Hazleton Bakery to Drive Future Growth for Aspire Bakeries

Los Angeles / CA. (lgl) With a small celebration for its newly remodeled bakery and new production line in Hazleton, Aspire Bakeries Holdings LLC continues its growth – both regionally and nationally – as it expands Pennant Puff Pastry production in Pennsylvania. About a dozen SKU of the popular «French puff pastry in a green box» that chefs and restaurateurs have loved since 1938 will be produced locally.

«This expansion brings opportunity for the company and the community,» said Tyson Yu, CEO, Aspire Bakeries, the company behind beloved brands such as La Brea Bakery and Otis Spunkmeyer. «The state-of-the-art line allows us to meet increasing demand for Pennant Puff Pastry in the foodservice industry. This investment also gives us the ability to further innovate and disrupt the puff pastry market segment.»

(Photo: Team Hazleton has the big scissors well in sight – Source: Aspire Bakeries)

Pennant Puff Pastry is a favorite among chefs. «The frozen pastry offers convenience with creativity,» said Beau Netzer, Sales Director Foodservice. «Along with boosting production, the updated bakery will have the capability to produce multiple sizes, formats, and configurations.»

Aspire’s bakery in Hazleton opened in 1992, and employees have always taken pride and commitment to safety and sustainability in the workplace. Today, the facility employs 150 people. Since 2018, the bakery has been recognized with the American Baking Association’s Workplace Safety Award, and since 2016, the bakery has received the highest AA rating in its annual BRC food safety audit. The 113,000-square-foot bakery in Hazleton was one of Aspire’ first locations to convert entirely to LED lighting and has achieved a 97 percent waste diversion rate. This expansion continues Aspire Bakeries’ growth trajectory since becoming an independently owned business in 2021. In addition to pastry production, the Hazleton plant also manufactures bespoke bakery products for strategic customer partners.