The Klosterman Bakery has been a family-owned company for more than 100 years.

“Certain baking secrets used in the modern kitchens of Klosterman Bread have been passed through generations of this family-owned company founded more than 100 years ago,” says Amy Schmitz, director of marketing for Klosterman Bread.

The Klosterman family began many popular trends that expanded in the Cincinnati area over times. “The Klosterman family, trained and highly skilled in baking, arrived in Cincinnati more than a century ago, family recipes in hand,” Schmitz says. “To be most responsive to the changing need of its customers, Klosterman made many ‘firsts’ in the Cincinnati area, such as the first square loaf of bread, the first brown-and-serve rolls, the first hamburger bun and the first buns packaged in plastic wrap.”

Klosterman Bakery has grown in its 125 years and now serves its products throughout the region. “We provide fresh hearth breads, rolls and a variety of other bakery items to more than 4,000 restaurants, groceries, hospitals and schools in Ohio, Kentucky and Indiana,” says Schmitz. “Under the leadership of Kim Klosterman, chairman and CEO, and Chip Klosterman, president, Klosterman Baking Company has grown to be one of the largest family-owned bakeries in the Midwest.”

Although Klosterman offers many options, there are customer favorites. “Consumers continue to be taken by our Half Loaves, as well as our Honey Hamburger Buns and our Honey Hot Dog Buns,” says Schmitz. “We have been baking these classics in the heart of Cincinnati since 1982 and our authentic family recipes have been passed down for generations.” Klosterman has over 400 varieties of bread, buns, rolls, and flatbread options.

Although Klosterman Bakery has been around for 125 years, the bakery still enjoys participating in different food holidays. On March 18, Klosterman Bakery celebrated Sloppy Joe Day. Klosterman Bakery has worked to include unusual food holidays into its calendar for years now. “By celebrating quirky food holidays like Sloppy Joe Day, we’re able to join in some of the conversations local foodies are already having and it also allows us to share our passion for bread while capitalizing on our favorite ways to use it in the kitchen and at home.”


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