By Dan McCann / Special for Rotella’s Italian Bakery
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Louis Rotella Jr., working in the family production facility in 1970.
Louis Jr., working in the family production facility in 1970.
Rotella Bakery breads.
COURTESY OF ROTELLA FAMILY
CEO and President Louis Rotella Jr., center, and the Rotella’s Italian Bakery family. From left to right: Dean Jacobsen, Helena Anderson, Dean Jacobsen Jr., John Rotella, Lou Rotella Jr., Lou Rotella III, Jim Rotella, Gina Rotella.
COURTESY OF ROTELLA FAMILY
Lou Sr. and Lou Jr. moved the family Bakery to La Vista 30 years ago. Pictured are Louis Rotella Sr. and Louis Rotella Jr. when the La Vista property was purchased by the bakery in 1987.
By Dan McCann / Special for Rotella’s Italian Bakery
The state-of-the-art production lines run almost non-stop these days — local and nationwide demand requires it. Industrial mixers churn and aerate huge batches of dough: white, whole wheat and pumpernickel. They’re divided, shaped and baked into seemingly endless streams of slider, hoagie and hamburger buns, signature Vienna Sliced Bread and Steakhouse Twists.
CEO and President Louis Rotella Jr., center, and the Rotella’s Italian Bakery family. From left to right: Dean Jacobsen, Helena Anderson, Dean Jacobsen Jr., John Rotella, Lou Rotella Jr., Lou Rotella III, Jim Rotella, Gina Rotella.
Lou Sr. and Lou Jr. moved the family Bakery to La Vista 30 years ago. Pictured are Louis Rotella Sr. and Louis Rotella Jr. when the La Vista property was purchased by the bakery in 1987.