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.
1926 – The first “Tomato Pie” was introduced and sold to homes, stores and served at many weddings in East Utica.
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.
“This label means quality on the table”
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.
1970 – DeIorio’s grows to 22,000 square feet to accommodate a custom automated system and three bulk flour silos.
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.
1985 – DeIorio’s made a change from the previous 60 years of selling DSD (Direct Store Delivery) to the frozen wholesale food service market.
1995 – DeIorio’s unique proprietary formulation and manufacturing process for dough balls helped broaden sales.
1991 – Sales increased when all fresh baked product lines were stopped and DeIorio’s began full focus on the frozen dough and pizza market.
1992 – DeIorios expanded delivery to the Northeast, and then Mid-Atlantic region as frozen food service demand increased.
1997-2000 – DeIorio’s moves to a larger 90,000 square foot facility on Bleecker Street.
2002 – Decades of manufacturing experience enabled DeIorio’s to expand into private labeling.
2007 – DeIorio’s introduced a full line of Par-Baked products and updated logo.
2007 – DeIorio’s expands its manufacturing footprint by creating a dedicated certified gluten free environment within their current manufacturing facility.
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.
Expansions and investments empowered DeIorio’s to service some of the largest retailers in the US.
2012 – DeIorio’s expands its freezer capacity to meet the growing product demand.