Most Cassone baked goods are shipped far beyond the New York fresh market. Boxes of frozen bread are trucked all across America to satisfy the hungry palates of hundreds of foodservice and retail distributor customers. They demand the very best bread, J.J.Cassone's.
J.J. Cassone Bakery, Inc. of New York, in business since
1910, is carrying forward the
company's heritage of Italian full-flavored breads, started
by John Joseph Cassone.
For some, the love of good bread dwells in their blood and
in their heart, as it has for this
third generation family and their employees. They treasure
their heritage of Italian, full flavor
retarded processed breads. Smell our bread. It has a rich,
fermented flavor. Tear a kaiser or
hoagie roll apart. Feel the "strength", the elasticity of
the dough. Note the distinct density of
the crust, like a skin. Taste the bread. It has an Old Italian
quality that goes far beyond the
simple flavors of flour, water and yeast. There's only one
way we know to make bread with
the flavor and texture of Cassone's: retarding. That's right.
Our breads are retarded!
Retarding is a costly process in baking, so costly that very
few bakeries do it. But the
retarding process is the only way we know to make great tasting,
great eating bread.
The plant has a wealth of state-of-the-art processing systems,
including 6 tunnel ovens,
unique proofing/retarding systems, Peerless mixers and
much more. Production at Cassone's
110,000 sq. ft. facility takes place on three floors. Out come not only Italian breads and pastries,
but also bagels, French breads,
Bakery buns, Kaiser Rolls and Danishes, over 750 kinds
of baked goods.
Then to assure the freshness, we stop the staling clock
by sending our bread from the
oven to our 12000 sq. ft. freezer. The clock doesn't
start again until you decide to thaw the
bread. And that's why people say, "Cassone's Frozen Bread
Is Fresher Than Fresh!"
Want to know more? Call us at 1-800-331-7504.