Mission Statement

We exceed customer expectations by crafting baked goods of unsurpassed quality, produced within a culture of professional trust, respect and integrity.

Our History

The beginnings of Franklin Street Bakery can be traced back to the pastry kitchen of one of the restaurants owned by current bakery owners Wayne Kostroski and Mark Haugen.  The restaurant had gained a reputation for developing great breads and pastries that soon were requested by other Minneapolis restaurants, hotels and retail stores.

 

As the business continued to grow, it became evident that a dedicated production facility was required.  That move took place in 1994 and Franklin Street Bakery was officially launched.  Continued growth soon necessitated a larger production space.  In 2003, FSB moved into its current facility, a state of the art, temperature-controlled facility that tripled the company’s production capabilities.

 

The new facility allowed the bakery to complete the transition from a fresh, daily-delivered business model to a dedicated frozen line of high quality products that could be distributed to a broadened customer base.  Today, we continue our time-honored tradition of providing our customers with baked goods of unsurpassed quality that are produced by our dedicated employees.

What Others are Saying about FSB

We love to boast about our amazing products and customer service, but what's most meaningful is the positive feedback we get from our customers on a daily basis. See it for yourself.

Wholesale, Contract, and Private Label

Franklin Street Bakery's products are distributed fully baked and frozen, simplifying preparation by thawing and serving. Our frozen bread program allows restaurateurs to

  • Minimize waste, thawing only what's needed
  • Ensure maximum freshness
  • Eliminate most product damage during shipment versus fresh-daily delivery
  • Provide greater flexibility in the event of demand spikes

Our dedicated R&D team can rapidly respond to new development opportunities. Our valuable partnerships with our private label and contract partners has launched a variety of successful custom and co-pack products. Our flexibility to create custom products is combined with a mindset to continually innovate. Our capabilities include

  • Microwavable and refrigerated formulations
  • Extended shelf-life options
  • Clean label varieties
  • Topped or fully enrobed products
  • Ability to customize based on volume

Certifications

In 2015, Franklin Street Bakery became SQF certified. The Safe Quality Food Institute (SQF) is recognized worldwide by retailers and foodservice providers who require a rigorous, credible food safety management system. Franklin Street Bakery’s receipt of this certification allows us to continue our commitment to maintaining safe, quality food practices. We’re proud to service our customers with this enhanced level of quality assurance.

 

Also in 2015, Franklin Street Bakery was approved by the U.S. Small Business Administration for certification as a qualified HUBZone small business concern, making us eligible for Federal contracts that require HUBZone contractors or subcontractors. We also received our Central Certification (CERT), making us a certified vendor for the State of Minnesota.

 

 

A Division of Cuisine Concepts

Cuisine Concepts is a full-service consulting and management company offering specialized services to the hospitality industry. Founded in 1994 by John Dayton, Wayne Kostroski, and Mark Haugen, Cuisine Concepts also manages all operations for the annual Super Bowl fund raiser for hunger relief, Taste of the NFL.

Franklin Street Bakery

Minneapolis, Minnesota

612.871.3109