Inside a refurbished two-story warehouse in Paterson's down-at-the-heels Bunker Hill area, a homegrown company is riding the nation's wave of enthusiasm for Mediterranean cuisine.
Workers dressed in white overalls operated a mechanized production line Wednesday morning, mixing, cutting and shaping fillo — a paper-thin dough made by Kontos Foods that is used to make Greek or Middle Eastern pastries.
The production line, which was opened about a month ago, is the latest move in a steady expansion by family-owned Kontos, which in recent years has included buying its leased manufacturing and distribution facility, expanding the building and buying another one to house the fillo dough operation.
The projects were backed by the New Jersey Economic Development Authority, which issued bonds that were acquired by TD Bank. The two property acquisitions, the purchase of machinery and equipment, and related expenses cost $11.5 million, according to EDA records.
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