Oven-baked partnership began with bread

Oven-baked partnership began with bread

 

The Italian branch of the Orlando family is happy baking bread out of the same bakery back in Castel di Sangro, southeast of Rome, that it opened in 1872. When Vincenzo and Giuseppe (Joe), two of founder Giustino’s six sons, arrived in Cleveland in 1904, they had other ideas. The American Orlandos launched the family bakery business, which grew quickly along with their adopted city and country.

The Italian branch of the Orlando family is happy baking bread out of the same bakery back in Castel di Sangro, southeast of Rome, that it opened in 1872. When Vincenzo and Giuseppe (Joe), two of founder Giustino’s six sons, arrived in Cleveland in 1904, they had other ideas. The American Orlandos launched the family bakery business, which grew quickly along with their adopted city and country.1

Today, fourth-generation brothers and Co-Presidents John and Chester “Sonny” Orlando, with fifth-generation management at their sides, run what is considered America’s largest family-owned-and-operated bakery. From its base on Cleveland’s near east side, Orlando Baking Co.’s 400 employees produce more than 250 varieties of baked goods.2 In 1987, it was the first U.S. bakery to introduce ciabatta bread, an Italian favorite that takes 24 hours of prebaking preparation.3

Continued success has given Orlando Baking its pick of financial service providers. But when the business has needed financing or banking services in the past quarter century, it has turned to Huntington Bank.

“They’ve been a partner in growing the business,” Sonny Orlando said. “When we needed cash, they were right there for us.”4

To finance its 2007 expansion into a 250,000-square-foot state-of-the-art bakery on Cleveland’s near east side, Orlando Baking turned to Huntington. The bank arranged a $6.5 million financial package that let the company get its new facility running with nine production lines. Huntington also provides Orlando Baking with checking and treasury services.5

The bakery recently opened a new Tuscan-themed building housing employee training and other facilities along Cleveland’s Opportunity Corridor, a public-private sector effort at urban renewal and enhancement.6

Sonny Orlando appreciates Huntington’s personal touch; he said he and his brother have met twice with Huntington CEO Stephen Steinour. Orlando adds that its sense of partnership with the bank extends beyond baking. He recently introduced Huntington officers to his friend Joe Miceli of Miceli Cheese, with whom Orlando Baking has co-launched several products.7

The bakery is always seeking to grow and recently visited Cuba. If the Orlandos bake bread there, it could be thanks to Huntington’s kind of bread — financing.

“There could be some exciting opportunities there, assuming the trade embargo is lifted,” he said. And if the bakery gets serious about opening in Havana, they will be talking to their partners at Huntington.8

Copy of Orlando Bros Baking carriage - orlando website

Historic Orlando Bros. Bakery cart and horse. Photo Credit: Orlando Bros Baking

Copy of Copy of Orlando Baking-QA Cover

Quality Assurance Manager Paul Storain, Vice President of Operations John Anthony Orlando and Director of Operations John Orlando Jr. (L-R) in the bakery. Photo Credit: Photo by Vicki Jeromos-Blayney for Quality Assurance & Food Safety (QA) Magazine 2014.