Tag: Gonnella baking company

The History of Gonnella Baking Company

 

 

By Adrian Naves

 

 

 

 

Chicagoans love nothing more than hometown foods, whether it’s a Chicago-style pizza, Italian beef, or hot dog. Once upon a time in Chicago, most hot dog stands used the hot dog buns from Gonnella Baking Company and was once considered “the Cadillac of hot dog buns.” A Chicago favorite that is often served on Gonnella French bread has formed its own ordering language, like ordering an Italian beef dipped, dry, hot, sweet, or cheesy.

In 1886, Gonnella Baking Company started as a small bakery on DeKoven Street. Gonnella is among the oldest bakeries still operating today, but mainly in Aurora and Schaumburg, as the remaining Chicago locations have closed up shop. The once heavyweight of the local baking industry and Chicago favorite has lost some of its former glory.

 

The now closed Gonnella Baking Company was located at 1001 W Chicago Ave, Chicago, IL 60642.

 

In 1915, Gonnella Bakery needed more space, and a new plant was constructed on Erie Street in Chicago. Gonnella bread delivering method had also improved. Delivery wagons drawn by horses were necessary to make about 200 stops each day. Changes to some distribution throughout the decades were vital to customer base that Gonnella served. Fresh baked bread deliveries to homes comprised the biggest share of the business, the climate soon transformed. A natural progression away from home-delivery sales, led to a higher volume of sales to restaurants and grocery stores. Delivery on horse attached wagons was no longer efficient, the early days of the automobile gave Gonnella a new method of distribution, the truck. Soon after, Gonnella trucks marked with the logo of the company became the symbol for fresh baked bread delivered throughout Chicagoland-area.

 

The famous French bread rolls coming down the line.

 

In 1980, Gonnella Bakery acquired a plant in Schaumburg, to create frozen dough. The increased manufacturing capabilities helped extend the reach for demand of their bread into restaurants, supermarkets, and delis in 35 states around the country. In 1986, the company prepared for its 100-year anniversary with plans to market its fresh frozen bread products on a national level. The decision was based on demand from consumers for Gonnella bread in other parts of the country. According to Gonnella Bakery Company’s website, “We get calls for bread from Arizona, Florida, places like that…but we don’t ship fresh bread any farther than Indiana” said Louis Marcucci, Gonnella president in Crain’s Chicago Business. In 1986, the Gonnella revenues were $26 million, and profits estimated at around $700,000.

 

Gonnella announces a rebranding of their products.

 

In February 2020, Gonnella announces layoffs as it transitions from fresh bread operation into frozen dough. Gonnella laid-off about 40 workers and transitioned the remaining staff to selling frozen dough; more than half of the workers being laid off are drivers, and the rest are administrative staff, the Tribune reported. The company now runs frozen dough production locations in Schaumburg and Pennsylvania, and a baking facility in Aurora. Gonnella is still kicking around, a once well-established Chicago bakery and now sells exclusively to stores and some restaurants. Hopefully it can capture lighting in a bottle once more.

 

 

For more information about Gonnella Baking Company, please visit: gonnella.com.