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.

Certifications

In 2015, the 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.