Baking & Snack - March 2021 - 24

CALISE BAKERY

Italian specialty breads sweet and savory flavors to extend the brioche-style
come out of the oven bread and roll platform to other eating occasions
at Calise Bakery's throughout the day.
85,000-square-foot plant
in Rhode Island. Creating a way of life
On a fundamental level, Mr. Calise stressed that the
family business operates like an old-fashioned " baker's
bakery " with a heavy emphasis on food safety, production and distribution. More importantly, the company's
culture drives every aspect of its day-to-day customer
service to all-about-tomorrow.
From the first day on the job, Mr. Calise said, employees are taught about " the Calise Way, " which was initially
inspired by his uncle, Michael R. Calise, who's chairman
of the company, and his father, Robert L. Calise, who
serves as vice-chairman.
" The Calise Way is all about how important it is for us
to make high-quality products and to focus on personal
and food safety every day throughout the company, "
Mr. Calise said. " It's about how important customer service is for us - excellent and unprecedented customer
service - and how it dictates our reputation in the industry and among our customers. It's about making
products at a price that is affordable and competitive in
the marketplace. "
From a sales perspective, Mr. Pritchard describes it as
being " the best vendor on the desk. "
" Meaning, we take care of our business and our cus-

" WE WANT TO BE A STRONG FORCE
ALONG THE EAST COAST AND BRING
OUR BRAND TO MORE CUSTOMERS
SO THEY CAN EXPERIENCE THE CALISE
WAY OUTSIDE OF RHODE ISLAND,
WHERE WE ARE FAMOUS FOR IT. "
Michael R. Calise, Calise Bakery

24 Baking & Snack March 2021 / www.bakingbusiness.com

tomers, " he explained. " We don't give them any problems. If there is an issue, we react quickly and resolve it
and continue doing business. We take that to heart because that's the Calise Way of doing business - being
a partner with our customers. That's how we built our
reputation here in New England and beyond as we expanded over the years. As we say in Rhode Island, 'We
do the right thing.' "
Inside the bakery, Mr. Calise likes to take a handson approach along with a management team that includes his cousin, Michael C. Calise, a graduate of AIB
International and vice president of operations, and another member of the fourth generation working with the
company. Mike Jr., as they call him, works with the plant
manager and the operations team to ensure that quality standards are met daily. He also contributes heavily to the research and development of new items for
the market.
Other key members of the senior management team
include Artin Taskin, chief financial officer, and Michele
Newman, vice president of human resources.
The Calise Way took on more immediate importance
shortly after the pandemic struck and created havoc in
the market last year. To meet the surge for retail items,
Calise Bakery cut SKUs and rebalanced its operations to
account for the fluctuations in foodservice sales.
" Our ability to switch gears makes us different, and
that's helped us with COVID because we have been
able to move resources and react a little bit quicker than
other companies to fill our customers' needs, especially
during the panic-buying at the start, " Mr. Calise recalled.
" We were able to focus on our core items, pump them
out to the marketplace and make sure we had our brand
on their shelves. I still have photos that show that we
were often the only brand on the shelf. "

Hubs of activity
Overall, its Lincoln facility operates two roll lines
and a single bread line with 50,000 square feet dedicated to processing; 12,000 square feet for packaging;


http://www.bakingbusiness.com

Baking & Snack - March 2021

Table of Contents for the Digital Edition of Baking & Snack - March 2021

Baking & Snack - March 2021 - Intro
Baking & Snack - March 2021 - 1
Baking & Snack - March 2021 - 2
Baking & Snack - March 2021 - 3
Baking & Snack - March 2021 - 4
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http://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
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