Although we’ve grown over the last 30 years, our values and principles have not changed. We remain committed to providing exceptional customer service and using only the finest ingredients to create our quality products. Take a trip through time and see how we’ve grown!
Over the Years
1982 – Incorporation
1983 – Tradition began production of frozen muffin batters and frozen unbaked croissants in a 6,000-sq. ft. plant. Our customer base consisted of Foodservice and Supermarkets with in-store bakeries in Canada and the USA.
1988 – While at the original location we expanded our plant to 18,000 sq. ft., purchasing ovens for a baked muffin (Thaw and Sell) production line, serving the retail and institutional markets.
1994 – We moved our production facilities to a new 44,000 sq. ft. location in North York (Toronto). The purchase of this larger facility enabled us to modernize and expand our production lines. Over a period of three years we installed ten double rack ovens and two separate packaging lines, each line having its own 1,000 linear-foot spiral freezer. We also installed a silo system for flour and sugar, and expanded our bulk storage for oil, liquid sugars and other similar ingredients.
2003 – We built a new 101,000-sq. ft. facility located on nine acres of land in southeast Toronto. We were especially proud of the 20,000 sq. ft., 28-foot high freezer operated by a centralized ammonia refrigeration system, a technology that was more efficient and safer for the environment. The installation of a tunnel oven, 120 feet long by 14 feet wide, expanded our production capabilities for muffins, cakes and future products. We also added two completely new automated cookie lines capable of producing up to 26,000 1-ounce baked cookies per hour, or 60,000 unbaked portioned cookies per hour respectively.
2006 – Tradition Fine Foods Ltd. celebrated its 25th year in operation.
2007 – Tradition sent a team to Europe to run cookie trials, purchasing an oscillating knife for a Meincke 5100 Wire Cutter unit enabling us to produce cookies and bars with large inclusions.
2009 – We expanded our product lineup and began producing pastry items such as strudels, cinnamon rolls, turnovers, filled croissants and puff pastry dough.
2010 – Tradition added a 4,000 sq. ft. expansion dedicated to growing our croissant and pastry business.
2011 – Tradition added an additional croissant line to increase output while minimizing labour. Automation included auto-curving capability and dipex (counting) for packaging. Tradition was certified Safe Quality Food (SQF) Level 2 (GFSI recognized).
2012 – Tradition celebrated 30 years in business!
Photos from Top to Bottom: Peter Glowczewski at a Trade Show (early 80’s), Tradition’s first facility, on Principal Rd, in 1992, Glowczewski family at the farm (1989) where we still source our carrots today, Glowczewski Family (l to r: Peter, Catherine, Danuta, Thomas)