We welcome the opportunity to share a sample of any of our legendary hand-crafted breads with you. Please feel free to contact Michele D. Giampaolo at (609) 839-3898 contact form to schedule a tasting. To view a small selection of the variety of breads available please visit our Wholesale Products page

• Wholesale Products

Open an Account	Ordering	Delivery	Days of Operation	Terms

Open an Account Wholesale accounts can be established once you have completed a new customer/credit application credit application and it has been approved. (Please utilize form below.)

Ordering All breads are baked to order. Contact the Production Managers on 609-344-8723 to place orders or make order changes anytime between 7:00am - 7:00pm. Orders can also be faxed to 609-344-0304 (Attached below is fax order sheet for your use) or emailed orders@formicabrosbakery.com

Delivery Formica Bros. Bakery delivers breads throughout the Southern New Jersey area. When establishing an account we will work with you to establish a delivery window with you. Deliveries to Cape May County are made between 7:00am - 10:00am. Bread orders must be checked in and in the event that there are overages or shortages, the delivery ticket must be marked accordingly. We will then adjust the invoice to reflect the change.

Days of Operation We are open every day except Christmas Day. Please remember that since we are open on every other holiday we will deliver bread to you and bill you unless you cancel your order 48 hours in advance.

Payment Terms Payment terms will be established based upon credit application. COD customers must be available for payment upon receipt of bread or provide payment in advance. COD customers must be present to receive bread orders. Accounts that are past due will be accessed a 2% late payment charge, accounts past 45 days will be deemed in default, after which you will be responsible for all costs of collection, including court costs and attorney fees.

Attachment	Size
FaxOrderSheet.doc	93.5 KB
FormicaBrosBakeryNewAccountApplicationMay.doc	168.5 KB