Company Overview
| Established: | 1919 by Francesco Formica family owned and operated |
|---|---|
| Owner/Operator: | Frank D. Formica, third generation owner operator, Master Baker with over thirty-six years experience producing hand crafted breads. |
| Bio (Frank D. Formica): |
Born 1952, raised in Ducktown section of Atlantic City USAF Veteran of Vietnam War Era Owner/Operator Venice Bakery (1971-1979) Former Executive Administrator of Resorts International Hotel President Ducktown Revitalization Association (DRA) Board member Dante Hall, Theatre of the Arts, Atlantic City Freeholder Elect, Atlantic County 2nd District Married, four children, four grandchildren |
| Headquarters: |
Formica Bros. Bakery 2310 Arctic Avenue Atlantic City, New Jersey 08401 (609) 348-8934 |
| Products: |
Italian sub loaves, Artisan Breads, Dinner Rolls, Cannolis, Italian Pastries, Biscotti, Cookies, Italian Tomato Pie |
| Customers: |
Serving over 300 corporate accounts in Southern New Jersey, including Atlantic City Casino’s, local restaurants, grocery stores and produce markets. |
| Production Capacity: | Bakery produces on average 30,000 – 50,000 pieces of bread a day |
| Manufacturing Locations: |
2310 Arctic Avenue, Atlantic City, NJ 200 N. Tilton Road, Northfield, NJ 900 Mill Road, Pleasantville, NJ |
| Certifications: | AIB Review |
| Company Employees: | Company employs over 40 people |
| Retail Locations: |
Atlantic City, New Jersey 2310 Arctic Avenue, Atlantic City, NJ 08401 Open: Seven days a week 7am – 7pm Saturday Evenings: 7pm – 10pm Live Music Northfield, New Jersey 200 North Tilton Road, Northfield, NJ 08225 Open: Seven days a week 7am |
| Company History: |
1919 Established by Francesco Formica 1928 Moved to 2310 Arctic Avenue 1945 Mario, Frank and Dominic “Tar” Formica acquired business from their father (Francesco) 1987 Frank D. Formica (Mario’s son) purchased business from family 1988 Brick coal ovens upgraded to brick lined gas fired ovens 1990 Double size of production area; retooled to increase output by over 400% in order to meet growing market demands 1995 Instituted 24x7 manufacturing schedule 1996 Increased market distribution radius to 50 miles and established multiple daily deliveries to customer 1999 Hired full time Artisan Baker to develop line of Artisan breads to meet market demand for hand crafted European style product 2006 Established co manufacturing joint venture with Ginsburg Bakery 2006 Retail shop transformed into state of the art Wi-Fi enabled café serving Seattle’s best coffee 2008 Opened second retail shop in Kensington Square, Northfield, NJ |