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Our Process

The Gold Crust Baking Company’s brand new, first-class facility was built from the ground up and incorporates all the latest techniques for mixing, proofing, baking, freezing, packaging, and for management of logistics. This 100,000 square foot, fully equipped, state-of-the art production plant provides complete processing lines capable of turning out an endless variety of breads, including, but not limited to, sliced loaves, dinner, sandwich and hoagie rolls, baguettes, artisan loaves, ciabatta and buns.

With a capacity of processing 150 million pounds of dough annually, and ever growing, we are able to accommodate your needs with fully baked, par-baked and fresh frozen breads. With the state of art fermentation tanks and cold proofing boxes, we give all our Artisan products sufficient time to develop, taking as much as 48 hours for starters and proofing. 

To be at the top of your industry requires striving daily to reduce the carbon footprint. Our superior production facility was designed and engineered to be as green as possible, complying with LEED standards and operating with polished concrete flooring, smart switches, T5 lighting, recycling and variable drive equipment, just to mention a few of our advancements. We are 100% green.

Furthermore, we proudly meet AIB and SQF safety standards. You can be completely confident that all Gold Crust breads are optimally safe and healthful.