Stroehmann Bakeries

Stroehmann Brothers Company, now identified as Stroehmann Bakeries, Inc., was established in 1924 in Williamsport, Pennsylvania by C.F. Stroehmann and H.J. Stroehmann, Sr. 1999 marked Stroehmann's 75th anniversary. While bread and rolls constitute the largest segments of our business, a full line of cakes, donuts and danishes are produced to provide a complete product offering to our consumers. In keeping with the values of the Company's founders, only the best ingredients are used in every phase of manufacturing. All products are made to standards of the highest quality in bakeries that combine the latest in baking technology with the most thorough sanitation requirements. Stroehmann's fresh-baked products are widely distributed across the Northeastern United States. Stroehmann operates three plants in Williamsport producing bread, rolls and cake. Additional bakeries are located in Pennsylvania in Norristown, Sayre, Hazleton and Altoona, and also in Olean, New York. By acquiring such operations as the Capital Bakery in Harrisburg, PA, Firch Baking in Erie, PA, Keystone Bakery in West Bridgewater, PA, and Hartford East Bakery in East Hartford, CT, the scope of the Company's operations grew further. Today, Stroehmann supplies markets in New York, Pennsylvania, Maryland, Delaware, Virginia, West Virginia, New Jersey, western Ohio and the New England states. Stroehmann now operates eleven producing plants and has an additional fifty-five sales distribution centers, strategically located across its delivery region to allow for Stroehmann's products to be delivered to the customer at the peak of freshness.