Baldor Specialty Foods, Inc.

Bay breezes, harbor views, and incredible food!   Last month, #TeamBaldor took over Newport Harbor Island Resort for three days of bonding, product education, brainstorming, and (let's be honest) some seriously good eating at #CampBaldor in Rhode Island. None of this would have been possible without our dedicated anchor sponsors who truly delivered:   Schaller & Weber kicked things off with Monday arrival lunch boxes that were anything but basic! Their French Bistro Ham and Golden Brown Turkey Breast paired with those fancy Bavarian and Dusseldorf mustards. These sandwiches were HUGE, incredibly tasty, and showed why quality deli meat matters.   B&W Quality Growers, LLC Power 4 salad with the most potent leafy greens - watercress, baby green kale, baby spinach, and baby arugula - proved to be the essential addition to our Monday night clambake. The perfect balance of texture, vibrant color, and sophisticated flavor made this superfood blend, packed with 80+ essential nutrients, the ideal complement to fresh seafood. Not a single leaf was left behind!   DemKota Ranch Beef put our sales team to the test during Tuesday’s Corporate Castaways team-building event with a round of “Pin the Cut on the Cow.” It was a fun way to sharpen our beef knowledge and explore DemKota’s premium lineup — from Angus Ribeye, Strip Loin, and Brisket to Tenderloin Filet, Boneless Chuck Clods, and Flank Steak.   From USDA Prime to Upper 2/3 Choice, DemKota delivers the tenderness and flavor that chefs love, along with the consistency they rely on. Bella Bella Gourmet Foods, one of the only three foie gras producers in the US, closed out our Tuesday Captain's Dinner with show-stopping Torchon Foie Gras. Each slice was beautifully presented atop frisée, watercress, meyer lemon vinaigrette, and gooseberry jam on brioche toast. Picture-perfect plating, melt-in-your-mouth delicious. Let's just say, we didn't hold back. Our vendor panel featuring DemKota Ranch Beef, Schaller & Weber, and Bella Bella Gourmet Foods gave us the inside scoop on what makes their products chef favorites. Hearing directly from the creators themselves provided valuable insights that we're excited to share with our customers.   We're proud to collaborate with partners who share our commitment to quality. Together we fulfill our mission of connecting the best ingredients with people passionate about creating unforgettable dining experiences.   See you at the next Camp Baldor!

Jared Tenzer’s journey into the food industry all began with a flurry of tweets. When he joined Baldor as a Sales Executive for the NY team in 2022, Jared brought over 15 years of deep industry knowledge with him. His first spark of culinary inspiration, however, came while watching chef Marc Forgione win the third season of "The Next Iron Chef" years ago. Determined to one day work for him, Jared relentlessly tweeted at the chef to get his attention. "He finally caved and agreed to give me an interview," says Jared, who went on to work in Forgione's restaurant—and many more. After taking a four-year detour from restaurants to dabble in Miami sports radio ("Go Spurs!"), Jared was determined to return to the food industry. A connection introduced him to Jon Hansburg, Director of Foodservice Sales, NY, and the rest is history. "Baldor's greatest strength lies in its people," says Jared. "With most colleagues having restaurant experience, there's genuine passion throughout the company. Everyone cares, and as someone who is only as happy as his most unhappy customer, that means a lot. I'm grateful for our entire team." Jared's innate tenacity, dedication to building strong relationships, and deep industry knowledge make him a vital part of our team. "I'm constantly visiting chefs and ensuring they know I'm there when needed. Customers work with people they like, so I build genuine connections first. After that, everything else falls into place." His advice to newcomers? "Be coachable, show ambition to improve daily, don't hesitate to ask questions, and always be kind. It costs nothing." Interested in joining us? Check out our careers page at baldorfood.com/careers.

Really happy and proud for the external recognition. More importantly, the true value is that we are launching a brand new service using the technology makes us excited. This is one of the sequence of stairs we will be building using technology to completely reimagine the delivery experience for our customers. Spot-On Delivery pilot received nothing but positive feedback so far. That is so satisfying to get the customer feedback and acknowledgement by an external organizarion. IDC-Foundry rightfully idenfied that we are reimagining and honored us. Thank you IDC-Foundry. Great teamwork.

We are thrilled to announce that Baldor has been recognized as a 2025 CIO100 Awards winner! This award recognizes Baldor as one of the top 100 leaders driving innovation, transformation, and business success through technology.   At the core of this honor is our Spot-On Delivery program, currently in its pilot phase. We heard our customers' growing need for enhanced delivery precision and traceability in their operations. In response, we've developed the Spot-On Delivery program, a solution that provides complete visibility and control over food deliveries. It utilizes NFC/RFID technology to ensure customers receive their products in the exact location they want in their kitchen.    Interested in being an early adopter? Reach out to your sales executive for more information on how you can benefit.   This marks Baldor's first CIO 100 recognition and is an external acknowledgment of our ongoing commitment to innovative solutions within the food industry. Congratulations to the entire team who made this possible, including Satyan Parameswaran, TJ Murphy, Adi Dror, Eurico Lopes, Scott King, MBA, Seth Gottlieb, and Margaret Magnarelli.   We look forward to joining fellow industry leaders at the CIO 100 Symposium & Awards this August in Scottsdale, Arizona! #CIO100Awards #TeamBaldor

Proud to support Edible Schoolyard NYC in their mission to connect students with culinary heritage! We provided ingredients for Brighter Choice Community School students to learn about Edmond Albius, who revolutionized vanilla cultivation at just 12 years old. Students created delicious blueberry vanilla mousse while discovering this important historical figure. We're honored to play a small role in helping students discover the rich history behind the ingredients we all enjoy. #EdibleSchoolyard #FoodEducation #FoodHistory #CulinaryHeritage 

Having spent half his life in NYC with a 15-year career in beer importing, Lars Dahlhaus first brought his beverage expertise to Baldor in 2019. As a Key Account Manager in the National Sales department, he is responsible for the Tatte Bakery & Cafe with locations in Boston and DC, working on day-to-day operational topics, item introductions, new location openings, forecasting and assortment management. Lars's expertise runs deep—especially in the NA beverage movement, where he has become a leading voice with a personal commitment to mindful drinking. He has leveraged this knowledge to help grow Baldor's broader beverage portfolio, with a strong focus on non-alcoholic options. "I grew up in Germany, where non-alcoholic drinks are much more part of everyday life than in the US. NA-Drinks have recently started to boom here, thanks to better technology and processes. Consumers now love to explore all the amazing NA-Brews, NA-Wines and Zero-Proof spirits that are out there." This growing enthusiasm for quality non-alcoholic options is transforming how people dine out, a trend Lars has been quick to champion. "Zero-Proof drink menus are reshaping the dining experience. Customers want non-alcoholic options that taste great and complement their meal, and restaurants are responding with robust offerings that continue to grow." At Baldor, Lars values the shared vision that drives industry progress. "The best part about Baldor is working with people who bring unique perspectives to what we do. Having such a diverse team makes the difference in moving our business forward." His knowledge and team spirit make Lars an integral part of #TeamBaldor, where he continues to shape the future of beverages. baldorfood.com/careers #MeetTheTeam #BaldorCareers

When a regular orange won't cut it, there's Sumo Citrus. Picture the sweetest citrus you've ever had, then double it. Seedless, incredibly sweet, with delicate segments loaded with juice. Our team literally races to grab these the moment they arrive (Seriously, ask any Baldor veteran about their first Sumo experience.) If you haven't tried it, now is the time. Take a closer look at this sought-after citrus: https://bit.ly/4bh6O5K #SumoCitrus #PeakSeasonCitrus #PremiumProduce

We join the industry in mourning Patsy Grimaldi, whose lifelong passion and generosity revolutionized New York City pizza-making. From his roots in East Harlem, where he first learned the craft at his uncle’s legendary Patsy's Pizzeria, to his Brooklyn pizzerias (Grimaldi's Pizzeria & Juliana's Pizza ), he brought new life to New York’s food scene by commissioning the city’s first coal oven in half a century and blazing a trail that would define a movement and transform how we think about pizza today. We honor his remarkable contributions, and our hearts go out to his family, friends, and all who were touched by his devotion to making and sharing great pizza. #PatsyGrimaldi #NYCPizza

One step inside Je T'aime Patisserie and you know by the buttery, sweet aroma in the air that something special is in the making. This Black-owned, women-led patisserie is where owner Chef Jatee Kearsley is redefining French pastry in Bed-Stuy, Brooklyn, with a mission to make artisanal desserts both extraordinary and accessible to all. In this Valentine's Day installment of Baldor's Fresh Picks chef series, she incorporates fresh strawberries, sourced from Baldor, into a decadent labor of love—the Strawberry Shortcake Heart Croissant. Each flaky layer, made with carefully selected ingredients, represents Je T'aime's commitment to serving their community with high-quality French pastries that are made with love. Visit Je T'aime Patisserie this Valentine's Day to experience these exclusive, lovingly crafted pastries firsthand. jetaimebk.com #JeTaimePatisserie #ValentinesDay #Strawberries

Forget everything you know about winter squash. Founded by Chef Dan Barber, Row 7 Seed Company is changing vegetable breeding by putting flavor first. By collaborating with chefs, breeders, and farmers, Row 7 develops some of the highest quality, flavor-forward vegetables you'll ever try. Their Koginut squash is a prime example—sweet, velvety, buttery, and rich with nutty depth, plus an edible skin that cuts down on prep time. Combining the best qualities of two favorite squashes, it offers high yield, storability, and a built-in ripeness indicator. Whether roasted, puréed, or sautéed, Koginut is a versatile kitchen staple. We're excited to partner with Row 7 to bring thoughtfully bred, flavor-first vegetables to our customers’ kitchens. Learn more about Row 7's work here: row7seeds.com #KoginutSquash #Row7Seeds