From the Hoboken garage to a modern distribution center serving the entire New York and New Jersey metropolitan area, the story of A. Olivieri & Sons crosses three centuries remaining faithful to its roots. On the occasion of the 120th anniversary of the company, we spoke with John Sciancalepore, who today leads the company, of tradition, growth and the meaning of carrying out an inheritance built on flour, trust and community.
A. Olivieri & Sons celebrates its 120th anniversary — an extraordinary milestone. Can you tell us a little about the company’s history and how it evolved over the decades?
More than 100 years ago, Anthony Olivieri began to deliver flour to local bakers on a horse-drawn carriage, starting from a garage in Hoboken, New Jersey. The morning orders were received by hand cranked phones, loaded on the wagon and delivered on the same day to the bakery waiting.
Since then our technology, skills, and position have expanded. We have crossed the boundaries of the neighborhoods of Hoboken and Jersey City, where we were born, perfected our activity and strengthened our roots as reliable members of all the communities around us. Today our headquarters is located in the industrial area of North Bergen, served directly from a railway line that reaches our door.
Horse-drawn wagons have been replaced by a modern truck fleet that, almost daily, reach every point of New Jersey and New York, providing the best bakeries, bread shops and bagels and restaurants in the area.
We replaced the hand cranked phone, but during the working time who calls always speaks with a real person. You should not wait to receive the necessary advice.
Actually, the hand crank phone still keeps it, as a reminder of the dedication that allowed A. Olivieri & Sons to become what is today. Our commitment to quality products, personalized service, continuous improvement and customer success will never change. We are proud of the trust that suppliers and customers have granted us for decades.
What values and traditions have remained constant throughout generations, and what has changed more?
Each call is still answered by a person — no automatic menu. At the same time, we maintain the highest levels of certifications for food safety in the world. We have an “A” rating of the BRC Certification Board.
The company has always had a strong connection with the local Italian-American community. How important is this relationship today and how can you keep it alive?
This link still exists, despite the closure of an increasing number of Italian family enterprises.
Article How to carry out an inheritance started in 1904: the story of A. Olivieri & Sons comes from IlNewyorkese.
