997, family-owned Bakehouse Bread & Cookie Company has been hand-shaping artisan breads and baking pastries and cookies daily in downtown Troy, Ohio. Founded by Margaret Begg after training at the Culinary Institute of America and apprenticing under a French master baker, the bakery now operates under her son Bryan Begg, continuing its whole-food approach with naturally leavened breads that take up to 72 hours from start to finish. Its bakery café also serves fresh breakfast, lunch, and catering for the local community.TROY, OH