Red Hen Baking entered the industry of Wholesale Bakers in 2007 and has grown to employ 1 to 4 people, generating an annual revenue of $20.000.000 to $49.9999.999. The NAICS classifies this business under the code 4244900, which describes it as a Wholesale Bakers. For further clarification, the SIC classifies this business under the code 5149 and described it as a Wholesale Bakers. The business provides service to the BOTH market.
To acquire more information, please contact Randy George, Owner by calling (802) 223-5200 during business hours. You can also write to the business’ Single Location at 961 Us Route 2, Montpelier, Vermont VT 05602. You can also visit the company’s website at redhenbaking.com. View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Red Hen Baking |
| Representative: | Randy George, Owner |
| Place of Business: | 961 Us Route 2, Montpelier, VT 05602 |
| Contact Number: | (802) 223-5200 |
| Website: | redhenbaking.com |
| Type of Service: | Wholesale Bakers |
| SIC Number: | 5149 |
| NAICS Number: | 4244900 |
| Locality: | Single Location |
| Market Type: | B2B & B2C |
| Began: | 2007 |
| Income/Year: | $20.000.000 to $49.9999.999 |
| Laborers: | 1 to 4 |
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Red Hen Baking is a company operating from Washington, Vermont providing professional Wholesale Bakers and relevant BOTH variables. It was founded in 2007 and registered with the SIC code 5149 as Wholesale Bakers, and with the NAICS code 4244900 as Wholesale Bakers.
With a current employee count of 1 to 4, Red Hen Baking has gone to report making $20.000.000 to $49.9999.999 per annum on its journey towards growth. This company invites you to contact its representative Randy George, Owner at (802) 223-5200 for related queries, or to locate its Single Location using the coordinates 44.29437,-72.68262.
The Single Location can also be found at the street address 961 Us Route 2 in Montpelier, Vermont 05602 and can be engaged online through the company website at redhenbaking.com, the company Twitter , and Facebook page .