Is Gonnella bread going out of business?
Marcucci said Gonnella is not closing any baking plants or shutting any production lines. He said fresh bread accounted for only about 4% to 5% of total production at the Aurora, Ill., plant, and most of the fresh stock-keeping units that have been phased out are still being baked and distributed in a frozen format.
Who owns Gonnella bread Company?
The Gonnella-Marcucci Families
The Gonnella-Marcucci Families continue operating the bakeries much as their grandfather and great-grandfather did so many years ago. At this time as many as 36 family members work for the company, carrying on the vision and pride upon which the business was founded.
How do I bake Gonnella bread?
Preheat your oven to 350 degrees. Place the bread inside the oven for 4-5 minutes. Consume the bread right away. Heated bread will begin to stale witin 20-30 minutes.
What is Gonnella baking?
Connoisseurs and grocery shoppers alike know this name stands for true hearth-baked product that is baked fresh every day of the year. The Gonnella Baking Company produces over four million pounds of product weekly, in our four modern facilities.
Where did Alessandro Gonnella open his bakery?
In a small storefront on south side Chicago’s DeKoven Street, Alessandro Gonnella, an immigrant from Barga, Italy, opened his version of the American dream–a bakery. Alessandro was a hands-on manager because as the store’s only employee he was baker, delivery service, salesperson, and accountant.
How many loaves does the Gonnella Baking Company produce each week?
The Gonnella Baking Company produces over four million pounds of product weekly, in our four modern facilities. The current production capabilities are far more sophisticated and extensive than the original operation, which processed a few hundred loaves weekly in a basement shop on Chicago’s De Koven Street.
Is Gonnella a good company?
A privately owned family company, Gonnella has built a loyal following in its over 110-year history. It has been ranked as one of the nation’s top 100 bakeries and produces nearly 1.5 million pounds of bread products per week.