Born 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.
Nickles BakeryFounded 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.CINCINNATI, 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
Mancini's BakerySince Italian immigrant James Mancini began baking in 1926, Mancini’s Bakery has made Pittsburgh bread, including its trademark hand-twisted Signature Twist. Still family-owned and operated, the McKees Rocks bakery uses many of the same old-world techniques while baking around the clock and producing more than 10,000 loaves a day with a team of 48 Pittsburghers. The bakery also runs a retail shop in the Strip District and supplies local retailers and restaurants.MC KEES ROCKS, PA
Kauffman's Country BakerySince brothers Steve and Richard Kauffman opened its doors in 1992, Kauffman’s Country Bakery has grown from one mixer and an oven into a 20-to-25-person bakery making homemade goods in Ohio’s Amish Country. Amish women make the baked goods, with family recipes still shaping specialties such as German Stollen Bread, which the bakery now produces year-round. Its Millersburg shop also combines a café with Amish bulk foods and country souvenirs, making it a regular stop for locals and visitors alike.MILLERSBURG, OH