An oven explosion in 1978 completely destroyed one of the three Santo's Bakeries in Brooklyn. The only item to survive was a stained glass window ornament, a stark but tangible reminder of the origins of Sunrise Bakery.
Sunrise Bakery is located in Sunset park section of Brooklyn, occupying 45,000 sq feet, that produces 400 varities of breads and rolls.
Our company wasn't always this automated. Its root took hold in 1947 when Santo LaFerlita, an Italian immigrant, opened a small neighborhood Brooklyn-based bakery that also served as home for his family. Known as Santo's Bakery, the shop was the typical "mom and pop" retail store, with both entrepreneurs working day and night, with no vacations and rarely a "trip" that went beyond a couple of blocks from the store.
In 1967 Santo's son Frank took the reins of the bakery, and teamed up with John Portello, a boyhood friend in 1970. It was then that the bakery begain to grow outside of the retail environment.
Fast-track to 2002 … Frank Jr. and Michael LaFerlita, schooled in the bakery business since childhood, purchased the business and change its name to Sunrise Bakery. Frank Jr., an accountant and lawyer, is in charge of administration; Michael with a degree in computer science and graduate of The American Institute of Baking, runs the inside of the operation.
Today, Sunrise Bakery has positioned itself to move into the ranks of major wholesale bakeries. The plant's production processes have been re-engineered utilizing space-age technologies, as the company continues to enhance its production and delivery capabilities. In terms of volume, the bakery produces more than 400 varieties of breads and rolls and private label breads and frozen bread products for stores, super markets, delis, restaurants, schools, hospitals, institutions, and hotels … we produce and deliver seven days a week, 363 days a year … most important, our quality has never faltered, and our products are likened to home or hand-baked breads and rolls.
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