With ownership changes in 2011 and the acquisition of Vermont Bread in 2013, Koffee Kup Bakery expanded its reach throughout New England, the NYC Tri-State area, Washington DC, Pennsylvania and Maryland. Today, our products reflect the same unwavering commitment to quality, taste and value that our family owners, past and present, strived for over the past decades. We remain committed to the local areas we serve, to the communities we reach, and continue to do so with the same down-to-earth family values that guided our company through the years.
Ron remained an active and vibrant presence at the bakery until his official retirement in 1995.
Carol Roberge joined the company as a part-time office worker and was soon worked full-time helping throughout the bakery. Carol then worked in human resources and bookkeeping. Along the way, she also created the iconic Mr. Cruller, a crowd favorite. Three of Carol and Ron’s kids worked in the company – Steven (21 years at the bakery) in the maintenance department, daughter Laurie (24 years) in the office, and Ron, Jr. (26 years) as the plant manager.
Between 1971 and 1977, Koffee Kup expanded rapidly as demand for the bakery’s fresh-made products grew region-wide. But, even as small bakeries everywhere went out of business or were bought up by conglomerates, and even as pressure grew to make breads and donuts in a certain “modern” way, the Roberge family insisted on doing it the right way.
Louis Roberge, Ron’s uncle, always had a passion for breads, so much so that he wanted to do it his way, on a large scale. So, Ron took him into the business, and on Christmas Eve day, 1971, Koffee Kup rolled out its first bread. Soon, Koffee Kup would be baking grinder rolls, dinner rolls, fresh bread and more. Even as Ron tinkered with the bakery ovens in his endless pursuit of the perfect system, Louis insisted on making the bread by hand. Finally convinced the machinery was up to his exacting standards, Louis embraced the equipment that today makes Koffee Kup a perfect blend of technological efficiency and human touch.