Our Award Winning Bakery

 

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.