About Baldwin Richardson Foods

We offer products that are steeped in old world quality. Whether describing the 1921 roots of the rich taste of Baldwin® Ice Cream, the old fashioned fountain syrups and sundae toppings formulated by Richardson® Foods in 1916 or Nance's® mustards and wing sauces developed in 1925, you can be sure you're getting nothing but the finest tastes from Baldwin Richardson Foods.

How We Became Baldwin Richardson Foods

In 1997, Baldwin Ice Cream Company President & CEO Eric Johnson purchased Richardson Foods from Quaker Oats, merging the two companies into Baldwin Richardson Foods. Further expansion occurred in January, 2005, when we acquired the bakery fillings segment of the J.M. Smucker Company’s U.S. Formulated Industrial Business. This strategic purchase enhanced our core capabilities of producing fruit fillings, bakery ingredients and savory sauces.

Today, we manufacture a wide range of custom liquid products for food manufacturers and chain restaurants with a portfolio consisting of dipping sauces, mustards, condiments, breakfast and shake syrups, dessert toppings and specialty fillings for the baking industry. Our customer base includes some of the largest food manufacturers and chain restaurants in the world.

Comprised Of Four Strategic Business Units Retail (Baldwin Ice Cream, Mrs. Richardson's Dessert Toppings and Nance's Mustards & Condiments) Chain Restaurants and Foodservice Distributors Formulated Liquid Ingredients Contract Packaging and Private Label As Baldwin Richardson Foods continues to grow, we have emerged as one of the largest African American-owned food companies in the United States.

Corporate offices are located in Frankfort, IL near Chicago with manufacturing in Macedon, NY outside Rochester. A new distribution warehouse is located in nearby East Williamson, NY.