Tradition Fine Foods Ltd. (Tradition) incorporated in 1982 as a producer of frozen muffin batters and unbaked croissants, and 30 years later the company has grown into a best-in-class global manufacturing solution provider of high-quality, value-added bakery products, using leading-edge equipment and processes to meet core customers’ requirements.
Tradition pioneered the technology for Scoop & Bake muffin batters and thaw-and-serve baking technology, and expanded its facility and production lines to accommodate new products and more complex production techniques. From chewy, inclusion-loaded cookies and artisan varieties of Parisian croissants to generously topped gourmet muffins and many wholegrain/whole wheat products, Tradition has the production capacity and industry experience to produce an expansive breath of sweet and savoury bakery goods for distribution across North America and beyond (the company’s products can be previewed on the newly redesigned tradition.ca).
Peter Glowczewski founded the company in a 6,000-square foot plant. In the years since its launch, the company grew so fast that production more than doubled twice every decade. By 1993 the company was bursting at the seams and Tradition moved production to a 44,000-square foot facility. By the end of a decade, however, the company was producing both raw and fully baked products and Tradition identified the need for yet another space. By 2002 Tradition settled into its current production plant that the company had built with an eye for future growth.
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