חזרה לדף הבית
History

לחם הארץ מאפיית ברמן
In 1939, Levi Vadash left Budapest and arrived in Israel, setting up home in Tel Aviv. A year later, he built a bakery in the Hatikva neighborhood and began producing bread, which he delivered locally on his horse and cart.

In 1948, Vadash moved his bakery to Ramat HaSharon, where he supplied the local community with its bread-related needs: about 200 loaves a day.

Gradually, the bakery grew and became a famous name in the trade. In addition to its range of quality breads and rolls, the bakery produces crumb coatings and special mixtures for cooking and baking, in one of the most advanced production lines in the world, in partnership with Newly Weds Foods in the U.S.

In 2001, Berman’s Bakery of Jerusalem bought Vadash, making it the second largest bakeries group in Israel.

Yitzhak Berman, the fourth generation of Berman bakers and one of the current directors, began working in Jerusalem in 1965, immediately upon his release from an IDF paratroop unit. After years of study and determination, experiencing almost every job in the factory, he became the managing director of the firm begun by his great-grandmother 80 years earlier.

He appointed his childhood friend Yehuda Schneidman as operating manager, and the two continue to develop and expand the bakery’s activities with unbounded energy and matching success.

More than 300 workers currently work in the Vadash Bakery, working three shifts around the clock to supply the needs of their clients across the country – from Nahariya and Akko in the North to Eilat in the South. The bakery has 45 trucks to deliver its products, fitted with specially designed cases for transporting baked goods, and the Vadash Bakery has become one of the leading bakeries in Israel. This is largely due to the high quality of its products and its highly innovative and advanced technology. The bakery has the official approval of the Standards Authority (ISO 9002,) which guarantees top quality control. In 2004, the bakery also received recognition as a system managing quality foodstuffs (HACCP.)




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