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Company History
Baker Boy manufacturers of over 400 varieties of high quality bakery products in frozen dough, pre-fried, par-baked, and fully baked forms. We supply to the food service industry throughout the upper Midwest, and Northwest regions, of the United States.
Baker Boy is a service-oriented company dedicated to pleasing our customers and growing our company in the process.
At Baker Boy, we are committed to continual improvement of the quality of the products, and service we provide.
Our team of over 250 dedicated employees share a commitment to our four essential business values:
- People: The source of our corporate strength.
- Products: The tools by which we help our customers fulfill their needs.
- Profits: The yardstick by which we measure our success, and provide cost effective products that meet customers’ needs.
- Community: Recognizing that we owe our success, as a company, to the material and personnel resources provided by the community in which we operate. We feel a civic responsibility to continue our success for the community.
Marvin Moos
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Marvin Moos grew up in a family bakery business in New Salem, North Dakota. He served as a baker in the Navy during World War II. After his military service, Marvin studied baking at Dunwoody’s Institute in Minneapolis.
He worked for other bakeries for several years, and then opened the first Baker Boy Bake Shop in Hebron, North Dakota, in 1955. In 1957, he and his family relocated the business to Dickinson, North Dakota. The bake shop prospered, and branched into other related businesses: a Diner in a local shopping mall, a Pizza House and Café, and, in 1975, a donut specialty shop, named “The Donut Hole”.
Recognizing a need for a regional provider of quality dough products to serve the baking industry, the Moos family sold their other enterprises (except The Donut Hole) in 1978. The funds from the business sales were used to build a 3,000 square foot facility to manufacture frozen dough products.
The facility was completed in April 1979. During its first year most operations were done by hand, and production averaged 40 cases per week. Demand for the products grew quickly, and with the help of food service distributors products were soon being sold in ever expanding markets.
Today, an 85,000 Square foot complex houses a technologically sophisticated production facility capable of producing over 30,000 cases of product each week.
Guy Moos
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Baker Boy Founder, Marvin Moos, passed away in November 2004. Although he is greatly missed, his entrepreneurial spirit lives on within our day-to-day operations. His son, Guy Moos (President) continues to lead the business. He, along with Baker Boy’s Key Leadership Team continue to move forward into the future.
Baker Boy is focused on continually upgrading the company by adding state of the art equipment, offering educational opportunities for employees, continuing to serve our customers with quality products, great service, innovative solutions & great value, and providing leadership and support to worthwhile projects in our community.
Baker Boy has an obligation to build a lasting organization that will endure the test of time, and serve our Baker Boy family, customers, and our community for generations to come.
Baker Boy attributes its success over the years to the foresight of its founder: Marvin Moos, the hard-working team of dedicated employees, and a supportive community that Baker Boy is proud to call its home.
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