Atlantic City's Famous Formica Bakery Plans Major Expansion as Bread Goes National

Century-old business eyes a new facility of up to 100,000 square feet as its frozen bread reaches markets across the country

ATLANTIC CITY, N.J. — One of Atlantic City's most iconic businesses is preparing for a major expansion that could significantly increase production, strengthen its national presence and potentially bring a new manufacturing facility to the resort or a neighboring community.

Formica Freitag Bakery, whose famous Italian bread and submarine sandwich rolls have been a South Jersey staple for more than a century, is searching for a site for a state-of-the-art production facility as demand continues to grow.

Frank Formica, grandson of the bakery's founder, discussed the ambitious plans during an Oct. 5 appearance on Off The Press with Scott Cronick on News Talk 1400 and 92.3 WOND.

"We have literally outgrown our facilities," Formica said. "And so we're looking for something that's going to be 50 to 75,000, maybe 100,000 square feet, brand-new facility, certainly in the Atlantic City area and maybe Atlantic City. We'll see."

The company subsequently announced plans for a facility of up to 75,000 square feet, according to reporting published this week. The expansion is intended to increase production capacity and support growing national demand.

From Atlantic City to Los Angeles

For generations, Formica bread has been closely associated with Atlantic City's legendary submarine sandwiches.

Now, the company is taking that distinctly South Jersey product to customers thousands of miles away.

"We are finally reaching our dream of getting bread, Atlantic City bread, distributed nationally," Formica told Cronick.

"So we have gotten our frozen production perfected, and we are shipping to L.A., Chicago, Tampa, Fort Lauderdale."

The expansion into frozen products allows the bakery to reach distant markets while continuing to supply fresh bread to its longtime customers throughout South Jersey.

Formica also revealed that the company is pursuing a potentially significant national restaurant account.

"Right now we are in the test phase of becoming the national supplier" of burger buns to Hard Rock, he said.

That arrangement remains in the testing stage, but it illustrates the bakery's ambitions beyond its traditional customer base.

The Philadelphia Business Journal reported Wednesday that the company is seeking a larger production facility as part of plans to double its bread output.

Location Will Depend on One Critical Ingredient: Water

Although the bakery is considering several possible locations, Formica said one factor will be particularly important in determining where the new facility is built.

Water.

"We're looking to build a state-of-the-art bakery," he said. "We looked at sites in Atlantic City, Egg Harbor Township."

But Formica emphasized that any location must have access to water from the Kirkwood-Cohansey aquifer, which he considers essential to maintaining the distinctive characteristics of Atlantic City bread.

"That is paramount," he said.

Formica believes the naturally soft water found in the region plays an important role in producing the bread's characteristic crust and texture.

"You can't make Atlantic City bread in the Poconos," he told Cronick.

"Because one of the keys to this bread is naturally soft water. You don't need to run through a water softener and add chemicals to it."

He explained that the region's water characteristics influence the baking process, particularly the development of the crust.

For Formica, maintaining that tradition is just as important as expanding production.

Expansion Could Bring Economic Benefits

Formica said the bakery currently employs approximately 100 people.

He also indicated that Atlantic City Mayor Marty Small Sr. has been supportive of efforts to identify a suitable location for the new facility.

"Mayor Small has been most supportive of, you know, trying to come up with something if it's on the radar," Formica said.

The company has not announced a final location, construction schedule, investment amount or projected number of additional jobs.

However, a larger production facility could represent a meaningful economic development opportunity for Atlantic County, particularly if it creates additional manufacturing and distribution positions.

The bakery's expansion follows significant investment in the business since the Norcross family acquired a majority interest in 2022.

The company subsequently adopted the Formica Freitag name, combining the legacy of the Formica family with that of the Freitag baking family of Camden.

In 2023, George Norcross announced a $5 million investment intended to modernize operations and support national expansion.

Historic Atlantic City Café Closes

The expansion comes as the company has made a difficult decision involving one of its most familiar Atlantic City locations.

The longtime Formica café on Arctic Avenue has closed, ending a chapter of the family's history that stretches back nearly a century.

"My grandmother opened it in 1929," Formica told Cronick.

"It was a hard decision."

Formica said the building needed substantial work.

"There were facility issues there. It needed a lot of work, and we just took a break. We're going to see what happens in the future."

He acknowledged the emotional significance of the closing but emphasized that the company's immediate priority is expanding its wholesale business.

"Right now, just at the time, we're concentrating on the expansion of the wholesale frozen and fresh," he said.

Formica indicated that he would welcome the possibility of restoring a retail presence in Atlantic City in the future.

The closing of the café does not mean the end of Formica bread in the region.

Where Customers Can Still Find Formica Bread

Despite the closure of the Arctic Avenue café, Formica said customers can continue purchasing the company's fresh bread at numerous locations.

"All the ShopRite stores now have Formica bread on an independent rack. Go in and ask for it," he said.

The company also distributes its products through additional supermarkets and local retailers, including Casel's in Margate and Save A Lot in Atlantic City.

Fresh bread continues to be supplied to restaurants and sandwich shops throughout the region.

"Every day fresh," Formica said of the company's local production.

The company also operates two Atlantic City-style sandwich locations at Philadelphia's Xfinity Mobile Arena, where its bread is featured.

Formica said ownership is exploring whether that concept could eventually expand, although no additional locations have been announced.

For customers outside the region, broader direct-to-consumer distribution of frozen bread remains a future possibility.

Formica said the company can make special shipping arrangements but has not yet established a regular nationwide consumer-ordering operation.

More Than a Century of Atlantic City History

The bakery traces its roots to 1919, when Francesco and Rosa Formica began the family business in Atlantic City.

It moved to its longtime Arctic Avenue location in 1928 and became synonymous with the city's distinctive Italian bread.

The company's products have supplied generations of local restaurants and sandwich shops, helping establish Atlantic City's reputation for exceptional submarine sandwiches.

The business has weathered economic downturns, changes in ownership and major shifts in the regional hospitality industry.

Now, more than a century after its founding, the bakery is preparing for what could be one of the most significant expansions in its history.

"Our family started with a local bakery and a dream," Formica said in the company's latest expansion announcement.

"Three generations and 107 years later, that dream has grown beyond anything our grandparents could have imagined."

He added that the company remains committed to its Atlantic City roots even as its products reach new markets.

"Atlantic City is where our family started. That heritage is part of our product, part of our family and part of who we are."

For Formica, the goal is to preserve that legacy while introducing Atlantic City bread to a much larger audience.

"We just want to produce the best bread we can every day," he told Cronick.

Frank Formica appeared on Off The Press with Scott Cronick, heard weekdays from 4 to 6 p.m. on News Talk 1400 and 92.3 WOND.