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Download the full release here: Schwebel Baking Company Takes Home Best Bun Annual Award

September 14, 2009 – Chicago, IL – Independent bakery cooperative, The Long Company, awarded Schwebel Baking Company with The Long Company’s Best Premium Bun Gold Cup Annual Trophy. Mike Elenz, Vice President Manufacturing accepted the trophy from Al Bachman, Director of Quality, Research and Development from The Long Company, at The Long Company’s Annual Conference in Chicago on September 11th. This is the fourth year in a row Schwebel’s has won the best bun award.

Over seventy participating wholesale bakeries send premium bread samples to The Long Company headquarters for scoring. The Long Company’s Technical Services staff rates samples for qualities such as crust thickness and color, interior grain and uniformity of cell structure, flavor, aroma and general eating qualities. The annual winners receive a traveling trophy to display in their bakery for one year.

The annual winner has the highest average score of one year worth of product. Schwebel’s Hebron, OH, scored 95.89 points out of a possible 100 points in the bun category. Schwebel’s Youngstown, OH, plant and also scored third with a score of 95.05. Results of the top 14 bread and bun winners are available on The Long Company’s Website, www.thelongco.com.

Established in 1900, The Long Company is a bakery cooperative serving the independent baker. Long, owners of the federally- registered Holsum trademark, which has been in production since 1909, has a highly qualified staff of professionals who are governed by a board of directors composed of bakery owners and general management executives. The Long Company offers a full-range of bakery consulting services, including manufacturing, engineering, sanitation, purchasing, and more. Long’s consultants are industry experts that have the unique advantage of observing firsthand industry wide technical developments, and have the experience to determine what is working and what is not.

Download a PDF of the full article here: QA Full Article

At Schwebel Baking Company, it’s all about making it as good as grandma’s—literally.

“Baked today. Delivered tonight. In the store tomorrow. That’s part of our recipe,” said President Joe Schwebel.

Although the close to a million breads now baked daily at Schwebel’s are significantly greater in number than the 40 loaves that Grandma and Grandpa Schwebel baked and delivered in 1906, today’s hearth breads not only use the same oldfashioned, slow‐batch mixing process, they originate from the same starter.

From batch to batch, a portion of the fermented leaven has been reserved since origination to start the next dough; just as from generation to generation, the Schwebels have carried on the traditions and
dedication of founders Joseph and Dora Schwebel.

Through the years, the manual process has evolved to automation; the home kitchen to four Ohio bakeries; and deliveries, once made on foot from a basket, are now driven across the region by truck.

Generations have passed with the bakery now in its fourth generation of family management, but the founding Schwebel’s focus on quality, service exceeding expectations and innovation has lived on to make Schwebel Baking Company one of America’s fastest‐growing, independent wholesale bakers, and its bread an iconic brand, asked for by name in the four‐state region it serves....

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Download the full article here: Dora Schwebel is Inducted into the Baking Hall of Fame

January 27, 2009 - “Bakery pioneer Dora Schwebel raised six children on her own, helped feed her community during the Great Depression and built one of the industry’s most successful independent bakeries through sheer will by outworking the competition.

That’s why she is one of four industry legends to be inducted into the Baking Hall of Fame during the American Society Baking’s 2009 BakingTech conference.

The other inductees include Dale LeCrone, founder of LeMatic, Louis Kuchuris of East Balt and Louys Rumsey, an educator who started the Baking Science and Management department at Florida State University. He was an industry veteran who worked for the W.E. Long cooperative for two decades and was affiliated with the American Institute of Baking and the American Bakers Association.”

Download the full article here: Hall of Fame Honoring Dora Schwebel

March, 2009- “From the familiar yellow plastic bags adorned with a smiling clown face, to the appetizing aroma of fresh bread that permeates Midlothian Boulevard, near the Youngstown-Struthers border, Schwebel’s Bakery stands as a symbol of Youngstown’s history.
But the nearly 103-year-old, family-owned bakery represents much more than a long-standing Youngstown baking icon. Schwebel’s is a direct result of the courage and perseverance of one widow who refused to quit.

Even through some of the most devastating personal and economic circumstances and during an era when women were not typically running businesses and raising families, Dora Schwebel never stopped believing that her company would rise and prosper to become one of the most recognized bakeries in Ohio and Western Pennsylvania.

And, just in time for Women’s History Month, Dora Schwebel’s legacy will be commemorated with her induction into the Baking Hall of Fame during the American Baking Society’s 2009 Baking Tech Conference March 1-4 in Chicago.”

“Born in 1888, Dora Goldberg was the daughter of the shammes at the Children of Israel Synagogue. In 1906, she married her first cousin Joseph Schwebel. Together, they established and operated one of the most successful bakeries in the Youngstown area. Dora and Joseph raised six children, most of who became involved in the family business. After Joseph’s untimely death in 1928, “Ma” Schwebel, as she was affectionately known, was forced to bare the responsibility of the then tentative business venture.

With staunch dedication, Dora was able to expand Schwebel Bakery and make it prosper. Under her leadership, the business grew into a multi-million dollar venture. She was often demanding and serious in her business interactions, but donated much to the community. Her philanthropy coupled with her professional success made her a legend in her own time.

In 1964, Dora passed away at the age of seventy-six from a heart ailment. Her status made her funeral one of the largest ever seen in the Youngstown Jewish community. On August 8, 1964, 800 mourns crowded the Temple Anshe Emeth to celebrate Dora’s life.”