Gregory Acerra, a restaurateur, started Fireking Baking Company in 1995 to provide freshly baked European style breads to his restaurants, clubs and catering company. Within six months he was fulfilling bread orders for many of Boston’s top restaurants. Fireking became known as an innovator in the baking industry, offering many different types of artisan breads. Although Fireking rustic loaves are still formed by hand and baked in hearth ovens by artisan bakers, most of the bread is produced using a stress-free semi automated artisan process. The Fireking line has grown to include over 300 types of breads baked for food service, retail and private labeling. In addition to using traditional flours and whole grains, the product line includes breads made with fresh herbs, cheeses, milk, fresh eggs, dried fruits, olives, and extra virgin olive oil. Fireking Baking Company operates from a state–of–the–art, nut-free, HACCP compliant facility. Fireking Bread is delivered fresh and frozen daily through a national distribution network. Please contact us for more information.