Heritage
From Greek flour mill to California plant
1850s
Great-great-grandfather Stavros started a flour mill in Greece that continued through two generations.
1976
Nick Koufoudakis established the first industrial fillo dough factory in Athens.
1997
Stavros Koufoudakis, with his father Nick, opened our doors in Los Angeles, bringing Greek pastry craft to California.
Today
The plant is in Irwindale — producing ready-to-use tart shells and more for kitchens nationwide.
About us
Four decades from our beginnings in Greece, we produce tart shells that pastry chefs fill, freeze, and plate with the same finish every time. Working with time-tested recipes, Bakersland has been recognized among the best in the industry by internationally prestigious culinary chefs and consultants.
Our signature butter tarts deliver a sweet butter-cookie flavor, a buttery aroma, and an eye-catching golden-brown color. They are ready to eat or fill — baked, reheated, or frozen — so presentation stays consistent.
Market demand pushed us into new shapes, sizes, flavors, and machinery: filled tarts, puff pastry shells, and baklava. Fillo & kataifi dough and fillo pastries and appetizers.
Our everyday challenge
Offering nationwide distribution, we seek to be selected by top US bakeries, retail stores, restaurants, and hotels. Quality and service have driven our lines among the most popular in the category.
Quality & certifications
SQF certified tart shells, custard filled tarts, baklava and tres leches cake. Signature shortcrust uses real butter and all-natural, non-GMO ingredients — no preservatives on core lines. OU Kosher is available on certified SKUs.
Visit
The plant is in Irwindale
16187 Ornelas St. Sales hours weekdays. Samples ship nationwide.