Aspire Bakeries celebrated its growth – both in the region and nationally – with a ribbon cutting ceremony for expanded production of Pennant Puff Pastry to its bakery in Hazleton, Pennsylvania. Approximately a dozen SKUs of the popular “French puff pastry in the green box,” which chefs and foodservice operators have enjoyed since 1938, will be manufactured in the community.

“This expansion brings opportunity for the company and the community,” says Tyson Yu, chief executive officer, Aspire Bakeries, the company behind 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.”

Pennant Puff Pastry is popular among chefs for its ease of use and versatility for menus throughout the day.

“The frozen pastry offers convenience with creativity,” says Beau Netzer, chief commercial officer - foodservice, Aspire Bakeries. “Along with boosting production, the Hazleton bakery will have the capability to produce multiple sizes, formats and configurations.”

The Hazleton bakery opened in 1992, and today it employs 150 associates. Since 2018, the bakery has been honored with the American Baking Association’s Workplace Safety Award, and since 2016, it has achieved the highest AA rating on its annual BRC Food Safety Audit. The 113,000 square foot Hazleton bakery was one of Aspire Bakeries’ first locations to convert to all LED lights and has achieved a 97 percent waste diversion rate.

This bakery expansion continues Aspire Bakeries’ growth trajectory since becoming an independently owned business in 2021. In addition to producing Pennant Puff Pastry, the Hazleton bakery makes custom-baked goods for strategic customer partners.