Rosemarie Bakery’s facility consists of approximately 6,000 sq feet and occupies two buildings. The state of the art Sottoriva machinery from Italy used to produce Rosemarie Bakery’s delicious freshly baked breads makes everything from rolls to heroes and can produce up to 15,000 rolls or up to 3,000 loaves of bread per hour. The machine features a spiral mixer with tipper, six lines, a Kaiser stamper, 300 pocket overhead proofer, moulding station and automatic panning station. Rosemarie Bakery also has a specialty section where handmade items such as round panelle and twist bread are produced.
