Local Detroit Bakery Sees Significant Expansion After 80 Years in Business
A beloved Hamtramck institution has continued its commitment to quality baking with the recent completion of a $5 million expansion at Metropolitan Baking Company, a family-run business that's been serving up steamed hot dog buns for locals and beyond since 1945.
The 37,000-square-foot addition more than doubles the company's production capacity, increasing its output by nearly 40%. With its state-of-the-art facilities now in place, Metropolitan Baking Company is poised to meet growing demand for its range of bread products. The iconic bakery now provides buns, rolls, and other bread staples to restaurants, schools, and institutions across the United States.
A staple of Detroit's culinary scene, Metropolitan's hot dog buns have become a favorite among local coney island eateries. But they've also made their way into New York City's Yankee Stadium, where sports fans can enjoy them while cheering on the Yankees.
The company, which was founded by Jim Kordas' grandfather in two Hamtramck homes back in 1945, remains committed to quality and community involvement. The expanded facility now boasts a new break room and lockers for staff, most of whom live within five miles of the bakery. This thoughtful touch helps mitigate the impact of truck traffic on local streets.
"We have an incredible, dedicated team," says George Kordas, the company's president and grandson of its founder. "This latest expansion was made possible by their hard work and dedication." The facility now produces 240 dozen buns per minute and roughly 140 loaves of bread per minute, using some 800,000 pounds of flour each week.
Kordas credits his father, Jim, for having the vision to modernize the plant. With its new facilities in place, Metropolitan Baking Company is better positioned than ever to meet growing demand while maintaining its commitment to quality and community.
"We wish our grandfather could see this moment – the shiny new state-of-the-art facilities and our reach across the country would certainly impress him," Kordas says. "But what matters most is knowing that Metropolitan still carries forward his passion for quality baking and his respect for the people who make it possible – our employees and loyal customers."
A beloved Hamtramck institution has continued its commitment to quality baking with the recent completion of a $5 million expansion at Metropolitan Baking Company, a family-run business that's been serving up steamed hot dog buns for locals and beyond since 1945.
The 37,000-square-foot addition more than doubles the company's production capacity, increasing its output by nearly 40%. With its state-of-the-art facilities now in place, Metropolitan Baking Company is poised to meet growing demand for its range of bread products. The iconic bakery now provides buns, rolls, and other bread staples to restaurants, schools, and institutions across the United States.
A staple of Detroit's culinary scene, Metropolitan's hot dog buns have become a favorite among local coney island eateries. But they've also made their way into New York City's Yankee Stadium, where sports fans can enjoy them while cheering on the Yankees.
The company, which was founded by Jim Kordas' grandfather in two Hamtramck homes back in 1945, remains committed to quality and community involvement. The expanded facility now boasts a new break room and lockers for staff, most of whom live within five miles of the bakery. This thoughtful touch helps mitigate the impact of truck traffic on local streets.
"We have an incredible, dedicated team," says George Kordas, the company's president and grandson of its founder. "This latest expansion was made possible by their hard work and dedication." The facility now produces 240 dozen buns per minute and roughly 140 loaves of bread per minute, using some 800,000 pounds of flour each week.
Kordas credits his father, Jim, for having the vision to modernize the plant. With its new facilities in place, Metropolitan Baking Company is better positioned than ever to meet growing demand while maintaining its commitment to quality and community.
"We wish our grandfather could see this moment – the shiny new state-of-the-art facilities and our reach across the country would certainly impress him," Kordas says. "But what matters most is knowing that Metropolitan still carries forward his passion for quality baking and his respect for the people who make it possible – our employees and loyal customers."
. It's amazing to think about how far they've come from those two Hamtramck homes back in '45. I mean, who would've thought that a small bakery would become a staple in Detroit's culinary scene and even make its way into Yankee Stadium? 
.
.
I mean, 80 years in business? That's like me trying to perfect my dad joke collection and actually succeeding... good luck with that! 
I mean, congratulations are in order. It's great to see the company still committed to quality and community involvement - especially with that fancy break room for staff 
. Guess all those decades of making hot dog buns finally paid off. Now they get to cater to all the big leagues...or should I say, ballparks? 
... like, do we really need 37,000 sq ft of room? Can't they just optimize their workflow or something? 
And what's up with the fancy break room and lockers for staff? Isn't that just a bunch of unnecessary amenities? 
I mean, I guess it's cool that they're prioritizing employee happiness and all that, but can we please focus on streamlining the baking process instead of throwing money at perks? 
. it's crazy how much demand is for their hot dog buns - almost like the whole US can't get enough of that stuff 
. this expansion is gonna take them from 0 to 100 real quick 
.
.
. Long live Metropolitan Baking Company!
. And it's great to see them prioritizing their team with a new break room and lockers - that's super thoughtful of them 
. Plus, who doesn't love a good hot dog bun? 
They're literally making America (and beyond) a better place one loaf at a time 
. Now I'm craving some of those famous buns... anyone up for a road trip to Detroit? 
. Plus, have you seen the environmental impact of that much flour being used? 800,000 pounds a week is a lot to think about 
. And let's not forget, this company has been in business for over 80 years, which means they've got some serious legacy debt to pay off 
The new expansion is gonna take their production by storm, and I'm all for supporting more family-run businesses 
Plus, it's awesome to see the Kordas fam putting in work for their employees - that break room and locker space is the real MVP 
. They're really committing to quality and community involvement, and I think that's something we can all get behind 
. i wish them all the best on this new chapter in their journey 
. Bring on the fresh buns! 
They've got so many awesome bread products now, it's like they need some visual breathing room 
!