Company History


	Over 20 years ago, Frank Kitchens, a pastry chef at New York’s famed La Grenouille restaurant, recognized the need for better quality fresh baked products. As as pastry chef, Frank new that finer restaurants, hotels, retail shops and executive dining rooms would welcome consistent high quality baked goods. And so, Voila Bakeries was born.


	Voila was the first to deliver flaky, buttery croissants seven days a week, 365 days a year. As more and more of New York’s most demanding customers became satisfied clientele, Voila expanded into authentic Danish pastries, deliciously moist muffins, real crusty breads, rustic rolls and all-butter frozen pastry dough and blocks and sheets.


	This desire to provide only the finest and freshest baked products combined with the consistent delivery service for breakfast, lunch and dinner has made Voila No.1 supplier to professional chefs and quality conscious shop keepers in the New York Metropolitan area.


	Voila Bakeries has continued to expand and now combines the best of Voila with another very successful full service bakery, Breakfast Productions. Together they continue to follow and expand upon the ideas that Chef Frank Kitchens first established in 1976. Voila Bakeries now offers Frozen Dough in blocks and rolls and sheets, Frozen Pastries and Par-Baked Breads. Bring the great taste of Voila Bakeries to your area toady. For more information, call fax or e-mail us now!




		Copyright © 1998 Voila Bakeries, Inc. All rights reserved Tel: 718-366-1100 • Fax: 718-366-5088 E-mail info@VoilaBakery.com