• Our Bakeries
• Fort Wayne, Indiana Bakery
• Coldwater, Michigan Bakeries
• Jackson, Michigan Bakery
• Kalamazoo, Michigan Bakery
• Plymouth, Michigan Bakery
• Sidney, Ohio Bakery
• Bakery News

Our Bakeries

Aunt Millie’s has some of the most technologically advanced bakeries in the United States. These bakeries are fast, efficient, and sanitary.

Our Bakeries – How to find us

Fort Wayne, Indiana Bakery

Fort Wayne, Indiana is the corporate headquarters of Aunt Millie’s, and the site of one of the fastest bakeries in the United States. The Fort Wayne bakery houses five packaging lines baking 200 loaves of bread per minute. This adds up to 12,000 loaves per hour, or 120,000 loaves on a 10-hour shift.

Aunt Millie’s Fort Wayne Bakery is a state-of-the-art, computer-operated plant. The plant has an automatic oven, an automatic proofer, and automatic pan stacker and retrieval system and an automatic basket loading machine.

The American Institute of Baking has awarded Aunt Millie’s Fort Wayne bakery Superior ratings and an Excellent ranking in 2009. Also, the Fort Wayne bakery has received the Gold Plate Award.

Coldwater, Michigan Bakeries

Coldwater Bakery is fully automatic, producing buns at an average of 800 per minute.

The American Institute of Baking has awarded Aunt Millie’s Coldwater Bakery a Superior sanitation ranking each year since 1990.  In addition, this bakery has received the highest sanitation scores for a wholesale bakery ever given by the AIB.

Coldwater Bakery named Wendy’s Supplier of the Year.  Each year one bakery is chosen by Wendy’s International, Inc. to receive its Supplier of the Year Award, for producing hamburger buns for Wendy’s Old Fashioned Hamburgers restaurants. Aunt Millie’s Bakeries’ Coldwater Bakery was named Wendy’s Supplier of the Year for 2003.  Aunt Millie’s supplies buns for Wendy’s restaurants throughout the Midwest.

The Wendy’s Supplier of the Year Award is a high honor in the baking industry.  All the bakeries in North America that supply buns to Wendy’s compete for the award.

To choose its Supplier of the Year, Wendy’s considers three factors; quality, annual American Institute of Baking audit scores, and scores from Wendy’s own audits.  Wendy’s randomly evaluates buns on such criteria as slice height, crust color, symmetry, crust character, grain, flavor, and softness.

Out of 28 bakeries, Aunt Millie’s Coldwater Bakery finished first in quality on four-inch buns, with a year-end average of 96.81.  Coldwater also finished sixth in quality on Wendy’s Classic buns with an average of 95.06. These scores are the highest the Coldwater Bakery has ever received.

Aunt Millie’s Vice President of Production, Tony Dalo, said, “All associates and supervisors at the Coldwater Bakery deserve all the credit for what was accomplished in 2003.”

John F. Popp, Aunt Millie’s President, said, “We are pleased and proud to hear of our Coldwater bakery receiving the Wendy’s Supplier of the Year Award.  Aunt Millie’s goal is to produce the highest quality baked goods in the United States.  Receiving this award tells us we are one step closer to achieving that goal.”

Wendy’s International, Inc. is one of the world’s largest restaurant operating and franchising companies with more than 9,200 total restaurants, including Wendy’s Old Fashioned Hamburgers restaurants.

Jackson, Michigan Bakery

Aunt Millie’s Jackson Bakery is probably one of the most technologically advanced bakeries in North America. It houses four packaging lines, baking 160 loaves of bread per minute.

Like Aunt Millie’s Fort Wayne Bakery, the Jackson plant is fully automated. In addition, Jackson boasts a computer-controlled automatic mixing room, where over 35 different ingredients are mixed to create the dozens of different varieties of bread baked in this location.

Aunt Millie’s Jackson plant produces Aunt Millie’s Homestyle, Healthy Goodness, and Split Top Breads.

Kalamazoo, Michigan Bakery

Aunt Millie’s Kalamazoo Bakery produces Aunt Millie’s delicious Hearth Breads. The bakery is capable of producing both buns and bread, (800 hot dog buns and 800 hamburger buns per minute are produced at this plant). This flexibility enables Aunt Millie’s to meet production needs for in-store specials and seasonal fluctuations in demand.

The American Institute of Baking has awarded Aunt Millie’s Kalamazoo Bakery a Superior sanitation rating each year since 1994.

Plymouth, Michigan Bakery

Aunt Millie’s purchased a 64,000 square foot building in Plymouth, Michigan, in the fall of 2004. Over the winter, the company made minor renovations and installed approximately $6 million in equipment.

The Aunt Millie’s Plymouth Bakery opened in May, 2005. It produces Aunt Millie’s Hamburger and Hot Dog Buns. “We needed additional capacity to produce buns,” said John F. Popp, Aunt Millie’s President. “Over the last six months we acquired a number of new customers. This led to a higher demand for buns than we anticipated. This new plant will allow us to meet that demand.”

Since the plant’s opening, Aunt Millie’s has invested in additional equipment including a state-of-the-art bread line.

Sidney, Ohio Bakery

Located 25 miles north of Dayton, the Sidney plant was purchased from Campbell’s Soup in 1995. Aunt Millie’s then made significant renovations to the building, resulting in a state-of-the-art bakery that produces buns.

The Sidney Bakery houses Aunt Millie’s fastest production lines. 6,600 bun 8-packs per hour are produced on three lines.

The American Institute of Baking awarded Aunt Millie’s Sidney Bakery a Superior Sanitation rating 5 years in a row.