History
I started out delivering bread at night to get my self through Seton Hall. When I graduated I worked with my family in our Italian restaurant while building the bread routes. Soon after my graduation my father passed away suddenly so we had no choice but to close the restaurant. Not long after the closing we renovated the building added a bakery and the Harvest House was born. The wholesale end of the business took over most of the space so we closed the restaurant and just continued with wholesale baking from that point on. In 2009 We moved our operation from Brick to a 14,000.00 sq ft facility in Farmingdale, NJ.
Specialties
Italian Breads, Danish, Donuts, Bagels, Rye, White Wheat and Rolls