Conshy Bakery is a labor of love

I first contacted Conshy Bakery about 6 months ago to do this review. I didn't think much of it and thought I could probably write something up real quick without even speaking to anyone. I do like to talk to the owners, the employees and sometimes even customers about places I do write up's on because it gives a much deeper perspective so I decided to wait.

I finally got to Conshy last week and was met by Chris. The daughter of one of the founders. We had a pleasant conversation and a quick tour, meeting both her brother and her father. What they do there is nothing short of miraculous to bring the area the finest in bread and rolls.

First off, the tour was really shocking. I don't know why. All you have to do is think about what they do and you could probably form a concept of how much work goes into doing what they do, but I was totally surprised. First off, they get a bulk delivery of about 50,000 pounds of flour every six days. It goes into this hopper and from there is distributed via pipeline to the different mixers. Truly something to be seen and not what you'd expect from looking outside of the quaint little building in Conshohocken. Especially from looking at the little retail shop from inside the doors. It's truly a huge undertaking with ovens and proofing rooms and mixers and cooling rooms, etc. Not everything is automated either. This is truly a craft. Every Kaiser roll that has an "x" marked on top is made by hand. From the hoagie rolls to the zep rolls to everything in between all get attention by hand at some point in the process.

80 percent of their business is wholesale and the other 20 percent is retail. They make tomato pie, rolls, breads, and baked goods for every type of eatery or consumer. With 11 independent route drivers they service just about 15 counties surrounding the Delaware Valley. "We get calls from Maryland and Virginia almost on a daily basis but being a daily delivery product it's hard to reach further out", said Mike, now a partner with his father Dominic in the business.

Anyone who is anyone knows the quality of their breads and rolls and also realizes that the quality is time sensitive. Great breads from this area are no good after 24 hours. "You can freeze them, and use them later, but that's only for hot sandwiches. You shouldn't do it for cold sandwiches.", said Dominic. Obviously a sandwich connoisseur and knows his product. For what it's worth, I agree completely. Trust me, I know my sandwiches. :)

Dominic Gambone founded Conshocken Bakery in 1973 with his partner Frank Manzi. Both of whom worked at Morabito Bakery in Norristown. They bought a $12,000 oven from the closing Phoenixville state hospital at auction (which is still in use today), and got to work.

From those days it has grown into an area household name. They brand some of their rolls for customers such as McNally's at Citizens Bank Park. The "Schmitter" is made specifically for that sandwich and Conshy bakery provides it. They just don't serve sandwich shops either. Some of the best restaurants in the area serve conshy products. "Because of the independent drivers, it's sometimes hard for us gauge just who exactly we are serving at all times. The drivers like to keep their customers close to their own vests", said Chris. Can you blame them?

On any given day they average 50 employees to complete the daily orders working overnight, starting around 6pm to have orders done by 3am. Employees work around their shifts to be sure that quality remains the number one priority. Area sandwich shops wouldn't be what they are without Conshy, that's for sure. Ask Lou's, Eve's, or any other of your favorite places that uses Conshy where their business would be without them. I did. Results are obvious.

The retail store is open almost everyday, and you can check their site out for hours. Stop by, grab a tomato pie, some rolls, or bread for the family. Use them for parties, but call in your orders so you know the product will be available. It goes fast! I've posted some pics below of the bakery inside, including the original oven.



One of the Proofing rooms





Baking line

First Oven ever used