100 Years of
A journey began with two brothers, crafting authentic Italian bread in a coal fired brick oven, spanning the backyards of three families.
The influx of growth capital, and leadership has ensured continued product development and expansion.
DeIorio’s has become a distinguished leader in the frozen dough industry.
PASSION
Backyard Brick Oven
In 1924, – Pasquale (Pat) and Giovanni (John) DeIorio, together with their wives, went into the baking business. They built a coal fired brick oven, purchased a mixer and worked as a team in the bakery which spanned the backyards of three two-family homes.
The Lansing Street bakery crew grew and hearth baked Italian bread was sold in the bakery and delivered house to house.
TRADITION
1926 – The first “Tomato Pie” was introduced and sold to homes, stores and served at many weddings in East Utica.
First to Bag
Italian Bread
– 1929
REPUTATION
During the Great Depression
In the afternoon, when the ovens were cooling, local housewives brought their own dough to be baked for a penny per pound, and during the holidays, turkeys and hams were baked for free.
First Traveling Stone Deck Oven for Italian Bread
– 1930s
First to Slice & Wrap
Italian Bread
– 1932-34
“This label means quality on the table”
INNOVATION
Growing and Moving
1948 – DeIorio’s moved to a 10,000 square foot facility on Elizabeth Street, Utica. Bread was 8¢ per loaf and a shopping bag full of bread heels were 35¢.
Pat’s son, Vinny, helping on an innovative dough stretching machine created by the DeIorio brothers.
1951 – DeIorio’s installed their first walk-in freezer and stored baked bread to keep up with demand.
Expansion for Custom Automation
1970 – DeIorio’s grows to 22,000 square feet to accommodate a custom automated system and three bulk flour silos.
Supermarket Bakeries
1979 – DeIorio’s developed and offered the first of its kind in-store bakery system, a “turn-key” operation with dough products, and training program. Specialty proofers and mini ovens occupied a small footprint, making it convenient for independent grocery stores to produce fresh baked breads.
REVOLUTION
Frozen Dough Added to Fresh Products
– 1980’s
Major Shift from Retail to Wholesale
1985 – DeIorio’s made a change from the previous 60 years of selling DSD (Direct Store Delivery) to the frozen wholesale food service market.
Sheeted Pizza Dough – 1985
Revolutionary Dough Balls
1995 – DeIorio’s unique proprietary formulation and manufacturing process for dough balls helped broaden sales.
Focus on Frozen
1991 – Sales increased when all fresh baked product lines were stopped and DeIorio’s began full focus on the frozen dough and pizza market.
Northeast Regions Expanded
1992 – DeIorios expanded delivery to the Northeast, and then Mid-Atlantic region as frozen food service demand increased.
Plant size tripled for expanding manufacturing
1997-2000 – DeIorio’s moves to a larger 90,000 square foot facility on Bleecker Street.
PRIVATE FORMULATION
2002 – Decades of manufacturing experience enabled DeIorio’s to expand into private labeling.
Investment in Sheeting Line
– 2006
2007 – DeIorio’s introduced a full line of Par-Baked products and updated logo.
Gluten Free Operation
2007 – DeIorio’s expands its manufacturing footprint by creating a dedicated certified gluten free environment within their current manufacturing facility.
EXPANSION
Multi-Million Dollar
Investment in Pizza Topping Line
2012– DeIorio’s added the topping line for food service and private branded retail pizzas.
2011 – Innovative dough ball process improved high volume manufacturing, enabling DeIorio’s to expand to national locations and ship internationally.
Dough Balls Rise
Expansions and investments empowered DeIorio’s to service some of the largest retailers in the US.
Freezer Expansion
2012 – DeIorio’s expands its freezer capacity to meet the growing product demand.
DeIorio’s Celebrates
100 Years
2024