Making the best bread has always been a passion for the Toufayan
family. Harry’s father started the business in the Middle East in 1926,
and worked until he was 94 years old. The family emigrated to the United
States in 1963 and opened their first baking plant in the United States
in 1968, in West New York, NJ.
Harry’s vision, steadfast work ethic and sound business practices
helped the business flourish over the ensuing decades, with Toufayan
Bakeries undergoing several expansions and moves. Corporate headquarters
and the pita plant are in Ridgefield, N.J., with additional
manufacturing plants in Orlando and Plant City, Florida. Today, the
third Toufayan generation oversees the entire process from baking to
retail shelf, keeping the proud Toufayan tradition strong.
The original breads were hand-crafted in the small shop in New
Jersey. Today, state-of-the-art facilities have allowed the brand to
expand with new products and gain new fans throughout the US. Expansion
has always followed a responsible path, caring about the community as
well as the ingredients, the food and the brand. The Toufayan brand is
based on the principles of the highest quality and consistent
production, which you can taste in their delicious pita, flatbread,
wraps, lavash and bagels.
