Turano Georgia Bread
Baking & Snack
12th April 2009 by Laurie Gorton
Four years in the planning, the new Turano Georgia Bread plant at Villa Rica, GA, positions Turano Bak- ing Co. of Berwyn, IL, for the future. The family- owned-and-operated business supplies customers in the Southeast and along the Atlantic Coast, using a high- speed, fully automated pan bread line and a high-speed, artisan-quality hearth bread line. And it enables Turano Baking to follow its customers.
“Our purpose is to serve the customer no matter where he’s at,” said Renato (Ron) Turano, owner and c.e.o., “and we have customers all over the country. That’s the expansion program we designed, and Georgia is one of the steps we have implemented. We’re here to stay,” he added.
“This bakery takes Turano to the next level, to allow
our next generation to be able to grow the business,” ob- served Umberto (Tony) Turano, owner and president. “And it brings us to a different part of the country, helping our products and brands become better known.”
The new bakery not only provides additional reach and expanded product lines but also increased competi- tiveness, according to Giancarlo Turano, owner and vice- president, sales and marketing. “Our future is putting us into the pan bread and bun businesses in high-speed, high-volume applications,” he said. “This rounds us off as a baking company.”
Housed in a brand-new building, Turano Georgia Bread is the first location for Turano Baking outside Illinois and is sized to bake 130 million to 140 million lb of bread annually. The company also operates bakeries at its Berwyn headquarters location (specialty breads and rolls), at Bolingbrook (frozen par- and fully baked breads) and at Bloomingdale (pastries). And another bakery is being readied at Orlando, FL, to bake buns.